Greek Kabobs with Vegetables and Tzatziki

 Yield: 4 servings


  • Tzatziki sauce
    • 3/4 cucumber
    • 1 tsp salt
    • 4-5 cloves garlic, minced
    • 1 tsp white vinegar
    • 1 tbsp olive oil
    • 2 cups Greek yogurt
    • 1/4 tsp pepper
  • Kabobs
    • 1 lb. raw shrimp, 16-20 size
    • 2 lbs. beef
    • 1/2 onion, cut into large pieces
    • 2 tsp olive oil
    • Steak seasoning
  • Vegetables
    • Sliced cucumber
    • Sliced red bell pepper
    • 1 jar marinated artichoke hearts, drained
    • Dried apricots
    • Fresh cherry tomatoes
    • Red grapes
  • Pita bread
  • Homemade hummus


  1. For the tzatziki, grate the cucumber in a food processor.  Combine with salt, and then place in a fine metal strainer over a bowl.  Refrigerate for 2-3 hours while the liquids drip out, squeezing occasionally.
  2. Combine the drained cucumber with the remaining ingredients.  Store in an airtight container in the refrigerator.
  3. For the kabobs, peel the shrimp to remove the shell.  Leave the tail on.  Cut the beef into 1 1/2" cubes.
  4. If using wooden skewers, soak them in water for 30 minutes.
  5. Skewer the beef, shrimp, and onion.  Brush with olive oil, and then season.
  6. Cook over medium-high heat for about 4 minutes per side.
  7. Pour the tzatziki and hummus into small serving bowls.  Line a plate with the vegetables and the two sauces.
  8. Serve the kabobs immediately off the grill with all the vegetables, hummus, and sauces.

Adapted from The Mediterranean Dish and Gimme Some Grilling.