Souvlaki Beef Shish Kebabs (Printable Version)
Juicy marinated beef skewers with vibrant vegetables, bursting with classic Greek flavors. Perfect for grilling or broiling.
# Ingredients:
→ Beef and Marinade
01 -
900 g sirloin strip steak or top sirloin, cut into 4 cm cubes
02 -
2 tablespoons (30 ml) olive oil
03 -
2 tablespoons (30 ml) freshly squeezed lemon juice
04 -
2 tablespoons (8 g) dried Italian seasoning
05 -
1 tablespoon (12 g) garlic, minced
06 -
1 teaspoon (6 g) salt, or to taste
07 -
1 teaspoon (2 g) ground black pepper
→ Vegetables & Assembly
08 -
0.5 red bell pepper, cut into 2.5 cm pieces
09 -
0.5 red onion, cut into 2.5 cm pieces
10 -
0.5 zucchini, sliced into 0.6 cm rounds
11 -
1 tablespoon (15 ml) olive oil, for brushing grill
12 -
Tzatziki sauce, to serve
# Steps:
01 -
Place cubed beef in a sealable plastic bag. Add 2 tablespoons olive oil, lemon juice, Italian seasoning, minced garlic, salt, and ground black pepper. Expel excess air, seal the bag, and massage marinade into the beef until evenly coated.
02 -
Refrigerate marinating beef for a minimum of 30 minutes, preferably overnight, turning bag occasionally to ensure even absorption.
03 -
Thread marinated beef onto skewers, alternating with pieces of red bell pepper, red onion, and zucchini until all ingredients are used.
04 -
Preheat a grill pan or outdoor grill over medium-high heat for 4 to 5 minutes. Lightly brush the grill grates with the remaining olive oil when hot and shimmering.
05 -
Grill beef kebabs for 8 to 10 minutes per side, or until the beef reaches an internal temperature of 68 °C for medium. For well-done, cook 1 to 2 minutes more per side or until reaching 71 °C. Rotate skewers as needed for even cooking.
06 -
To cook in the oven, place assembled skewers on a baking tray and broil at high heat for 4 to 5 minutes per side until beef is cooked through and lightly charred.
07 -
Remove skewers from heat. Let rest a few minutes to allow juices to redistribute. Serve with Greek rice, pita bread, lemon roasted potatoes, Greek salad, and tzatziki sauce.
# Notes:
01 -
Resting the beef after grilling ensures maximum tenderness by allowing juices to redistribute before serving.
02 -
For a more tender result, remove skewers from heat once beef reaches 65 °C, cover, and let rest until it reaches the desired doneness.
03 -
Store leftovers unthreaded from skewers in an airtight container in the refrigerator up to 3 days.
04 -
Freeze cooked beef (without vegetables) in an airtight container for up to 3 months. Defrost in the refrigerator before reheating.
05 -
To reheat, microwave until warmed through, or use a 160 °C oven for 10 minutes or an air fryer at 180 °C for 5 minutes.