Return to Content

Beef Kebabs

by in Jun 2006
Beef Kebabs
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Yield: 4 servings

Thread some meat, peppers, onions, and tomatoes on sticks to make this easy beef kebabs entree!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Beef Kebabs


  • 1/2 cup olive oil, plus extra for drizzling
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 pounds tenderloin or other lean, boneless steak (cut into 1-1/2- to 2-inch cubes)
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 red onion, cut into wedges
  • Fresh bay leaves (optional)
  • 1 pint cherry, grape, or other small tomatoes
  • 1 bunch scallions, cut into 2-inch pieces
  • 3 cups hot cooked rice (about 1-1/2 cups uncooked), sprinkled with lemon zest and chopped parsley (optional)


In a large, heavy-duty zip-top bag, combine first nine ingredients; add steak and coat well. Seal and chill 2 hours, turning occasionally.

Soak bamboo skewers in water. Prepare grill to medium-high heat. Remove beef from marinade; discard marinade. Alternating ingredients, thread beef, bell pepper, red onion, and bay leaves, if desired, onto four skewers, leaving 2 inches on each end. Thread tomatoes and scallions onto four skewers; drizzle with a small amount of olive oil.

Place kebabs on grill, cover, and cook 5 to 7 minutes on each side or until desired degree of doneness. Discard bay leaves. Serve with rice.
Updated Thursday, April 27th, 2006

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111