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Greek Beef Souvlaki Skewers

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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.

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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

Beef tenderloin kabobs are seasoned with classic Greek flavors including oregano, garlic and lemon juice to create these tender and juicy beef kabobs.
4 from 16 votes
Print Pin Rate
Course: Entree
Cuisine: greek
Keyword: beef kabobs
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4
Calories: 287kcal
Author: Liz DellaCroce

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.
Nutrition Facts
Greek Beef Souvlaki Skewers
Amount Per Serving
Calories 287 Calories from Fat 143
% Daily Value*
Total Fat 15.9g 24%
Saturated Fat 5.4g 27%
Polyunsaturated Fat 10.5g
Cholesterol 75mg 25%
Sodium 1250mg 52%
Total Carbohydrates 7.9g 3%
Dietary Fiber 5.5g 22%
Sugars 0.2g
Protein 28.2g 56%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  2. 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.

    Reply

    • 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!

      Reply

  3. 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.

    Reply

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