Grilled Steak Souvlaki

June 21, 2017

Grilled Steak Souvlaki

This is a great savory dish that will go well with some other grilled vegetables like eggplant or bell peppers.

Prep Time: 40 minutes

Cook Time: 10 minutes

Nutrition Facts

  • Serving Size: 3 oz steak, 1/2 whole grain pita, 2 Tbsp. sauce
  • Calories 340
  • Carbohydrate 22 g
  • Protein 25 g
  • Fat 17 g
  • Saturated Fat 3.5 g

Quick Version of this Recipe

  • Sugars 1 g
  • Dietary Fiber 4 g
  • Cholesterol 60 mg
  • Sodium 370 mg
  • Potassium 430 mg

This Recipe Serves 4


For Souvlaki:

  • 8 bamboo skewers
  • 1 pound lean steak (such a sirloin or tenderloin), cut into 2 inch cubes 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper 1 Tablespoon olive oil
  • 1/4 cup lemon juice
  • 2 Tablespoons red wine vinegar
  • 2 whole grain pocket style pitas, cut in half

For Sauce:

  • 1 garlic cloves, chopped
  • 1 lemon, zested and juiced (1/4cup lemon juice, 1 Tablespoon zest) 2 Tablespoons olive oil
  • 1/2 cup flat­leaf parsley 1/4 cup fresh oregano 1/4 cup fresh mint leaves 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Soak bamboo skewers in warm water for at least 30 minutes.
  2. In large bowl, whisk together oregano, garlic, ground black pepper, olive oil, lemon juice and red wine vinegar. Add cubed steak and stir to coat.
  3. Marinate for 30 minutes (can be made ahead of time and marinate up to 24 hours in the refrigerator). While the steak is marinating, prepare an indoor or outdoor grill.
  4. Thread marinated steak onto 8 skewers grill on all sides (4 minutes on each side). Brush the skewers with remaining marinade during grilling, using all the marinade.
  5. Grill the pita pockets for 30 seconds on each side.
  6. In a blender or food processor, blend all of the sauce ingredients.
  7. Remove steak from 2 skewers and stuff inside a pita pocket half. Repeat for remaining 3 pita pocket halves and top with 2 Tablespoons of the sauce.

Chef tip: The sauce for this dish a Greek style chimichurri. To adapt this sauce to other cuisine, just change the herbs: cilantro, parsley and chives for a Latin flair, basil, oregano and parsley for Italian.

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 3 Lean Protein, 2 Fat