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Beef Kabobs
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
To assemble the kabobs:
2
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).
3
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.
4
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.
5
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).
6
To grill the kabobs:
7
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.
8
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.
Nutrition Facts
calories
643 kcal
fat Content
46 g
serving Size
6 oz
fiber Content
2 g
sugar Content
5 g
sodium Content
139 mg
protein Content
48 g
cholesterol Content
138 mg
carbohydrate Content
11 g
saturated Fat Content
16 g
unsaturated Fat Content
28 g
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