Five-Spice Beef Kabobs
Skip the forks in favor of skewers with this quick and easy recipe for Five-Spice Beef Kabobs that can be cooked on the grill or on the stove.
Nothing says “it’s almost summer” quite like food on a stick, from fruit-filled popsicles by the pool to crispy corndogs at the State Fair. And with May right around the corner, I could think of no better way to usher in warmer weather than with grilled Five-Spice Beef Kabobs.
This finger-friendly appetizer or main dish stars marinated flank steak that’s seared and then served hot with a tangy yogurt dipping sauce. I’ve added a few twists of my own to the original recipe, so read on for step-by-step instructions, plus tips for how to skip the grill in favor of a grill pan.
I’m a big fan of bold steak marinades, so I’d recommend kicking up the original marinade recipe with my simple updates and additions:
- Increase the soy sauce to 1/4 cup
- Add 1 teaspoon minced garlic
- Add 2 teaspoons honey
I opted to marinate the skewers for two hours, which guarantees a bigger flavor contribution from the soy sauce and garlic.
The secret to extra-tender beef skewers is to lightly flatten the steak with a meat tenderizer. This added step ensures the skewers will cook evenly and at the same rate. And rather than grill the skewers on an outdoor grill, I opted to use a grill pan right atop my stove. Simply sear the kabobs for 2 to 3 minutes on each side until they reach your desired degree of doneness.
A beef kabob just wouldn’t be a beef kabob without a dipping sauce to match. Cool off the heat from the skewers with this simple yogurt dip, and up the crunch factor by stirring in 1/4 cup chopped cucumbers for a refreshing bite.
Ready to dip and dunk? Celebrate spring with this quick and easy recipe for Five-Spice Beef Kabobs.
- Kelly Senyei, Just a Taste
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