Beef tenderloin kabobs are seasoned with classic Greek flavors including oregano, garlic and lemon juice to create these tender and juicy Greek Beef Souvlaki 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. There are a number of variations and names for it around the world as mentioned in Buzzfeed here.
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.
Greek Beef Souvlaki Skewers
Ingredients
- 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 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon dried mint
- 2 teaspoons kosher salt
- ½ teaspoon chili flakes
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.
I love beef kabobs and the greek flavor is a fantastic idea. I am loving this recipe.
I’m so glad to hear it!
I agree that this marinade is so wonderful for tenderizing the beef. Loved the flavors, however I found it so salty that I could barely eat it. Or at least, I couldn’t eat much of it. My dinner guest thought the same about the amount of saltiness. So, for me personally, it is just a lesson learned to go lighter on the salt in the future (although 2 tsp is not much!). I want to make this again because I loved the flavors.
I’m so sorry you found it to be too salty!! I generally find that 1 teaspoon per 1 pound of meat does really well but ultimately everyone has their own preferences. I hope you try it again and love it!
Liz, I loved the souvlaki at Festival too so I couldn’t wait to try this recipe.
I made my kabobs with pork tenderloin and onion since that’s what I had on hand and served it with rice and broccoli (not the most inspired pairing but it’s one of 2 vegetables both my kids eat w/o complaint).
I knew my husband & I would love it because of the lemon and garlic but was pleasantly surprised that my 2 picky eaters liked a dish with so much flavor. We all cleaned our plates!
This will definitely go into the regular rotation especially since it’s so easy to throw together. I’ll try it next with chicken and a salad of romain, cucumbers and tomatoes.
Oh I’m so thrilled to hear it Lucinda!!!! Thank you for letting me know!
Great recipe to get the grill smoking! Kabobs look so yummy, can’t wait to make this delicious beef kabob recipe!
You are killing me with kabobs! I need these in my life right now!!!
I LOVE kabobs! These look amazing!
I love Greek cuisine! These souvlaki kebabs look really delicious and healthy too, perfect for dinner tonight.. I have to make them.
I hope you try them and love them!
Yummy!! Now that makes me hungry!!
Bookmarked! These look absolutely delicious! I love Greek flavors and marinades :)
Aww thank you I hope you try them!
OMG these look soooo damn good! I could got for some RIGHT NOW! I love me some Greek!
I am a Greek freak too!
These look awesome!! Is that just red and green peppers on the skewers with the meat? Or do you sandwich in any other veggies, too?
Those are just red and green peppers but any veggies would work!