With Father’s Day just around the corner, you might want to add this absolutely tasty kebobs to your menu. They are quick and easy to make, and because you can just throw them on the grill, they are the perfect afternoon or evening dinner that is quick and easy for the whole family! The tzatziki sauce is creamy and dairy free, and the grilled vegetables will tie everything together with this perfect summer time meal.
Let’s get right to it!
How to make Greek Grilled Kebobs with Tzatziki Sauce
Firstly, I used steak for these kebobs, but you are welcome to use any red meat of your choice (or any meat for that matter). I did not have lamb readily available at my local super market, but steak was on sale! Gotta save the money when you can.
For these kebobs, you will need:
- steak or other meat of choice
- Roma tomatoes
- red onion
- fresh dill
- fresh lemon juice
- any other vegetables you would like to add to your kebobs
- olive oil
First, heat your grill to about 400°F. Be sure to scrape off any previous food that has been left on the grill so that you have a clean surface.
While the grill is heating up, chop your vegetables and prepare the sauce. I personally like to cut my onions into quarters or to 6ths, depending on the size. Be sure to save a small amount of red onion for the tzatziki sauce. For the zucchini, I cut them into discs about a quarter to half an inch of thickness. For the Roma tomatoes, I normally quarter them or cut them into six pieces depending on their size. Set the chopped Romas, zucchini, and onions in a large bowl and drizzle with olive oil and sprinkle with salt. Toss the vegetables until they are all evenly coated with both the olive oil and the salt. Set aside.
Cut your steak into one- one and a half inch pieces. These can also be tossed in with the vegetables and coated with the olive oil and salt.
Next, put together your kebobs. Alternate the steak, onion, zucchini, and tomatoes on the kebob stick.
To prepare the tzatziki sauce, combine the mayonnaise, fresh dill, lemon juice, and salt in a small bowl. Peel and deseed the cucumber with a spoon, and then chop it into tiny cubes. Finely dice the red onion you have left and stir both the onion and the cucumber into the sauce mixture.
Once your grill has heated up, place your kebobs on the grill and cook with the lid down for about 5-7 minutes. Flip the kebobs so that they cook more evenly, and cook for another 2-3 minutes, or until the steak has cooked through completely.
Once your kebobs have cooked, remove them from the grill and drizzle the tzatziki sauce over the top. Enjoy!
Greek Grilled Kebobs with Tzatziki Sauce (Paleo, Whole30, Keto)
For the kebobs
- 5 Roma tomatoes
- 1 lb skirt steak (or any meat of your choice)
- 1 red onion
- 2 zucchinis
- 1 tbsp olive oil
- 1/2 tsp salt
For the tzatziki sauce
- 1 cup mayonnaise of your choice (careful for compliancy on the Whole30)
- 1 tbsp fresh lemon juice, or juice of one lemon for a more lemony taste
- 1/2 tsp salt
- 1/2 cucumber, peeled, deseeded, and chopped
- 1/4 red onion, finely chopped
- Preheat your grill to about 400°F.
- Chop your vegetables. Cut the onion into quarters, and the Roma tomatoes into quarters. The zucchini can be chopped into discs about 1/4-1/2 in. thick. Place them in a large bowl.
- Cut your steak into 1 – 1 1/2 in. pieces. Place them in the bowl with the vegetables.
- Drizzle the vegetables and steak with olive oil and sprinkle them with salt. Toss them until they are evenly coated with oil and salt. Set aside.
- Combine the ingredients for the tzatziki sauce in a small bowl. Stir until everything is well combined. Set it in the fridge to cool while preparing the rest of the meal.
- Make your kebobs by alternating the steak, chopped Romas, zucchini, and onion.
- Place your kebobs on your now heated grill. Shut the top and allow it to cook for about 5-7 minutes.
- Flip the kebobs so that they cook on both sides. Cook for another 2-3 minutes, or until steak is completely cooked through.
- Remove kebobs from the grill and set aside. Drizzle with tzatziki sauce before serving. Enjoy!