I love to go to Greek Restaurants and have lamb kabob with Tzatziki and lots of hummus. Yum! My favorite Greek Restaurant is on Long Island, NY and called It’s Greek to Me. The restaurant is very small and run by a close Greek Family. The first time I dined at It’s Greek to Me I was a skeptic but you know what they say- Don’t judge a book by it’s cover. This small restaurant is known more for takeout but the lamb kabob, gyro, and hummus are all delicious.
Originally this recipe was going to be made with lamb. However, I had the hardest time finding lamb in the supermarket that wasn’t 20 dollars a pound. Lamb cubes are hard to come by I guess. So after visiting like three supermarkets the game plan switched to steak kabobs. The kabobs were inspired by the flavors of my favorite lamb kabob dish and Tzatziki sauce.
In case you are not sure what Tzatziki sauce is…. Tzatziki sauce is a Greek sauce served with grilled meats or as a dip. Usually made with yogurt, garlic, cucumber, salt, pepper, mint, and parsley. The Greek yogurt and cucumber make the Tzatziki a healthy and light sauce that goes perfectly with grilled steak kabobs and vegetables.
Here’s what you will need:
- About 1.5 pounds of cubed steak or your preferred protein
- 1 red bell pepper
- 1 pint of grape tomatoes
- 1 zucchini
- 2 onions
- olive oil
- 2 tablespoons fresh rosemary chopped
- juice of 1 lemon
- 1 cucumber remove the seeds
- handful of mint and parsley
- about 1 1/2 cups of plain Greek Yogurt
- 2 garlic cloves
- salt and pepper to taste
What to do:
- Begin by marinating steak cubes in olive oil, fresh rosemary, salt, pepper and lemon juice. Let sit for up to 3 hours or as little as 30 minutes. If you are using wood sticks make sure to soak them so they do not burn.
- While steak is marinating cut vegetables to go on skewers in medium size cubes.
- When ready to make kabobs take meat out of refrigerator and take vegetables out. Make kabobs filling them up alternating between meat and vegetable. Once finished sprinkle with olive oil salt and pepper make sure to coat vegetables.
- When finished making kabobs you can let them sit for a minute and start to make the Tzatziki or cucumber sauce. Get a food processor out and prepare cucumber by removing seeds. I left the skin on because I do not mind it. Once you remove seeds put into food processor with plain Greek yogurt, garlic, salt, pepper, and a lot of fresh herbs. Process until it is at your desired consistency. Keep cold in refrigerator.
- Preheat Grill to high and then grill kabobs for about 10 minutes or until vegetables and steak are charred but not over done on the inside.
- Remove from heat and serve steak kabobs with Tzatziki sauce.