Souvlaki Beef Shish Kebabs

The magic of Greek souvlaki is how effortlessly simple flavors come together and make beef shish kebabs that everyone fights over. This is the kind of meal that brings my family outside the minute they smell it grilling and I love it on busy nights because I know I will be left with happy faces and barely any leftovers to put away.

I first fell in love with homemade souvlaki when I was craving something summery in the middle of February and discovered it tastes just as good broiled as grilled. Now I whip it up for every spring cookout or weeknight dinner when I want everyone excited about dinner.

Ingredients

• Sirloin strip steak or top sirloin: provides juicy tender meat and cooks evenly
• Olive oil: brings flavor and richness Use a good quality extra virgin olive oil for the marinade
• Lemon juice: gives the dish brightness and helps tenderize the steak Freshly squeezed always tastes better
• Italian seasoning: adds a savory herbal undertone Dried oregano is traditional but this blend saves time
• Garlic: minced for punchy flavor Fresh garlic delivers the best results
• Salt: to enhance every ingredient
• Ground black pepper: for a little kick Use freshly ground for the best taste
• Red bell pepper: gives sweet crunch and colorful pops Choose firm shiny peppers
• Red onion: adds a touch of sharpness and visual appeal
• Zucchini: lends a touch of summer garden freshness Slice thick to hold its shape on the grill
• Tzatziki sauce: for serving The cool creamy addition takes the kebabs over the top Pick a thick tangy yogurt base or make your own

Step-by-Step Instructions

Marinate the Beef:

Add your beef cubes to a large zip-top bag Pour in olive oil lemon juice Italian seasoning minced garlic salt and pepper Squeeze out extra air seal well and massage everything around the beef to coat fully Place the bag in the fridge and let it marinate for at least thirty minutes or up to overnight for maximum flavor The longer it sits the more tender and flavorful your beef becomes

Thread and Skewer:

Once marinated set out your beef and veggies Begin threading beef cubes onto metal or soaked wooden skewers alternating with red bell pepper onion and zucchini Make sure each skewer has a mix of everything and do not pack too tightly so the heat can circulate each piece

Grill the Skewers:

If you are grilling preheat your grill or grill pan on medium high for about five minutes Brush the hot grill lightly with olive oil so nothing sticks Lay the skewers directly on the grates Grill them for eight to ten minutes per side turning once until the beef gets nicely charred on the outside and hits about one hundred fifty five degrees Fahrenheit inside For well done cook a minute or two extra per side

Roast in the Oven:

For the oven version line up your skewers on a baking tray under the broiler Broil on high for four to five minutes per side until beef is browned at the edges and cooked through Keep an eye to avoid burning

Rest and Serve:

Once cooked set the skewers aside and let them rest for five minutes before serving This step helps the juices lock in and keeps your kebabs extra tender Serve hot with piles of warm pita lots of tzatziki and classic Greek side dishes

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Sirloin steak always makes my souvlaki come out extra juicy and tender If there is one ingredient to treat yourself on make it the olive oil I once made these with the last of a special bottle from a trip to Crete and we could taste the difference at the table

Storage Tips

Let leftover cooked kebabs cool before unthreading them Slide the beef and veggies off the skewers and move everything to an airtight container Store in the fridge for up to three days For longer storage only freeze the beef not the veggies as they do not thaw well

Ingredient Substitutions

If you are out of sirloin try flank steak or even chicken breast Use yellow or orange bell peppers or swap in cherry tomatoes for a burst of color and tang Italian seasoning is a shortcut but dried oregano alone does the trick in a pinch

Serving Suggestions

Spread warm pitas with tzatziki and pile on grilled kebabs Add Greek rice a crisp cucumber salad or roasted lemon potatoes for a full meal We love to squeeze extra lemon over everything just before serving

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Cultural Context

Souvlaki is classic Greek street food with roots going back to ancient times It means little skewers and was traditionally made with whatever meat and seasonal veggies were available Today it is a staple in Greek homes and a favorite at festivals and family gatherings

Recipe FAQs

→ What kind of beef works best?

Sirloin strip or top sirloin yields juicy, tender kebabs. Avoid using lean cuts as they can become tough when grilled.

→ How long should the beef marinate?

Marinate for at least 30 minutes, but up to overnight is preferred for deeper flavor and more tender meat.

→ Can I grill these kebabs indoors?

Yes! Use a grill pan on the stovetop or broil the skewers in the oven for similar charred results.

→ What vegetables can I use?

Traditional choices include bell peppers, red onion, and zucchini, but mushrooms or cherry tomatoes can be added, too.

→ How do I serve souvlaki kebabs?

They're great straight from the skewers, in pita wraps with tzatziki, or alongside Greek rice and salad.

→ Can leftovers be stored or frozen?

Store cooked beef in an airtight container up to 3 days in the fridge or freeze without vegetables for up to 3 months.