If you’ve ever wished dinner could transport you straight to a sunny café by the sea, Mediterranean Beef Kabobs are the ticket. These skewers are bursting with bold flavors—think juicy marinated beef, sweet bell peppers, red onion, and cherry tomatoes, all kissed by the grill and served up with a dollop of tzatziki or a side of warm pita. They’re colorful, vibrant, and packed with those zesty herbs and spices that make Mediterranean food so crave-worthy.
This recipe is one of my go-tos for summer grilling, easy weeknight dinners, or casual gatherings. It’s simple, customizable, and feels like something special without a lot of effort. I started making them after a trip to Greece (okay, the trip was mostly virtual—hello, food blog rabbit holes), and they’ve been on repeat ever since. Serve them with rice, a salad, or just on their own, and they’re guaranteed to disappear fast.
Why You’ll Love This Recipe
- Big, bold flavor: The marinade is loaded with garlic, lemon, and herbs that soak right into the beef.
- Quick to make: Just 10–15 minutes on the grill (or grill pan!), and dinner’s served.
- Meal-prep friendly: Marinate ahead and grill when you’re ready.
- Colorful & fresh: Between the veggies and beef, these kabobs look as good as they taste.
- Healthy and hearty: Packed with protein and veggies, naturally gluten-free, and low-carb friendly.
- Versatile: Easy to swap out ingredients or use what you have on hand.
- Crowd-pleasing: Great for BBQs, family dinners, or even a fun date-night meal.
Ingredients You’ll Need
Here’s what goes into these juicy, herb-packed Mediterranean beef kabobs:
Beef sirloin or flank steak – Tender and perfect for grilling. Cut into 1- to 1.5-inch cubes.
Olive oil – A key part of the marinade and classic Mediterranean flavor.
Lemon juice & zest – Adds brightness and helps tenderize the beef.
Garlic – Lots of it! Don’t skimp—it’s essential for flavor.
Dried oregano – The star herb of Mediterranean cooking.
Paprika – Adds a hint of warmth and color.
Salt & pepper – Season well for the best taste.
Red onion – Sweetens and softens on the grill.
Bell peppers – Use red, yellow, or orange for color and sweetness.
Cherry tomatoes – Juicy and quick to char up beautifully.
Fresh parsley (optional) – For garnish and an extra fresh finish.
Tzatziki or hummus (optional) – For dipping or drizzling.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the marinade
In a medium bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, paprika, salt, and pepper. This is your flavor bomb.
Step 2: Marinate the beef
Add your cubed beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. The longer it sits, the more flavor you get.
Pro tip: If you’re short on time, even 30 minutes makes a big difference. But overnight is chef’s kiss.
Step 3: Soak your skewers (if using wooden)
If you’re using wooden skewers, soak them in water for 30 minutes so they don’t burn on the grill.
Step 4: Assemble the kabobs
Thread the marinated beef onto skewers, alternating with pieces of red onion, bell pepper, and cherry tomatoes. Try to keep the pieces fairly uniform so everything cooks evenly.
Step 5: Grill ‘em up
Heat your grill (or grill pan) over medium-high heat. Lightly oil the grates. Grill the kabobs for about 10–12 minutes, turning every few minutes, until the beef is nicely charred on the outside and cooked to your desired doneness inside.
Tip: Don’t overcook! Sirloin is best at medium to medium-rare. Use a meat thermometer if needed (130–135°F for medium-rare).
Step 6: Serve and enjoy
Remove the kabobs from the grill and let them rest for a few minutes. Sprinkle with fresh parsley and serve with tzatziki, hummus, warm pita, or a big Greek salad on the side.
Helpful Tips
Marinate ahead
You can marinate the beef the night before, so all you have to do is skewer and grill when dinnertime comes. It makes weeknights so much easier.
Swap the protein
This recipe works great with chicken, lamb, or even tofu for a vegetarian version. Just adjust your cooking times based on the protein.
Make it a bowl
Not in the mood for skewers? Skip them and turn this into a Mediterranean beef bowl with rice or couscous, veggies, and sauce.
Indoor cooking tip
No grill? No problem. Use a stovetop grill pan or a cast iron skillet for a great sear.
Leftover love
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently or chop up the meat and veggies to toss into salads or wraps.
Add more veggies
Zucchini, mushrooms, or eggplant would also be amazing on these kabobs if you have them around.
Frequently Asked Questions (FAQs)
Can I use a different cut of beef?
Absolutely! Sirloin is a great balance of flavor and tenderness, but flank steak or even ribeye (for a splurge) works well. Just avoid super lean cuts like round steak unless you marinate longer.
Can I bake these instead of grilling?
Yes! Bake on a sheet pan at 425°F for about 15–20 minutes, turning once halfway through. You won’t get that smoky char, but they’ll still taste great.
Can I freeze the marinated beef?
You sure can. Add the beef and marinade to a freezer bag, freeze it, and thaw in the fridge when ready to use. It’s a great meal prep trick.
What’s the best way to serve these?
We love them over rice pilaf, wrapped in warm pita with tzatziki, or alongside a fresh tomato-cucumber salad.
How spicy are they?
Not spicy at all unless you add red pepper flakes or a spicy marinade twist. Totally family-friendly as written.
These Mediterranean Beef Kabobs have become a regular part of my warm-weather dinner routine. They’re bold, fresh, and fun to eat—and honestly, nothing beats the smell of these sizzling on the grill. I usually make a double batch because the leftovers are just that good the next day in wraps or salads.
Give them a try and let me know how yours turn out! Bonus points if you serve them with homemade tzatziki or pile them into a pita wrap—I’d love to hear your favorite way to enjoy them.
Mediterranean Beef Kabobs
Ingredients
- For the marinade:
- 1½ pounds beef sirloin or tenderloin cut into 1½-inch cubes
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the kabobs:
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 red onion cut into chunks
- 1 zucchini sliced into thick rounds
- Wooden or metal skewers if using wooden, soak in water for 30 minutes
Instructions
- Marinate the Beef: In a large bowl or zip-top bag, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add the beef cubes and toss to coat. Cover and refrigerate for at least 1 hour, up to 8 hours.
- Assemble the Kabobs: Thread marinated beef and vegetables alternately onto skewers.
- Grill the Kabobs: Preheat a grill or grill pan over medium-high heat. Grill kabobs for 10–15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.
- Serve: Remove from heat and let rest for a few minutes. Serve with rice, pita, or a side of tzatziki sauce.
Notes
- For best flavor and tenderness, don’t skip the marinating time.
- You can swap in mushrooms, cherry tomatoes, or eggplant for variety.
- Leftovers are great in wraps or over salad the next day.
