Greek Non Kabob
Tender, juicy Greek marinaded steak with vegetables and yogurt dip
Ingredients
- 2-3 lbs tri-tip beef, top sirloin, flank steak, or sirloin beef tip
- 1/3 cup avocado or olive oil
- 1/2 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon dry oregano
- 1 teaspoon paprika
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
vegetables
- 2 medium red onions
- 16 oz grape tomatoes
- 2 medium zucchini
yogurt dip
- 8 oz plain Grek yogurt
- 2 ccloves garlic, minced
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- pinch coarse kosher salt and black pepper
Instructions
Cooking Note:
- I cook this meal on the Blackstone flat griddle. Alternatively, you can cook this in a cast iron skillet and cook the meat and the vegetables separately. Cut the beef and vegetables into larger pieces and grill them. Depending on how you will be cooking the items will determine how small to cut the items.
Marinade instructions
- Place all the marinade items into a gallon plastic zipper bag or container to marinade meat. Cut meat to desired size pieces and marinate for 1 hour minimum.
Vegetables
- Slice the vegetables into desired size pieces (other vegetable options peppers, carrots, and sweet potatoes).
Cooking
- Lightly oil the black stone or cast iron and cook the meat to medium rare, and cook the vegetables until tender.
- Prepare the dip- mix all the dip ingredients in an immersion blender or food processor until smooth and refrigerate until ready to eat.
- Serve with cooked rice.
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