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Greek beef souvlaki is a take on the classic Greek chicken souvlaki. Both are considered street food consisting of skewered and marinated pieces of meat cooked over an open flame or on a grill. The combination of vibrant and zesty flavors brings the Greek into your kitchen!
Ingredients for Beef Souvlaki
- Olive oil
- Lemon juice
- Garlic
- Greek seasoning – this is my favorite Greek seasoning and I buy it in the largest size because I use it on literally everything.
- Beef chuck roast – trimmed and cubed into bite-sized pieces
Beef Souvlaki Variations
If you prefer to not use red meat, then definitely chicken souvlaki is the dish for you!
Try skewering vegetables like red bell pepper, zucchini, and red onion onto the beef souvlaki to cook vegetables at the same time.
Feel free to change up the marinade and add more garlic or use garlic powder in addition to the fresh garlic.
FAQs
There isn’t much difference aside from where they originate. Kabob (or kebab) is from the Middle East and souvlaki is from Greece. Kabobs typically are skewered with vegetables as well.
I would definitely marinate the beef at least 30 minutes. You really want to give the marinade time to penetrate the meat for maximum flavor.
If you can’t find Greek seasoning, you can make your own or substitute with Italian seasoning or Herbs de Provence. These two will yield very different flavor profiles I highly suggest making your own Greek seasoning or buying my favorite. I promise you’ll be making souvlaki often so it won’t be “just another spice” that sits in your spice cabinet.
Make sure to soak your wooden skewers before grilling or placing them on a flame. Alternatively, you may always use metal skewers.
Rare: 125°F (52°C)
Medium-rare: 130-135°F (55-57°C)
Medium: 135-145°F (57-63°C)
Medium-well: 145-155°F (63-68°C)
Well done: 155°F (68°C)
Storage Instructions
Once the beef has cooled to room temperature, pack it up in a glass container with a lid and put it in the refrigerator for up to five days. To reheat, pop it in the air fryer, microwave, or toaster oven until just heated through.
Serving Suggestions
Traditionally, this is served on a pita with a generous serving of Tzatziki Dip and a Cucumber Tomato Salad. Top it off with some Hummus and a side of Pita Chips! Remember, if you don’t have pita, you can make Homemade Naan or even use Flour Tortillas!
Greek Beef Souvlaki
Equipment
Ingredients
- 2 tablespoons olive oil
- Juice of 1 lemon
- 4 garlic cloves, finely minced
- 2 tablespoons Greek seasoning
- 1 ½ pounds (680 g) chuck roast, trimmed and cubed into bite-sized pieces
- Fresh parsley, for garnish
Instructions
- In a large bowl, mix together marinade then add the beef pieces. Using your hands or spoon, toss together until incorporated and beef is fully coated in marinade. Cover and refrigerate for at least 3 hours.
- Preheat your outdoor grill to high and in the meantime, if you’re using wooden skewers, soak them in water. If you’re using metal skewers then you can skip this step.
- Skewer the chicken pieces onto the skewers. We used 8 inch wooden skewers.
- Grill beef until the beef reaches your desired level of doneness. Let rest before removing from skewer and plating.
- Sprinkle with fresh parsley as garnish.
- Serve with rice, tzatziki sauce, pita bread, red onions, etc.
