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

Succulent Beef Skewers Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Full-Bodied Red Wine

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

Reviews for Succulent Beef Skewers

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 18, 2014

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

MY REVIEW
Reviewed May. 19, 2013

"Also wanted to add that I did marinade them overnight."

MY REVIEW
Reviewed May. 19, 2013

"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! :)"

MY REVIEW
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...."

MY REVIEW
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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