Whipped Feta Tzatziki Dip (Printable)
Marinated Greek-style beef skewers with charred peppers and onions, served with whipped feta tzatziki.
# What You'll Need:
→ Beef Kabobs
01 - 1 and 1/2 pounds beef sirloin or ribeye, cut into 1 and 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon red wine vinegar
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 red onion, cut into chunks
13 - 1 red bell pepper, cut into chunks
14 - 1 yellow bell pepper, cut into chunks
15 - 8 to 12 wooden or metal skewers
→ Whipped Feta Tzatziki Dip
16 - 4 ounces feta cheese, crumbled
17 - 1/2 cup Greek yogurt
18 - 2 tablespoons cream cheese, softened
19 - 1/2 cup cucumber, seeded and finely grated
20 - 1 clove garlic, finely minced
21 - 1 tablespoon fresh dill, chopped
22 - 1 tablespoon fresh lemon juice
23 - 1 tablespoon olive oil
24 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, thyme, cumin, smoked paprika, salt, and black pepper until well combined.
02 - Add beef cubes to the marinade, ensuring all pieces are coated evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor absorption.
03 - Preheat grill or oven to 400°F. Thread marinated beef, red onion, red bell pepper, and yellow bell pepper alternately onto skewers.
04 - For grilling, place kabobs over direct medium-high heat and grill for 10 to 12 minutes, turning occasionally, until beef is cooked to preferred doneness and vegetables are slightly charred. For oven baking, lay kabobs on a foil-lined baking sheet and bake for 12 to 15 minutes, turning halfway, until beef is cooked through.
05 - In a food processor, blend feta, Greek yogurt, and cream cheese until smooth and creamy. Transfer to a bowl and fold in grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, and black pepper. Chill until ready to serve.
06 - Arrange cooked beef kabobs on a serving platter and accompany with a generous side of whipped feta tzatziki dip for dipping.
# Expert Advice:
01 -
- The whipped feta tzatziki dip is so good youll want to eat it by the spoonful when no ones looking.
- Marinating the beef transforms even a quick weeknight into something undeniably special.
02 -
- Rushing the marinade or skipping it entirely leaves the beef bland—this was a hard lesson learned after a shortcut attempt for a Tuesday dinner.
- Squeezing all the moisture from the cucumber is the magic step that keeps your dip ultra-creamy instead of sad and watery.
03 -
- Letting the meat sit out for fifteen minutes before grilling ensures even cooking without a raw middle.
- Mixing the dip by hand after blending adds just the right chunky-rustic texture—don’t skip it if you want the homemade feel.