Grilled Beef Souvlaki: Authentic Greek Skewers with a Zesty Marinade
Prepare to elevate your grilling game with this incredible Beef Souvlaki recipe! Featuring a simple yet profoundly flavorful Greek-inspired marinade, this dish transforms ordinary beef into tender, juicy skewers bursting with Mediterranean taste. Paired with your favorite vibrant vegetables and grilled to perfection, Beef Souvlaki is a healthy and satisfying meal that perfectly captures the essence of summer dining. Serve it alongside a crisp, fresh salad and creamy tzatziki sauce for an unforgettable culinary experience.
Grilling season is undoubtedly one of the best times of the year, and for good reason! There’s nothing quite like the smoky aroma and flavor that grilling imparts to food. We especially love grilling steak, and this Beef Souvlaki recipe holds a special place in our hearts. This dish is part of a broader celebration of global cuisine, brought to you in partnership with the Ohio Beef Council. Our Greek marinade, a staple in my kitchen, is key to the incredible taste and tenderness of these skewers.
My husband Mike and I fondly recall our travels to Greece, where Souvlaki quickly became a favorite. The light yet robust flavors of the traditional Greek marinade, combined with perfectly grilled meat, are simply irresistible. This classic dish pairs beautifully with a big Greek salad, creamy tzatziki, and zesty lemon potatoes, creating a truly authentic Mediterranean feast.
The magic of our Souvlaki marinade lies in its simple yet powerful blend of ingredients: fresh lemon juice, rich extra virgin olive oil, tangy red wine vinegar, pungent garlic, and fragrant dried oregano, thyme, and paprika. This carefully balanced mixture not only infuses the beef with incredible flavor but also acts as a natural tenderizer. An added bonus? The marinade works wonders on vegetables too, making them an ideal complement to your skewers.
For these flavorful beef skewers, I recommend using sirloin steak (from top to tip). It’s a fantastic cut for grilling, known for its ability to become wonderfully tender and juicy when cooked over an open flame. Other excellent choices for kabobs or skewers include Flat Iron steak, Strip steak, or even luxurious Tenderloin. Don’t hesitate to consult your local butcher for advice on the best cut for your grilling needs.
Beyond the traditional Greek sides, these Beef Souvlaki skewers are incredibly versatile. They’re delightful with other fresh summer salads like tabbouleh or fattoush. For a different flavor profile, consider serving them with a creamy dill sauce or a tahini yogurt sauce. If you’re a fan of grilled kabobs, you’ll also love exploring my Beef Kofta Kabobs or these savory Mediterranean Beef Kabobs for more flavorful grilling inspiration.
Why You Will Love This Delicious Beef Souvlaki Recipe:
- Protein Packed & Flavorful: Beef is a fantastic and versatile source of protein, cherished in cuisines worldwide. This Beef Souvlaki recipe takes it to the next level with a vibrant Greek-inspired marinade that ensures every bite is incredibly tender and bursting with authentic flavor. It’s a satisfying way to fuel your body while delighting your taste buds.
- Perfect for Grilling Season: There’s an undeniable joy in grilling, and beef truly shines with this dry-heat cooking method. Grilling creates a beautiful crust and locks in juices, resulting in the most tender and flavorful meat. While sirloin is excellent for Souvlaki, don’t hesitate to experiment with other grill-friendly cuts like strip steak, ribeye, tenderloin, or T-bone steaks. For more grilled beef ideas, try my Balsamic Marinated Skirt Steak or this robust Grilled Flank Steak with Dry Rub.
- A Complete & Balanced Meal: To make this Souvlaki a truly wholesome and complete meal, we thread a colorful assortment of vegetables onto the skewers alongside the beef. The grilling process caramelizes the vegetables, bringing out their natural sweetness and adding wonderful texture. You can effortlessly serve these skewers with brown rice, quinoa, or even a light couscous for an even more fulfilling dining experience.
- Easy to Prepare: Despite its impressive flavor, Beef Souvlaki is surprisingly simple to make. The marinade comes together quickly, and assembly is straightforward, making it an ideal choice for weeknight dinners or casual weekend gatherings.
Essential Ingredients for Beef Souvlaki:
- The Best Beef Cuts: For this recipe, I specifically chose sirloin steak (from top to tip), cut into uniform 1-inch cubes. Sirloin is fantastic for kabobs because it stays tender and cooks evenly. Other prime beef selections for grilling on skewers include Flat Iron steak, Strip steak, or even the highly prized Tenderloin. Don’t hesitate to ask your butcher for guidance; they are excellent resources for recommending cuts and preparation tips.
