Greek Beef Kebabs

Greek Beef Kebabs:

Click here for a printable PDF recipe card Greek Beef Kebabs

Little Cajun Girl goes Greek!  This is one of those “plan ahead” meals because it needs to marinate at least 12 hours or overnight.  It’s a quick marinade, so you can get supper prep done in about 5 minutes before leaving for work or right before bed.

The other great thing about this recipe is it cooks quickly.  The pieces of meat are small and it doesn’t take long on the grill (especially if you like it rare like I do).  Awesome, right?!?!  Prep for supper in 5 minutes the night before and cook supper in under 10 minutes.  Can’t beat that!  And if you make the Tzatziki Sauce to go with it you’re only adding on another 5 minutes to prep time.  Plus, a lot of the ingredients required for the Greek Beef Kebab marinade are the same as the Tzatziki Sauce.  And the icing on top is it is DELICIOUS!

Ingredients: beef meat for stew (any type you like, cubed); plain, non-fat Greek yogurt; lemon juice; minced garlic; dried parsley; dried oregano; salt.

Greek Beef Kebabs: LittleCajunGirl.comMarinade is quick and easy!  Stir together the yogurt, lemon juice, minced garlic, parsley, oregano, and salt.

Greek Beef Kebabs: LittleCajunGirl.comPour the marinade into a gallon-sized Ziploc bag and add meat.

Greek Beef Kebabs: LittleCajunGirl.comZip up the bag and remove as much air as possible.  Now draw from your inner masseuse and massage the marinade into the meat 🙂

Greek Beef Kebabs:

Refrigerate at least 12 hours or overnight so the meat can get really happy.  It’s time to cook so let’s get dirty!  There is no way to stay clean when you put these little nuggets of goodness on skewers.  Once you accept that the process will go quickly.  Now the number of skewers you make depends on you and how many people you are feeding.  I used 2 lbs. of meat and loaded up 7 skewers.  My husband and I each had 3 for dinner and he got the leftover one for lunch the next day.

Greek Beef Kebabs: LittleCajunGirl.comNow it’s time to grill.  The amount of time depends on how you like it cooked (well-done, medium, rare, etc.).  If you like it rare or medium rare, I suggest you cook it on a high heat on the grill for a very short period of time.

When the kebabs are done pull your already-made Tzatziki Sauce out of the refrigerator, hopefully you’ve already made my Greek Quinoa Salad to with it and supper is ready!

Greek Beef Kebabs: LittleCajunGirl.comClick here for a printable PDF recipe card Greek Beef Kebabs

Greek Beef Kebabs



2 lb.      Beef meat for stew (any type of cubed beef you prefer)

8 oz.     Plain, non-fat Greek yogurt

¼ cup    Lemon juice

2 TBSP   Minced garlic

2 TBSP   Dried parsley

1 TBSP   Dried oregano

1 tsp.    Salt


  1. Stir together yogurt, lemon juice, garlic, parsley, oregano, and salt.
  2. Pour into a gallon-sized Ziploc bag. Add meat.
  3. Zip bag removing as much air as possible. Massage to fully cover all meat with marinade. Refrigerate overnight.
  4. Thread meat onto skewers.
  5. Grill until preferred readiness (well-done, medium well, rare, etc.).


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2 Responses to Greek Beef Kebabs

  1. Pingback: Greek Quinoa Salad | LittleCajunGirl

  2. Pingback: Tzatziki Sauce | LittleCajunGirl

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