Greek Beef Souvlaki is one of the most iconic street foods of Greece, celebrated for its simplicity, bold Mediterranean flavor, and irresistible grilled aroma. Tender cubes of marinated beef are skewered and grilled to perfection, developing smoky char on the outside while remaining juicy and flavorful inside. Served with warm pita, creamy tzatziki, and fresh vegetables, beef souvlaki is a meal that feels both rustic and refined.

Unlike heavier grilled meat dishes, Greek beef souvlaki relies on bright acidity, herbs, and high-quality olive oil rather than rich sauces. The marinade does most of the work, tenderizing the beef while infusing it with lemon, garlic, and oregano—flavors that define Greek cuisine.

This recipe is designed for home cooks who want authentic results without complicated techniques. Whether prepared on an outdoor grill, stovetop grill pan, or even under the broiler, this souvlaki delivers classic flavor with reliable tenderness.

What Makes Beef Souvlaki Authentic

Authentic Greek souvlaki focuses on balance rather than excess. The key elements include:

Lean but tender cuts of beef
A simple lemon-olive oil marinade
Dried oregano rather than mixed herbs
High-heat cooking for quick searing

Unlike kebabs from other cuisines, souvlaki is not heavily spiced or sauced. Its appeal lies in the purity of the ingredients and the contrast between charred exterior and juicy interior.

Choosing the Best Beef for Souvlaki

The best cuts for Greek beef souvlaki include:

Sirloin
Top round
Flat iron
Ribeye (for extra juiciness)

The beef should be trimmed of excess fat and cut into evenly sized cubes to ensure uniform cooking.

Ingredients

2 pounds beef sirloin, cut into 1½-inch cubes
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
4 cloves garlic, minced
1½ teaspoons dried oregano
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Wooden or metal skewers

Instructions

Prepare the Marinade
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
Marinate the Beef
Add beef cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably 4–8 hours for maximum tenderness.
Soak Skewers (If Using Wooden)
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Skewer the Beef
Thread marinated beef onto skewers, leaving a small gap between pieces for even cooking.
Preheat Grill
Heat grill or grill pan to medium-high heat. Lightly oil grates.
Grill the Souvlaki
Grill skewers for 8–10 minutes total, turning every 2–3 minutes, until beef is charred outside and cooked to desired doneness.
Rest and Serve
Remove from grill and let rest for 5 minutes. Serve hot with pita and accompaniments.

Internal Temperature Guide

Medium-rare: 130–135°F
Medium: 135–145°F
Medium-well: 145–155°F

Avoid overcooking to preserve tenderness.

Serving Suggestions

Greek Beef Souvlaki is traditionally served with:

Warm pita bread
Tzatziki sauce
Tomato and cucumber salad
Lemon-roasted potatoes
Greek rice pilaf

It also works beautifully as a protein for grain bowls or wraps.

Variations

Herb-Forward: Add fresh thyme or rosemary
Spicy: Include chili flakes or Aleppo pepper
Garlic-Heavy: Increase garlic to 6 cloves
No-Skewer Version: Grill beef cubes directly for salads

Make-Ahead and Storage Tips

Marinate up to 24 hours ahead
Store cooked souvlaki refrigerated up to 3 days
Reheat gently to avoid drying

Why This Recipe Works

The lemon juice tenderizes the beef without overpowering it, while olive oil locks in moisture during grilling. High heat ensures quick searing, creating that signature souvlaki char without drying the meat.