Who’s in the mood to BBQ? This keto-friendly Greek beef souvlaki kabobs recipe is a summer in meat form, and a perfect recipe for all the wonderfully sunny weather we’ve been having. Get outside and cook dinner in the sun!

Keto Greek Beef Souvlaki Kabobs Recipe

Kabob Ingredients:

  • 1lb top sirloin, cut into 1 1/2” cubes
  • 1 red or orange bell pepper, sliced into 1 1/2” chunks
  • 1 medium zucchini cut into 1/4” slices
  • ½ large red onion cut into 1 1/2” chunks

Marinade Ingredients:

Preparation Directions:

  1. Add vegetables medium sized bowl or glass container. Set aside. Whisk all of the marinade ingredients together in another medium sized bowl or glass container. Remove 2 tablespoons marinade and add to vegetables. Toss to coat. Refrigerate. Add beef to remaining marinade and toss to coat. Marinate 4-6 hours in the fridge. If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling. When ready to cook, thread beef, and veggies onto skewers.

Grilling Directions:

  1. Grease and preheat grill to medium-high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. Allow to rest 5 minutes before serving.

Baking Instructions:

  1. Preheat oven to 450F. Lightly spray a baking rack with nonstick cooking spray and place it on a baking sheet. Evenly space kabobs on the rack and roast 12-16 minutes, or until beef reaches desired doneness. Let rest 5 minutes before serving.

Whichever cooking method you use, serve with Greek roast eggplant and feta dip or tzatziki, if you want to be more traditional, with sides of steamed caulflower rice and/or Greek roast rutabaga.

Did you make keto Greek beef souvlaki kabobs recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!