Beef Kebab Recipe

Ingredients

• 454 g (1 lb)beef tenderloin, cubed
• 60 ml (¼ cup)light soy sauce
• 15 ml (1 tablespoon)minced ginger
• 5 ml (1 teaspoon)minced garlic
• 5 ml (1 teaspoon)sesame oil
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)granulated white sugar
• 10 ml (2 teaspoons)rice wine vinegar
• 1 mediumred pepper, sliced
• 1 mediumgreen pepper, sliced
• 1 mediumred onion, sliced
• A few dashessalt and ground black pepper

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt and black pepper. Mix thoroughly.

2. 2

   Marinate the beef

   Add the cubed beef to the marinade and toss gently to coat. Leave it to marinate for 1 hour.

3. 3

   Thread the skewers

   Using metal or bamboo skewers, thread on the vegetables and marinated beef.

4. 4

   Grill the kebabs

   Heat the grill and cook the kebabs for 3 minutes per side for medium beef that is juicy and tender inside. Grill for longer if you prefer well-done beef, though it will be less tender.

5. 5

   Serve with rice

   Transfer the kebabs to a serving plate and serve with saffron rice.

6. 6

   Enjoy together

   Share and enjoy.

What are beef kebabs?

Kebabs are a broad family of dishes built around ingredients cooked on skewers; their forms and traditions vary across regions. This version brings together beef and vegetables with a soy, ginger and sesame marinade.

Tenderloin cooks quickly on the grill, while the peppers and onion add colour and sweetness. The skewers make the portions easy to serve alongside saffron rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 2g protein, 8g carbs, 5g fat.

The beef provides most of the protein, while the sugar, vegetables and suggested saffron rice contribute carbohydrates. The oils and sesame oil provide most of the fat. Serve with a generous share of vegetables and rice to make a more balanced plate.

Building the marinade

Salty and savoury: light soy sauce forms the base, with rice wine vinegar adding a sharp note and sugar a little sweetness.

Aromatic oils: ginger and garlic bring a fresh, pungent edge, while sesame oil gives the marinade a distinct toasted aroma. Olive oil rounds out the mixture and helps it coat the beef.

Marinating the beef

Even coating: toss the beef gently so the marinade reaches all sides of the cubes. The recipe calls for a 1-hour rest, so allow for that time even though the listed total time is 20 minutes.

Before grilling: thread the beef and vegetables onto the skewers after marinating. Keep the pieces secure, but avoid packing them so tightly that heat cannot reach their sides.

Grilling for tender results

Hot grill: start with a heated grill, then cook the kebabs for 3 minutes per side as directed. Watch for browned, lightly charred surfaces.

Doneness: the recipe describes this timing as medium, with a juicy interior. More grilling makes the beef well done, but can reduce its tenderness.

Choosing the vegetables

Peppers: red and green peppers bring contrasting colour and a mild sweetness as they grill.

Red onion: its slices add a savoury, slightly sweet counterpoint to the beef. Thread the vegetables alongside the meat so each skewer has a mix.

Timing and serving

Plan ahead: the stated 20-minute total does not include the 1-hour marinating period in the method. Set aside that extra time before cooking.

To serve: bring the kebabs to the table with saffron rice, as suggested in the recipe. Rice makes a straightforward accompaniment to the grilled meat and vegetables.

Recipe notes & tips

• Cut the beef into similarly sized cubes so the pieces cook at a similar pace.
• Measure out the marinade ingredients before combining them to make preparation easier.
• Use metal or bamboo skewers, as the recipe allows.
• Leave time for the full 1-hour marinade, which is separate from the stated 20-minute total.
• Turn the skewers after 3 minutes per side and check the beef before deciding whether to grill it longer.

Variations

• Swap the peppers: use other sliced peppers if you do not have both colours.
• Change the onion: thread on another variety of onion in place of the red onion.
• Adjust the ginger: use a little less or more minced ginger to suit your taste.
• Serve with another side: offer the kebabs with plain rice instead of saffron rice.
• Use bamboo skewers: choose bamboo rather than metal skewers, as the method permits.

Common mistakes to avoid

• Skipping the marinade: the method calls for 1 hour, so allow for it even though the stated total time is 20 minutes.
• Uneven beef cubes: pieces of different sizes may cook at different rates; cut them as evenly as practical.
• Crowding the skewers: tightly packed pieces are harder to cook evenly; leave a little space between them.
• Overcooking the beef: longer grilling makes it well done but less tender, so check it after the stated 3 minutes per side.
• Forgetting the rice: saffron rice is the suggested accompaniment; prepare it so it is ready when the kebabs come off the grill.

How to store

Refrigerate leftover kebabs in a covered container and eat within 3–4 days. Reheat until hot throughout, taking care not to cook the beef for longer than necessary.

Frequently asked questions