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Beef Kebabs – beef kebabs
Stav Kogan

Beef Kebabs

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Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • 0.5 cup (4 oz / 113g) olive oil
  • 0.25 cup (2 fl oz / 60ml) coconut aminos
  • 0.25 cup (3 oz / 85g) honey
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, peeled and minced
  • 1 tbsp fresh ginger, minced (optional)
  • 32 oz (907g) beef sirloin, cut into 1-inch cubes
  • 1 large red or green bell pepper, seeded, deveined, and cut into 1-inch chunks
  • 1 medium red onion, peeled and cut into 1-inch chunks
  • 8 to 10 bamboo skewers (soaked in water for at least 30 minutes)

Method
 

  1. Combine the 0.5 cup (4 oz / 113g) olive oil, 0.25 cup (2 fl oz / 60ml) coconut aminos, 0.25 cup (3 oz / 85g) honey, 2 tbsp red wine vinegar, minced garlic, and minced ginger in a small bowl and whisk until well mixed.
  2. Place the 32 oz (907g) beef cubes into a large bowl, pour the marinade over the meat to coat it thoroughly, then cover and refrigerate for 20 minutes (or longer for deeper flavor).
  3. Preheat an outdoor grill or indoor grill pan to medium-high heat while the beef finishes marinating.
  4. Remove the beef from the refrigerator and thread the beef cubes, bell pepper chunks, and red onion chunks onto the soaked bamboo skewers, alternating ingredients, while reserving the leftover marinade for basting.
  5. Place the prepared skewers onto the hot grill and cook for 6 to 8 minutes per side, brushing the meat with the reserved marinade immediately after flipping.
  6. Remove the skewers from the grill once cooked to your desired doneness and allow them to rest for 3 to 5 minutes before serving. Chef's Note: If you want a sweeter profile, add fresh pineapple chunks to the skewers. For the best tenderness, marinate the beef overnight.
  7. Don't Overcrowd the Skewer: Leave a tiny bit of space (about 0.1 inch or 2-3mm) between the pieces of meat and vegetables on the skewer. Packed skewers steam the meat instead of searing it; a little airflow helps get that delicious char.
    8. Soak Your Skewers: Since this recipe uses bamboo skewers, it is critical to soak them in water for at least 30 minutes (preferably 1 hour) before grilling. This prevents the wood from catching fire or becoming too brittle to hold the heavy beef chunks.
    Room Temperature Beef: Pull your marinating beef out of the fridge about 15 to 20 minutes before it hits the grill. Cooking cold meat can lead to uneven cooking—charred on the outside but cold in the center.
    The Honey Factor: Because the marinade contains 0.25 cup (3 oz / 85g) of honey, it can burn quickly if the heat is too high. Keep an eye on the skewers and move them to a cooler part of the grill if they start darkening too fast.

Nutrition

Calories: 485kcalCarbohydrates: 18gProtein: 36gFat: 29g

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