MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE
Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
- When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
- For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
- comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
- and drizzle with olive oil.
- over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg
GREEK BEEF KABOBS WITH WHIPPED FETA TZATZIKI DIP
These easy Baked OR Grilled Greek Beef Kabobs (Greek Souvlaki) with tomatoes, zucchini, bell peppers and onions are crazy juicy, exploding with flavor and a complete meal in one, not to mention an impressive crowd pleaser! I've included instruction to make this Souvlaki both in the oven and on the grill because you are going to want to make these beef kabobs year round! Not only is the beef crazy juicy and exploding with flavor from the beef kakob marinade but each tender morsel get's dunked in refreshing, creamy, heavenly Whipped Feta Tzatziki Dip!
Provided by Jen
Categories Main Course
Time 57m
Number Of Ingredients 22
Steps:
- Add vegetables to a freezer bag or large bowl. Set aside.
- Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove 2 tablespoons Marinade and add to vegetables. Toss to coat. Refrigerate.
- Add beef to remaining Marinade and toss to coat. Marinate 4-6 hours in the refrigerator.
- Meanwhile, dice cucumber and add it to a fine mesh sieve. Sprinkle with 1/2 teaspoon salt and stir. Let sit at least 15 minutes then press down on cucumbers with the back of a spoon to release extra juices. Set aside.
- Add feta and cream cheese to food processor and pulse until cheeses are mixed. Continue to mix 3-4 minutes until cheeses are very smooth. Add remaining Whipped Feta Tzatziki ingredients, including cucumber, and pulse until smooth. Refrigerate. Stir in milk a little at a time if needed when ready to serve in order to thin to desired consistency.
- NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
- When ready to cook, thread beef, and veggies onto skewers.
- Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a beef cube for doneness if desired. Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
- Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired). Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
GREEK GROUND BEEF KEBABS
Here's another delicious Meal in 60 Minutes idea. This one is restaurant worthy and perfect for a weeknight meal or to serve at a dinner party. These ground beef shish kebabs are juicy and full of flavor. Serve them with grilled veggies, pickled onions, and creamy Tzatziki. Easy, flavorful, and delicious!
Provided by Dimitra Khan
Categories Main Course
Number Of Ingredients 13
Steps:
- Place the garlic cloves in a food processor and pulse until finely chopped. Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed. Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it. Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat. Add all of the remaining ingredients to the mat and knead it to incorporate. The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry. Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter. Prepare the vegetables. Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill. Slice the bell peppers into cubes or big chunks and discard the seeds. Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften. Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
GREEK OUZO PORK KABOBS
Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.
Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
GREEK BEEF KABOBS
Great for the barbeque...and gluten-free too. Cooking time does not include marinating time of 1-2 hours
Provided by Jubes
Categories Meat
Time 25m
Yield 8 kebabs, 4 serving(s)
Number Of Ingredients 13
Steps:
- soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
- Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
- Marinate the meat for 1 to 2 hours.
- Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
- Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
- xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.
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- Chop steak into 1-inch pieces and set aside. Combine oil, garlic, oregano, salt, pepper, and lemon juice and stir to combine. Combine steak and marinade in a large zip lock bag, press as much as the air out as you can, and seal. Chill for 1 hour or up to 24 hours (the longer you can marinate the more tender and flavorful the meat will be).
- Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender. Add remaining sauce ingredients to blender and pulse until smooth and creamy. Chill until ready to use.
- When ready to cook your kebabs, thread the steak pieces onto skewers and discard marinade. Grill over medium-high heat for 10-12 minutes, rotating throughout to ensure even cooking. Alternately you can bake them in a large baking dish arranged in a single layer at 400 degrees for 30-40 minutes until cooked through.
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