Hanoi Beef Kabobs

READY IN: 55mins
Recipe by ratherbeswimmin'

From Weber’s Big Book of Grilling

Top Review by realbirdlady

A light marinade with an interesting breadth of flavors. Rather than kabobs, I cut the beef in strips and grilled it. I briefly heated the leftover marinade and served it with the beef strips over rice. Noodles would probably be good, too.

Ingredients Nutrition

Directions

  1. To make the marinade: mix together the marinade ingredients (lime juice through serrano chile).
  2. Cut the sirloin into 1 ¼-inch cubes.
  3. Place the cubes in a large heavy-duty zip-lock bag; pour the marinade into the bag.
  4. Press the air out of the bag and seal tightly.
  5. Turn the bag to distribute the marinade; place bag in a bowl and refrigerate 1-2 hours, turning occasionally.
  6. Remove meat from bag and discard marinade.
  7. Skewer meat alternately with the onions, threading the onions crosswise.
  8. Let the kabobs stand at room temperature for 20-30 minutes before grilling.
  9. Grill kabobs over direct medium heat until the meat is medium-rare (8-10 minutes), turning once halfway through grilling time.

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