Beef Kabobs

Perfect for a Fourth of July cookout or any summer night, these flavorful beef kebabs are a crowd pleaser. Be sure to marinate the beef a few hours before grilling to make it nice and tender.




  • 2 tsp fresh lime juice
  • 2 tsp freshly grated lime zest
  • 2 Tbsp tamari
  • 2 Tbsp fish sauce
  • 4 garlic cloves minced
  • 2 tsp minced fresh ginger
  • 2 tsp brown sugar
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 lbs beef tenderloin cut into 2-inch cubes
  • 3 green bell peppers cut into 2-inch pieces
  • 1 lb fresh mushrooms stems removed
  • 3 pts cherry tomatoes
  • 1 fresh pineapple peeled, cored and cubed
  • Chopped scallions for garnish (optional)
  • Sesame seeds for garnish (optional)


1. In a bowl, combine the lime juice, lime zest, soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and black pepper and stir to combine. In a shallow baking dish, arrange the beef cubes and cover with the marinade. Turn to coat. Cover and marinate in the refrigerator for up to 2 hours.
2. Using 16 metal skewers, or soaked wooden skewers, thread the beef, bell peppers, mushrooms, cherry tomatoes and pineapple in alternating rows.
3. Lightly spray a grill pan with nonstick cooking spray and heat over medium heat. Grill the beef kebabs for 3 to 5 minutes on each side, or until seared and cooked through. Garnish with the scallions and sesame seeds, if desired.

Nutrition Facts

  • Serving size: 2 kebabs
  • Calories: 307
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 75mg
  • Sodium: 499mg
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 34g


beef, Club Red

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