Greek Beef Kebabs with Cucumber Salad

Greek Beef Kebabs with Cucumber Salad

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From: Diabetic Living Magazine

These beef kebabs are seasoned with a zesty lemon and oregano marinade and pair beautifully with a traditional Greek cucumber-dill salad.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Greek Beef Kebobs
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 teaspoon dried oregano, crushed
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound beef top sirloin steak
  • 1 large red bell pepper, cut into 1½-inch pieces
  • 1 medium onion, halved crosswise and cut into wedges
  • Cucumber Salad
  • ½ cup plain fat-free Greek yogurt
  • 2 cloves garlic, minced
  • ½ teaspoon finely shredded lemon peel
  • ½ teaspoon dried dill
  • ¼ teaspoon salt
  • Pinch of cayenne pepper
  • 1 large cucumber, thinly sliced (3 cups)
  • ½ cup thinly slivered red onion


  • Prep

  • Ready In

  1. For kebabs, whisk together vinegar, oil, 2 teaspoons lemon peel, the oregano, 2 cloves garlic, ¼ teaspoon salt, and the ground pepper in a shallow dish. Trim fat from meat. Cut the meat into 1½-inch pieces. Add the meat, bell pepper, and onion to the vinegar mixture; toss to coat. Alternately thread the meat, bells pepper, and onion on four 10-inch skewers.
  2. For a charcoal grill, place kebabs on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until the meat reaches desired doneness, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kebabs on grill rack over heat. Cover and grill as directed.)
  3. Meanwhile, prepare cucumber salad. Stir together yogurt, 2 cloves garlic, ½ teaspoon lemon peel, the dill, ¼ teaspoon salt, and the cayenne pepper. Stir in cucumber and red onion. Serve with the kebabs.
  • Equipment: Four 10-inch skewers

Nutrition information

  • Serving size: 1 skewer and ¾ cup salad
  • Per serving: 299 calories; 9 g fat(3 g sat); 4 g fiber; 28 g carbohydrates; 27 g protein; 29 mcg folate; 52 mg cholesterol; 4 g sugars; 2,008 IU vitamin A; 11 mg vitamin C; 139 mg calcium; 3 mg iron; 446 mg sodium; 241 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 fat, ½ other carbohydrate

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