Beef tenderloin kabobs are seasoned with classic Greek flavors including oregano, garlic and lemon juice to create these tender and juicy Greek Souvlaki Beef Kabobs.
Growing up in West Michigan, one of my favorite traditions is heading downtown to Festival of Arts every June to enjoy a pork souvlaki skewer hot off the grill. Every bite is smoky, tender, juicy and delicious.
The secret? Lemon juice acts as a natural tenderizer and fresh garlic, mint and oregano provide those classic Greek flavors you know and love. Traditionally made with pork shoulder, this time I decided to use beef tenderloin kabobs but this marinade works with anything including chicken breasts, pork tenderloin or your favorite vegetables for veggie kabobs.
If grilling season hasn’t arrived where you live, let me teach you a Michigan trick: your broiler is your BFF. By providing the same direct heat as an outdoor grill, cooking meat under the broiler is the easiest way to get that same smoky flavor from the grill, no matter how much snow is still on the ground
Your fork is waiting.
- 4 eight-ounce beef kabobs (I used Omaha Steaks but you can make your own)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 3 garlic cloves – minced
- 1 tablespoon oregano
- 1 tablespoon dried mint
- 2 teaspoons kosher salt
- ½ teaspoon chili flakes
- Line kabobs in a large baking dish in a single layer.
- Whisk together marinade (olive oil through chili flakes) and drizzle over the beef kabobs. Marinate the kabobs for 30 minutes, rotating once, or up to overnight.
- To cook, pre-heat grill or broiler on high heat. Grill or broil kabobs for 8-12 minutes, rotating once halfway through the cooking process. Let rest for 8 minutes before serving.
Disclosure: Omaha Steaks has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.