Arnett's Acres
Greek Kabobs  | March 2015

We actually first experienced these at the Greek Festival in the Town & Country area of St. Louis, MO many years ago. They are very easy to put together and seem to vanish amazingly fast. I like to take these to campouts or cookouts with friends. They pack well in ziploc bags/coolers and are easy to clean up.



1 3-4 pound beef roast, lamb roast, venison roast
4-6 cloves garlic, sliced thin
2 tablespoons dried oregano, add more to your taste
1 bottle RealLemon lemon juice

           Grilled Greek Kabobs                    

1. Cut the roast into about 1" diced pieces. Trim fat. Place in a gallon size ziploc bag.

Greek Kabobs Ziploc

2. Thinly slice the garlic cloves and mix thoroughly among the diced meat with the oregano.

3. Pour enough lemon juice over the meat to cover.

4. Refrigerate/marinate at least 6 hours.

Greek Kabobs 2

5. Thread the marinated meat on skewers and place on your hot grill. Cook to your desired temperature (We like these completely cooked through). These do not take very long to cook so watch them closely.

Our family loves these served with grilled root vegetables.



Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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