Tender marinated steak with delicious Greek flavors make these Greek Kebabs a grilling favorite. The marinade is full of Greek yogurt, tangy feta cheese, olive oil, lemon juice and more. All whipped up in the blender and doubles as a dipping sauce. Only 10 minutes grilling time!
Summertime is that time for easy recipes and this popular street food is the best! Greek Marinated Steak Skewers are simple enough for a weeknight dinner or weekend BBQ by the pool! These shish kebab are perfect when under a time crunch. Start to finish they are ready in just over 30 minutes. Here’s to easy meals!
One step makes both the marinade and dip. Greek yogurt and feta add a burst of classic flavors that take the steak bites to the next level. Greek kebabs can be just meat (like these) or include vegetables too. Feel free to add some red onion or other vegetables (bell peppers, cherry tomatoes) when grilling.
With plenty of garlicky flavor, a touch of lemon and honey, this steak is elevated to something truly special. Serve with a Greek salad for an easy meal the whole family will love.
Recipe Ingredients Notes
Greek yogurt. We used full fat plain Greek yogurt. The yogurt acts to tenderize the steak as a marinade and is a delicious base for the dipping sauce.
Feta cheese. You’ll need 1/2 cup of feta. Using crumbles makes it easy to measure out but any form works.
Steak. Sirloin is a popular cut of steak to use for kebab with top sirloin being more tender than sirloin tip. Ribeye, sirloin or strip steak can be used. You’ll need 1 1/2 pounds steak cut into 1-inch pieces.
How to make Greek Kebabs
Printable recipe card at the end of the post. All of the main ingredients can be found at a regular grocery store.
STEP 1. Prepare the marinade/dipping sauce
In a blender or food processor, combine the marinade ingredients: Greek yogurt, feta, olive oil, garlic cloves, fresh lemon juice, honey, red pepper flakes, black pepper, and salt (photo 1). Blend until smooth (photo 2).
STEP 2. Marinate the steak
Place the steak cubes in a large bowl. Add 1/2 cup of the yogurt marinade to the cubed steak toss to coat (photos 3-4). Set aside for 20 minutes on the counter at room temperature (note: can be marinated as long as 8 hours in the refrigerator).
Thread the marinated steak onto skewers, alternating with lemon wedges here and there if desired (for garnish)(photo 5). You will end up with about 4-5 skewers (photo 6).
STEP 3. Grill
Preheat grill to medium-high temperature (425-450℉). Clean and oil grates. Place skewers on the heated grill (photo 7) and grill skewers for 10 minutes, rotating every 2-3 minutes to grill on all sides (photo 8).
Check the internal temperature of the steak with an instant read thermometer. The doneness temperature for beef is 165 degrees F. The steak will continue to rise in temperature after being removed from the grill (see our Steak Guide for more temperature guidance).
Let the skewers rest for 5 minutes. Serve with the remaining yogurt sauce.
How to Store
Remove the steak from the skewers. Store leftover steak in an airtight container in the refrigerator for up to three days. Store the dipping sauce in an airtight container (separately).
Reheat in the microwave for 20 seconds, covered, or until heated through the center.
What skewers to use? Metal or bamboo skewers can be used to make this beef souvlaki. If using bamboo, regular skewers can be flimsy with heavier ingredients like this steak so consider using thicker bamboo skewers.
My preferred skewers are flat metal skewers. They prevent the kabob ingredients from rotating when turning the skewer during grilling. Wooden skewers also can be used. See next point regarding using a grill guard.
Don’t soak bamboo skewers. Studies have shown that soaked bamboo skewers and unsoaked all catch fire in the same amount of time. Instead use a grill guard to protect the exposed bamboo. You can make one yourself with a piece of aluminum foil folded in half long enough for the ends of all the bamboo skewers to sit above. See one here.
Use tongs to rotate skewers. Using grill safe tongs makes turning kabobs easy. You don’t need to arm up with grill gloves or bulky heating mitts to grab the end of the skewers. Grab the skewer in the middle and rotate a quarter turn. Also if the steak is sticking to the grill tongs can apple enough force to free it.
Add something at the end of the skewer. Steak stays on skewers well. But you can add a small wedge of red onion or a lemon wedge at the end of the skewer to ensure the steak stays on. After grilling it doubles as a garnish when serving too.
Using an indoor grill or grill pan
Though this recipe is developed for an outdoor grill you can make these Greek kebabs on an indoor grill or in a indoor grill pan too. Cook over medium-high heat, rotating as needed to cook on all sides until done.
Frequently Asked Questions
Ribeye, strip, top sirloin and flat iron work well!
It makes your steak unbelievably tender and practically melt-in-your-mouth soft all while not compromising on beefy flavor. Yogurt tenderizes meat gently and rather quickly, although you could allow it to marinate for up to 8 hours, 20 is sufficient.
Closed. You’ll be rotating them so will be opening the lid but keeping the lid closed retains the heat.
You can make the marinade/dipping sauce, cube the steak and marinate the steak (for up to 8 hours). You can even thread the skewers (keep them on a baking pan sealed with plastic wrap). For best results we don’t recommend grilling the recipe ahead of time.
The steak skewers are great with a salad as the yogurt dip tastes delicious when paired with a vinaigrette or traditional Greek dressing. You could also serve them with lemon rice or in warm pita bread with hummus, tzatziki sauce or more of the yogurt dipping sauce too.
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Greek Steak Kebabs
FOR THE YOGURT MARINADE/DIP
- 1 cup plain Greek yogurt full fat yogurt recommended
- ½ cup feta cheese
- 2 tablespoon olive oil extra virgin
- 2 cloves garlic peeled
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher
FOR THE STEAK
- 1 ½ pounds steak cut into 1 inch cubes; see notes
- In a blender or food processor, combine the Greek yogurt, feta cheese, olive oil, garlic cloves, lemon juice, honey, red pepper flakes, pepper, and salt. Blend until smooth.
- Place the cut steak into a medium bowl. Add 1/2 cup of the yogurt mixture to the cubed steak, toss to coat and set aside for 20 minutes on the counter.
- Preheat grill to medium-high (425-450℉). Brush/clean and oil the hot grates.
- Thread the marinated steak onto skewers. You'll make 4-5 skewers. Note: lemon wedges can be added at the end or interspersed and used for garnish when serving.
- Place the skewers directly onto the oiled grates. Grill for 10 minutes, lid closed, rotating every 2-3 minutes to grill all four sides.
- Check the internal temperature of your steak with an instant read food thermometer. The internal doneness temperature for beef is 165 degrees F. The temperature will continue to rise after the skewers are removed from the grill so can be taken off at a slightly lower temperature..
- Let the skewers rest for 5 minutes. Serve with the remaining yogurt sauce.