Beef Souvlaki Stick Recipe

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, minced garlic, dried oregano, dried thyme/rosemary, smoked paprika (if using), kosher salt and black pepper until combined.

Marinate the beef

Add the 1 lb beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If you have time, marinate 2–4 hours for deeper flavor.)

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan/skillet over medium-high heat.

Thread the marinated beef cubes onto the skewers leaving a little space between pieces so heat circulates and they cook evenly. Brush or spray the skewers lightly with 1 tbs olive oil to prevent sticking.

Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until exterior is browned and an instant-read thermometer inserted into a cube reads 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium. Cooking time will vary with cube size and temperature. Remove from grill and rest 5 minutes off heat.

Warm the pita breads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Remove beef cubes from skewers and slice or leave whole on the skewer depending on presentation. Place portions of beef into each warmed pita (about 4 oz cooked beef per pita).

Top with tzatziki (about 1/4 cup per pita), sliced tomato, red onion, a sprinkle of crumbled feta (if using), and chopped parsley. Squeeze a lemon wedge over each pita to taste.

Serve immediately while warm. Leftover grilled beef keeps in the refrigerator for up to 3 days and can be reheated gently for additional pitas or salads.