Skip to Content

Steak Kabobs with Tzatziki

  • Servings


For the marinade:
  • ¾ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 lemon, zested and juiced
  • 2 Tbsp worcestershire sauce
  • ½ Tbsp paprika
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 2 tsp thyme
  • 4 garlic cloves, minced
  • Salt and pepper to taste
For the kabobs:
  • 3 ½ lbs. of prime top sirloin, 1-in. thick, cut into 16 large pieces
  • 2 bell pepper, 1 red, 1 green, cut into 4 large pieces
  • 1 yellow squash or zucchini cut into 8 large pieces
  • 1 red onion, cut into large pieces (use outer layers only)
  • 4 wooden Skewers, soaked in water for 30 minutes
For the Tzatziki sauce:
  • 1 cup cucumber, grated
  • 2/3 cup Friendship Dairies® Sour Cream
  • 2/3 cup Friendship Dairies® Cottage Cheese
  • 2 garlic cloves, grated
  • 3 oz of feta cheese, crumbled
  • Salt and pepper


  1. Combine all the ingredients for the marinade in a bowl and mix well.
  2. Place steak and veggie pieces in a large storage bag. Pour in the marinade, coating all pieces. Refrigerate for 30 minutes.
  3. While the kabobs marinate, combine all the ingredients for the tzatziki in a bowl. Refrigerate until needed.
  4. Preheat your grill over medium-high heat. Assemble kabobs by layering meat and veggies as desired, using 4 pieces of meat per skewer. Season with salt and pepper.
  5. Cook the kabobs for about 2-3 minutes per side, until medium-rare or medium doneness.
  6. Serve with tzatziki sauce and grilled pita bread brushed with olive oil, salt and pepper.

You may want a bigger spoon.

Buttermilk Crispy Chicken Sandwich with Maple Sour Cream Slaw

Protein-Packed Chicken Tinga Tacos

Superfood Guacamole