Ah.....the magic of summer nights, summer barbeques, and grilled kabobs! Don't you just love an easy dinner that takes only minutes to prepare, minutes to cook, and everyone is happy? And everyone just seems to LOVE dinner on a "stick" - they can pick out their favorite meats and vegies.
These Greek Pork Tenderloin Kabobs are pretty delicious - served with the WORLD'S BEST homemade whipped Feta Tzatziki Dip, and fabulous served with couscous, rice, quinoa and pita bread. It's a Greek feast! A little Greek music, a bottle of good wine, and we're living the summer life! All we need now is a roaring bonfire and then we'll finish up later with s'mores on some other sticks!
We start off with a fabulous marinade - loaded with fresh herbs and all kinds of delicious spices. I've used both pork tenderloin and beef tenderloin in this recipe, and they both are so tender and delicious - the choice is up to you! Cube up the meat, marinade for 4 to 6 hours in the fridge, and you are on your way!
Honestly, the thing that takes the longest with this dinner is chopping up the vegetables, but that's a great task to share with anyone willing to help out. We have had a bumper crop of sweet red cherry tomatoes and some beautiful orange cherries that are SO sweet that they are almost like eating candy. Together with the deep purple in the onions, sweet red peppers, zucchini and yellow summer squash, these make for a pretty colorful kabob!
And about this whipped Feta Tzatziki Dip - you'll be dipping the meat, the vegies, fresh pita bread and your fingers in this! Seriously - this is the best recipe EVER!
Start with a garden-fresh cucumber - and we've had a bumper crop of those as well this year! What's the difference between zucchini and cucumber? Cucumbers have a waxy exterior and no little stem at the top. Zucchinis are more dry and tough. Don’t use zucchini in this - Speaking from experience! To make the World’s Best Tzatziki recipe you’ll need a cup of cucumber, so 1 big one, 2 small ones, you can guestimate. If yours has seeds, get those outa there before anything. I shredded my cucumber in the food processor, but you can also finely dice it. I also leave the peel on, more nutrients and fiber! Once you’ve got the cucumber all shredded or diced, you’re going to sprinkle with just a touch of salt and then lay the cucumber out flat on a few layers of paper towels and let it sit for a few minutes while you prepare the other ingredients. The salt helps to draw out more moisture.
So fast and easy to whip up with Greek yogurt, cream cheese and fresh herbs, and everyone will be amazed how fresh and flavorful this little treat is. My little secret ingredient is crumbled Feta cheese. The flavors become so smooth as you let them sit, so your tzatziki might just be best the next day. The gift that keeps on giving!
My gang loves Feta cheese, so before serving I usually add some extra crumbled Feta on top, together with some snipped chives and dill from the garden. If you have any left over after dinner, you can add a little bit of fresh buttermilk the next day and have a wonderful salad dressing!
One little trick that I've learned is to use Reynold's Non-Stick (Easy Release) Grilling Foil on the grill, rather than placing the kabobs directly on the grate. SO MUCH EASIER to turn and brush with marinade, and clean-up is a breeze.
I've also included directions for roasting these in your oven for those rainy or chilly days when you still have a hankering for a delicious Greek kabob dinner. On a cold winter night, these delicious Greek Kabobs will bring back memories of the fabulous time we had making these during the last weeks of summer.
And if you're lucky enough to have any of the kabobs leftover, put them in a sandwich wrap and drizzle with some creamy Feta Tzatziki Sauce and you'll be smiling while you're chomping!
Delicious- Πολύ νόστιμος* [polí nóstimos] and tasty- Νόστιμος [nóstimos]! OPA!
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