Greek Steak Kabob Pitas with Homemade Vinaigrette
on Jul 07, 2026
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This Greek steak shish kabob sandwich is quick, easy, and packed with Mediterranean flavor — grilled beef, feta, olives, and a simple homemade vinaigrette marinade, all tucked into warm pita.
Table of Contents
Quick Overview
If you love Greek flavors as much as I do, this one’s going into your regular grill rotation.
- Tender grilled beef shish kabobs marinated in a simple homemade Greek vinaigrette (olive oil, red wine vinegar, garlic, lemon, oregano)
- Ready in 20 minutes total, with a marinating window you can stretch from 30 minutes to overnight
- Stuffed into warm pita with feta, cucumber, tomato, lettuce, and olives for a full Mediterranean sandwich
- Naturally scales as a deconstructed Greek bowl if you want to skip the bread
- Great for hot Eastern Iowa evenings when you want the grill doing the work, not the oven
Keep reading for the full method, or jump straight to the recipe card below.
You don’t have to dig deep into my blog archives to realize I really love Greek flavors. This shish kabob sandwich is another quick, delicious way to get olives, feta, lemon, and oregano onto the table — flavors that make just about any dinner better, in my opinion.
The weather heats up fast here in Eastern Iowa once summer hits, and that’s exactly when we start leaning on the grill. It keeps the kitchen cool, and it’s an easy way to get my husband involved in dinner. That said, this recipe is simple enough that you don’t need a second set of hands at the grill — you can absolutely pull this off solo on a weeknight.
Turn This Shish Kabob Recipe Into an Easy Greek Sandwich Tonight
The first step to tender steak shish kabobs is choosing the right cut of beef. If your budget allows it, filet mignon or porterhouse will give you the most tender bite. On a tighter budget, sirloin works well and is what I use most often. Ask the butcher at your meat counter to cube the sirloin into 1-inch pieces for you — most will do this for free, and it saves you a step at home.
Marinating is the real flavor-builder here. You don’t need anything fancy: a simple Greek-style vinaigrette does all the work, and it comes together in the time it takes to preheat the grill.
Homemade Greek Vinaigrette Marinade (makes about 1/4 cup, enough for 2 lbs of beef):
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or cider vinegar
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Whisk everything together and pour it over your cubed beef in an airtight container or zip-top bag. If you’re using a more tender, pricier cut, 30 minutes in the marinade is plenty. If you’re working with a tougher, less expensive cut, let it sit overnight for the best flavor and texture.
Short on time? A store-bought Greek vinaigrette, like Ken’s Steak House Greek Dressing, works well here too if you’d rather skip mixing your own.
My kids have told me these are some of the best shish kabobs I’ve made — and that’s a real compliment coming from my crew.
How to Grill the Steak Shish Kabobs
Get your grill hot before you start skewering. We use a gas grill, so I turn it to medium and close the lid to let it come up to temperature. If you’re using wooden skewers instead of metal, soak them in water for 30 minutes first so they don’t catch fire on the grate.
Once the grill is hot, thread the marinated beef onto your skewers and grill for about 2 1/2 minutes per side — roughly 10 minutes total, flipping four times, until the beef reaches your desired doneness. In the last minute or two, brush a little extra vinaigrette on your pita rounds and warm them on the grill for about 30 seconds per side.
Assemble Your Easy Greek Sandwich
Cut the warm pitas in half and fill with the grilled beef, shredded lettuce, feta, diced cucumber, halved cherry tomatoes, and olives. Drizzle with a little extra vinaigrette to taste, and you’re done. Serve alongside hummus and a fresh tabbouleh salad if you want to round out the meal. Or skip the pita entirely and serve everything deconstructed over greens for a Greek shish kabob bowl.
Frequently Asked Questions
Can I make this ahead of time? Yes. Marinate the beef up to 24 hours in advance, and prep your veggies (cucumber, tomato, lettuce) a few hours ahead and store them separately so they stay crisp. Grill just before serving.
What’s the best cut of beef for shish kabobs? Sirloin is the best balance of price and tenderness for everyday cooking. Filet mignon or porterhouse will be more tender if you want to splurge, but sirloin holds up beautifully in this marinade.
Can I use chicken instead of beef? Yes — this vinaigrette works well with chicken too. Cube boneless, skinless chicken breast or thighs and follow the same marinating and grilling steps, adjusting grill time until the chicken reaches 165°F internally.
Do I have to use pita bread? Not at all. This works just as well as a lettuce wrap, over rice, or as a deconstructed bowl with all the same toppings.
Can I make this without a grill? Yes — a grill pan or broiler works in a pinch. Cook the skewers on medium-high heat, turning every couple of minutes, until the beef reaches your preferred doneness.
Make this Easy Greek Sandwich Shish Kabob Recipe Tonight!
Ingredients
- 2 lbs beef steak cut into 1 ” cubes
- 3 pita rounds
- 1/2 cup feta cheese
- 1/2 cup halved cherry tomatoes
- 1/2 cup diced cucumber
- Shredded Lettuce
- Olives to taste
Greek vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or cider vinegar
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Grill the Beef Skewers
- Combine all vinaigrette ingredients in a jar, put on a tight lid, and shake until combined.
- Place steak cubes and dressing in an airtight container and marinate 30 minutes to 24 hours.
- Heat the grill up to a medium heat.
- Skewer the meat and grill for about 10 minutes, 2 1/2 minutes per side or until desired doneness is reached.
Assemble the Sandwiches
- Brush a small amount of vinaigrette on the pitas and heat on the grill for about 30 second per side.
- Cut the pitas and half and fill with beef and your choice of lettuce, feta, cucumber, tomato, and more Ken’s Simply Vinaigrette to taste.
- Enjoy!
Nutrition
If you liked this easy Greek Sandwich shish kabob recipe, you might like these posts too:
Greek Marinated Pork Loin for Quick Sandwiches
Greek Chicken Marinade with Fresh Herbs and Lemon
Greek Chicken Sheet Pan Dinner (Garden-Fresh & Easy)
New Orleans Muffuletta Sandwich
