👩🍳 Instructions
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1
Pat beef cubes dry. In a large bowl or resealable bag, combine olive oil, minced garlic, soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, dried oregano, black pepper, red pepper flakes (if using), and salt. Add beef cubes, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or preferably 4-6 hours, or overnight.
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2
If using wooden skewers, soak them in water for at least 30 minutes while the beef marinates.
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3
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the grill grates.
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4
Remove beef from the marinade. Thread the beef and vegetables onto the skewers, alternating ingredients. Do not pack too tightly.
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5
Place skewers on the hot grill. Cook for 8-12 minutes, turning every 2-3 minutes, until beef reaches desired doneness (e.g., 130-135°F for medium-rare) and vegetables are tender-crisp with good char marks.
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6
Transfer grilled skewers to a clean platter, tent loosely with foil, and let rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness.
💡 Notes
For best results, use a meat thermometer to check beef doneness. Discard any leftover marinade that has touched raw meat. Feel free to experiment with different vegetables like zucchini, mushrooms, or pineapple chunks. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
35g
Total Fat
22g
Saturated Fat
7g
Carbs
20g
Fiber
4g
Sugar
8g
Sodium
750mg
Cholesterol
90mg
