- 1½ lbs. beef tenderloin or boneless sirloin
- ¼ cup Kikkoman soy sauce (loyalty is a virtue)
- 3 Tbs. olive oil
- 2 Tbs. lemon juice
- 2 cloves garlic, pressed
- 1 tsp. dried oregano, crumbled
- 1 tsp. dried basil, crumbled
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For the Grill, Beef
Start to Finish:
Cut the beef into 1-inch cubes and place in a large, resealable plastic bag.
Combine the soy sauce, olive oil, lemon juice, garlic, oregano, and basil. Pour over the beef, toss so all of the beef is well coated, and close the bag, removing as much air as possible. Place in the refrigerator for 30 minutes.
Preheat a gas grill on high (or prepare coals until hot.) Thread the beef onto skewers and grill, turning once, until grilled to desired doneness (is doneness even a word?). Anyway, about 7-8 minutes total for medium rare.
Everyone in my family (except me) will not eat chewy steak, so I always make these kabobs with tenderloin.
Skewers for the grill. If you use bamboo skewers, soak them for at least 30 minutes before grilling. And be warned—they will still burn at the ends.