Greek Beef Souvlaki Skewers

Greek beef souvlaki is the kind of meal that turns any night into a little celebration with its vibrant marinade and flame-grilled tenderness. The juicy chunks of beef pick up so much Mediterranean flavor you can almost picture the blue water and warm sunshine every time you make it.

The first time I made this for a summer backyard party the aroma alone had everyone gathered around the grill waiting for their skewer. It has since earned a spot in my regular dinner rotation whenever I want something impressive and satisfying with hardly any fuss.

Ingredients

• Olive oil: adds richness and helps the marinade cling to the meat Choose a good quality extra virgin oil with a fruity aroma
• Lemon juice: brings tang and brightness Use fresh lemon for the most vibrant flavor
• Garlic cloves: give a signature Greek kick Look for firm plump cloves without sprouting
• Greek seasoning: delivers all the herbs and spices like oregano rosemary thyme and a hint of salt or pepper If possible use a blend without extra fillers or make your own
• Chuck roast: is the ideal beef choice as it gets juicy and tender when grilled Trim visible fat and cube the meat evenly for even cooking
• Fresh parsley: offers a clean fresh finish Sprinkle roughly chopped leaves over the finished skewers just before serving

Step-by-Step Instructions

Make the Marinade:

In a large bowl whisk the olive oil lemon juice minced garlic and Greek seasoning until you have a fragrant well combined marinade

Marinate the Beef:

Add beef cubes into the bowl Use your hands or a sturdy spoon to toss the meat until each piece is thoroughly coated in marinade Cover the bowl tightly and refrigerate for at least three hours so the flavors can permeate the beef

Prepare the Grill and Skewers:

Heat your outdoor grill to high If using wooden skewers submerge them in water for at least thirty minutes to prevent burning Metal skewers can go straight onto the grill

Skewer the Meat:

Slide marinated beef pieces onto your skewers Leave a little space between chunks for even charring

Grill the Souvlaki:

Place skewers over the hot grill Cook a few minutes per side to your preferred doneness Turning them occasionally helps develop even color and those irresistible grill marks When finished let them rest a few minutes before serving

Garnish and Serve:

Arrange skewers on a platter and shower with chopped fresh parsley for color and brightness Serve with your favorite sides like rice pita and a cool creamy tzatziki

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My favorite part is the fresh parsley finish which brings a gentle herbal lift to the smoky beef Always reminds me of Sunday lunches with my uncle grilling outdoors while we all waited our turn for a hot skewer straight off the flames

Storage Tips

Allow leftover souvlaki to cool to room temperature before transferring to an airtight container Store in the refrigerator for up to three days Leftovers make excellent additions to salads or sandwiches

Ingredient Substitutions

If you do not have chuck roast try sirloin or even tenderloin for a leaner option You can easily swap in chicken or lamb cubes using the same marinade Check labels on Greek seasoning for sodium content if you are watching salt levels

Serving Suggestions

Serve these skewers tucked into warm pita with sliced red onion and dollops of tzatziki A simple side of Greek salad with cucumber tomatoes and olives is always a hit I sometimes include grilled vegetables like peppers and zucchini as a colorful complement

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Cultural Context

Souvlaki is a beloved street food in Greece enjoyed both at tavernas and at home The concept of skewered grilled meats dates back to ancient times and continues to be a festive food for family meals holidays and gatherings The crackle of the grill and scent of lemony herbs always sparks memories of bustling Greek markets and summer nights

Common Recipe Questions

→ What cut of beef is best for souvlaki?

Chuck roast, cut into bite-sized pieces, is ideal because it becomes tender when marinated and grilled.

→ How long should the beef be marinated?

Marinate the beef for at least 3 hours to allow the flavors to fully infuse the meat.

→ Can metal or wooden skewers be used?

Both work well; soak wooden skewers to prevent burning, or use metal ones for convenience.

→ What are good serving suggestions?

Serve the grilled beef with rice, pita, tzatziki, and fresh vegetables for a complete meal.

→ How do I know the beef is cooked to desired doneness?

Use a meat thermometer: 130-135°F for medium-rare, or adjust to your preference.