These beef skewers are one of those BBQ dishes I turn to when I want something quick, but still full of flavour. The meat is marinated in a garlicky soy and sesame dressing that soaks in fast, which means you don’t have to start planning the night before. It’s bold, salty, and rich, and it works well with the smokiness from the grill.
The twist here is using spring onions whole on the skewers, grilled until they’re soft and lightly charred. They add a gentle sweetness and a bit of texture alongside the beef. I often thread them between the beef chunks, so each bite gets a bit of both. It’s a bit like a simplified yakitori or Korean bulgogi-style skewer, but done British BBQ style with thick, juicy beef.
I usually go for sirloin or rump steak for these, cut into chunks that are big enough to stay juicy on the grill but small enough to cook through fairly quickly. Flat iron also works if sliced against the grain. If you’re cooking for a group, it’s easy to double the marinade and scale things up. These skewers go down well with beer, flatbreads, or a noodle salad on the side.
Why Beef Skewers Work Brilliantly on the Grill
Skewering beef means more surface area touches the grill, which gives you more of that charred, caramelised flavour. You also get better control over doneness—just flip them every couple of minutes and keep an eye on the sear. It’s fast cooking, high heat, and big results.
Steak-style cuts like sirloin, rump, or flat iron are perfect for this. They cook evenly, stay tender if you don’t overdo it, and soak up marinades really well. If I’m being picky, I’d say don’t use fillet—it’s too lean and you miss out on the richness you get from cuts with a bit more fat.
The Garlic Soy Marinade Adds Bold, Savoury Flavour
The marinade is punchy and quick to put together. It’s a mix of dark soy sauce, fresh garlic, sesame oil, and a bit of brown sugar. The soy brings salt, the sesame adds depth, and the sugar helps the beef skewers caramelise on the grill. I usually add a splash of rice vinegar or lime juice to balance things out.
You only need to marinate the beef for 30 minutes to an hour. Any longer and the salt can start to draw out too much moisture. If you’re tight on time, even 15 minutes will make a difference.
Place the skewers directly over the heat. Grill for 2–3 minutes on each side, turning regularly, until the beef is browned on the outside but still tender in the centre. The spring onions should be slightly softened with some charred edges.
What to Serve with Garlic Soy Beef Skewers
These skewers go well with rice, couscous, or grilled flatbreads. I sometimes put out a bowl of cucumber salad with sesame dressing, or a crunchy slaw with chilli and lime. They’re also good wrapped in warm pita with a bit of yoghurt and pickled onions. When you’re after a dipping sauce for these beef skewers, try this Indonesian spicy peanut sauce.
If you’re making these part of a larger BBQ spread, think about balancing the salty meat with something fresh. Watermelon salad, chilled noodles, or even grilled sweetcorn with a brush of butter and a squeeze of lime all work well.
Tips to Nail the Skewers Every Time
- Don’t overcrowd the skewers—leave a bit of space so everything cooks evenly.
- Pat the beef dry before threading if the marinade is very wet. This helps the outside char better.
- Use two skewers per kebab if the meat chunks are heavy—they won’t spin as much on the grill.
This is one of those recipes that hits the spot without too much fuss. Big flavour, quick cooking, and a good use of BBQ heat. Once the grill’s hot, you can be eating in 10 minutes flat.
Beef Skewers with Garlic Soy Marinade and Charred Spring Onions
Ingredients
- 500 g Sirloin Steak cut into 3–4 cm chunks
- 8 Spring Onions trimmed
For the garlic soy marinade
- 3 tbsp Soy Sauce dark
- 2 tbsp Sesame Oil
- 1 tbsp Rice Vinegar or lime juice
- 1 tbsp Brown Sugar
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated
- 1 pinch Black Pepper
Instructions
- Make the Marinade. In a bowl, mix the soy sauce, sesame oil, vinegar or lime juice, brown sugar, garlic, ginger, and black pepper. Stir until the sugar dissolves.
- Marinate the Beef. Place the beef chunks in a shallow dish or zip-top bag. Pour over the marinade, making sure every piece is coated. Cover and chill for at least 30 minutes, or up to an hour.
- Prep the Skewers. While the beef marinates, trim the spring onions and slice any particularly thick ones lengthwise. Thread the beef and spring onions alternately onto skewers. I usually leave a bit of space between the pieces so they grill evenly.
- Preheat the Grill. Heat your BBQ to medium-high. You want a hot, direct heat that sears the meat without burning the marinade. Clean and oil the grill grates just before cooking.
- Grill the Skewers. Place the skewers directly over the heat. Grill for 2–3 minutes on each side, turning regularly, until the beef is browned on the outside but still tender in the centre. The spring onions should be slightly softened with some charred edges.
- Rest and Serve. Remove the skewers from the grill and let them rest for a couple of minutes. This helps the juices stay in the meat. Serve warm with lime wedges or a sprinkle of toasted sesame seeds.
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