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plate of greek steak kebabs with yogurt dipping sauce crop.

Greek Steak Kebabs

Juicy, tender Greek kebabs are easy to make and full of Greek flavors. Greek yogurt, feta cheese, lemon juice, olive oil and more make these a favorite grilling recipe.
Course Main Course
Cuisine American, Greek
Diet Gluten Free
Prep Time 30 minutes
Cook Time 10 minutes
Rest time 5 minutes
Total Time 45 minutes
Servings 4
Calories 529kcal
Author Toni Dash



  • 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


  • 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.


Steak: Ribeye, strip, top sirloin and flat iron work well for this Greek kebab recipe.
For more information about steak doneness refer to our Steak Grilling Guide.
Expert Tips
Skewers: Metal or bamboo skewers can be used. 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. 
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.


Calories: 529kcal | Carbohydrates: 8g | Protein: 43g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 124mg | Sodium: 335mg | Potassium: 489mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 3mg