Name: Juicy Greek Beef Souvlaki Recipe That Will Blow Your Mind
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; Juice of 1 lemon; 4 garlic cloves, finely minced; 2 tablespoons Greek seasoning; 1 1/2 pounds (680 g) chuck roast, trimmed and cubed into bite-sized pieces; Fresh parsley, for garnish

Jump to Recipe

There’s nothing quite like biting into a perfectly grilled Greek Beef Souvlaki – those juicy, garlicky cubes of beef bursting with bright lemon and aromatic Greek spices. This isn’t just another grilled meat recipe; it’s my go-to when I want to bring the vibrant flavors of Greece right to my backyard. I first fell in love with souvlaki during a trip to Athens, where the scent of sizzling skewers from street vendors would make your mouth water from blocks away.

What makes Greek Beef Souvlaki so special is its beautiful simplicity. With just a handful of ingredients – good olive oil, fresh lemon, plenty of garlic, and authentic Greek seasoning – you can transform humble chuck roast into something extraordinary. Whether you’re hosting a summer cookout or just craving something different for weeknight dinners, these skewers are guaranteed to become a new favorite. The best part? They’re incredibly versatile – serve them in warm pita with tzatziki, over rice, or straight off the skewer with a squeeze of lemon!

Why You’ll Love This Greek Beef Souvlaki

Trust me, once you try this recipe, you’ll be making it on repeat all summer long. Here’s why it’s a winner:

Bold flavors that wow – The garlic, lemon, and Greek seasoning combo is seriously addictive
Perfect for grilling – Gets those gorgeous char marks in under 10 minutes
Family-friendly – Kids go crazy for these juicy skewers (mine fight over the last bite!)
Meal prep magic – Marinate overnight for effortless cooking the next day
Versatile serving options – Great in pitas, over salads, or straight off the skewer

Seriously, this recipe checks all the boxes for flavor, ease, and crowd appeal. Your taste buds are in for a treat!

Ingredients for Greek Beef Souvlaki

Here’s everything you’ll need to make the most flavorful Greek Beef Souvlaki – and I mean everything, right down to the exact measurements that make this recipe work so perfectly. I’ve learned through trial and error (and a few slightly dry skewers) that precision matters here!

2 tablespoons olive oil – Use the good stuff! Greek extra virgin if you can find it
Juice of 1 lemon – Fresh squeezed only, none of that bottled nonsense
4 garlic cloves, finely minced – About 1 tablespoon if you’re measuring (but more garlic never hurt anyone!)
2 tablespoons Greek seasoning – My secret? Cavender’s brand has the perfect blend
1 1/2 pounds (680 g) chuck roast, trimmed and cubed into 1-inch pieces – The fat marbling keeps it juicy
Fresh parsley, for garnish – Optional but pretty!

A quick note about the beef – I know chuck roast might seem like an unusual choice, but trust me, it’s the best cut for souvlaki. All those little pockets of fat melt into the meat while grilling, keeping it incredibly tender. Just be sure to trim off any large chunks of fat before cubing – you want nice, even pieces that’ll cook at the same rate.

Equipment You’ll Need

Okay, let’s talk tools! You don’t need anything fancy to make amazing Greek Beef Souvlaki, but these basics will make your life so much easier. I’ve learned the hard way that skipping any of these can lead to skewer disasters (hello, flaming wooden sticks!).

Grill – Charcoal, gas, or even a grill pan works in a pinch
Skewers – About 8-10 inches long (metal or wooden – but if using wooden, soak them for 30 minutes first!)
Mixing bowl – Big enough to toss all that beef in the marinade
Tongs – For easy flipping on the grill
Sharp knife – To cube that chuck roast like a pro
Cutting board – Preferably one with a juice groove

Pro tip from my many skewer mishaps: If you’re using wooden skewers, don’t just dip them in water – fully submerge them in a baking dish for at least 30 minutes. This prevents those embarrassing flare-ups when the dry wood hits the grill. And if you’re feeling fancy, metal skewers are a great investment – they conduct heat better and last forever!

