One steak, eight skewers, four happy people — the Greek corner-shop maths
Souvlaki is what happens when good meat, lemon and oregano stop overthinking it. Cube a rump steak, let it sit in a sharp lemon-and-oregano marinade for half an hour, thread it onto skewers and grill it hard — then pile the lot into warm pita with cold garlicky tzatziki and let everyone build their own. This is the recipe that stretches a 320g steak across four serves without anyone noticing, because the pita, the tzatziki and the salad do the honest work of a full dinner. It smells like a Greek summer and cooks in ten minutes flat.
Ingredients
- 320g Your Farmer grass-fed rump steak, cut into 2.5cm cubes
- 3 tbsp olive oil, divided
- Zest and juice of 1 lemon
- 3 cloves garlic, crushed, divided
- 2 tsp dried oregano
- Salt and pepper to season
- 200g Greek-style yoghurt
- 1 Lebanese cucumber, coarsely grated
- 4 pita or Greek-style flatbreads
- 2 tomatoes, cut into wedges
- 1/2 red onion, finely sliced
Instructions
For the souvlaki
Whisk 2 tablespoons of the oil with the lemon zest, half the lemon juice, two of the garlic cloves, the oregano and a good pinch of salt and pepper.
2 tbsp olive oilzest and half the juice of 1 lemon2 cloves garlic2 tsp oreganoToss the beef cubes through the marinade and leave for 30 minutes at room temperature, or up to 4 hours in the fridge (optional). Soak 8 bamboo skewers in water while you wait.
320g rump steak cubesFor the tzatziki
Squeeze the grated cucumber dry by the handful — properly dry, because watery tzatziki is the common fail. Stir it through the yoghurt with the remaining garlic, the rest of the lemon juice and a pinch of salt. Fridge until serving.
1 Lebanese cucumber200g Greek yoghurt1 clove garlicTo cook and serve
Thread the beef onto the skewers without cramming — the cubes should just touch, so the heat can get between them.
Heat the barbecue grill to high. Cook the skewers 6-8 minutes, giving them a quarter-turn every couple of minutes, until charred at the edges and just cooked through with a blush of pink inside.
Rest the skewers for 5 minutes while the pita breads warm on the grill for 30 seconds a side.
4 pita breadsServe everything to the table: warm pita smeared with tzatziki, two skewers each, and the tomato and onion for piling on. Rolling your own is half the dinner.
2 tomatoes1/2 red onionAppears in
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Why Rump Is the Souvlaki Cut
Skewers ask two things of a steak: hold your shape over fierce heat, and taste like something once you're wrapped in bread and sauce. Rump does both. It's firm enough that the cubes grip the skewer instead of tearing, and its open hindquarter grain drinks the lemon-oregano marinade right in — the acid seasons deep and softens the surface fibres while the oil carries the herbs. Your Farmer® rump is 100% grass-fed, with the kind of genuine beef flavour that still announces itself through garlic, yoghurt and char. And the maths is the quiet win: one ~320g steak becomes eight skewers becomes dinner for four, which is the sort of stretch that makes a beef subscription pay its own way.
Swaps and Variations
Souvlaki started as a lamb-and-pork tradition, and it's just as good that way — the meat from a pack of lamb chump chops, cubed off the bone, takes the same marinade beautifully. Sirloin from the beef share works by identical rules. Thread wedges of red onion or capsicum between the cubes if you like a built-in vegetable, and swap the oregano for a teaspoon of fresh rosemary in winter. No pita? Serve the skewers over rice with the tzatziki alongside and call it a souvlaki bowl. The tzatziki, for what it's worth, is a keeper recipe on its own — it wants to live beside barbecued chops and roast vegetables all summer. And if marinating-and-grilling is your love language, our marinated topside on the BBQ runs the same play with a different steak.
Storage and Leftovers
You can marinate the beef up to 12 hours ahead — longer and the lemon starts to break the surface down. Cooked skewers keep 3 days in the fridge; tzatziki keeps 3 days too, just pour off any water and give it a stir. The leftover move is a souvlaki bowl: rice or leftover salad, cold beef sliced off the skewer, tzatziki over the top. Reheat the beef only briefly in a hot pan if you want it warm — small cubes overcook in seconds.
Frequently asked questions
Can I marinate the beef overnight?
Metal or bamboo skewers?
Can I cook souvlaki without a barbecue?
How do I stop the cubes drying out?
Can I scale this up for a crowd?
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