Grilled Mediterranean Steak Kabobs (aka Souvlaki)

4.34 from 3 votes
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Make Greek Beef Kabobs on the grill for a trip to Greece without going any further than your own backyard! Just thread steak and vegetables on skewers and let them soak in an easy Mediterranean marinade for flavors that will rival any Mediterranean restaurant. And with this basic recipe, you can customize your meal to be gluten free, low carb, or paleo based on your choice of side dishes. It’s definitely one of my favorite grilling recipes!

Grilled Greek Beef Kabobs recipe image with title

Originally published on Aug 3, 2014

Kabobs, kebabs, skewers – what ever you want to call them, we truly have a love/hate relationship. Meat, veggies, lots of flavor from a spectacular marinade, grilled to perfection – what’s not to love? So flavorful, so fun! Yeah, except when you are slightly obsessive with these types of things like I am.

You see, my meticulous nature requires that I have each skewer absolutely identical, with the exact same number and pattern of meat and vegetable pieces. So I cut and count and sort little piles of the individual components. Then I carefully plan the order that I will thread them on the skewers, then painstakingly assemble my beef kabobs. Essentially this dinner takes all afternoon for me to prepare.

What does this mean? Well, beef kabobs pretty much never happen, unless The Hubby steps up. Or perhaps I should say he intervenes to protect me from my own perfectionism.

But there are so many cuts and ways of preparing beef that we have plenty of other options. So we are never short on beef dinners around here. But just this once, for all of you, I put my big girl pants on and made beef kabobs, also known as souvlaki!

But you may be wondering a few things…

Beef Kabobs on the grill make a great Mediterranean dinner with rice and pita

Grilled Beef Kabobs with a Greek Marinade

Grilling season is a great reason to make delicious skewers of grilled meat and veggies for a Mediterranean feast. This recipe is super easy, and while it has to marinate for a few hours you can prepare it ahead, then grill it in no time. 

Serve the steak kabobs with rice or cauliflower rice, or alongside a Greek salad or slide them off into pita for beef souvlaki. Just have some hummus or tzatziki for dipping or drizzling and you’ll serve a Greek meal the entire family will enjoy. 

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

Ingredients

In this recipe, I start with a simple marinade, which I used previously in this Chicken Souvlaki Dinner inspired by Noshing with the Nolands

All you’l need is:

  • Olive oil
  • Lemon juice – I recommend fresh lemon juice as the bottled variety can impart a bitter flavor.
  • Garlic
  • Fresh oregano – you can use dried if that is what you have, but you’ll only use a teaspoon or two.
  • Salt and pepper

Then for the skewers, you’ll need:

  • Beef top round
  • Peppers
  • Onions
  • Tomatoes

Or any mixture of veggies you like!

Directions overview – scroll to the recipe card for the full set of instructions

  1. Prepare the beef: cut the beef into 1 1/4-inch cubes and place in a shallow pan or plastic storage bag.
Cut beef top round into cubes to make kebabs
  1. Prepare the marinade: Whisk together the marinade ingredients and pour over the meat. Marinate in the refrigerator for at least 2 hours.
Whisk together Greek steak marinade ingredients
  1. Prepare the vegetables: while it marinates, cut your vegetables into pieces about the same size as the steak cubes.
  2. Assemble the kabobs: after your meat has marinated, thread it onto the skewers, alternating with onions and peppers. Place the tomatoes on the ends.
Thread veggies and marinates steak cubes onto skewers
  1. 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.
Grilled Greek Beef Kabobs turning once
  1. Serve: Remove from the grill and serve as desired.

What to serve with Greek Beef Kabobs

Then enjoy a total Mediterranean feast!

Grilled Greek Beef Kabobs for a Mediterranean dinner with rice, hummus, and tzatziki

Brianne’s Pro Recipe Tips and FAQs

What is the best beef for kabobs?

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 soaked in a marinade 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 a beef top round.

You’ll just cut the meat into 1 1/4 inch cubes and pour the marinade over it. Place everything in the refrigerator for a few hours. In the meantime, you can cut your onions and peppers into pieces about the same size as the beef and prepare tzatziki, if desired.

Do you have to soak kabob sticks?

Don’t forget, 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. Better yet, plan ahead and soak them overnight.

If you don’t want to worry about this step, 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.

Are souvlaki and beef kabobs the same thing?

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 often served in pita bread. So that gives you some serving options.

Greek Beef Kabobs with tzatziki, pita, rice, and zoodles Greek salad

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Greek Beef Kabobs with tzatziki, pita, rice, and zoodles Greek salad
4.3 from 3 votes

Greek Beef Kabobs (aka Greek Souvlaki)

Travel to Greece without going any further than the grill in your backyard.
Prep: 30 mins
Cook: 10 mins
Marinating time 4 hrs
Servings: 6 -8

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 (like this Zucchini Noodles Greek Salad) etc. for serving

For the tzatziki:

  • 1 medium cucumber, peeled and finely shredded
  • 1 cup plain Greek yogurt
  • 1 clove garlic, crushed
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons dried dill
  • 1 Tablespoon fresh lemon juice
  • Freshly ground black pepper

Instructions

For the kabobs:

  • Place the beef cubes in a large plastic storage bag or shallow pan.
  • Combine the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl and pour over the beef.
  • Seal the bag, pressing out any extra air, or cover the dish and marinate the beef for 2-4 hours, turning once or twice.
  • Thread the beef cubes and vegetables onto skewers (see Note).
  • 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, hummus, pitas, rice, etc., as desired.

For the tzatziki:

  • Combine all of the ingredients 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.

Notes

If you are using wood/bamboo skewers, be sure to soak them in water for at least 30 minutes to keep them from burning.

Enjoy!

62 Comments
  1. Brett

    going to try this recipe, and marinade my beef over night. love greek kabobs, and tzatziki sauce. making some Tabouli also.

  2. I made the tzatziki sauce with fresh dill. It turned out really well! Also, I don’t have spiral vegetable peeler for the zoodles, is there another way to cut them?

  3. Rona

    Questions:
    1) can I use already cut up stew meat or is it too tough?
    2) can I marinate for longer? I can’t be home 4 hours before dinner.

    Thanks! I’m hoping to make this on Friday.

  4. That’s too funny! I’m totally and exasperatingly OCD about stuff like that as well. Though I have ‘let go’ of a lot of my ‘stuff’ since having 4 kids 😉 Honestly, I usually skip the whole skewering thing nowadays and throw everything in a big grill basked in a sort of “save my sanity sort of effort”. Pinning this to make ASAP. LOVING the flavors!

  5. I spy a mortar and pestle in the background of your photo from Taverna Opa! 😉 Looks like you made some of their delicious hummus to go with your kebobs. Yum!

  6. LOL, now I’m going to be counting out my kabob components! Seriously, your beef skewers are gorgeous and my family would gobble them up!

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