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.
Greek Inspired Steak Kabobs with Tzatziki
Equipment
- 4 long kabob skewers
Ingredients
- 2 thick rib steaks, boneless cut in 1 inch cubes
- 1 tbsp. Worcestershire sauce
- 1 tsp. garlic minced
- 8 mushrooms button or cremini
- 2 small zucchini sliced 1/4 inch rounds
- 4 small Fresno chilies
- 12 cherry / grape tomatoes
Basting Sauce
- 1/4 cup butter
- 1/4 cup Worcestershire sauce
- 1 tsp. garlic minced
Tzatziki
- 1 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 tsp. garlic
- 1/2 English cucumber peeled, seeds removed
- 1/2 lemon juiced, zested
- 2-3 tbsp. fresh dill
- 1/4 tsp. salt
- 1 tbsp. olive oil
Other Ingredients
- 4 Naan flat breads
- 1 tbsp. olive oil
- 1/2 English cucumber seeds removed, diced
- 1 tbsp. fresh dill
Instructions
- Fire up the grill. Coat the cubed steak pieces in 1 tbsp. Worcestershire and 1 tsp. garlic. Let sit while you make the basting sauce and tzatziki.
- Thread the cubed steak pieces, mushrooms, zucchini, Fresno chilies and tomatoes on skewers., dividing equally among the 4 skewers.
- Grill over direct heat, turning frequently for about 3-4 minutes to get a nice light char, then move to indirect heat and start basting with the basting sauce.
- Continue grilling, rotating and basting until cooked through about 8-10 minutes. Remove from grill and let rest while you prepare Naan flat bread.
- Brush each Naan flat bread with olive oil and quickly grill to warm. Serve steak kabobs over Naan flat bread with Tzatziki dolloped on top. Garnish with diced cucumber and fresh dill.
Basting Sauce
- Melt butter, Worcestershire and garlic together.
Tzatziki
- Combine sour cream, Greek yogurt, garlic, cucumber, lemon, dill and salt in a food processer or blender and pulse to combine. Drizzle in olive oil while pulsing.
