Name: Beef Souvlaki Skewers
Yield: 8
Cuisine: Greek
Ingredients: 2 and 1/2 - 3 pounds top sirloin steak, cubed; 1 onion; 3-4 bell peppers; 1 and 1/2 teaspoons salt (or to taste); freshly cracked black pepper to taste; 1/2 cup olive oil; 1/2 cup balsamic vinegar; 1/4 cup fresh lemon juice; 4 garlic cloves, grated; 2 teaspoons dried oregano; Serve with tzatziki sauce

Jump to Recipe

Full of delicious Mediterranean flavor!

Watch the Video here:

These unforgettable beef souvlaki skewers remind me of my childhood. I grew up in Astoria, NY, and if you’ve ever been there, you know you can find Souvlaki carts on the corners—specifically Steinway Street or Ditmars. I remember how good and juicy they were, and they were topped with a piece of Italian Bread. So, so good! I’ve worked hard to bring you what I think is as close to what I remember them tasting like as I can. They are easy to make, require little effort, and you won’t believe how delicious they are.

Why they are so delicious

Tender marinated top sirloin

Spicy onion

Sweet peppers

Herby, lemony, garlic marinate

Cool, refreshing, tzatziki

The juiciest, herby beef and veggies with smokey grill flavor for a great meal!

Three ingredients and a quick marinade

Top sirloin steak -cubed
Onion -I prefer red, but use what you have
Bell peppers -use a variety of colors or your favorite combo
Salt
Freshly cracked black pepper

The Marinade:

Olive oil -the one in our shop is straight from Crete!
Balsamic vinegar -the balsamic dressing in our shop is even better than balsamic vinegar!
Fresh lemon juice
Garlic cloves -grated
Dried oregano

Are there beef substitutes?

Not really! Top Sirloin is the best cut to use for these beef skewers. If you get any cheaper cut of beef, the meat will be tough even after you grill it. The only way to try to use less expensive meat is to marinate the meat overnight to tenderize it… but I can’t make any promises. If you don’t want to use beef, lamb is the perfect substitute!

How to make Beef Souvlaki Skewers

Whisk together all of the marinade ingredients in a bowl and set aside.
Cut the steak into about 1 and 1/2 (4cm) inch cubes and place them into a large bowl.
Season with salt and black pepper and pour the marinade on top.
Toss together and allow the meat to marinate for at least an hour or in the refrigerator overnight.
If using wooden skewers, soak them in water for an hour before grilling.
Cut the onions and bell peppers about the same size as the beef.
Thread the meat and veggies onto the skewers.
Heat the grill over medium-high and brush the grates with oil.
Grill the skewers for about 4 minutes per side or until the meat is cooked as desired, brushing them with the marinade each time you turn them.
Transfer the skewers to a platter and allow them to rest for 5 minutes before serving.

Serving

Letting the beef skewers rest allows all of the juices to redistribute in the beef. Then, carefully slide the meat and veggies off the skewers and put them on a platter. You can serve these with a nice Greek salad, Mediterranean rice pilaf, toasted bread, or whatever you like. You can even save the leftovers to make sandwiches with pitas the next day. Honestly, there are endless options for these skewers. No matter what I serve them with, I always have tzatziki sauce. It really brings the flavors full circle to my Greek childhood. My tzatziki sauce is the best, so it’s a must with these skewers. I can’t wait to hear what you think! Kali Orexi!