How to Make Greek Beef Souvlaki

Alright, let’s get cooking! I’m going to walk you through each step just like I do when teaching friends this recipe in my kitchen. The secret to perfect souvlaki is all in the marinade and grilling technique – get these right, and you’re golden. Don’t worry, it’s way easier than it looks!

Step 1: Prepare the Marinade

This is where the magic starts. Grab your mixing bowl and whisk together the olive oil and lemon juice until they look like a happy, emulsified family. Now add those minced garlic cloves – the more the merrier in my book! Sprinkle in the Greek seasoning and mix it all up until every speck of seasoning is evenly distributed. The marinade should smell incredible already – that’s how you know you’re on the right track.

Quick tip: If your garlic is stubborn about mincing, try smashing the cloves first with the side of your knife. It releases those tasty juices and makes mincing a breeze!

Step 2: Marinate the Beef

Time to introduce your beautiful beef cubes to their flavorful bath. Dump them into the marinade and use your hands (yes, hands!) to massage every single piece until they’re thoroughly coated. None of this timid stirring business – really get in there and make sure each cube gets loved on equally.

Cover the bowl with plastic wrap or transfer to a ziplock bag, then pop it in the fridge. Here’s the important part: minimum 2 hours, but overnight is ideal. The longer it marinates, the more tender and flavorful your beef will be. I often prep this in the morning for an effortless dinner that night.

Step 3: Grill the Souvlaki

Fire up your grill to medium-high heat (about 400°F). While it’s heating, thread those marinated beef cubes onto your soaked skewers. Leave a tiny bit of space between pieces – they cook more evenly that way. Now here’s my golden rule: grill for 4-5 minutes on one side, flip, then another 4-5 minutes. That’s 8-10 minutes total for perfect medium doneness.

Watch for those gorgeous grill marks to form – that’s when you’ll know it’s time to flip. And don’t poke the meat constantly! Let it develop that beautiful crust. When the beef is nicely charred on the outside but still juicy inside, you’re done. Oh, and that sizzling sound? Music to my ears!

Let the skewers rest for just a couple minutes before serving – this lets the juices redistribute so every bite is perfection. Squeeze on a little extra lemon if you’re feeling fancy (I always am), sprinkle with fresh parsley, and prepare for compliments!

Tips for Perfect Greek Beef Souvlaki

After making this recipe more times than I can count (and learning from plenty of mistakes!), I’ve picked up some game-changing tricks that’ll take your Greek Beef Souvlaki from good to unforgettable. These are the little things that make all the difference!

Soak those skewers like your dinner depends on it – Seriously, set a timer for 30 minutes minimum. I once got distracted and only soaked mine for 10 minutes – let’s just say we had some unexpected flare-ups that had my neighbors peeking over the fence!
Give your beef some breathing room – Don’t cram too many pieces onto each skewer. Leave about 1/4 inch between cubes so heat can circulate evenly. Otherwise, you’ll end up with some pieces overcooked while others are still mooing.
Patience makes perfect – Resist the urge to flip constantly. Let each side get a good sear before turning – about 4-5 minutes per side. That caramelization is where the magic happens!
Rest before serving – I know it’s tempting to dig right in, but letting the skewers rest for 5 minutes means juicier meat. The juices redistribute instead of running all over your plate.
Keep a spray bottle handy – If you’re using charcoal and get flare-ups, a quick spritz of water tames the flames without ruining your grill marks.

One last pro tip from my Greek friend Yiannis: If your grill is acting up, brush the grates with a cut lemon half before cooking. It adds flavor and helps prevent sticking. Genius, right? Now go forth and grill with confidence!

Serving Suggestions for Greek Beef Souvlaki

Now for the best part – loading up your plate with all the delicious ways to enjoy Greek Beef Souvlaki! I’ve served this a dozen different ways over the years, from casual backyard cookouts to fancy dinner parties, and these are my absolute favorite combinations. The beauty of souvlaki is how incredibly versatile it is – you can go traditional or get creative with your sides!

