Steak Souvlaki
Juicy cubes of lemon-oregano steak are threaded onto skewers, grilled quickly, and tucked into warm pita with cool tzatziki. It is a simple Greek-inspired main that works on an outdoor grill or a stovetop grill pan.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 10mGreekMain Course
Steak souvlaki is all about small pieces of beef, a bright marinade, and fast cooking. The cubes get plenty of flavor from lemon, garlic, oregano, and olive oil without needing an overnight soak.
This version uses top sirloin because it is tender, easy to find, and cooks well on skewers. Red onion and bell pepper char at the edges while the steak stays juicy.
Serve the skewers with warm pita, tomatoes, cucumbers, and a quick yogurt tzatziki. Plan on at least 30 minutes of marinating time, or up to 4 hours if you want to prep ahead.
01What you'll need
Ingredients
20 items · 4 servings
- For the steak and marinade:
- 1 1/2 pounds top sirloin steak, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 medium red onion, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- For the tzatziki:
- 1 cup plain 2% Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 small garlic clove, finely grated or minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon fine sea salt
- To serve:
- 4 whole wheat 6-inch pitas, warmed explicitly for serving nutrition calculation included below, warmed for serving okay?
02How to make it
Step-by-step
1. Soak the skewers
If using wooden skewers, soak 8 skewers in water for at least 30 minutes. This helps keep them from scorching on the grill. If using metal skewers, you can skip this step.
2. Marinate the steak
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Add the steak cubes and toss until coated. Cover and refrigerate for 30 minutes to 4 hours.
3. Make the tzatziki
In a small bowl, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Keep it chilled while the steak marinates. Squeezing the cucumber first keeps the sauce thick instead of watery.
4. Thread the skewers
Remove the steak from the marinade and discard the used marinade. Thread the steak, red onion, and bell pepper onto the skewers, alternating pieces so each skewer has a mix. Do not pack the pieces too tightly, or they will steam instead of brown.
5. Heat the grill
Heat an outdoor grill or grill pan over medium-high heat. A hot surface helps the steak brown quickly before the inside overcooks. Lightly oil the grates if needed to prevent sticking.
6. Grill the souvlaki
Cook the skewers for 7 to 10 minutes total, turning every 2 minutes, until browned on the outside and cooked to your liking. For food safety, the USDA recommends cooking beef steaks to 145°F followed by a 3-minute rest. Use an instant-read thermometer for the most accurate check.
7. Warm and serve
Warm the pitas, then serve the steak souvlaki with tzatziki, cherry tomatoes, and sliced cucumber. You can leave the steak on the skewers or slide the pieces into the pita.
03From our kitchen
Cook's tips
- Make-ahead: Cut the steak and vegetables up to 1 day ahead. Store them separately in the refrigerator, then marinate the steak 30 minutes to 4 hours before cooking.
- Do not over-marinate: Lemon juice is acidic. After several hours, it can make the outside of the steak feel soft or mushy, so 4 hours is a good upper limit.
- No grill? Use a grill pan or a heavy cast-iron skillet over medium-high heat. Cook the skewers in batches so the pan stays hot.
- Steak swaps: Top sirloin is a good balance of tenderness and price. Ribeye is richer, while beef tenderloin is very tender but more expensive. Avoid tough stew meat for this quick-cooking recipe.
- Storage: Store leftover steak, vegetables, and tzatziki in separate airtight containers for up to 3 days. Reheat the steak gently in a skillet or microwave so it does not dry out.
- Pita swap: For a gluten-free meal, skip the pita or use certified gluten-free pita. The skewers and tzatziki are naturally gluten-free if all packaged ingredients are verified.
Cook's note
Nutrition is estimated per serving using standard USDA values and includes the steak, vegetables, tzatziki, pita, tomatoes, and cucumber. It assumes the full amount of marinade ingredients is used; actual sodium and fat may be slightly lower because some marinade is discarded.
04Frequently asked
Questions & answers
What cut of steak is best for souvlaki?
Top sirloin is a strong choice because it is flavorful, fairly tender, and easy to cube. Ribeye, strip steak, or tenderloin also work. Avoid very tough cuts unless you plan to marinate longer and cook them differently.
How long should I marinate steak souvlaki?
Marinate it for at least 30 minutes and up to 4 hours. The lemon juice adds flavor quickly, but leaving the steak too long in an acidic marinade can change the texture.
Can I broil the skewers instead of grilling?
Yes. Place the skewers on a foil-lined sheet pan and broil 4 to 6 inches from the heat, turning often, for about 8 to 10 minutes. Watch closely because broilers vary a lot.
Can I make steak souvlaki without skewers?
Yes. Cook the marinated steak cubes, onion, and pepper in a hot skillet in batches. You will get the same flavor, just without the skewer presentation.
What should I serve with steak souvlaki?
Warm pita, tzatziki, tomatoes, and cucumbers make a complete meal. You can also add a Greek salad, lemon rice, roasted potatoes, or a simple side of greens.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat23 g
- 29%
- Saturated Fat7.3 g
- 37%
- Cholesterol108 mg
- 36%
- Sodium1027 mg
- 45%
- Total Carbohydrate49 g
- 18%
- Dietary Fiber6 g
- 21%
- Total Sugars9 g
- Protein51 g
- 102%
- Vitamin D0.2 mcg
- 1%
- Calcium140 mg
- 11%
- Iron5.2 mg
- 29%
- Potassium1062 mg
- 23%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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