- Colorful Vegetables: Adding a variety of fresh vegetables to your beef souvlaki skewers not only boosts the nutritional value but also adds incredible color and flavor. My go-to combination includes red onion, cherry tomatoes, crisp zucchini, and vibrant red bell peppers. These vegetables cook beautifully on the grill, absorbing the marinade and developing a lovely charred sweetness. While optional, I highly recommend including them for a more complete and satisfying meal.
- Creamy Tzatziki: A must-have accompaniment for any Greek meal! My homemade tzatziki sauce is made with thick Greek yogurt, fresh garlic, a generous drizzle of extra virgin olive oil, a touch of white vinegar, fragrant fresh dill, and finely grated cucumber. Squeeze out excess moisture from the cucumber for the best texture. This cooling, tangy sauce perfectly complements the rich grilled beef.
- Fresh Herbs for Garnish: To finish your Beef Souvlaki with an extra burst of freshness and aroma, I love to garnish with fresh herbs. A sprinkle of chopped fresh parsley, dill, or mint instantly brightens the dish and adds a lovely aesthetic touch.
For precise ingredient measurements and detailed instructions, please refer to the recipe card located further down the page.
Crafting the Perfect Souvlaki Marinade:
- Fresh Lemon Juice: The cornerstone of any great Greek marinade, lemon juice provides a bright, zesty sweetness and plays a crucial role in tenderizing the beef. Be mindful not to marinate the beef overnight, as the high acidity can cause the meat to break down too much. A maximum marinating time of 2 hours is ideal. For an intensified citrus aroma, consider adding a touch of lemon zest to the mixture.
- Extra Virgin Olive Oil: Opt for a high-quality extra virgin olive oil to impart a rich, robust, and authentic Mediterranean flavor to your marinade. It also helps in distributing the spices evenly and keeps the beef moist during grilling.
- Garlic Cloves: Freshly minced garlic is a non-negotiable ingredient, providing a deep, aromatic base that’s essential to Greek cuisine. While you could technically skip it or use garlic powder, I highly recommend fresh garlic for the best flavor.
- Red Wine Vinegar: This ingredient perfectly balances the acidity of the lemon juice, adding a nuanced tang and depth that elevates the marinade’s overall profile. It contributes to the signature “Greek” flavor.
- Classic Greek Spices: The blend of dried oregano, dried thyme, and paprika creates the iconic flavor profile of Souvlaki. These herbs and spices are a testament to the simplicity and deliciousness of Mediterranean cooking. You might also find variations using chopped dried bay leaves or a pinch of cumin, which can offer interesting twists if you’re feeling adventurous.
Find the exact quantities for each marinade ingredient in the complete recipe card below.
Creative Ways to Customize Your Beef Souvlaki:
- Infuse with Fresh Herbs: Elevate the marinade by incorporating fresh herbs directly into the mixture. Finely chopped fresh parsley, dill, or mint will brighten the flavors and add an aromatic depth that enhances the Greek essence of the dish. Experiment with your favorites!
- Citrus Twists: While lemon juice is traditional and highly recommended, don’t shy away from experimenting with other citrus. Lime juice can offer a slightly different, equally delightful tang to the marinade, providing a fresh twist on the classic.
- Expand Your Vegetable Palette: The beauty of skewers is their adaptability. Beyond the classic red onion, bell peppers, tomatoes, and zucchini, consider adding other vegetables like earthy mushrooms, vibrant green bell peppers, a hint of spice from poblano peppers, sweet summer squash, or even chunks of sweet onion. Ensuring all vegetables are cut to a similar size will help them cook evenly.
- Explore Different Beef Cuts: For the most tender and juicy grilled kabobs, selecting the right cut of beef is crucial. Sirloin is a fantastic choice, but Flat Iron steak, Strip steak, or even a premium Tenderloin will also yield delicious results. Each offers a slightly different texture and flavor profile, so feel free to experiment to find your favorite.
- Spice It Up: If you enjoy a bit of heat, a pinch of red pepper flakes or a dash of cayenne pepper can be added to the marinade for a subtle kick without overpowering the traditional Greek flavors.
- Sweet & Savory Additions: A touch of honey or brown sugar can be added to the marinade to promote caramelization and add a hint of sweetness that beautifully complements the savory beef and tangy marinade.
