Grilled Beef Kebabs with Tzatziki and Pita
Tender chunks of marinated sirloin grilled to smoky perfection, served with a cool, creamy cucumber tzatziki and warm pita bread. This Mediterranean-inspired meal is perfect for summer grilling and packed with bold, zesty flavors.
Ingredients
Ingredients
- 1.5 lb top sirloin steak cut into 1.5-inch cubes
- 2 tbsp extra virgin olive oil plus extra for brushing
- 1 tbsp lemon juice freshly squeezed
- 3 cloves garlic minced
- 1 tsp dried oregano Mediterranean variety preferred
- 1 cup Greek yogurt plain, full-fat or 2%
- 0.5 cup cucumber grated and squeezed dry
- 1 large red bell pepper cut into 1.5-inch pieces
- 1 large red onion cut into wedges
- 4 pieces pita bread whole wheat or white
- 0.5 tsp sea salt plus more to taste
- 0.25 tsp black pepper freshly cracked
Notes
If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning. For a low-carb version, serve the kebabs over a bed of mixed greens instead of with pita. Leftover beef and tzatziki can be stored in airtight containers in the refrigerator for up to 3 days.