Name: Greek Salad with Beef Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 pound (450g) beef sirloin, cut into 1-inch cubes; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper, to taste; 4 wooden or metal skewers; 4 cups romaine lettuce, chopped; 1 pint cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 4 ounces feta cheese, crumbled; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; Salt and pepper, to taste

A vibrant and satisfying meal that combines tender, grilled beef skewers with a crisp, refreshing Greek salad. Perfect for warm-weather gatherings or a weekday feast, this dish balances hearty protein and fresh vegetables for a delightful Mediterranean experience.

Why You’ll Love This Recipe

Flavorful Contrast: The savory, marinated beef kabobs pair beautifully with the tangy, herbaceous Greek salad.
Balanced Nutrition: Protein-rich beef and a variety of vegetables provide a well-rounded meal.
Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
Customizable: From spice levels to salad add-ins, you can adjust the flavors to suit your preferences.
Great for Entertaining: Skewers and salad can be made ahead, allowing you to spend more time with guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb (450 g) beef sirloin, cut into 1-inch cubes
2 tablespoons olive oil (for marinade)
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large cucumber, diced
2 large tomatoes, cut into wedges
½ red onion, thinly sliced
½ cup Kalamata olives, pitted
½ cup feta cheese, crumbled
2 tablespoons extra-virgin olive oil (for salad)
1 tablespoon red wine vinegar
Salt and pepper, to taste
Wooden or metal skewers, soaked in water if wooden

directions

In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Meanwhile, prepare the Greek salad: combine cucumber, tomatoes, red onion, and olives in a large bowl.
In a small bowl, whisk extra-virgin olive oil and red wine vinegar; season with salt and pepper. Pour over vegetables and toss gently. Top with crumbled feta just before serving.
Preheat the grill (or grill pan) to medium-high heat. Thread marinated beef onto skewers, leaving a little space between pieces.
Grill the kabobs for 8–10 minutes, turning occasionally, until the beef reaches desired doneness (medium-rare to medium is recommended).
Remove kabobs from heat and let rest for 5 minutes before serving alongside the Greek salad.

Servings and timing

Servings: 4
Preparation time: 15 minutes (plus marinating)
Cook time: 10 minutes
Total time: Approximately 1 hour (including 30 minutes of marinating)

Variations

Chicken Kabobs: Substitute beef with chicken breast pieces; adjust grill time to 6–8 minutes.
Vegetarian Option: Use halloumi or paneer cubes instead of meat.
Herb Twist: Add chopped fresh mint or parsley to the salad for extra freshness.
Spicy Marinade: Incorporate ½ teaspoon red pepper flakes or a dash of cayenne into the beef marinade.
Grain Bowl: Serve the salad and kabobs over cooked quinoa or couscous for a heartier meal.

storage/reheating

Salad: Store salad components (without dressing) in an airtight container in the refrigerator for up to 2 days. Toss with dressing and add feta just before serving.
Kabobs: Keep cooked beef kabobs in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat kabobs in a 350 °F (175 °C) oven for 5–7 minutes, or warm in a covered skillet over medium heat for 3–4 minutes.

FAQs

What cut of beef is best for kabobs?

Sirloin, tenderloin, or strip steak are excellent choices due to their tenderness and flavor when grilled.

Can I prepare the kabobs and salad ahead of time?

Yes. Marinate beef up to 4 hours in advance and assemble salad ingredients (without dressing) a few hours before serving.

How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading with beef to reduce burning on the grill.

Is it necessary to peel the cucumber?

Peeling is optional; leaving the peel adds color, texture, and nutrients to the salad.

Can I use a different cheese instead of feta?

Yes. Goat cheese or halloumi are flavorful alternatives that complement the salad well.

How can I make the salad more filling?

Add cooked grains such as quinoa or farro, or include beans like chickpeas for extra protein and fiber.

What temperature should I grill kabobs to for medium-rare?

Aim for an internal temperature of 130–135 °F (54–57 °C) using a meat thermometer.

How do I keep the salad crisp?

Dress the salad just before serving and store vegetables separately from dressing if making in advance.

Can I cook the kabobs indoors?

Yes. Use a grill pan or broiler set about 4 inches from the heat source and adjust cooking time as needed.

What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light-bodied red like Pinot Noir complements both the beef and the salad.

Conclusion

This Greek Salad with Beef Kabobs recipe brings together robust, grilled flavors and fresh, Mediterranean vegetables for a delightful, well-balanced meal. Its versatility and easy preparation make it perfect for both casual weeknight dinners and weekend entertaining. Enjoy the harmonious blend of textures and tastes that will appeal to family and guests alike.