Greek Steak and Veggie Kabobs are packed with flavors but super simple to prepare. The steak is marinated in Greek spices, olive oil, and balsamic for added flavor.
Y’all know I love me some food on a skewer. However, there’s only 8 recipes on my blog for food on sticks. I should remedy that. Kebabs are easy to put together, made with a range of ingredients, and cook up quickly. This makes for a quick and easy dinner.
We, like many others, eat more kebabs in the summer. Yes. I know that the grill it outside and it’s probably super hot with an even more hellacious heat index out there. But hear me out on this one. First, you’re not standing over a hot stove for long periods of time. You’re not heating up the kitchen with the oven on. At most, you’re stepping outside for a few minutes at a time. There’s a total 10 to 15 minute cooking time depending on the size of your meat and veggies.
You’ll spend most of the time in the air conditioned kitchen chopping the meat and veggies. Once the meat has marinated, then you’ll be in that cool kitchen a few more minutes to thread it on the skewers. Then it’s a drizzle of the marinade over the veggies and on to the grill.
Yes, I drizzle the marinade on the kebabs when I’ve finished threading everything on there. It’s will get cooked on the grill, so there’s no worry about any contamination. Plus, it adds that nice Greek seasoning flavor to the veggies, too.
I have a killer Greek spice mix on my blog. I made it over six years ago! Holy crow. I have been blogging for a long time. Yeah yeah, I’m sure there are those who have been blogging longer than I have. This blog started because some recipes really didn’t give you a realistic description or instructions. It initially started as a recipe review blog. Then I got paid to talk about cheese. That’s what hooked me on creating and writing my own recipes.
So, back to the Greek spice mix. I searched for a bunch of Greek spice mix recipes because I didn’t really know what was spices made up Greek spice. Let me tell you there is a TON of them out there with a huge range of ingredients in them. So, I picked the ones I felt would make a great combination of flavors and it’s a spice mix we use quite often. I hope you try it out!
If not, then feel free to make up your own combination of Greek herbs and spices to make up the 2 tablespoons that you’ll put in the marinade. Definitely add in oregano and probably some basil and thyme. Make sure there’s some garlic powder in there along with salt and pepper. A spritz of lemon juice would be good, too. It will help to break down the meat making it tender.
You can see the flecks of the spices on the meat and veggies in this picture. There’s great char on the steak and onions. I like cooking mine high and quick. This allows the steak to remain nice and medium-rare on the inside and prevent the veggies from over cooking.
However, if you’re going to cook your steak to rare or medium rare like I did make sure your veggies aren’t cut too thick. If they’re too thick, they might not cook enough for you. They’ll be crisp and not crisp tender, like I like them. Some of my zucchini weren’t thin enough and didn’t get cooked to my liking.
Yes, those are golden zucchini, not yellow squash. I’m not a huge fan of squash, but I can’t tolerate zucchini. I like to peel the zucchini if I’m cooking it except when I’m grilling it. You need that outside peel to keep everything in tact during grilling.
I don’t know about you, but sometimes when I’m grilling up a kebab things fall off the end. It sucks! You’re pulling bits and pieces of meat or veggie off the grill as you’re turning it.
I’ve tried putting bell peppers on the end, but they just don’t seem to stay on while cooking. The wooden skewers seem to be better than the metal ones at keeping ingredients on, but lately I’ve been experimenting with onions on the end. As you can see, I put a zucchini threaded through the skin on the end and that really worked! How do you keep stuff from falling off your skewer?
I used a ribeye steak for these kebabs. Since you’re quickly cooking these kebabs, you could easily use a chuck tender or chuck eye steak. Something that is a little more budget friendly that’s not typically used for grilling. Even a top sirloin would work, too. That’s initially what I purchased but I didn’t get such a great sirloin when I picked up my groceries. It’s one of the few draw backs to having someone else shop for your groceries.
I served this up with some packaged wild rice pilaf. I intended to make some with the wild rice I got at the Minnesota State Fair last year, but just didn’t have it in me. However, I will be making a pilaf with that delicious rice that isn’t really rice. That story is on my blog somewhere, I’m sure.
What’s your favorite kebab or food on a stick recipe?
- 1 1/2 pounds ribeye steak, cut into 1 1/2 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Greek seasoning
- 2 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 1/2 cups red onion, quartered keeping the core intact
- 1 1/2 cups sliced zucchini
- 1 1/2 cups red and yellow bell peppers cut into 1-inch pieces
- Combine the steak with olive oil, vinegar, Greek seasoning, garlic salt, and oregano in a zip to plastic bag. Marinate 30 minutes to overnight.
- Soak the skewers in water at least 30 minutes before using.
- Preheat grill to medium-high heat.
- Thread the skewers with the meat and veggies starting with a piece of steak and ending with a zucchini threaded through the skin to keep everything on the skewer while it cooks.
- Drizzle the skewers with the marinade before grilling 3 to 5 minutes per side or until the steak is cooked to your liking. If you like your steak more rare, then I suggest slicing the vegetables smaller so they’re cooked through.
- Allow them to rest 5 minutes before serving with wild rice pilaf.
Amount Per Serving Calories 591Total Fat 40gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 133mgSodium 2039mgCarbohydrates 15gFiber 3gSugar 7gProtein 45g
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