Korean Beef Kabobs

Beef shish kabob recipes generally work best when given long marinating times. This is especially true for these Korean Beef skewers.


  • 2 lbs beef, chunks, cut 2-inch thick
  • 1 cup soy sauce
  • ¼ cup sesame oil
  • ¼ cup cooking sherry
  • ¼ cup sugar
  • 1 bunch green onion
  • 2 garlic cloves

Cut tenderloin or sirloin beef up into big chunks
Score 1/4′ deep all sides with a sharp knife; several slices per side
Using a two prong fork, pierce the meet repeatedly on all sides
This will allow the juices to work their way deep into the meat
Chop the scallions (just the white part) and mince the garlic
Add all the ingredients together and pour over the meat in a non-reactive container
Marinate the meet for at least 12 hrs
Place the meat on skewers with your choice of veggies in between
I like onions, bell peppers, and mushrooms
Grill over hot coals turning occasionally and brushing often with remaining marinade
Cook to desired doneness
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