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Succulent Beef Skewers Recipe

Succulent Beef Skewers Recipe photo by Taste of Home

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Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Succulent Beef Skewers Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes

Directions

In a large resealable plastic bag, combine the first nine ingredients; add beef; seal bag and turn to coat. Refrigerate for at least 2 hours or overnight, turning occasionally.
Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°), turning occasionally. Yield: 6 skewers.

Cooking for 2: Succulent Beef Skewers for 2

Nutritional Facts 1 skewer equals 170 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 297 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Succulent Beef Skewers in Healthy Cooking April/May 2009, p59

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Succulent Beef Skewers

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Reviewed on May. 19, 2013 by badkitty

Also wanted to add that I did marinade them overnight.

Reviewed on May. 19, 2013 by badkitty

This is an excellent marinade. Steak was juicy, tender and very flavorful. I added Worcestershire sauce to the marinade, used Rosemary Garlic Seasoning for the Rosemary and reduced the dried thyme to just a pinch. Family loved it, will make again. Next time, at hubby's suggestion, I will add some red onion pieces in between the steak pieces. Thank you for the recipe! :)

Reviewed on Aug. 01, 2011 by blais61

You must try this one - it is a terrific marinade. IF you have leftovers, there will be an argument about who gets them. I used about 2 T. brown sugar just because....

Reviewed on Sep. 25, 2010 by rellmac

This is a family favorite. I use it for not only kabobs, but also flank steaks and london broil. It's truly succulent and requested again and again.