<< Previous Recipe (Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce) | Next Recipe (Angel Hair Pasta with Rainbow Chard) >>

Mediterranean Kabobs

Mediterranean Kabobs

This recipe has not yet been rated. Be the first.

Mediterranean KabobsMediterranean Kabobs    Mediterranean Kabobs    Mediterranean Kabobs    For the Grill, Beef

Active Time:
Start to Finish:


  • 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


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.

Specialty Equipment

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.

You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


recipe type

Main Courses


Believe it or not, a Kikkoman soy sauce ad




Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.