4.67 from 3 votes
Asian Beef kabobs marinated skewer
Asian Beef Marinated Kabobs
Prep Time
15 mins
Cook Time
35 mins
Marinate time
4 hrs
Total Time
50 mins

One of my grilled favourites, Asian Beef Marinated Kabobs is succulent meat, seasonal veggies, and mouthwatering marinade skewered up to grilled perfection

Course: Main Course
Cuisine: American
Keyword: bbq, beef, grilling, kabobs, skewers
Servings: 6
Calories: 539 kcal
Author: Tammi
  • ¼ cup Oil, olive if possible if not, vegetable will work fine}
  • ½ tsp Cilantro finely chopped
  • ¼ tsp Garlic minced
  • 3 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • ½ tsp Hot Sauce. optional
  • 1 ½ tsp Ginger grated
  • 1 tbsp Sugar
  • ½ tsp Sesame Oil
  • 1 tsp Seasoning Salt
  • 2 lbs Beef cubed
  • 1 Sweet Pepper yellow
  • 15 Cherry Tomatoes halved
  • ½ Pineapple large cubes
  • 1 Onion cut in chunks
  1. Combine all ingredients in a bowl and whisk thoroughly to incorporate. Season beef with seasoning salt. Mix chunked beef into liquid and let marinate for at least 4 hours to overnight.
  1. Be sure to soak wooden skewers for at least 30 minutes in water before threading on ingredients to prevent burning on the grill.
  2. Begin threading on a piece of meat, and then arrange the rest of the vegetables onto the skewer in a way that you like the color combination. Include a minimum of 3 pieces of meat per skewer, alternating a piece of vegetable and then a piece of meat. Reserve extra marinade for basting.
  3. Heat your grill to medium-hot and when temperature reached, place your skewers on the grill. During the cooking process, try not to move them as much as possible, as the ingredients will soften and start to sag off the skewer. Flip after approximately 5 minutes or when grill marks or slight charring appear on the surface.
  4. Baste the skewers with the reserved marinade after you’ve flipped them.
  5. Continue to grill another 5 minutes on the other side or when grill marks and slight charring has appeared.
  6. Remove off the grill and let rest for 3-4 minutes.