Beef Souvlaki Skewers (Printable Recipe)

Grilled beef skewers loaded with chunky veggies and bright Greek flavors. Awesome on the grill or popped under the broiler.

# Ingredients You'll Need:

→ Beef and Marinade

01 - 1 teaspoon (2 g) ground black pepper, or as much as you like
02 - 1 teaspoon (6 g) salt, or more if you want
03 - 1 tablespoon (12 g) minced garlic
04 - 2 tablespoons (8 g) dried Italian-style herbs
05 - 2 tablespoons (30 ml) lemon juice, squeezed fresh
06 - 2 tablespoons (30 ml) olive oil
07 - 900 g sirloin or top sirloin steak, chopped in 4 cm chunks

→ Vegetables & Assembly

08 - A little tzatziki dip for serving
09 - 1 tablespoon (15 ml) olive oil to brush on the grill
10 - 0.5 zucchini, slice into 0.6 cm coins
11 - 0.5 red onion, chunked in 2.5 cm bits
12 - 0.5 red bell pepper, chopped into 2.5 cm pieces

# Steps to Follow:

01 - Once off the heat, let the skewers just chill for several minutes so the meat stays juicy. Dish them up alongside Greek salad, soft pita, some lemony potatoes, and don’t forget a scoop of tzatziki.
02 - If you’re using the oven, line up your filled skewers on a baking tray and get them under a hot broiler, flipping after 4-5 minutes so both sides get a nice char and the beef cooks through.
03 - Grill kebabs about 8-10 minutes per side, spinning as needed for even browning, until the meat hits 68°C for medium. Want it more done? Give it 1-2 extra minutes or wait for 71°C on your thermometer.
04 - Let your grill pan or BBQ heat up to medium-high—you’ll want 4-5 minutes so it’s good and hot. Once it’s sizzling, swipe the grates with the last bit of olive oil to keep things from sticking.
05 - Stick the marinated beef onto your skewers, switching it up with hunks of bell pepper, onion, and zucchini, and keep going till everything’s used up.
06 - Pop the beef into the fridge in its marinade for at least half an hour—overnight is even better—and give the bag a shake every so often so everything soaks up the flavors.
07 - Toss your steak cubes into a zip-top bag. Pour in olive oil, squeeze in lemon, dump in seasonings, garlic, salt, and pepper. Press out the air, seal it up, and squish the marinade all through the beef until it’s all coated.

# Extra Tips:

01 - Letting the meat rest keeps it super tender, since the juices get a chance to settle back in.
02 - Take the kebabs off when they hit 65°C if you want softer beef. Put a lid over them and wait—it’ll keep cooking gently without drying out.
03 - Leftover kebabs? Pull the meat and veggies off their sticks and stash them in a sealed container in your fridge for up to 3 days.
04 - You can freeze just the cooked beef (without the veg) in a tightly sealed container for three months. To use, thaw in the fridge first.
05 - To warm up: toss beef in the microwave, or bake at 160°C for ten minutes, or air fry at 180°C for five.

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