As a recipe creator I’m known for creating dishes that are easy to make and delicious EVERY time you make them. Steak can be finicky — hard to season and cook just right. I want you to have success when you splurge on pricey cuts of meat which is why these Greek Steak Kabobs are perfect if you’re new to cooking steak or want to change things up!

Using my Greek Seasoning Blend I’ll show you how to make a stupid easy steak marinade along with the perfect vegetables and a simple tzatziki dip to serve these with! I promise you’ll love these flavors and this recipe will be on your summer meal rotation.

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I really love when my readers can change up my recipes and make them their own. The steak marinade is simply seasoning, oil, and citrus juice and you can use this as a jumping off point to customize the marinade to create a different flavor profile!

About the Greek Steak Marinade

The nice thing about this recipe is that the marinading time is quick — just 30 minutes at room temperature. There’s a lot of lemon juice and garlic from the seasoning — it’s a potent marinade.

You could also do a longer marinating if it’s more convenient for you, but if you’ve got a really tender cut of steak (like pieces of filet) I wouldn’t leave it longer than 3-4 hours or it’ll get mushy.

Feel free to marinate the meat alone in a bowl or thread them immediately onto metal skewers (or soaked wooden skewers) and let them sit that way.

The Best Metal Skewers for Steak Kabobs

Speaking of skewers, I really love these black metal ones I used for this recipe. They’re my go-to ones. Here are some metal skewers on Amazon that are similar.

We also have some flexible wire skewers that are fun to use, too. They’re also really long and you can snake them around other things on your grill to save space.

Double-pronged skewers are also good and keep the pieces of food from spinning on the skewer while you’re trying to flip them.

Steak Kebabs Ingredients

For the steak kebabs:

Steak
Sea salt
Lemons
Greek Seasoning
Avocado oil, or other heat-safe oil
Onion
Cherry or grape tomatoes

For the tzatziki

Yogurt
English cucumber
Garlic cloves
Cilantro
Sea salt
Cumin

Ah, the homemade tzatziki sauce. Mmm. I love this stuff so much. So do my kids!

This version uses plain, unsweetened yogurt, but you can make it dairy free and use a combination of Homemade Mayo and coconut milk. Don’t use store-bought mayo because it has a stronger flavor than homemade. And it makes the tzatziki taste weird.

I like my tzatziki to have a strong cucumber flavor which is why I put a lot of shredded cucumber in it.

I find that shredding the cucumber lets more of the flavor release into the sauce. It’s probably not “traditional” but by now you know that I don’t really care. If it tastes better making it a non-traditional way, then…. why not do it?

How to make Steak Kabobs

Put the steak cubes in a medium bowl. Sprinkle them with 1/2 teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from 1/2 of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining 1/2 lemon into a few wedges to use for serving.
Preheat the grill to high heat.
Thread the steak cubes, onion slices (you won’t use the whole onion, just the largest slices), and tomatoes on metal skewers.
Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

The nice thing about these skewers is that they cook really quickly.

The steak only needs a couple of minutes per side, and that’s just enough time for the onions to get a little charred and softened and the tomatoes to blister and split.

YESSSSS. Oh, man. This was one of our favorite meals this month.

Mediterranean Beef Kabobs Tips

If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

Use only the largest onion slices for easy threading onto the skewers.

What to serve with Greek Steak Kabobs

Here are a few ideas of how to serve these! Although, you could really eat it alone with the tzatziki….

Super simple — with steamed rice. Or on a bed of simple salad greens and use the tzaziki as a dressing.
Syrian Salad with Za’atar Vinaigrette would be FABULOUS with this.
Marinated Cucumbers — also fabulous. And really quick to put together ahead of time.
Make some wraps with my Paleo Zucchini Flatbread!

More Ways to Use Greek Seasoning

Make a double batch of my Homemade Greek Seasoning and use it in these recipes, too!

This One-Pan Greek Marinated Chicken & Potatoes meal was one of our favorites, too! And super easy to make.
For a quick weeknight meal, use my Greek Seasoning in these Mediterranean Ground Turkey Bowls!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Steak Skewers FAQs

What cut of meat is best for steak kabobs?

I like using sirloin as there isn’t much fat on this cut of meat.

Why are my beef kabobs tough?

Overcooking your kabobs generally causes the meat to be tough and dry.

What temperature do you grill beef kabobs at?

You want to cook on high heat for about 8-10 minutes or until they meat gets grill marks.

Why do you soak the kabobs in marinade overnight?

If you’re using wooden kabob skewers, soaking them in water overnight is an important step to reduce the chance of them catching fire.

Greek Steak Kebabs

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

I think Greek spices were made for beef. Seriously. These steak kabobs are beyond fabulous and only need about 30 minutes of marinating! There's also a dairy-free variation for the tzatziki, so check the recipe notes.

Ingredients

For the steak kebabs:

1-1/2 pounds steak, cut into 1 1/2-2 inch pieces
1/2 teaspoon sea salt
2 lemons
1 Tablespoon Greek Seasoning
2 Tablespoon avocado oil, or other heat-safe oil
1 medium onion, cut into roughly 1-inch pieces
8-10 ounces cherry or grape tomatoes

For the tzatziki

1 cup full-fat, unsweetened plain yogurt (Greek or regular is fine)
1/2 of an English cucumber, grated or chopped small
2 garlic cloves, grated with a Microplane grater or minced finely
1/3 cup fresh chopped cilantro, plus more for garnish
1/8 teaspoon sea salt
Pinch of ground cumin

Instructions

Put the steak cubes in a medium bowl. Sprinkle them with 1/2 teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from 1/2 of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining 1/2 lemon into a few wedges to use for serving.
Preheat the grill to high heat.
Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.