Greek Beef Kabobs
Juicy Greek beef kabobs, traditionally beef souvlaki, are the best reason to fire up the grill! This easy beef souvlaki recipe is marinated in lemon, garlic, and herbs, then grilled until juicy with colorful veggies. It’s a simple, flavorful recipe that doesn’t get any better for a summer dinner.
If you love the flavors in this beef souvlaki recipe, try these savory Greek meatballs next, or my Greek burgers with fries on the side!
Delicious Details
- Cuisine Inspiration: Greek
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Kabobs, kebabs, skewers… whatever you want to call them, they are so flavorful and so fun! Along with chicken souvlaki, one of my favorites is beef souvlaki. Tender steak, caramelized veggies, and a spectacular marinade bursting with bright and fresh Greek flavors… What’s not to love?
Now, if you are wondering what the difference is between souvlaki and kabobs, these two dishes are essentially the same, with one small exception. They both feature skewers of grilled beef and vegetables, but beef kabobs are typically served on the skewers while souvlaki is traditionally tucked into pita bread, similar to Middle Eastern falafel. However you choose to enjoy this dish, you are going to love it. Here’s why…
Greek Souvlaki Are the Best Steak Kabobs!
- A summertime favorite. Grilling season is a great reason to make a delicious Mediterranean feast. And this recipe is a super-easy centerpiece to that meal.
- Simple prep. While the beef needs to marinate for a few hours, you can prepare it ahead of time, then grill the souvlaki in no time.
- Meets your needs. With this basic recipe, you can customize your meal to be gluten-free, dairy-free, and even low-carb, based on how you serve the beef souvlaki and your choice of side dishes.
Souvlaki Ingredients
Let’s go through a quick summary of the ingredients for the steak marinade and the kabobs so you can make mouthwatering beef souvlaki. Scroll all the way down for the full recipe card with measurements.
- Beef: I use top round, cut into cubes. See below for more information on cuts you can use.
- Olive Oil: Another cooking oil, like avocado oil, will also work.
- Lemon Juice: I recommend fresh lemon juice as the bottled variety can impart a bitter flavor.
- Fresh Herbs: Garlic and fresh oregano give a little Mediterranean flair to the marinade. You can use dried if that is what you have, but you’ll only use a teaspoon or two in addition to salt and pepper.
What Beef Is Best for Souvlaki?
Some people would say that filet mignon is the best choice for beef kabobs. When cut into small pieces and grilled, it stays tender. However, filet, along with similar options like porterhouse and ribeye, can be quite pricy.
But since these skewers are marinated for several hours, the lemon juice will break down the meat and tenderize it quite nicely. That allows you to go with a more affordable option and leaner option like beef top round.
Add Vegetables
I like to use a combination of red and green peppers, onion, and grape tomatoes in my souvlaki. But you can really use any mixture of veggies you like, as long as they share similar cooking times. Zucchini, mushrooms, and eggplant also work nicely here. You’ll want to cut the vegetables about the same size as the beef cubes.
How to Make Beef Souvlaki
Here is a quick overview. The step-by-step instructions are in the recipe card at the bottom of the post.
- Prepare the beef: Cut the beef into 1 1/4-inch cubes and place them in a shallow pan or plastic storage bag.
- Make the marinade: Whisk together the marinade ingredients and pour over the meat. Marinate in the refrigerator for at least 2 hours.
- Chop the vegetables: While the meat marinates, cut your vegetables into pieces about the same size as the steak cubes.
- Assemble the kabobs: After the beef has marinated, thread it onto the skewers, alternating with onions and peppers. Place the tomatoes on the ends.
- Grill the skewers: Preheat your grill to medium-high heat. Place the skewers over direct heat and reduce to medium. Grill for 4-5 minutes, then flip and grill for another 4-5 minutes. Remove from the grill and serve as desired.
Wooden vs. Metal Skewers
- Wooden: If you are using wooden or bamboo skewers, you’ll need to soak them in water for at least 30 minutes to keep them from burning on the grill. Better yet, plan and soak them overnight.