For a classic Greek street food experience, wrap those juicy beef cubes in warm pita bread with a generous slather of cool, creamy tzatziki sauce. Add some sliced red onion, chopped tomatoes, and a sprinkle of fresh parsley, and you’ve got yourself pure heaven in a handheld package. My kids call these “Greek tacos” and beg for them weekly!

If you’re feeling fancy, try this restaurant-style presentation I stole from a little taverna in Santorini: Arrange the skewers over a bed of lemon-herb rice with roasted vegetables on the side. Drizzle extra tzatziki over everything and garnish with kalamata olives and crumbled feta cheese. It looks impressive but takes minutes to throw together.

On those crazy busy nights, I keep it simple with:

Greek salad – Crisp cucumbers, tomatoes, bell peppers, and feta tossed in olive oil and oregano
Grilled veggies – Zucchini, eggplant, and bell peppers cooked right alongside the skewers
Lemon potatoes – Roasted with olive oil, garlic, and plenty of lemon juice
Hummus and pita chips – For scooping up every last delicious bite

Pro tip: If you’re serving a crowd, set up a “build your own souvlaki” bar with all the fixings – different sauces (tzatziki, hummus, spicy feta dip), chopped veggies, warm pitas, and of course, plenty of lemon wedges for squeezing. It’s fun, interactive, and lets everyone customize their perfect bite. Just be prepared for recipe requests – this meal tends to steal the show!

Storing and Reheating Greek Beef Souvlaki

Okay, confession time – I almost never have leftovers of this Greek Beef Souvlaki because we gobble it up too fast! But on the rare occasion we do, I’ve perfected the art of keeping it just as juicy and flavorful the next day. Here’s exactly how to store and reheat your souvlaki like a pro.

First things first – let those skewers cool completely before storing (but don’t leave them out more than 2 hours). Then slide the beef cubes off the skewers into an airtight container. They’ll keep happily in the fridge for up to 3 days this way. The marinade keeps working its magic, so the meat actually gets more flavorful!

Now for reheating – the microwave is the enemy here! Instead, toss those beef cubes in a hot skillet with just a splash of water or broth (cover it for the first minute to steam). Or better yet, throw them back on the grill for a minute or two per side. The high heat brings back that perfect charred exterior while keeping the inside tender.

If you’re really thinking ahead, you can even freeze uncooked marinated beef for up to 2 months. Just pop the whole marinated batch (skewers and all) into a freezer bag. When you’re ready, thaw overnight in the fridge and grill as usual. It’s like having gourmet Greek takeout waiting in your freezer!

Greek Beef Souvlaki Variations

One of the things I love most about this recipe is how easily you can mix it up! Over the years, I’ve played around with all sorts of variations – some inspired by different Greek regions, others born from “Oops, I’m out of that ingredient” moments. Here are my favorite twists that still stay true to the soul of Greek souvlaki:

Lamb Instead of Beef

If you want to go truly authentic, swap the chuck roast for lamb shoulder cut into cubes. The rich, slightly gamey flavor pairs beautifully with the lemon-garlic marinade. Just be careful not to overcook it – lamb gets tough faster than beef. Aim for medium-rare (about 6-7 minutes total on the grill) and you’ll be in heaven!

Chicken Souvlaki Version

For a lighter option, use boneless, skinless chicken thighs (breasts work too, but thighs stay juicier). The marinade works exactly the same way, though I sometimes add an extra squeeze of lemon. Chicken cooks faster – about 6-8 minutes total – so keep an eye on it!

Veggie-Packed Skewers

Turn this into a complete meal by threading colorful veggies between the beef cubes. My go-tos:

Bell peppers (red and yellow look gorgeous)
Red onion wedges
Cherry tomatoes (they get so sweet when grilled!)
Zucchini or eggplant slices

Just remember – cut veggies larger than the beef since they cook faster. I usually par-cook denser veggies like potatoes before skewering.

