This authentic Greek Beef Souvlaki recipe brings the vibrant flavors of Mediterranean cuisine straight to your backyard grill. Each tender, marinated skewer packs 25 grams of protein while staying lean at just 260 calories.
Ready in under 30 minutes, these juicy beef kabobs deliver bold Greek seasonings and a perfectly charred exterior. Whether served with warm pita bread or atop a fresh salad, these souvlaki skewers make an irresistible main dish that’s both healthy and satisfying.
Ingredients for Marinated Greek Beef Souvlaki
- For the Marinade:
- 1 kg top sirloin beef, cubed into 1-inch pieces
- 2 teaspoons mustard (adds tanginess)
- 1-2 teaspoons honey (for perfect caramelization)
- 1 lemon (juice and zest)
- 1/2 teaspoon hot paprika
- 6 tablespoons olive oil
- Salt and mixed peppercorns
- 1 teaspoon dried oregano
- 2 teaspoons fresh thyme
- 1 garlic clove, minced
- For Assembly:
- 1 green bell pepper, chunked
- 1 red bell pepper, chunked
- 1 large onion, chunked
- 1 tablespoon olive oil
- 9-10 wooden skewers
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the Beef: Cut beef into uniform 3cm cubes for even cooking
- Make the Marinade: Combine all marinade ingredients in a bowl, coat the beef thoroughly
- Marinating Time: Cover and refrigerate for minimum 1 hour (overnight for best results)
- Prepare Vegetables: Cut peppers and onions into 3-3.5cm squares, season with olive oil, salt, and pepper
- Skewer Prep: Soak wooden skewers in water, trim to fit your grill pan
- Assembly: Thread beef pieces alternating with peppers and onions
- Final Touch: Brush with remaining marinade and olive oil
- Cooking: Grill on high heat for 2 minutes per side (8 minutes total)
- Resting: Let skewers rest under foil for 3-4 minutes before serving
Marinating Tips
While 1 hour of marinating will work in a pinch, letting your beef soak overnight makes a big difference! The lemon juice helps tenderize the meat, while the honey adds a subtle sweetness that balances the garlic and herbs. If you’re short on time, try to marinate for at least 4 hours. Keep the meat in the coldest part of your fridge during marinating, and flip the container once or twice if you can.
Grilling Success
The secret to perfect souvlaki is getting that beautiful char on all sides while keeping the inside juicy. Your grill pan should be really hot before you add the skewers – you should hear a nice sizzle when they touch the surface. Don’t move the skewers too much while cooking; giving each side a full 2 minutes helps develop that gorgeous golden-brown color. If your meat pieces are larger than 1 inch, you might need an extra minute per side.
Serving Suggestions
These souvlaki skewers are amazing served with warm pita bread and a big dollop of tzatziki sauce! Add a Greek salad on the side with lots of feta cheese, or pile everything into a pita wrap. A squeeze of fresh lemon juice right before serving brings all the flavors to life. For a full Greek feast, serve with a side of lemon-herb rice or roasted potato wedges.
Storage and Leftovers
Once cooled, remove the meat and vegetables from the skewers and store them in an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, warm them in a skillet with a tiny splash of olive oil, or wrap in foil and heat in a 350°F oven for about 10 minutes. The leftovers make amazing sandwiches or salad toppers!
Marinated Greek Beef Souvlaki Skewers (Beef Kabobs)
Equipment
- Wooden skewers
- Grill pan
Ingredients
For the Beef Souvlaki & marinade
- 1 kg top sirloin beef cut in chunks
- 2 tsps mustard
For assembling the beef skewers
- 1 whole green bell pepper chopped
Instructions
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.