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Greek Inspired Steak Kabobs with Tzatziki

Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.
Prep Time15 mins
Cook Time15 mins
Course: Dinner, Main Course
Cuisine: Beef, Fusion, Greek
Keyword: 30 Minute Dinner, Grilled Kabobs
Servings: 4

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.