Tiki Beef Kebabs

This is part two of this week’s recipes from Steve Raichlen’s BBQ USA cookbook. The main reason I chose this recipe is that it has similar ingredients as the chicken, so I was able to use some of the leftover items. The recipe states to skew the meat and then marinate them, I  marinated  the steak strips in a glass bowl to save space in the refrigerator. Also I suggest to set aside some marinate for serving.

Tiki Beef Kebabs

  • Servings: about 36 kebabs
  • Difficulty: easy
  • Print


1 clove garlic coarsely chopped

1 scallion green parts coarsely chopped for garnish and white parts finely chopped

1 piece fresh ginger coarsely chopped

2 strips lemon zest

1/4 cup soy sauce

3 tablespoons sugar

3 tablespoons Asian (dark)  sesame oil

3 tablespoons dry sherry

2 pounds strip, sirloin, or top round steak ( about 1 inch thick) 



Place all the marinating ingredients ( except the green part scallion) in a blender or food processor.  Process to mix.

Using a very sharp knife cut the steak diagonally into 1/8 inch strips. Weave the meat onto the skewer. It will bunch up, you can spread it out with your fingers. I let mine bunch up.

Arange the kebabs in a single layer on a baking dish and refrigerate for at least an hour to 2 hours. I marinated first and then placed them on the skewers when I was ready to grill.

Grill for 2 minutes on each side for medium. Sprinkle with green scallion and serve. 


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