Delicious Asian Beef Kebabs Recipe

Adding to our grilling (affiliate link) recipes is this excellent Asian beef kebabs recipe that is great for weeknight meals. You can make this in the morning and let it marinate. Then, right before cooking, you can assemble them. This recipe made almost eight kebab skewers. But, if you add more meat, you can extend this recipe easily. It's a KETO-friendly recipe also.

I particularly love the Asian flavors with the beef kebabs, you do not need to add salt because the soy sauce is already salty.

I also love that this recipe is gluten free since we have sensitivities in our house. Follow along and see how we made these super easy weeknight dinner kebabs.

What are in Asian Beef Kebabs?

First, we need to get the ingredients together for the marinade. It is super simple ingredients. The longer you marinate the beef the more flavorful it is. So, doing the marinate in the morning for dinner works great.

Ingredients to Marinade for beef cubes

1 teaspoon minced onions
1-2 teaspoon ground ginger
¼ cup Gluten-Free Soy Sauce (no wheat)
½ cup of olive oil (affiliate link)
1.5 lb of beef chuck cubed

Vegetables used to make the beef kebabs

1 box of larger Cherry tomatoes (I used heirloom tomatoes)
2 large Red Pepper
1 large yellow onion
Salt and Pepper to taste

OPTIONAL: Grilled Romaine Ingredients

If you want to add the kebab's over Grilled Romaine, here is how to make it.

2-3 heads of Romaine lettuce
Olive Oil (affiliate link)
Salt and Pepper to taste

TOOLS NEEDED for the kebabs:

You will need wooden skewers. Read the instructions because they need to be soaked so they do not burn on the grill. You can also use metal ones if you have them.

Now that you have all the ingredients together, here's how to make these asian beef kebabs.

How to make Asian Beef Kebabs?

Marinate the beef cubes

In the morning: marinate the beef cubes: 1 teaspoon minced onions, 1-2 teaspoon ground ginger, ¼ cup Gluten Free Soy Sauce, ½ cup of olive oil (affiliate link) and 1.5 lb of beef chuck cubed. Cover in a bowl and put in the refrigerator for several hours.  Turn them over mid-day. 

Cut the Onions and Peppers

In the morning: prep by cutting up all the onions and peppers into 1 inch or so pieces. Add to the refrigerator in a separate covered bowl. 

Soak the wooden skewers

In the morning: soak the skewers in a baking pan of water so that it is covered with water. This step helps the skewers not burn when on the grill.

Assemble the kebab pieces on the skewers

Before cooking assemble the beef cubes and all the vegetables. I alternated the different veggies. If you don't want the tomato to the end, you can add them in the middle.

Cook on the hot grill

Preheat the grill. Then, add to a hot grill 10 minutes total using direct heat medium to high. Turn every 5 minutes.

Grill the Romaine lettuce

Cut the Romaine heads in half and then drizzle olive oil (affiliate link) and salt and pepper on it.  Set aside. Turn the kebab at the 5-minute mark and then add to the grill cut side down to heat up.  

Note: the romaine cooks fast and only needs a few minutes on the grill. Keep an eye on it. 

That's it.  It's pretty easy to make.  Grilling (affiliate link) is fun, quick and easy.

Here is what it looked like on the grilled romaine.

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