Step-by-Step Guide: How to Make Irresistible Beef Souvlaki Kebabs
Creating these delightful Beef Souvlaki kebabs is easier than you think. Follow these straightforward steps for perfectly marinated and grilled beef:
Step 1: Prepare the Greek Marinade. In a medium-sized mixing bowl, combine all the marinade ingredients as listed in the recipe card. Whisk them thoroughly until well combined. This aromatic mixture is the secret to tenderizing the beef and infusing it with authentic Greek flavor.
Step 2: Marinate the Beef. Cut your chosen beef cut (like sirloin) into uniform 1-inch cubes. Place these beef cubes into a large resealable plastic bag, a spacious glass bowl, or an airtight container. Pour approximately three-quarters of the prepared marinade over the beef. Seal the bag or container and toss well to ensure every piece of beef is thoroughly coated. Refrigerate the marinated beef for a minimum of 45 minutes and up to 2 hours. This time allows the flavors to penetrate and the acidity to tenderize the meat. Avoid marinating overnight, as the lemon juice can start to break down the beef too much.
Step 3: Marinate the Vegetables. In a separate bag or large container, add your prepped vegetables (red bell pepper, red onion, cherry tomatoes, zucchini). Pour the remaining marinade over them and toss gently to coat. Seal and refrigerate these alongside the beef, allowing them to absorb the wonderful flavors.
Step 4: Prepare Skewers & Grill. If you’re using wooden or bamboo skewers, remember to soak them in water for at least 20 minutes before grilling. This prevents them from burning on the grill. If you’re using metal skewers, no soaking is needed. When it’s almost time to grill, remove the marinated beef and vegetables from the refrigerator and allow them to come closer to room temperature while you preheat your grill to medium-high heat.
Step 5: Assemble the Souvlaki Skewers. Lay out a large platter or a clean wooden cutting board. Begin threading the marinated beef cubes onto your prepared skewers, alternating with the marinated vegetables: a piece of beef, followed by red bell pepper, red onion, cherry tomatoes, and zucchini. Continue this pattern until all ingredients are used, ensuring even distribution and that the pieces are not too tightly packed.
Step 6: Prepare the Tzatziki Sauce. While your grill is heating, take a few moments to prepare the cooling tzatziki sauce. In a bowl, combine Greek yogurt, minced garlic, extra virgin olive oil, white vinegar, fresh dill, grated cucumber (ensure excess juice is squeezed out), salt, and pepper. Mix all ingredients well until smooth and creamy. Transfer the tzatziki to a covered container and refrigerate until you are ready to serve. Before adding the skewers, lightly brush the grates of your hot grill with oil to prevent any sticking.
Step 7: Grill to Perfection. Carefully place the Beef Souvlaki skewers onto the preheated grill. Cook for approximately 8-10 minutes in total, turning them once halfway through to ensure even cooking and beautiful char marks on all sides. The beef is done when it reaches your desired internal temperature: aim for 130°F (54°C) for a medium-rare finish, or 140°F (60°C) for medium. A meat thermometer is your best friend here!
Step 8: Serve and Enjoy. Once grilled to your liking, remove the Beef Souvlaki skewers from the heat. Allow them to rest for a few minutes before serving. Present these delicious skewers with warm pita bread, a refreshing Greek salad or tabbouleh, and a generous dollop of your homemade tzatziki sauce. Enjoy your authentic Greek feast!
Expert Tips for Grilling Perfect Beef Souvlaki:
- Understanding Marinade Time: While sirloin is naturally quite tender and doesn’t strictly *require* a marinade for tenderness, marinating is essential for infusing it with our delicious Greek flavors. Aim to marinate the beef for about 45 minutes to 2 hours. It’s crucial not to exceed 2 hours due to the acidity of the lemon juice, which can start to break down the beef’s texture too much, making it mushy rather than tender.
- Uniform Piece Size is Key: For perfectly cooked skewers or kabobs, ensure both your beef and vegetables are cut into pieces of a similar size, ideally between 3/4-inch to 1 1/2-inch. This uniformity guarantees that all components cook evenly at the same rate, preventing some pieces from being undercooked or overcooked.
