Beef Kabobs

beef kabobs
Sam Jones/Quinn Brein


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.


4 servings

Preparation Time

20 Minutes

Total Time

140 Minutes

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