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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 Greek Beef Souvlaki Kabobs.

Beef Souvlaki Kabob

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.

Marinating Beef Kabobs

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.

Greek Beef Kabobs on three skewers

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.

Frequently Asked Questions:

What is the best size for meat to be cut down to for kabobs?

1.5 to 2 inches would be the ideal size.

Where can you buy beef kabobs?

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.

What cuts of beef are good for kabobs?

Ribeye, filet mignon, porterhouse are all good cuts of meat.

How long do beef kabobs need to be marinated for?

Beef can be marinated for as little as 30 minutes up until overnight.

Your fork is waiting.

Greek Beef Kabobs on three skewers

Greek Beef Souvlaki Skewers

4.23 stars average
Beef tenderloin kabobs are seasoned with classic Greek flavors including oregano, garlic and lemon juice to create these tender and juicy beef kabobs.
PREP: 5 mins
COOK: 12 mins
TOTAL: 17 mins
Servings: 4

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.

Nutrition

Calories: 287kcalCarbohydrates: 7.9gProtein: 28.2gFat: 15.9gSaturated Fat: 5.4gPolyunsaturated Fat: 10.5gCholesterol: 75mgSodium: 1250mgFiber: 5.5gSugar: 0.2g
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

22 Comments

  1. 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.

    1. 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!

  2. 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.

    1. Great recipe, authentic Greek Beef Souvlaki. Excellent, would definitely make again. Made the skewers for Father’s Day, everyone loved the meat. Marinated Filet Minion pieces the night before. Did not add salt recipe, it toughens meat if add while marinating. We added salt before grilling, only modest amount, due to dietary restrictions of guest, but turned out great. Thanks again for posting!

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