Beef Souvlaki

Beef Souvlaki uses a simple Greek inspired marinade that adds so much flavor and helps tenderize the beef. Add your favorite vegetables and grill to perfection. This meal pairs really nicely with a big fresh summer salad and tzatziki sauce.

Ingredients:

• 1 1/2- 2 pounds sirloin steak, cut into chunks to 1 inch  
• 1/2 of a bell pepper, seeds removed, cut into chunks to 3/4 inch  
• 1/2 of a small red onion, cut into chunks to 3/4 inch  
• 12 ounces cherry tomatoes or grape tomatoes  
• 1 large zucchini, cut into rounds  

• 2 lemons, juiced 
• 1/2 cup extra virgin olive oil 
• 6 garlic cloves, minced 
• 3 tablespoons red wine vinegar 
• 1 tablespoon dried oregano {or 2 tablespoons fresh}  
• 1 teaspoon dried thyme {or 2 teaspoons fresh thyme}  
• 1/2 teaspoon paprika  
• 1/2 teaspoon salt  
• 1/4 teaspoon black pepper  

• 1/2 cup Greek yogurt, 2% or whole milk yogurt works best 
• 3 garlic cloves, minced 
• 2 tablespoons extra virgin olive oil 
• 1 tablespoon white vinegar 
• 2 tablespoons fresh dill, chopped 
• 2 cups grated cucumber, about 1 small cucumber, squeeze out the excess juice from the cucumber 
• 1/4 teaspoon salt 
• dash black pepper

Cooking:

1. Add all of the marinade ingredients together in a medium mixing bowl and whisk to combine.  
2. Cut the beef into 1-inch cubes and put them in a large ziplock bag, large glass bowl or Tupperware container and pour in 3/4 of the marinade. Seal the bag or close the container and toss to coat the beef with the marinade. Refrigerate the beef for 45 minutes or up to 2 hours.  
3. In another bag or large container add the vegetables and pour the remaining marinade and toss to combine. Seal and refrigerate with the beef.  
4. Before grilling soak wooden or bamboo skewers in water for 20 minutes unless you are using metal skewers.  
5. When you are ready to grill the beef remove and set out while you heat the grill.  
6. Heat the grill to medium-high heat. Remove the beef from the fridge and take the beef from the container or bag and discard the marinade.  
7. Set out a large platter or wooden cutting board. Thread a piece of beef onto the wood or metal skewers followed by red bell pepper, red onion, tomatoes and zucchini and repeat until the ingredients are gone.  
8. While the grill is heating make the Tzatziki sauce by combining Greek yogurt, garlic, extra virgin olive oil, white vinegar, fresh dill, cucumber, salt and pepper and mix well.  
9. Put in a covered container and refrigerate until ready to serve. Brush the grates of the grill with oil to prevent the beef souvlaki from sticking. 
10. Add the beef to the grill and cook for about 8-10 minutes, turning once. The beef is done when it reaches an internal temperature of 130 degrees F for medium rare or 140 degrees F for medium.  
11. Remove from the grill. Serve the beef skewers with pita, tabbouleh and tzatziki. 

Notes:

• You can add lemon zest for more citrus flavor.   
• Marinate the beef for 45 minutes or up to 2 hours. I wouldn’t marinade for more than 2 hours because it can start to break down the chicken.   
• You can make this and not add vegetables and just do skewers of the beef. I like to cut the beef a bit smaller when I do that. 

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.