Grilled Steak Skewers with Hummus Mediterranean BBQ Plate

Grilled Steak Skewers with Hummus Mediterranean BBQ Plate brings a vibrant picnic-ready feast to your table. Juicy flank steak cubes marinated in lemon, garlic, cumin and paprika grill alongside colorful peppers and onions, while creamy tahini hummus, crisp cucumber and tomato slices, mixed olives and warm pita complete the party. Whether you’re hosting a backyard barbecue or craving a Mediterranean twist for dinner, this plate delivers bold flavors, simple prep and satisfying bites that everyone will love.

Key Ingredients

Let’s break down the stars of this Mediterranean BBQ plate and see why each one matters.

• 500 g flank steak: Tender, lean beef that soaks up the zesty marinade and grills to juicy perfection.
• 4 wooden skewers: Essential for threading and keeping steak and veggies together—soaked first to avoid burning.
• 1 medium red onion: Adds a sweet, slightly sharp flavor and beautiful char when grilled.
• 1 medium red bell pepper: Brings vibrant color, sweetness and crunch to every skewer.
• 2 tbsp olive oil: Helps the marinade cling to the steak and promotes that gorgeous grill sear.
• 2 tbsp lemon juice: Infuses bright acidity that tenderizes meat and pairs perfectly with hummus.
• 2 cloves garlic: Delivers aromatic depth in both the steak marinade and the creamy hummus.
• 1 tsp ground cumin: Warms up the marinade with subtle earthy spice.
• 1 tsp paprika: Gives the meat a smoky, slightly sweet finish.
• Salt and pepper to taste: Balances all the flavors and enhances every ingredient.
• 400 g canned chickpeas: The creamy base for homemade hummus loaded with protein and fiber.
• 3 tbsp tahini: Sesame paste that brings richness and smooth texture to the dip.
• 2 tbsp olive oil: Enriches the hummus and helps it blend into a silky consistency.
• 1 small lemon: Zesty juice adds brightness and cut through the tahini’s richness.
• 2 cloves garlic: Punchy flavor that makes the hummus authentically savory.
• Pinch of cayenne pepper: Adds a gentle kick to wake up the palate.
• 1/2 tsp salt: Balances the hummus and enhances its creaminess.
• 4 pita breads: Soft, warm vehicles for scooping hummus and steak skewer bites.
• 1 small cucumber: Crisp, refreshing crunch that lightens the plate.
• 2 medium tomatoes: Juicy sweetness and vibrant color perfect for topping or dipping.
• 100 g mixed olives: Briny, savory contrast to the grilled flavors and creamy dip.
• 1 tbsp chopped fresh parsley: Herbaceous garnish that brightens every bite.

How To Make Grilled Steak Skewers with Hummus Mediterranean BBQ Plate

This recipe comes together in two parts—grilling the skewers and whipping up fresh hummus—so grab your cutting board and fire up that grill. You’ll first marinate the steak alongside chopped veggies, blend a creamy tahini dip, then assemble and grill everything for a showstopping Mediterranean feast.

1. Soak skewers in water for 30 minutes to prevent burning and ensure they stay intact on the grill.

2. Make the marinade by whisking together 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp ground cumin, 1 tsp paprika, salt and pepper in a bowl until well combined.

3. Prep steak and veggies: Cut the flank steak into 2 cm cubes and chop red onion and bell pepper into similar-sized pieces for even cooking.

4. Toss steak in marinade, making sure each piece is coated; cover the bowl, refrigerate for at least 30 minutes to let flavors meld.

5. Blend the hummus: Drain chickpeas, then process them with 3 tbsp tahini, 2 tbsp olive oil, juice of the small lemon, garlic, cayenne pepper and ½ tsp salt until ultra-smooth; transfer to a serving dish.

6. Preheat your grill or grill pan on medium-high so it’s sizzling hot when skewers go on.

7. Thread steak, onion and bell pepper alternately onto soaked skewers, leaving a little space between pieces for even char.

8. Grill skewers 3–4 minutes per side, turning once, until you reach your preferred doneness—juicy with a beautiful sear.

9. Warm pita breads directly on the grill for about 1 minute per side until puffed and lightly charred.

10. Assemble the plate: Slice cucumber and tomatoes, then arrange them with hummus, grilled skewers, olives and warm pita; finish with a sprinkle of fresh parsley.

Serving Suggestions

Once everything is ready, it’s time to serve your Mediterranean BBQ plate in style. Think vibrant, interactive and bursting with fresh flavors—perfect for sharing with family and friends.

• Serve the hummus in a shallow bowl with an extra drizzle of olive oil and a dusting of paprika for irresistible creaminess.
• Arrange skewers on a wooden board surrounded by pita wedges so guests can build their own bites.
• Offer cucumber and tomato slices on the side, tossed with a little olive oil, lemon juice and chopped parsley for a bright salad.
• Place mixed olives in a small dish and garnish with lemon zest or chili flakes to amp up the briny pop.

Tips For Perfect Grilled Steak Skewers with Hummus Mediterranean BBQ Plate

Nailing this BBQ plate is all about prep, timing and a few flavor hacks. Here are some friendly pointers to make sure every element shines.

• You can substitute chicken or lamb for the steak if preferred—just adjust grill time until cooked through.
• For a smoky twist, add smoked paprika or a dash of chili flakes to the marinade for extra depth.
• Homemade hummus can be made up to 3 days ahead and stored in an airtight container in the fridge—just stir and drizzle olive oil before serving.
• Serve with extra lemon wedges or tzatziki for added freshness and a cool contrast to the grilled meat.

