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80 Acres Farms | Greek Kabob Salad

GREEK KABOB SALAD

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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Keyword: Arugula Microgreens, Queen City
Servings: 4 servings

Ingredients

For the Kabob

  • 1 lb. sirloin cut into 1 ½ inch cubes
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • ½ tsp. garlic powder

For the Dressing

  • ¼ 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
  • ½ red onion thinly sliced
  • ½ cup kalamata olives halved
  • 1 cup cherry tomatoes halved
  • ½ cup feta cheese crumbled

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.
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