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Greek souvlaki is all about how simple stuff comes together for mouthwatering beef skewers. It’s that meal that gets my family out to the patio the second the grill starts. On days when I’m swamped, I love making this because everyone’s happy and there’s barely anything left to clean up.
I got hooked on homemade souvlaki after making them in the oven during winter. Gotta say, they’re just as tasty as grilled. Now I throw this together for any spring BBQ or even random weeknights when I want everyone pumped for dinner.
Inviting Ingredients
- Sirloin (strip or top): tender, juicy, and cooks up perfectly every time
- Good olive oil: adds richness and taste Splash in your best extra virgin for the marinade
- Fresh lemon juice: keeps flavors bright and softens up the steak Freshly squeezed is the move
- Mix of Italian herbs: gives a herby note Oregano is classic but this shortcut mix is so easy
- Minced garlic: delivers bold scent and taste Just-chopped is best
- Salt: bumps up all the flavors
- Black pepper (ground): a bit of heat Fresh cracked is best
- Red bell pepper: makes it sweet, crunchy, and colorful Grab the brightest ones
- Red onion: tosses in some zip and makes things pretty
- Zucchini: gives a garden-fresh vibe Slice it thick so it doesn’t fall apart
- Thick tzatziki: for dipping This cool, creamy yogurt sauce makes it next-level Make it homemade or grab a good one from the store
Simple How-To
- Rest and Serve:
- When the skewers are done, set them aside for about five minutes. This way, juices stay inside so every bite is nice and tender. Grab some warm pita, a heap of tzatziki, and your favorite sides and dive in while they're hot.
- Roast in the Oven:
- If using the oven, put skewers on a baking tray and set them under a hot broiler. Cook for four to five minutes per side, watching them so they don’t burn, just until the beef is browned and cooked through.
- Grill the Skewers:
- Fire up your grill or grill pan to medium-high for five minutes. Oil the grates a bit so nothing gets stuck. Throw the skewers on and grill each side for eight to ten minutes, flipping once, until everything is charred on the outside and the beef's around 155°F. Want it extra done? Add another minute or two each side.
- Thread and Skewer:
- Pull the beef and veggies out when they’re marinated. Alternate threading beef pieces with zucchini, onion, and red bell pepper on your skewers. Don’t jam things too close so all sides get some heat.
- Marinate the Beef:
- Toss your steak chunks into a big bag. Dump in olive oil, lemon juice, the Italian spices, garlic, salt, and pepper. Push out as much air as you can, seal it up, and squish it all around so the meat's coated. Pop it in the fridge for at least a half hour, or leave it overnight for extra flavor and tenderness.
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Sirloin steak is my go-to for juicy, awesome souvlaki. Want to splurge? Grab a bottle of really good olive oil. One time I used some fancy stuff I brought home from Greece and even my picky kid tasted the upgrade.
Saving Leftovers
Wait until the cooked kebabs are cool before you take them off the skewers. Once they’re cool, store the meat and veggies in a sealed container in the fridge for up to three days. If you need to keep leftovers longer, only freeze the meat—veggies turn mushy when thawed.
Easy Swaps
No sirloin? Flank steak or chicken works, too. Try orange or yellow peppers, or toss in some cherry tomatoes for more color. Only got oregano? That’s fine instead of Italian seasoning when you’re short on time.
Fun Ways to Serve
Spread some thick tzatziki on warm pita and pile on your grilled skewers. Round things out with bright lemon potatoes, simple Greek rice, or a crunchy cucumber salad. Don’t forget an extra squeeze of lemon just before you eat.
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Cultural Background
Souvlaki is a longtime favorite in Greece, going back ages. The name means little sticks since it started as meat and veggies grilled on small skewers. These days, you’ll spot them at parties, street stands, and in just about every home kitchen.
Frequently Asked Questions About Recipes
- → Which beef is best?
Top sirloin or sirloin strip give you super tender skewers. If you pick leaner beef, it usually gets chewy on the grill so skip those cuts.
- → How long do you marinate the beef?
You’ll want at least half an hour, but letting it soak overnight really gets that flavor deep in the meat and makes it so soft.
- → Can I cook these inside?
Definitely! Pop them on a stovetop grill pan or broil in your oven. You’ll still get that tasty char.
- → What other veggies work?
Classic picks: zucchini, bell peppers, red onion. But you can totally throw in mushrooms or cherry tomatoes if you want.
- → Any ideas for serving souvlaki skewers?
Try them straight off the stick, pile inside a pita with tzatziki, or next to a heap of Greek rice and a crisp salad.
- → Can I store or freeze leftovers?
Keep cooked beef in a sealed box in the fridge up to 3 days, or freeze just the meat (skip the veggies) up to 3 months.