How To Store It

Leftovers can be just as good as fresh, but proper storage keeps flavors bright and textures just right. Follow these simple steps to save your Mediterranean BBQ plate for later enjoyment.

• Separate components: Store skewers, hummus, pita and veggies in individual airtight containers to prevent sogginess.
• Refrigerate skewers in an airtight container for up to 2 days; reheat in a 180 °C (350 °F) oven for 5–7 minutes until warmed through.
• Keep hummus refrigerated in a sealed container for up to 3 days; stir and add a drizzle of olive oil before scooping.
• Wrap pita breads in foil or place in a zip-top bag at room temperature for up to one day, or refrigerate for up to 2 days and warm before serving.

Frequently Asked Questions

Here are answers to common questions about this Mediterranean BBQ plate:

• How long does it take to prepare and cook the Grilled Steak Skewers with Hummus Mediterranean BBQ Plate?

It takes about 30 minutes to prep and marinate, including soaking skewers, chopping steak and vegetables, and blending hummus. Cooking the skewers and warming pita takes an additional 15–20 minutes, so plan for roughly 50 minutes from start to finish.

• Can I make the hummus ahead of time, and how should I store it?

Yes, you can prepare the homemade hummus up to three days in advance. Store it in an airtight container in the fridge. Give it a quick stir and drizzle a bit of olive oil on top before serving to refresh its texture.

• What’s the best way to ensure the wooden skewers don’t burn on the grill?

Soak the wooden skewers in water for at least 30 minutes before threading. This prevents them from charring. Make sure they’re fully submerged and pat dry before adding your steak and vegetables.

• How do I know when the steak skewers are cooked to the desired doneness?

Grill the skewers for about 3–4 minutes per side over medium-high heat. For medium-rare aim for an internal temperature of 57 °C (135 °F), medium is around 63 °C (145 °F), and medium-well about 68 °C (155 °F). Use a meat thermometer for accuracy.

• Can I substitute any ingredients for dietary preferences or availability?

Yes. You can replace flank steak with chicken or lamb cubes following the same marinade and grill times. For a smoky flavor, add smoked paprika or chili flakes to the marinade. Swap pita for gluten-free flatbread and use dairy-free tahini if needed.

• How should I store and reheat leftover skewers and hummus?

Store skewers and hummus separately in airtight containers in the fridge for up to two days. Reheat skewers in a 180 °C (350 °F) oven for 5–7 minutes, or until warmed through. Serve hummus cold or at room temperature.

• What are some serving suggestions to elevate this Mediterranean BBQ plate?

Serve with extra lemon wedges, tzatziki sauce, or a side of mixed greens. Add pickled vegetables or sprinkle sumac over the tomatoes and cucumber. Garnish the hummus with olive oil, paprika, or chopped parsley for color and flavor.

What Makes This Special

This Grilled Steak Skewers with Hummus Mediterranean BBQ Plate works because it balances smoky charred meat with silky lemony hummus, bright veggies and warm pita for a mouthwatering mix of textures and flavors. It’s perfect for summer grilling or a laid-back dinner that feels both festive and fuss-free. Feel free to print this recipe, save it for your next cookout, and come back to share your tips or ask questions if you need a hand. Your feedback keeps the kitchen fun and your grill fired up!

Print Recipe

Grilled Steak Skewers with Hummus Mediterranean BBQ Plate

Author: Matthew Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 5 mins

Calories: 740

Description

Juicy steak cubes marinated in lemon, garlic and spices grill up alongside colorful peppers and onions, served with silky tahini hummus, crisp veggies, olives and warm pita for a picnic-ready Mediterranean feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g flank steak

• 4 wooden skewers

• 1 medium red onion

• 1 medium red bell pepper

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 2 cloves garlic

• 1 tsp ground cumin

• 1 tsp paprika

• Salt and pepper to taste

• 400 g canned chickpeas

• 3 tbsp tahini

• 2 tbsp olive oil

• 1 small lemon

• 2 cloves garlic

• Pinch of cayenne pepper

• ¹⁄₂ tsp salt

• 4 pita breads

• 1 small cucumber

• 2 medium tomatoes

• 100 g mixed olives

• 1 tbsp chopped fresh parsley

Instructions

1. Soak skewers in water for 30 minutes to prevent burning.
2. In a bowl combine olive oil, lemon juice, minced garlic, ground cumin, paprika, salt and pepper to make the marinade.
3. Cut steak into 2 cm cubes and chop onion and bell pepper into similar sizes.
4. Toss steak pieces in the marinade, cover and refrigerate for at least 30 minutes.
5. Meanwhile drain chickpeas and place them in a food processor with tahini, olive oil, juice of the small lemon, garlic, cayenne pepper and salt; blend until smooth and set aside.
6. Preheat a grill or grill pan over medium-high heat.
7. Thread marinated steak, red onion and bell pepper alternately onto soaked skewers.
8. Grill skewers for 3–4 minutes per side or until desired doneness.
9. Warm pita breads on the grill for 1 minute per side.
10. Slice cucumber and tomatoes; arrange on a platter with hummus, grilled skewers, olives and pita. Garnish with chopped parsley.

Note

• You can substitute chicken or lamb for the steak if preferred.
• For a smoky twist, add smoked paprika or a dash of chili flakes to the marinade.
• Homemade hummus can be made up to 3 days ahead and stored in an airtight container in the fridge.
• Serve with extra lemon wedges or tzatziki for added freshness.

Keywords: mediterranean bbq,steak skewers,grilled hummus,tahini dip,summer grilling,bbq recipes