5 Greek Recipes With Beef That Bring the Taverna Home

You love bold flavors, sizzled edges, and lemony everything? Same. These Greek beef recipes are sunshine on a plate—comforting, vibrant, and built for easy weeknights or long, lazy dinners with friends.

We’re talking juicy kebabs, meltingly tender stews, and a no-sweat pasta that tastes like a Santorini sunset. Grab your olive oil and a good hunk of feta—we’re cooking with serious Mediterranean swagger.

1. Classic Beef Souvlaki With Lemon-Herb Tzatziki

This is the Greek street-food hero: smoky, charred beef skewers with bright lemon and oregano. It’s fast, festive, and totally grill-friendly. Serve it in pita with crisp veggies and a cool, garlicky tzatziki that makes everything sing.

Ingredients:

• 1.5 lb beef sirloin or flap steak, cut into 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tsp red wine vinegar
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 red onion, cut into chunks
• 1 green bell pepper, cut into chunks
• Wooden or metal skewers

Tzatziki:

• 1 cup Greek yogurt (full-fat for best texture)
• 1/2 cucumber, seeded and grated
• 1 small garlic clove, grated
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• Pinch of salt

Instructions:

1. Marinate the beef: In a bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, cumin, salt, and pepper. Toss beef cubes to coat. Cover and chill 30 minutes (up to 4 hours).
2. Make tzatziki: Squeeze grated cucumber in a towel to remove excess water. Mix yogurt, cucumber, garlic, olive oil, lemon, dill, and salt. Chill.
3. Skewer and grill: Thread beef, onion, and pepper onto skewers. Grill over medium-high heat 8–10 minutes, turning, until beef is nicely charred and medium to your liking.
4. Rest and serve: Let skewers rest 5 minutes. Serve with warm pita, tzatziki, tomatoes, and a squeeze of lemon.

Pro tip: For extra tenderness, add 1 tbsp grated onion to the marinade. No grill? Use a hot cast-iron skillet or broiler. Swap dill for mint if that’s your vibe.

2. Pastitsio: Greek “Lasagna” With Cinnamon-Kissed Beef

Pastitsio is comfort food with a glam twist—tubed pasta, a spiced beef sauce, and a silky, baked béchamel on top. It’s crowd-pleasing, make-ahead friendly, and the aroma alone is pure theater. Serve it as the star of your next Sunday lunch.

Ingredients:

• 12 oz pastitsio pasta or ziti/penne
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1.25 lb ground beef (85–90% lean)
• 1/2 cup dry red wine
• 1 cup tomato puree (passata)
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• Black pepper to taste
• 1/2 cup grated Kefalotyri or Parmesan, divided

Béchamel:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp grated nutmeg
• 1/2 tsp salt
• 2 eggs, lightly beaten

Instructions:

1. Cook pasta: Boil in salted water until just shy of al dente. Drain and toss with 1 tbsp olive oil and 1/4 cup grated cheese. Set aside.
2. Make meat sauce: Sauté onion in 1 tbsp olive oil until soft. Add garlic for 30 seconds. Brown beef, breaking it up. Add wine; simmer 2 minutes. Stir in tomato puree, paste, cinnamon, allspice, oregano, salt, and pepper. Simmer 15–20 minutes until thick and glossy. Cool slightly.
3. Make béchamel: Melt butter, whisk in flour for 1–2 minutes. Slowly whisk in warm milk until smooth. Simmer gently until slightly thick. Off heat, season with salt and nutmeg, then whisk in eggs. Stir in remaining cheese.
4. Assemble: Spread half the pasta in a greased 9×13-inch dish. Spoon all the meat sauce over. Top with remaining pasta, then pour béchamel over the top, smoothing to edges.
5. Bake: Bake at 350°F (175°C) for 35–40 minutes until golden spots appear. Rest 20–30 minutes before slicing.

Serve with a crisp green salad and olives. Short on time? Use pre-shredded Parmesan and skip the wine (add 2 tbsp water). Leftovers reheat beautifully—arguably even better the next day.

3. Youvetsi: Oven-Baked Beef And Orzo In Tomato Broth

Youvetsi is the cozy one: tender beef simmered, then baked with orzo until the pasta drinks up every drop of savory tomato broth. It’s low-effort and high-reward—like a Greek hug in a casserole dish.

