Name: Greek Kabob Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb. sirloin, cut into 1 ½ inch cubes; 3 tbsp. olive oil; 1 tbsp. red wine vinegar; ½ tsp. garlic powder; ¼ cup olive oil; 2-3 tbsp. red wine vinegar; 2 garlic cloves, minced; Salt and pepper, to taste; 9 oz. 80 Acres Farms QUEEN CITY; 2-3 Persian cucumbers, sliced; ½ red onion, thinly sliced; ½ cup kalamata olives, halved; 1 cup cherry tomatoes, halved; ½ cup feta cheese, crumbled

Greek Kabob Salad

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Marinated kabobs pack bold flavors deep into every bite! This mouthwatering recipe features tender beef sirloin paired with a zesty Greek salad—a protein-packed dish bursting with irresistible Middle Eastern-inspired taste.

Author: 80 Acres Farms
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

Units Scale

FOR THE KABOB

1 lb. sirloin, cut into 1 1/2 inch cubes
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/2 tsp. garlic powder

FOR THE DRESSING

1/4 cup olive oil
2-3 tbsp. red wine vinegar
2 garlic cloves, minced
Salt and pepper, to taste

FOR THE SALAD

9 oz. 80 Acres Farms QUEEN CITY
2-3 Persian cucumbers, sliced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, halved
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled

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Instructions

Marinate the steak in the fridge for 2-3 hours to let the flavor develop.
Take the steak out of the fridge and let it sit at room temperature for about an hour.
Heat the grill to medium heat. Thread the meat onto skewers and grill to your preference.
Whisk the dressing ingredients in a bowl until well combined.
In a large serving bowl, place greens and add cucumbers, olives, red onion, tomatoes, feta, and the skewered steak.
Drizzle with dressing and serve immediately.