Beef Kabob Sandwich Recipe
Marinated grass-fed beef medallions, grilled to perfection.
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Ingredients
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Beef & Marinade
Vegetables & Skewers
Bread & Toppings
Finish & Grill
Method
Beef & Marinade
- 1
Prepare the marinade
In a medium bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 2 tbs fresh lemon juice, 3 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, and 1 tsp honey or brown sugar until combined.
- 2
Marinate the beef
Trim excess fat from the beef medallions and pat them dry. Place the medallions in a shallow dish or zip-top bag and pour the marinade over them, making sure each piece is coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come to near room temperature.
Vegetables & Skewers
- 3
Prep the vegetables
While the beef marinates, cut the red bell pepper into 1-inch pieces, cut the red onion into 1-inch wedges (keeping the layers intact), halve the zucchini into 1/2-inch rounds if thick, and rinse the cherry tomatoes. Pat all vegetables dry to reduce steaming on the grill.
- 4
Assemble skewers
Thread the marinated beef medallions (whole or halved depending on size) alternately with bell pepper, onion wedge, zucchini round and cherry tomato onto metal or soaked wooden skewers. Leave a small gap between pieces so heat circulates. Make 4–6 skewers depending on medallion size.
Finish & Grill
- 5
- 6
Grill the skewers
Place the skewers on the hot grill. For 1-inch beef medallions, grill 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C). If you prefer medium, grill 4–5 minutes per side. Turn vegetables occasionally to get even char without burning. Total time will be about 8–12 minutes depending on thickness. Remove skewers and let rest 5 minutes.
- 7
Sauce & Assembly
- 8
Make the lemon-garlic sauce
In a small bowl combine 1 cup Greek yogurt, 1/4 cup mayonnaise, 1/2 tsp lemon zest, 2 tbs chopped fresh parsley, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste-adjust with salt or lemon juice as needed.
- 9
Assemble sandwiches
Spread a generous layer of the lemon-garlic sauce on the bottom half of each roll. Remove beef and vegetables from skewers and arrange medallions and grilled vegetables on the bread. Top with mixed salad greens and pickles if using. Finish with more sauce on the top half or drizzle a little extra olive oil. Close sandwiches, slice in half and serve immediately.