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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!

skewered beef souvlaki on a white plate with fresh parsley sprinkled on top as garnish
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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. My homemade Greek seasoning is just as wonderful and I use the store-bought and my homemade one interchangeably. It’s just whatever I have on hand!
  • 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.

beef souvlaki on wooden skewers on a white plate with fresh parsley sprinkled on top

FAQs

What is the difference between a kabob and souvlaki?

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.

Can I do a quick marinade on this?

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.

I can’t find Greek seasoning, what can I use?

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.

Why do my wooden skewers keep burning?

Make sure to soak your wooden skewers before grilling or placing them on a flame. Alternatively, you may always use metal skewers.

What are the doneness levels for beef?

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.

two beef souvlaki skewers on top of a pita with fresh tomatoes, cucumbers, and red onions

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!

4.34 from 3 votes

Greek Beef Souvlaki

Skewered and marinated pieces of beef cooked over an open flame or grill with the combination of vibrant and zesty flavors will bring the Greek into your kitchen!
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 4

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
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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.
    beef cubes tossed in the greek marinade
  • 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.
    beef pieces skewered on wooden skewers and placed on a metal baking sheet
  • 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.

Notes

After trimming the beef, you will have closer to 1 – 1.25 pounds of beef.
Doneness levels:
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)

Nutrition

Serving: 1skewer (146 grams), Calories: 196kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 132mg, Potassium: 432mg, Fiber: 0.1g, Sugar: 0.03g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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2 Comments

  1. Made this last night. The flavors were great but the beef was super tough. Maybe I got a bad cut of chuck roast (which I always thought was a braising cut)??

    I let mine marinate for 12 hours total before grilling. Not sure why it did not work out. I would try this with a different cut of beef.