Greek Beef Souvlaki Skewers with Lemon-Oregano Marinade

By Sprig Originals ✓ · cooked up in Sprig

Cubes of sirloin soak in a bright lemon, garlic and dried oregano marinade, then char fast over a hot grill or under the broiler. The trick is cutting the peppers and onion to the same 1-inch size as the beef so every skewer finishes at the same moment — juicy pink centers, blistered edges, and a squeeze of lemon at the table.

Ingredients

• 2 lb beef sirloin or top round, trimmed and cut into 1-inch cubes
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tsp finely grated lemon zest
• 5 cloves garlic, finely grated or minced
• 2 tbsp dried Greek oregano, crumbled
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

• 1 large red onion, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 1 tbsp olive oil
• 1/2 tsp kosher salt

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried Greek oregano
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh flat-leaf parsley
• 4 pita breads, warmed
• 1 cup tzatziki or thick Greek yogurt, for serving

Instructions

1. Whisk the 1/3 cup olive oil, 1/4 cup lemon juice, lemon zest, garlic, 2 tablespoons oregano, 2 teaspoons salt, black pepper, paprika, red wine vinegar and Dijon in a large bowl until emulsified. Add the beef cubes and toss with your hands until every piece is coated.
2. Cover and refrigerate 2 to 8 hours, tossing once halfway through. Do not go past 12 hours — the lemon juice will start to turn the outside of the beef mealy.
3. If using bamboo skewers, soak 8 to 10 ten-inch skewers in water for 30 minutes. Pull the beef from the fridge 30 minutes before cooking so it comes closer to room temperature and cooks evenly.
4. Cut the onion and both bell peppers into 1-inch squares — the same size as the beef cubes, so nothing burns while the meat finishes. Toss them in a bowl with 1 tablespoon olive oil and 1/2 teaspoon salt.
5. Thread the skewers, alternating beef with vegetables: aim for about 5 cubes of beef per skewer, leaving a hair of space between pieces so heat can reach all sides. Push onion squares on through both layers so they don't fall apart. Discard the remaining marinade.
6. For the grill: heat a gas grill on high or build a hot charcoal fire until you can hold your hand 4 inches above the grate for only 2 to 3 seconds. Scrape the grate clean and oil it well.
7. Grill the skewers 8 to 10 minutes total, turning every 2 to 3 minutes, until the beef is deeply charred outside and registers 130°F to 135°F at the center of a cube for medium-rare, 140°F for medium. Move skewers to a cooler spot on the grill if flare-ups get aggressive.
8. For the broiler instead: set an oven rack 5 inches below the element and preheat the broiler on high for 10 minutes. Arrange the skewers on a foil-lined rimmed baking sheet fitted with a wire rack and broil 5 minutes, flip, and broil 4 to 5 minutes more to the same internal temperatures.
9. Stack the skewers on a warm platter. Whisk the 2 tablespoons olive oil, 1 tablespoon lemon juice and 1/2 teaspoon oregano together and spoon it over the hot meat, then scatter with parsley. Rest 5 minutes.
10. Serve with lemon wedges, warm pita and tzatziki, sliding the meat and vegetables off the skewers at the table.
11. Season lightly with a final pinch of salt just before eating — the char draws salt out of the crust.

Chef's tips

Nutrition (per serving, estimated)

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