My Award winning Beef souvlaki recipe, 2008 Utah State fair blue ribbon winner!

By • May 28, 2014 0 Comments

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Author Notes: My family history includes a lot of souvlaki, one of my first memories is sitting on the prep table at my parents restaurant/lounge in Ogden, UT watching my Mom season huge tubs of cubed pork or turkey. My mom isn’t actually Greek, she married one, so her recipe was perhaps a bit unorthodox for most traditional recipes. My Mom never made souvlaki with beef, she made it with elk, deer, what have you for all our Utah hunter bar patrons who would bring in their recent kill and have my Mom fix it in her special way. When I told my Mom that I was going to enter the 2008 beef cook off with a souvlaki recipe, she thought I was nuts…but in true competitive spirit I did anyway…and you know what? I won…a $300 prize, my largest prize to date.Alexandra V. Jones


Serves 4

  • 2 pounds cubed sirloin beef, pork, or chicken breasts
  • 1/4 cup good quality soy sauce
  • 1/4 cup olive oil
  • 1 to 2 lemons worth of juice
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon granulated garlic, or two fresh cloves minced
  • 2 teaspoons dried Italian seasoning, or herbs de provence.
  • 2 tablespoons fresh flat leaf parsley
  1. Toss all ingredients together in bowl, mix well. Marinate meat at least 30 minutes or overnight.
  2. Skewer meat onto soaked bamboo skewers (just soak them in water for a while so they won't splinter, or catch on fire...haha...its happened to me) usually four to five pieces per stick. When I make this using chicken I always add zucchini and red onion between each piece of meat.
  3. Grill or broil depending on cut of meat used....usually shouldn't be longer then five minutes on each side. This recipe won best beef recipe at the 2008 Utah state fair, but it is equally good with your choice of meat.

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