Spice It Up

For those who like heat, add 1/2 teaspoon crushed red pepper flakes to the marinade. Or for a Middle Eastern twist, swap the Greek seasoning for za’atar and add a pinch of sumac. The possibilities are endless!

The beauty of souvlaki is how forgiving and adaptable it is. Once you master the basic recipe, don’t be afraid to make it your own. Just promise me one thing – no matter what variations you try, always, always use fresh lemon and garlic. Those are the non-negotiable soul of this dish!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, I won’t make this boring! Here’s the nutritional breakdown per serving (that’s one generous skewer, about 4-5 ounces of beef). Keep in mind these are estimates – your exact numbers might vary slightly depending on your specific ingredients and how much marinade clings to the meat. But this should give you a good ballpark!

Calories: 320
Protein: 35g (That’s a protein powerhouse right there!)
Fat: 18g (6g saturated, 10g unsaturated)
Carbs: 3g (1g fiber, 1g sugar)
Sodium: 450mg
Cholesterol: 90mg

Now, here’s my nutritionist friend’s take: The protein in this Greek Beef Souvlaki makes it super satisfying, while the healthy fats from olive oil help absorb all those fat-soluble nutrients. The carbs stay low unless you pair it with pita or rice (which, let’s be honest, you totally should!).

Important disclaimer: These values can change based on your exact ingredients and brands. For example, using a leaner cut of beef would lower the fat content, while adding extra olive oil to the marinade would increase it. Consider this your friendly guideline rather than gospel truth!

FAQs About Greek Beef Souvlaki

Over the years, I’ve gotten tons of questions about making the perfect Greek Beef Souvlaki – and I love sharing what I’ve learned through all my trial and error! Here are the most common things people ask, along with my honest, tried-and-true answers:

Can I use a different cut of beef?
Absolutely! While chuck roast is my top pick for its perfect balance of flavor and tenderness, you can use other cuts too. Sirloin tip or top round work well, but stay away from super lean cuts like filet – they’ll dry out faster than you can say “opa!” The key is choosing beef with some marbleization to keep those skewers juicy on the grill.

How long should I marinate?
Here’s my golden rule: minimum 2 hours, but overnight is where the magic really happens! That first time I only marinated for 30 minutes? Big mistake – the flavor barely penetrated the meat. The acid in the lemon juice needs time to work its tenderizing magic and let all those garlicky, herby flavors soak in. Pro tip: If you’re short on time, poke the beef cubes all over with a fork before marinating – it helps the flavors penetrate faster.

Can I bake instead of grill?
Yes, in a pinch! Preheat your oven to 400°F and bake the skewers on a wire rack set over a baking sheet for 15-20 minutes, turning halfway. They won’t get those gorgeous grill marks, but you can broil for the last minute if you want some color. That said – and I say this with love – grilling really is the best method. The high heat creates that perfect caramelized crust while keeping the inside juicy. If you don’t have outdoor space, a stovetop grill pan works surprisingly well!

Do I have to use skewers?
Not at all! While the skewers make for fun handheld eating (and look oh-so-pretty), you can absolutely cook the marinated beef cubes directly on the grill grate or in a skillet. Just use tongs to flip them individually. I actually do this sometimes when I’m feeling lazy – we call it “deconstructed souvlaki” and serve it over rice with all the toppings.

What if I don’t have Greek seasoning?
No worries! You can make your own blend with 1 teaspoon each of dried oregano, thyme, and rosemary, plus 1/2 teaspoon each of garlic powder, onion powder, and black pepper. A pinch of cinnamon or nutmeg adds that authentic Greek touch. But honestly? A good quality pre-mixed Greek seasoning (I’m obsessed with Cavender’s) is worth keeping in your pantry – it’s my secret weapon for so many dishes!

Now that you’re armed with all my best tips and tricks, it’s time to fire up that grill! I’d love to hear how your Greek Beef Souvlaki turns out – tag me in your photos or leave a comment below. Nothing makes me happier than seeing people fall in love with this recipe like I have. Happy grilling, friends!