beef souvlaki salad

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beef souvlaki salad

Though the town I grew up in was primarily Italian during my childhood, we also had quite a bit of Greek food around as they share similar ingredients. This is my version of a beef souvlaki protein topping for a Ridiculously Big Salad.

If you’ve got 2 lbs of a relatively cheap beef steak or roast around, this is a truly scrumptious thing to make with it.

Cut the beef against the grain when cubing to improve the tenderness beyond what the greek beef kabobs marinade accomplishes.

I have never bothered with skewers for this; I just marinade overnight and then cook the greek beef kabobs in the oven the following day. In a pinch, you could just marinade for an hour, but I like to do it overnight to maximize the flavor and tenderness.

Beef Souvlaki RBS Protein Topper


  • 2 lb flat iron, top round, flank or skirt steak, cut into 1 inch chunks
  • 6 cloves garlic, pressed
  • 2 TB red wine vinegar
  • 1 TB dry oregano
  • 1 tsp paprika
  • 1/2 tsp dry tuermeric
  • 1 tsp sea salt


  1. Place all ingredients in a ziploc bag and mix before refirgerating. Turn the bag over once or twice while it marinates.
  2. Prehat oven to 400 degrees F.
  3. Drain steak and pat dry with a clean kitchen towel or paper towels.
  4. Spread steak in a single layer in a baking dish.
  5. Bake for 30 minutes.

For each of the four servings, plate a big bowl of lettuce (6-8 cups of torn romaine works well) with tzatziki salad dressing.

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