Ingredients:

• 2 lb beef chuck, cut into 1.5-inch cubes
• 2 tsp kosher salt, divided
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cinnamon stick (or 1/2 tsp ground)
• 1 bay leaf
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 4 cups beef broth (low-sodium)
• 1 cup dry red wine (optional; replace with broth if needed)
• 1.5 cups orzo
• 1/2 cup grated Kefalotyri or Parmesan, plus more to serve
• Fresh parsley, chopped, for garnish

Instructions:

1. Sear the beef: Pat beef dry; season with 1 tsp salt and pepper. Brown in olive oil over medium-high heat in a Dutch oven. Remove to a plate.
2. Build the base: Sauté onion until translucent; add garlic for 30 seconds. Stir in cinnamon stick and bay leaf. Add tomatoes, paste, wine, and broth. Return beef and any juices.
3. Braise: Bring to a simmer, cover, and cook at 325°F (165°C) for 1.5–2 hours until beef is tender.
4. Add orzo: Stir in orzo and remaining 1 tsp salt. Bake uncovered 15–20 minutes, stirring once, until orzo is al dente and brothy but not soupy. Remove cinnamon and bay leaf.
5. Finish: Stir in cheese, rest 5 minutes, then garnish with parsley.

Serve with lemon wedges to brighten the richness. Prefer stovetop? Simmer gently and stir often after adding orzo to prevent sticking. For a twist, add a handful of spinach at the end.

4. Beef Stifado: Cinnamon-Red Wine Stew With Pearl Onions

Stifado is Greece’s iconic sweet-savory stew—beef bathed in wine, vinegar, and spices with melting pearl onions. It’s deeply aromatic and wildly comforting. Make it on a chilly night and watch everyone go quiet at the first bite.

Ingredients:

• 2.25 lb beef chuck, cut into large chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 lb pearl onions, peeled (frozen and thawed works)
• 4 garlic cloves, sliced
• 1 tbsp tomato paste
• 1.5 cups dry red wine
• 1/4 cup red wine vinegar
• 1 cup crushed tomatoes
• 2 cinnamon sticks (or 1 tsp ground)
• 4 whole cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1 cup beef broth (as needed)

Instructions:

1. Brown the beef: Season beef with salt and pepper. Sear in olive oil in a heavy pot until deeply browned. Remove.
2. Sauté aromatics: Add pearl onions; cook until golden in spots. Stir in garlic for 30 seconds, then tomato paste for 1 minute.
3. Deglaze: Pour in wine and vinegar, scraping up browned bits. Add tomatoes, cinnamon, cloves, bay leaves, and oregano. Return beef. Add a splash of broth if needed to barely cover.
4. Braise: Cover and simmer on low or bake at 325°F (165°C) for 2–2.5 hours until beef is fork-tender.
5. Finish: Uncover for the last 20 minutes to thicken. Remove whole spices. Adjust salt and vinegar to taste—stifado should be gently tangy.

Serve with crusty bread, mashed potatoes, or buttery orzo. Too sweet? Add a squeeze of lemon at the end. Too tangy? Stir in a knob of butter. Trust me, it’s all about balance.

5. Greek Beef Gyro Bowls With Lemon Rice And Feta

All the gyro flavors without the spit roast. These bowls are meal-prep gold: juicy spiced ground beef, zesty lemon rice, crunchy veggies, and a punchy yogurt sauce. Build-your-own dinner that everyone can customize—no complaints, just happy forks.

Ingredients:

Beef:

• 1 lb ground beef
• 1 small onion, finely minced
• 2 garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• Black pepper to taste
• 1 tbsp olive oil

Lemon Rice:

• 1 cup long-grain rice, rinsed
• 1.75 cups chicken broth
• 1 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 tsp salt

Toppings:

• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta, crumbled
• Fresh parsley or dill, chopped

Yogurt Sauce:

• 3/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 small garlic clove, grated
• Pinch of salt and pepper

Instructions:

1. Cook lemon rice: In a saucepan, heat olive oil, add rice, and toast 1 minute. Add broth, lemon zest, juice, and salt. Bring to a boil, cover, simmer 15 minutes. Rest 5 minutes, fluff.
2. Make beef: Heat olive oil in a skillet. Sauté onion until soft, add garlic 30 seconds. Add beef, breaking it up. Sprinkle in cumin, coriander, paprika, oregano, cinnamon, salt, and pepper. Cook until browned and fragrant, 6–8 minutes.
3. Mix yogurt sauce: Stir yogurt, lemon juice, olive oil, garlic, salt, and pepper.
4. Assemble bowls: Spoon rice into bowls. Top with spiced beef, tomatoes, cucumber, red onion, olives, feta, and herbs. Drizzle with yogurt sauce.

Make it yours: Swap rice for quinoa or greens. Add pickled onions for a pop. Meal prep alert: store components separately and assemble just before eating—seriously, lunch envy guaranteed.

Final Tips For Greek Beef Bliss

• Use good olive oil. It matters—flavor and finish.
• Don’t fear cinnamon in savory dishes. It’s classic in Greek cooking and adds warmth.
• Finish with acid—lemon or vinegar—so flavors sparkle.

Ready to fire up the grill, simmer something cozy, or bowl up a quick weeknight win? Pick one, grab your feta, and go. Greece is calling, and dinner’s about to be unforgettable.