Beef Kabobs
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings (2 skewers each)
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Calories
643 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Beef Kabobs
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These juicy steak skewers are inspired by the flavors of Tuscany in central Italy. I suggest seeking out boneless ribeye if possible and trimming off any thick pieces of fat.
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Ingredients
For the marinade:
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons minced fresh rosemary (from about 2 sprigs)
- 2 tablespoons minced fresh sage
For the skewers:
- 2 pounds boneless ribeye trimmed and cut into 1 1/2-inch cubes (see note 1)
- 1 white onion cut into 2-inch chunks
- 2 pounds cherry tomatoes (see note 2)
- Salt and freshly ground black pepper
- grilled bread for serving, optional
Instructions
To assemble the kabobs:
- Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).
- In a bowl or zipper-top plastic bag big enough to hold the steak, onions, and tomatoes, add olive oil, garlic, rosemary, and sage and stir or mash to combine. Add steak, onions, and tomatoes and toss to coat.
- Building one skewer at a time, thread one piece steak, one whole tomato, and one onion chunk (2 layers), pushing to the end with the handle.
- Repeat with additional steak and vegetables until the skewer is full, then repeat with additional skewers until all steak and veggies have been skewered. Season generously with salt and pepper (I use at least 2 teaspoons kosher salt and 1 teaspoon pepper).
To grill the kabobs:
- Preheat grill over medium-high heat for 10 minutes and clean and iil grates. Grill the skewers directly over high heat for 5 minutes. Transfer to indirect heat and continue to cook until your desired doneness is reached, about 3 to 7 minutes longer.
- While the skewers are grilling, brush slices of crusty bread with olive oil. Add to the grill and cook until golden brown, about 2 to 4 minutes. To serve, arrange skewers on a platter and serve with the bread.
Equipments used:
Notes
- Ribeye: Trim away any especially thick sections of fat if possible. Or substitute sirloin steak or filet mignon which are leaner cuts.
- Tomatoes: I tested this recipe with Campari tomatoes (too big), grape tomatoes (too small), and cherry tomatoes (just right). They were closest in size to my chunks of steak. Whatever tomato you choose, try to cut your ingredients to a similar size.
- Yield: This recipe starts with 2 pounds of ribeye which cooks down to about 24 ounces. That's enough for 4 servings with 3 ounces steak and veggies per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
6 oz
Calories
643kcal
(32%)
Carbohydrates
11g
(4%)
Protein
48g
(96%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
25g
Cholesterol
138mg
(46%)
Sodium
139mg
(6%)
Potassium
1050mg
(30%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
896IU
(18%)
Vitamin C
42mg
(47%)
Calcium
69mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings (2 skewers each)
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Serving | 6 oz | |
| Calories | 643kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 48g | 96% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 138mg | 46% |
| Sodium | 139mg | 6% |
| Potassium | 1050mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 42mg | 47% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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