New This Month

Beef and Grape-Tomato Kebabs


If you like, substitute rib-eye tenderloin for the less-expensive sirloin. The skewers can be assembled in the morning and left to marinate all day in the refrigerator.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 1 1/2 pounds sirloin steak (about 1 1/4 inches thick)
  • 24 grape tomatoes
  • 2 tablespoons olive oil, plus more for grill
  • 2 tablespoons grainy mustard
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon dried thyme leaves, crumbled
  • Coarse salt and ground pepper


  1. Slice beef into cubes (see Cook's Note). Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.

  2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in the refrigerator, turning periodically.

  3. Heat grill to high and lightly oil grates.

  4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Cook's Notes

Slicing the Beef: Cut the cubes almost in half, leaving about 1/4 inch of meat intact. This ensures that the inside of the cubes cooks at the same rate as the outside.

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