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.

Course Main Course

Cuisine Italian, Mediterranean

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (2 skewers each)

Calories 643kcal

Author Meggan Hill

Equipment

Bamboo skewers

Ingredients

For the marinade:

1/4 cup olive oil
4 cloves garlic minced
2 tablespoons minced fresh rosemary (from about 2 sprigs)
2 tablespoons minced fresh sage

For the skewers:

2 pounds boneless ribeye trimmed and cut into 1 1/2-inch cubes (see note 1)
1 white onion cut into 2-inch chunks
2 pounds cherry tomatoes (see note 2)
Salt and freshly ground black pepper
grilled bread for serving, optional

US Customary - Metric

Instructions

To assemble the kabobs:

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).
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.
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.
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).

To grill the kabobs:

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.
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.

Notes

Ribeye: Trim away any especially thick sections of fat if possible. Or substitute sirloin steak or filet mignon which are leaner cuts.
Tomatoes: I tested this recipe with Campari tomatoes (too big), grape tomatoes (too small), and cherry tomatoes (just right). They were closest in size to my chunks of steak. Whatever tomato you choose, try to cut your ingredients to a similar size.
Yield: This recipe starts with 2 pounds of ribeye which cooks down to about 24 oz. That's enough for 4 servings with 3 oz. steak and veggies per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition