Best 4 Greek Salad Kabobs Recipes

**Tantalizing Greek Salad Kabobs: A Refreshing Medley of Mediterranean Flavors**

Embark on a culinary journey to the sun-kissed shores of Greece with our delectable Greek salad kabobs. These vibrant skewers are a symphony of fresh, flavorful ingredients, capturing the essence of a classic Greek salad in a fun and portable format. From the crisp crunch of cucumber and red onion to the juicy sweetness of cherry tomatoes and Kalamata olives, each bite is a burst of Mediterranean delight. Marinated in a zesty dressing of olive oil, lemon juice, oregano, and garlic, the tender chicken or tofu takes center stage, adding a savory protein element to this colorful ensemble. Grilled to perfection, the kabobs are not only visually stunning but also a harmonious blend of textures and flavors. Accompanying this delightful dish are three tantalizing recipes that elevate the kabob experience. Dive into the creamy tzatziki sauce, a cool and refreshing cucumber-yogurt dip that complements the kabobs perfectly. Transport your taste buds to the vibrant streets of Athens with the aromatic Greek dressing, a tangy marinade that infuses the chicken or tofu with authentic Greek flavors. Last but not least, immerse yourself in the rich and savory flavors of the classic Greek salad, a medley of fresh vegetables, feta cheese, and Kalamata olives, dressed with a simple yet flavorful vinaigrette. Get ready to embark on a culinary adventure as you savor these Greek salad kabobs, a delightful fusion of taste and tradition.

Here are our top 4 tried and tested recipes!

GREEK BEEF KABOBS WITH WHIPPED FETA TZATZIKI DIP

Greek Beef Kabobs with Whipped Feta Tzatziki Dip image

These easy Baked OR Grilled Greek Beef Kabobs (Greek Souvlaki) with tomatoes, zucchini, bell peppers and onions are crazy juicy, exploding with flavor and a complete meal in one, not to mention an impressive crowd pleaser! I've included instruction to make this Souvlaki both in the oven and on the grill because you are going to want to make these beef kabobs year round! Not only is the beef crazy juicy and exploding with flavor from the beef kakob marinade but each tender morsel get's dunked in refreshing, creamy, heavenly Whipped Feta Tzatziki Dip!

Provided by Jen

Categories Main Course

Time 57m

Number Of Ingredients 22

Ingredients

2 lbs. top sirloin (cut into 1 1/2" cubes )
2 red bell peppers (sliced into 1 1/2" chunks)
1 pint cherry/grape tomatoes
2 small or 1 large zucchini (cut into 1/4" slices)
1 large red onion (cut into 1 1/2" chunks)
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
2 tsps EACH paprika, garlic powder
1 tsp EACH onion powder, ground cumin, ground coriander, sugar, salt
1/4 tsp EACH cayenne pepper, pepper
1/2 large cucumber, peeled
1/2 teaspoon salt
4 oz. oz. cream cheese (cubed and softened (I use 1/3 less fat))
2 oz. feta at room temperature ((about 1/3 cup loosely packed feta))
8 oz. plain Greek yogurt ((1 cup))
3 cloves garlic, peeled
1/3 cup loosely packed fresh dill
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Steps:

Add vegetables to a freezer bag or large bowl. Set aside.
Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove 2 tablespoons Marinade and add to vegetables. Toss to coat. Refrigerate.
Add beef to remaining Marinade and toss to coat. Marinate 4-6 hours in the refrigerator.
Meanwhile, dice cucumber and add it to a fine mesh sieve. Sprinkle with 1/2 teaspoon salt and stir. Let sit at least 15 minutes then press down on cucumbers with the back of a spoon to release extra juices. Set aside.
Add feta and cream cheese to food processor and pulse until cheeses are mixed. Continue to mix 3-4 minutes until cheeses are very smooth. Add remaining Whipped Feta Tzatziki ingredients, including cucumber, and pulse until smooth. Refrigerate. Stir in milk a little at a time if needed when ready to serve in order to thin to desired consistency.
NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
When ready to cook, thread beef, and veggies onto skewers.
Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a beef cube for doneness if desired. Let rest 5 minutes before serving.
Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired). Let rest 5 minutes before serving.
Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.

GREEK SALAD KABOBS

Greek Salad Kabobs image

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

Ingredients

3/4 cup Yoplait® All Natural Fat Free plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Steps:

In small bowl, mix dip ingredients; set aside.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Nutrition Facts : Calories 15, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

GREEK MIXED GRILL KABOBS AND PINE NUT-ORZO SALAD

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Steps:

Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

GLUTEN-FREE GREEK SALAD KABOBS

Gluten-Free Greek Salad Kabobs image

Appetizers ready in just 15 minutes! Take your taste buds on a trip to Greece with these colorful kabobs and a creamy yogurt dip.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

Ingredients

3/4 cup plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Steps:

In small bowl, mix dip ingredients; set aside.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Nutrition Facts : Calories 15, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

Tips:

Select Fresh Ingredients: Use ripe, colorful vegetables and firm, flavorful feta cheese for the best results.
Make Skewers Ahead of Time: Assemble the kabobs up to 4 hours before serving and keep them refrigerated until ready to grill.
Grill at Medium Heat: Cook the kabobs over medium heat to prevent the vegetables from burning while allowing them to cook evenly.
Turn Frequently: Flip the kabobs every few minutes to ensure even cooking and prevent sticking.
Serve with a Drizzle: Drizzle the kabobs with a flavorful dressing or marinade before serving to enhance their taste.
Experiment with Variations: Try different combinations of vegetables, such as cherry tomatoes, red onions, or bell peppers.

Conclusion:

Greek salad kabobs are a delicious and easy-to-make appetizer or main course that is perfect for summer grilling. The combination of fresh vegetables, flavorful feta cheese, and tangy dressing creates a delightful bite that is sure to impress your guests. With a few simple tips and tricks, you can make the most of this flavorful dish. Enjoy the vibrant flavors of the Mediterranean with these colorful and satisfying kabobs!