Spring is here and we are using our grill more and more. It’s staying lighter out a little longer each day, and its just lovely to grill up a meal and linger over it together in the backyard.
Bennett, our thirteen-year-old son, has been enrolled this year in a class called “Cooking Around the World.” A few weeks ago, he was assigned to make a Mediterranean meal. After doing some research about Greek ingredients and flavors, we came up with these Greek Beef and Pepper Kabobs.
It fills me with so much joy to see our kids learning new skills and becoming more independent all the time. I just can’t believe that he is able to make a meal on his own now.
While these were grilling we munched on this tzatziki dip, which is another delicious Greek recipe.
The result- a juicy, bursting with fresh flavor, quick and easy meal! You’ll love making this for your family and friends this grilling season.
Greek Beef and Pepper Kabobs
Ingredients
For the skewers
- 2 pounds beef, cubed New York strip, ribeye, or filet
- 3 bell pepper, chopped into 1 inch pieces
- 2 tsp fresh dill
For the marinade
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- 3 Tbsp fresh dill, chopped
- 3 Tbsp garlic, minced
- salt and pepper
- 1 tsp dried oregano
Instructions
- Mix the marinade ingredients and marinate the beef in the refrigerator for at least an hour. I like to whip this up in the morning, marinate it all day, and then grill for dinner.
- Make your kabobs by thredding the beef and peppers onto skewers. Tip: if using wooden skewers, soak them in water for an hour before making the kabobs so that they won't burn on the grill.
- Heat the grill to medium-high heat. Grill the kabobs for 10-15 minutes, turning once.
- Garnish by sprinkling the fresh dill over the warm kabobs.
- Serve with tzatziki if desired.
