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Dawn's Beef Kebabs

Dawn’s Beef Kebabs
3 votes, 4.33 avg. rating (84% score)
by in Jul 2014

Total Time: 45 minutes, plus at least 24 hours' marinating

Hands On Time: 45 minutes

Yield: 3 to 4 servings

Marinate these Beef Kebabs for 24 hours before tossing them on the grill to produce moist, succulent meat.
Dawn's Beef Kebabs
Photo/Art by Corey Hendrickson

For the marinade:


  • 2 tablespoons sherry vinegar
  • 8 garlic cloves, peeled
  • 1 medium-size onion, quartered
  • 2 tablespoons maple syrup
  • 3 tablespoons sunflower oil
  • 2 tablespoons Union brand chili paste


About 24 to 48 hours in advance, place the marinade ingredients into a blender and process until smooth. Reserve 1/4 cup marinade; refrigerate for serving alongside kebabs. Marinate the meat in the remaining 3/4 cup liquid; keep refrigerated one to two days.

For the meat:


  • 1 pound beef (London broil or sirloin), cut into 1-inch cubes
  • Kosher or sea salt, to taste


Preheat your grill to high. Thread the marinated meat on skewers and sprinkle with salt. Grill with the cover up 3 to 4 minutes per side, moving the skewers over hot spots to sear the meat. Remove skewers from the grill, and cover with aluminum foil and a heavy towel 10 to 20 minutes to finish cooking. Serve with reserved sauce.
Updated Saturday, July 5th, 2014
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