Beef Souvlaki Recipe

Prepare beef

Trim excess fat from the steak and pat dry with paper towels. Cut the beef across the grain into roughly 1-inch cubes so finished pieces are tender.

Make marinade

In a mixing bowl combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tbsp red wine vinegar, minced garlic, 2 tsp dried oregano, 1 tsp dried thyme or rosemary, 1/2 tsp smoked paprika (if using), 1.5 tsp kosher salt, 3/4 tsp black pepper and 1/2 tsp honey or sugar. Whisk until blended.

Marinate beef

Place the cubed beef in a resealable plastic bag or nonreactive bowl. Pour the marinade over the beef, massage so all pieces are coated, then press out excess air and seal. Refrigerate at least 1 hour, preferably 3–6 hours. Do not marinate longer than 12 hours to avoid overly soft texture from the acid.

Prep skewers and preheat grill

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or brush the grill pan with a little olive oil.

Assemble skewers

Thread the marinated beef cubes onto skewers, leaving a small space between pieces so heat circulates and meat cooks evenly. Discard leftover marinade or boil it for several minutes if you plan to use as a sauce (not recommended as-is).

Grill

Brush the beef lightly with 1 tbsp olive oil. Place skewers on the hot grill. Cook 3–4 minutes per side, turning once or twice, until an instant-read thermometer inserted into a cube reads 125–130°F for medium-rare or 135–140°F for medium. Total cook time ~8–12 minutes depending on thickness and desired doneness.

Rest and finish

Remove skewers from grill and let beef rest 5 minutes to redistribute juices. Squeeze lemon wedges over the meat and sprinkle with chopped parsley before serving.

Warm pita breads briefly on the grill or in a skillet. Assemble plates or wraps by placing sliced cucumbers, tomatoes, red onion and a spoonful of tzatziki on pita. Slide beef cubes off skewers into the pita or serve skewers alongside. Serve extra lemon wedges and tzatziki on the side.