Mediterranean Kabobs


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These low-carb kabobs feature steak marinated in a delicious and complicated blend of flavors.

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  • 1-1/2 lbs. boneless beef sirloin steak, 1 inch thick
  • 1/4 C. Kikkoman Soy Sauce
  • 3 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 2 cloves garlic, pressed
  • 1 tsp. dried oregano leaves, crumbled
  • 1 tsp. dried basil leaves, crumbled
  • 6 (10-inch) metal or bamboo* skewers

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Cut beef into 1-inch square pieces. Combine soy sauce, oil, lemon juice, garlic, oregano and basil. Pour over beef in large plastic food storage bag. Press air out of bag and close top securely. Turn bag over several times to coat beef well. Refrigerate 30 minutes, turning bag over once. Thread beef onto skewers, leaving space between pieces. Cook kabobs on grill, 5 inches from hot coals, 3 to 4 minutes on each side (for medium-rare), or to desired doneness. (Or, broil kabobs on rack of broiler pan, 3 to 4 inches from heat source, 3 to 4 minutes on each side [for medium-rare], or to desired doneness.)

*Soak bamboo skewers in water 30 minutes to prevent burning.

Yield: 6 servings

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