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 the Festival of Arts every June to enjoy a pork souvlaki skewer hot off the grill. Every bite is smoky, tender, juicy, and delicious. But why wait until June? I decided to recreate (as best I could) the delicious dish with my Greek Souvlaki Beef Kabobs. A fairly easy dish with minimum clean up as you can make it all outside on the grill!
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.
Ingredients
- Beef kabobs: Ribeye, filet mignon, top sirloin, and porterhouse are all good cuts to use for your beef kabobs, and they can frequently already be found prepped and ready at the supermarket!
- Olive oil: Heart healthy and mild in flavor, oil helps to marinate the meat in all of the flavors of the other ingredients.
- Red wine vinegar: Like most vinegars, it’s tart and tangy in flavor, but has smoky undertones that taste great with this dish.
- Lemon juice: Not only does it add some bright, acidic flavor, but it also acts as a natural tenderizer for the beef.
- Garlic: Freshly grated garlic is pungent and aromatic, and it sweetens up a bit as it cooks on your skewers.
- Oregano: Dried oregano is a quick and easy way to season your beef to get a slightly peppery, slightly sweet taste.
- Mint: Dried mint mixed with the oregano and garlic is a quick way to get a classic Greek flavor profile for your kabobs.
- Kosher salt: The larger crystals on the kosher salt help it to stick better to the beef, and it enhances the natural flavors!
- Chili flakes: You can skip it if you’re not a fan of spice, but I love the little kick of heat that the chili flakes add.
How to Make Greek Souvlaki Beef Kabobs
To create the marinade for your Greek Souvlaki Beef Kabobs, grab a large bowl and add your lemon juice.
Next you’ll add the red wine vinegar.
Followed by the dried oregano and mint.
Then add the chili flakes for that kick of heat.
Then use a microplane or grater to add the fresh garlic cloves to the mix.
Whisk in the olive oil until everything is fully combined.
And finish with the kosher salt and some black pepper to taste.
Lay your souvlaki skewers in a large baking dish. I like to include onion along with green, yellow, and red bell peppers, and tomatoes on my wooden skewers for added flavor, but you could use all sorts of vegetables. Pour the souvlaki marinade over the top of kabobs and let them marinate.
Let the souvlaki skewers marinate for at least 30 minutes, rotating about halfway through. But if you have the time and forethought, the longer you let them marinate the better.
To cook your kabobs, preheat the grill to high heat and add the skewers. Cook for 8 -12 minutes (depending on desired doneness), and rotate one about halfway through. Remove from the grill and let rest for 8 minutes.
Serve garnished with fresh scallions (green onions), labneh with olive oil for dipping or feta cheese and enjoy your Greek Souvlaki Beef Kabobs!
Complimentary Side Dishes
- Greek Tzatziki Sauce
- Lebanese Rice Pilaf with Vermicelli
- Roasted Garlic Hummus
- Greek Brown Rice Salad
- Mediterranean Chopped Salad
Frequently Asked Questions:
Honestly, not much other than where they originate from. Kebabs (or kabobs) are from the Near East while Souvlaki is from Greece.
The meat section of the supermarket may have them pre-packed and already cut for you. If you’re not seeing pre-cut beef kabobs, bring your favorite cut of meat to the butcher’s counter and ask them to cut the meat down to 2-inch cubes. This will save you from having to cut the beef at home.
Souvlaki can be pork, beef, chicken, or even lamb! It’s traditionally served on a skewer, but can be served in pita bread or on top of a salad as well. While cooked or served on a skewer, it’s not the same as a gyro.
More Grilled Recipes
- Shrimp and Asparagus Pouches with Lemon Garlic Butter
- Za’atar Spiced Grilled Chicken
- Grilled Turkey Burgers with Pesto
- Flank Steak Tacos
- Grilled White Fish with Tahini Lemon Sauce
- Garlic Rosemary Beef Tenderloin
Eat It, LIke It, Share It!
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For a delicious and fun meal you can make anytime, try my Greek Souvlaki Beef Kabobs. Let me know how your family likes them in a comment below!
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Ingredients
Instructions
- 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.
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