Mediterranean Diet Friendly Feta-Stuffed Beef Kebabs with Briny Olives

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Feta-Stuffed Beef Kebabs with Briny Olives

These charred beef kebabs pack briny Kalamata olives and crumbled feta right into the meat, so every bite gets a hit of salt and tang before it even reaches the grill. Warm cumin, smoked paprika, and oregano season the beef, while a quick rest in the fridge helps the skewers hold their shape over the flame. A cool, herby yogurt-mint sauce spooned alongside balances the char and spice, and extra olives scattered over the platter keep that Mediterranean flavor going strong. Finished with parsley and a squeeze of fresh lemon, this is a fuss-free grilling recipe built entirely around olive oil, garlic, yogurt, and good olives — staples that make it a natural fit for a Mediterranean way of eating. Serve it with warm pita or a simple salad and you've got a weeknight dinner that feels like it belongs on a coastal taverna menu.

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Ingredients

4 servings

For the kebabs

1 ½ lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup kalamata olives, pitted and finely chopped
¾ cup feta cheese, crumbled
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp black pepper
¾ tsp kosher salt
1 tbsp olive oil

For the yogurt sauce

1 cup plain whole-milk yogurt
2 tbsp fresh mint, finely chopped
1 tbsp fresh lemon juice
1 clove garlic, minced
¼ tsp kosher salt

For serving

¼ cup kalamata olives, pitted and halved, for serving
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, chopped Kalamata olives, feta, garlic, cumin, smoked paprika, oregano, black pepper, salt, and olive oil. Mix with your hands until just combined — do not overwork the meat, or the kebabs will be dense.
2
Divide the mixture into 8 equal portions. Press each portion firmly around a skewer, shaping it into a log about 5 inches long and 1 inch thick. Set on a plate, cover, and refrigerate for 30 minutes so the kebabs firm up and hold their shape on the grill.

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