Succulent Beef Skewers Recipe
Succulent Beef Skewers Recipe photo by Taste of Home
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Succulent Beef Skewers Recipe

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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.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 170 calories, 7g fat (2g saturated fat), 64mg cholesterol, 297mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.


  1. 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.
  2. 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.
  3. 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-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), turning occasionally. Yield: 6 skewers.
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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Lulu6 User ID: 8863049 248377
Reviewed May. 18, 2016

"This was fantastic! I was looking for something besides the lemon/soy/garlic/mustard marinade that so many of us use for steak. Splurge for the fresh herbs, go heavy on them and only use 1 clove of garlic. This was beautiful and not too salty for BBQ beef kebabs. Made 4 large meat kebabs - feeds 4-6."

kcrihfield89 User ID: 5121811 179329
Reviewed Feb. 18, 2014

"I'm a sucker for meat on a stick and these are so yummy!"

blais61 User ID: 192149 96917
Reviewed Aug. 1, 2011

"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...."

rellmac User ID: 3519421 111401
Reviewed Sep. 25, 2010

"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."

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