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Beef Souvlaki Kebabs

The following recipe and photography were provided by our partner, Chef Billy Parisi.

Kebabs may be bite-size, but these Beef Souvlaki Kebabs are bursting with flavor!

Marinating Heinen’s tender CARE Certified sirloin in herbs, garlic and red wine vinegar makes it savory, so it pairs well with fresh greenhouse-grown cherry tomatoes and homemade tzatziki sauce.  

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Beef Souvlaki Kebabs
Beef Souvlaki Kebabs
Cook time:
15min
Prep time:
10min
Total time:
25min

Servings:
6

Ingredients

For the Souvlaki

  • 2 lbs. Heinen’s CARE Certified sirloin filets, cubed
  • 3 garlic cloves, finely minced
  • 2 Tbsp. red wine vinegar
  • ¼ cup olive oil
  • 1 Tbsp. dry rosemary
  • 1 Tbsp. dry oregano
  • Juice of ½ lemon
  • 1 red and green bell pepper, cut into 1” squares
  • ½ red onion, peeled and cubed
  • 2 cups cherry tomatoes
  • Salt and pepper, to taste

For the Tzatziki

  • 1 cup Greek yogurt
  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 2 tsp. fresh dill, chopped
  • ¼ shredded cucumber
  • Salt and pepper, to taste

Instructions

  1. For the souvlaki, mix together the sirloin, garlic, red wine vinegar, olive oil, rosemary, oregano, lemon and salt and pepper in a large bowl.  Cover and marinate for at least 1 hour or overnight in the refrigerator.
  2. Preheat the grill to high heat, between 450°F and 550°F.
  3. Once the meat is done marinating, skewer it along with the vegetables to make 12 total skewers.  Be sure to alternate the meat cubes with the vegetables.
  4. Add the skewers to the grill and cook for 2-3 minutes per side on all 4 sides, or until the desired internal temperature is achieved.  Remove and let rest.
  5. For the tzatziki, whisk together all of the ingredients in a medium-size bowl until combined.
  6. Serve the skewers alongside the tzatziki.

Beef Souvlaki Kebabs

 

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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