Korean Beef Shish Kabob recipes

Beef Shish Kabob recipes generally taste best when given very long marinating times.

It doesn't necessarily make the meat any more tender but the flavors tend to absorb in beef shish kabobs slower than a chicken or shrimp kabob.

The longer soak time in the grated ginger and sesame oil really gives these Korean shish kabobs extraordinary flavor.
beef shish kabob recipes
These are great for easy BBQ entertaining, use shorter skewers (3" or 4") to serve as appetizer kabobs or longer ones (10" to 12") for the main course.

Look for thinner Sirloin steaks when they come on sale and slice them into very thin ribbons of beef.

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› Korean Beef Shish Kabob recipes




Serves: Makes 6-8 (12") kabob

Prep time: 10 minutes
Cook time: 15 minutes

Direct Heat: 400F - 450F

Note: for best results marinate the beef overnight.

What you'll need:

  • 1 lb sirloin steak (or flank steak)

    For the marinade:
  • 1/2 cup soya sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons grated fresh ginger
  • 3 cloves of crushed garlic


    beef kabobs

    Step 1:
    Trim the steak of any fat.

    Slice the beef across the grain into 1/4" slices or ribbons.

    beef shish kabob

    Mix all the ingredients of the kabob marinade recipe together in a glass bowl or resealable jar.

    beef kabob

    Pour the contents of the marinade in a resealable plastic bag and add the beef. Squish the bag around so it's fully covered in the marinade.

    Place bag in a glass dish in case the bag leaks and place in the refrigerator overnight.

    Turn the bag over at least once if possible half-way through the marinating time.


    beef skewer

    Step 2:
    Clean and oil the grates of the BBQ well and preheat to 400F - 450F.

    Remove the beef from the bag and discard the marinade.

    Thread the ribbons of beef on the shish kabob skewers in an over-under pattern as shown in the picture.


    beef skewers

    Step 3:
    Place the shish kabobs on the grill and close the lid.

    In 7-8 minutes lift the lid and wiggle the skewers to loosen them from the grates and flip them over and close the lid.

    korean beef

    After another 7-8 minutes check the shish kabob skewers again. If they're browning nicely and they look done, they likely are.

    The meat is thinner on these than most beef shish kabob recipes and the way you've threaded it on the skewers these cook fairly quickly.

    Remove from the grill and serve immediately.

    Enjoy!

    korean beef skewers



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    Beef Tenderloin Appetizer recipes Korean Short Ribs Burgundy Beef Kabobs


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