Chef Serge: Mediterranean Steak Kebabs

Arkansas Today

Just in time for the warmer weather, Chef Serge is cooking up a great dish that’s perfect for the outdoor grill scene.  


1 yellow onion, thinly sliced

1 ½ tsp. salt

1 tsp. ground black pepper

4 tsp. oregano, dried

4 tsp. distilled white vinegar

1 Tbls. paprika

Juice from 1 small lemon

¾ cup fresh cilantro, chopped

½ tsp. ground red pepper

2 tsp. hot red pepper paste

1 cup tomato paste

2 lbs. top butt sirloin, cut into 1 oz. cubes


Slice your steak into small cubes, approximately 1 oz each.

Combine all ingredients, except the beef, in a large bowl and mix well.

Stir in the beef and marinate a minimum of 4 hours, or overnight.

Separate the onions and marinade from the meat and skewer the meat on wooden skewers that have been soaked in water.

Preheat your grill and grill the skewers 2 -3 minutes per side, until internal temperature reaches 145 degrees (medium).

Let rest for 3 minutes before serving. In the meanwhile, spray a skillet with non-stick spray and cook the onion/marinade mixture until the onions are softened.

Serve alongside the steak.

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