Perfect for the end of summer and early fall, enjoy kebabs with brightly colored vegetables and a variety of sauces.
Servings: 8 Prep Time: 20 minutes Total Time: 6 hours, 40 minutes
- 1-2 lbs Sirloin Tip Steak, cubed
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves, minced
- 2 tbsp oregano, dried or minced fresh
- 1 ½ tbsp kosher salt
- 1 tsp ground pepper
- 2-3 bell peppers, any color, cubed
- 12” bamboo sticks, soaked
- Pita bread
- Tzatziki sauce
- Beet hummus
- Greek salad
In a large freezer bag or medium bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper and mix well. Add cubed steak to the marinade and allow to marinate at least two hours (preferably overnight).
Soak bamboo sticks in cold water for 30 minutes before grilling to prevent them from burning. Thread marinated steak pieces and bell peppers onto bamboo skewers.
Heat the grill to 400 F. Grill kebabs on each side for 4-5 minutes. Remove from heat and allow to rest for several minutes. While the grill is still hot, warm pita bread (about one minute). Enjoy with hot pita bread, hummus, and tzatziki sauce.