Tender Beef Kabobs and Tzatziki

Beef kabobs were a weekly supper in my family. Mama would make up a batch of these early in the morning and let them sit, marinating all day. When suppertime came around, Ashley and I often helped skewer the meat and vegetables, while Dad maintained close watch over the grill. To me, that’s the essence of a family meal— each member pitching in to do his or her part to share in the goodness.
April 28, 2015


For the Kabobs

  1. Smash garlic using the flat side of a knife. Combine smashed garlic and next 5 ingredients in a large zip-top plastic freezer bag; add steak pieces and next 6 ingredients, turning to coat. Seal and chill for 3-24 hours.
  2. Soak wooden skewers, if using. Preheat grill to 300°-350° (medium). Remove beef and vegetables from marinade, discarding marinade. Thread beef and vegetables alternately onto skewers, leaving ¼-inch space between pieces.
  3. Grill kabobs, covered with grill lid, 2-3 minutes on each side (medium-rare) or to desired degree of doneness. Serve with Tzatziki. Serves 4-6.

For the Tzatziki

  1. Whisk together all ingredients in a bowl. Serve immediately, or cover and chill until ready to serve. May be made up to 1 day ahead; refrigerate it in an airtight container. Yield: 1 cup.

About this recipe

I can always remember the unique flavor of this dish, which is due mainly to Mama’s traditional Lebanese-style marinade that included mint, allspice, and cinnamon. 

Recipe courtesy of Chef Matt Moore.

Image courtesy of Oxmoor House.

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