- Metal: Alternatively, if you grill a lot as I do, you can always invest in metal skewers. I actually like these flexible skewers because you can twist them into a circle and connect the ends so that nothing falls off into the grill.
Tips for Juicy, Tender Beef
- Cut against the grain. Even when cutting the steaks for kabobs, try to slice against the grain as much as possible for tender cuts. The “grain” is the lines that run through a piece of meat. Cutting across (not along) those lines severs the grain and makes the beef less chewy.
- Marinate the beef for long enough. It really helps tenderize the meat and infuse all of the deliciousness. Aim for at least 2 hours, ideally up to 4 hours, in the fridge.
- Don’t overcook the kabobs. Beef is done when it reaches an internal temperature of 145ºF. The small pieces of meat do cook quickly, and letting them get too well done will make the kabobs tough and chewy.
Serving and Storing Beef Souvlaki
I love making classic Beef Souvlaki by serving this in a gluten-free pita pocket with hummus or tzatziki for dinner or lunch. Or, I’ll serve my beef souvlaki over white rice (keep it low-carb with cauliflower rice) alongside a Greek salad.
How Long Do Leftovers Last in the Fridge?
If you have any leftovers, slide the meat and vegetables off the skewers and place them in an airtight container. They can be refrigerated for up to 3-4 days. Enjoy the souvlaki cold or gently reheat it in the microwave or wrapped in foil in the oven.
Beef Souvlaki
Ingredients
For the kabobs:
- 2-2.5 lbs. beef top round cut into 1 ¼ inch cubes
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 Tablespoons fresh oregano , minced
- 1 1/2 teaspoons Kosher salt
- Freshly ground pepper
- a mixture of peppers, onions, tomatoes, or whatever vegetable you prefer cut into chunks (I used one red pepper, one green pepper, 2 peppers, half large red onion, about 8 grape tomatoes)
- Tzatziki for dipping , if desired (use the recipe below or your favorite)
- pita, hummus, rice, Greek salad, etc. for serving
For the tzatziki:
- 1 medium cucumber , peeled and finely shredded
- 1 cup plain Greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 clove garlic , crushed
- 2 teaspoons dried dill
- 1/2 teaspoon Kosher salt
- freshly ground black pepper
Instructions
For the kabobs:
- Cut 2-2.5 lbs. beef top round into 1 ¼ inch cubes.
- Combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 garlic cloves, 2 Tablespoons fresh oregano, 1 1/2 teaspoons Kosher salt, and Freshly ground pepper in a shallow pan or zip-top plastic storage bag. Mix everything together.
- Add the beef cubes to the pan or plastic bag. Seal the bag, pressing out any extra air, or cover the dish and marinate the beef for 2-4 hours, turning once or twice.
- If you are using wood/bamboo skewers, be sure to soak them in water for at least 30 minutes to keep them from burning. Thread the beef cubes and a mixture of peppers, onions, tomatoes, or whatever vegetable you prefer cut into chunks onto skewers.
- Preheat your grill to medium high heat.
- Place the skewers on the grill, reduce to medium, and grill over direct medium heat for 8-10 minutes, turning once.
- Serve with Tzatziki for dipping, pita, hummus, rice, Greek salad, etc. as desired.
For the tzatziki:
- Combine 1 medium cucumber peeled and shredded, 1 cup plain Greek yogurt, 1 clove garlic, 1 Tablespoon fresh lemon juice, 1 clove garlic minced, 2 teaspoons dried dill, 1/2 teaspoon Kosher salt, and freshly ground black pepper in a bowl and stir until thoroughly combined.
- If possible, let sit in the refrigerator for at least 30 minutes to allow flavors to develop.
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Fantastic! Very easy to make, and my family (including picky eaters) loved it. Take the time to let it marinate- I let it marinate for about 3 hours.
OMG these look soooo damn good! I could got for some RIGHT NOW! I love me some Greek!
Thank you, Jack!