Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.

This is a very fun, almost sexy dinner to eat. It’s perfect for date night or a small dinner party. It’s steak house meets Greek taverna, all in about 30 minutes. A perfect make ahead dinner that can be grilled just as your guests arrive.

Ingredients in Greek Inspired Steak Kabobs with Tzatziki

Rib Steak – One inch thick rib steak cut into equal sized cubes to ensure even cooking time.
Mushrooms – I like using cremini mushrooms as they hold up better on a kabob skewer.
Zucchini – Choose a smaller zucchini so you end up with less middle seeded portion.
Fresno Chilies – Red, moderately hot, thinner skinned pepper with really nice flavor.
Grape Tomatoes – Either grape or cherry tomatoes will work on the kabob skewer.
Naan Flatbread – Regular or garlic flavored is really nice.
Worcestershire Sauce – Used in the basting sauce to bring out the flavor in the steak.
Cucumber – English cucumber works the best because it has less seeds and thinner skin.
Dill – Fresh dill in the tzatziki and for garnish.
Greek Yogurt – Just plain old Greek yogurt.
Sour Cream – I use our local Tillamook sour cream, it’s thick and creamy.
Lemon – Nice, squeezable lemon for juice and zest. Roll on counter to produce a juicier lemon.
Pantry Items – olive oil (extra virgin), garlic, salt.

Tips & Tricks to the Perfect Kabob

The key to making the best kabob skewers relies on evenly cut meats and vegetables. It’s important to cut your meat pieces into even cubed portions to ensure even cooking. If one portion is thicker than another, it will take longer to cook, resulting in overcooked or undercooked meat.

The same theory applies to your vegetables, but because vegetables are different shapes, you want to focus on the thickness of the cut. For example, the zucchini in this recipe should be cut at 1/4 inch thick rounds. This gives enough thickness to hold up to the steak and mushrooms without drying out or shriveling up.

Another important tip….Baste those kabobs. You’ll find me standing next to my grill with a cup full of basting sauce (and a glass of wine). Dip, brush, turn, repeat. Every time you brush on the basting sauce you add another layer of flavor. You’ll want to use the entire bowl of basting sauce for the most delicious kabobs.