Delicious Asian Beef Kebabs Recipe

8 servings
25 min

Super easy and fun recipe for a quick BBQ dish during the week or on holidays. I particularly love the Asian flavors with the beef kebabs, you do not need to add salt because the soy sauce is already salty.


I also love that this recipe is gluten free since we have sensitivities in our house. Follow along and see how we made these super easy weeknight dinner kebabs.

In the morning: marinate the beef cubes: 1 tsp minced onions, 1-2 tsp ground ginger, ¼ cup Gluten Free Soy Sauce, ½ cup of olive oil and 1.5 lb of beef chuck cubed. Cover in a bowl and put in the refrigerator for several hours. Turn them over mid-day. 

CUT THE ONIONS AND PEPPERS

In the morning: prep by cutting up all the onions and peppers into 1 inch or so pieces. Add to the refrigerator in a separate covered bowl. 


SOAK THE WOODEN SKEWERS

In the morning: soak the skewers in a baking pan of water so that it is covered with water. This step helps the skewers not burn when on the grill.


ASSEMBLE THE KEBAB PIECES ON THE SKEWERS

Before cooking assemble the beef cubes and all the vegetables. I alternated the different veggies. If you don't want the tomato to the end, you can add them in the middle.

COOK ON THE HOT GRILL

Preheat the grill. Then, add to a hot grill 10 minutes total using direct heat medium to high. Turn every 5 minutes.

GRILL THE ROMAINE LETTUCE


Cut the Romaine heads in half and then drizzle olive oil and salt and pepper on it. Set aside. Turn the kebab at the 5-minute mark and then add to the grill cut side down to heat up. 


Note: the romaine cooks fast and only needs a few minutes on the grill. Keep an eye on it. 

Here's what it looks like when we removed them from the sticks and placed them on top of the grilled romaine.

Delicious Asian Beef Kebabs Recipe

Recipe details

  • 8  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 1 tsp minced onions
  • 2 tsp ground ginger
  • ¼ cup Gluten Free Soy Sauce
  • ½ cup of olive oil
  • 1.5 lb of beef chuck cubed
  • 1 box of larger Cherry tomatoes (I used heirloom tomatoes)
  • 2 large Red Pepper
  • 1 large yellow onion
  • Salt and Pepper to taste
  • 3 heads of Romain lettuce
  • Olive Oil
  • Salt and Pepper to taste

Instructions


In the morning: marinate the beef cubes: 1 tsp minced onions, 1-2 tsp ground ginger, ¼ cup Gluten Free Soy Sauce, ½ cup of olive oil and 1.5 lb of beef chuck cubed. Cover in a bowl and put in the refrigerator for several hours. Turn them over mid-day.
In the morning: prep by cutting up all the onions and peppers into 1 inch or so pieces. Add to the refrigerator in a separate covered bowl.
In the morning: soak the skewers in a baking pan of water so that it is covered with water. This helps the skewers not burn when on the grill.
Before cooking assemble the beef cubes and all the vegetables. I alternated the different veggies. If you don't want the tomato to the end, you can add them in the middle.
Add to a hot grill 10 minutes total. Turn every 5 minutes.
Cut the Romaine heads in half and then drizzle olive oil and salt and pepper on it. Set aside. At the 5 minute mark, turn the kebab and then add to the grill cut side down to heat up.

Tips

  • The grilled romaine is optional. I made this a few times and one time I used grilled romaine and the other time I just used mixed greens.
Sabrina's Organizing
Want more details about this and other recipes? Check out more here!
Go

Comments

Your comment...
Next