Kebabs Recipe

Prep the beef and marinade

Trim excess fat from the beef and cut into 1–1.5 inch cubes. Pat dry with paper towels. In a large bowl combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, cumin, smoked paprika, kosher salt and black pepper. Whisk to combine.

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight ok). The yogurt tenderizes and flavors the meat.

If using wooden skewers, soak them in water for 30 minutes before threading so they don’t burn. Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). If using a rotisserie attachment, preheat according to manufacturer instructions and thread the beef onto the rotisserie spit, alternating with onion and pepper pieces if using. For skewers, thread beef cubes tightly but not squashed, leaving small gaps so heat circulates; alternate with onion/bell pepper pieces as desired.

Brush the grill grates or pan with a little oil. Grill kebabs (or rotisserie roast) until nicely charred at edges and internal temperature reaches 125–130°F (52–54°C) for medium-rare or 140°F (60°C) for medium, about 8–12 minutes total for skewers, turning every 2–3 minutes. For a rotisserie beef roast on a spit, cook 20–35 minutes depending on thickness, monitoring internal temp. Remove from heat and let rest 5–8 minutes to redistribute juices.

After resting, transfer kebabs to a platter. Sprinkle with chopped parsley and a light drizzle of olive oil. Squeeze lemon wedges over the meat to taste.

Grate the seeded half cucumber into a bowl. Use your hands or a clean kitchen towel to squeeze out as much liquid as possible; discarding the excess prevents a watery tzatziki.

In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, chopped dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth and taste; adjust salt or lemon as needed.

Cover and refrigerate the tzatziki for at least 30 minutes before serving so the flavors meld. It will thicken slightly as it chills.

Warm pitas briefly on the grill or in an oven for 1–2 minutes per side until pliable. Spread a generous spoonful of tzatziki inside or serve on the side.

Assemble kebab plates or wraps: place several beef cubes (or slices from the rotisserie roast) into each pita, add grilled onion/pepper if used, spoon tzatziki over the top, drizzle a little olive oil, sprinkle parsley and finish with a lemon wedge for extra brightness.

Serve immediately while kebabs are warm. Leftover tzatziki keeps 2–3 days refrigerated; cooked beef keeps 2–3 days refrigerated as well.