- Mastering Cook Time: When grilling kabobs over direct medium-high heat (approximately 400°F or 200°C), beef cubes around 3/4-inch to 1-inch will typically require about 8 to 10 minutes of total cooking time. Remember to turn the skewers halfway through grilling to achieve an even char on all sides. If some skewers seem to be cooking faster than others, move them to a cooler, indirect heat zone on the grill to finish cooking without burning.
- Prevent Sticking: To ensure your delicious skewers don’t stubbornly adhere to the grill grates, always brush the grates with a high-heat oil (like vegetable or grapeseed oil) or use a non-stick cooking spray before placing the skewers down. This simple step makes flipping easier and ensures a beautiful presentation.
- The Indispensable Meat Thermometer: Judging the doneness of kabobs can be tricky, especially with varying beef and vegetable sizes. A reliable meat thermometer is your best tool for achieving your preferred doneness with confidence. For medium-rare, aim for an internal temperature of 130-140°F (54-60°C). For medium, target 140-150°F (60-65°C). Always insert the thermometer into the thickest part of a beef cube, avoiding the skewer itself.
- Resting the Meat: After grilling, let the skewers rest for 5-10 minutes off the heat before serving. This allows the juices to redistribute throughout the beef, resulting in a more tender and succulent bite.
Storage & Reheating Tips for Leftover Souvlaki
Should you have any delicious Beef Souvlaki leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave for quick warmth, or gently re-warm them in the oven at a low temperature to help maintain their tenderness and prevent drying out. You can also remove the meat and vegetables from the skewers for easier storage and reheating.
Discover More Irresistible Beef Recipes
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Beef Kafta Kabob Recipe
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Mediterranean Ground Beef Zucchini Skillet
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Grilled Flank Steak with Dry Rub
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Beef Souvlaki
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Ingredients
- 1 1/2- 2 pounds sirloin steak, cut into chunks to 1 inch
- 1/2 of a bell pepper, seeds removed, cut into chunks to 3/4 inch
- 1/2 of a small red onion, cut into chunks to 3/4 inch
- 12 ounces cherry tomatoes or grape tomatoes
- 1 large zucchini, cut into rounds
For the souvlaki marinade:
- 2 lemons, juiced
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano , {or 2 tablespoons fresh}
- 1 teaspoon dried thyme, {or 2 teaspoons fresh thyme}
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the tzatziki:
- 1/2 cup Greek yogurt, 2% or whole milk yogurt works best
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 2 tablespoons fresh dill, chopped
- 2 cups grated cucumber, about 1 small cucumber, squeeze out the excess juice from the cucumber
- 1/4 teaspoon salt
- dash black pepper
Instructions
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Add all of the marinade ingredients together in a medium mixing bowl and whisk to combine.
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Cut the beef into 1-inch cubes and put them in a large ziplock bag, large glass bowl or tupperware container and pour in 3/4 of the marinade. Seal the bag or close the container and toss to coat the beef with the marinade. Refrigerate the beef for 45 minutes or up to 2 hours.
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In another bag or large container add the vegetables and pour the remaining marinade and toss to combine. Seal and refrigerate with the beef.
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Before grilling soak wooden or bamboo skewers in water for 20 minutes unless you are using metal skewers.
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When you are ready to grill the beef remove and set out while you heat the grill.
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Heat the grill to medium high heat. Remove the beef from the fridge and take the beef from the container or bag and discard the marinade.
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Set out a large platter or wooden cutting board. Thread a piece of beef onto the wood or metal skewers followed by red bell pepper, red onion, tomatoes and zucchini and repeat until the ingredients are gone.
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While the grill is heating make the Tzatziki sauce by combining Greek yogurt, garlic, extra virgin olive oil, white vinegar, fresh dill, cucumber, salt and pepper and mix well.
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Put in a covered container and refrigerate until ready to serve.
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Brush the grates of the grill with oil to prevent the beef souvlaki from sticking.
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Add the beef to the grill and cook for about 8-10 minutes, turning once. The beef is done when it reaches an internal temperature of 130 degrees F for medium rare or 140 degrees F for medium.
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Remove from the grill. Serve the beef skewers with pita, tabbouleh and tzatziki.
Notes
- You can add lemon zest for more citrus flavor.
- Marinate the beef for 45 minutes or up to 2 hours. I wouldn’t marinade for more than 2 hours because it can start to break down the chicken.
- You can make this and not add vegetables and just do skewers of the beef. I like to cut the beef a bit smaller when I do that.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is proudly sponsored by the Ohio Beef Council. As always, my culinary opinions and recommendations are 100% my own.