Mediterranean Beef Skewers
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Here’s the thing about beef skewers: they’re either gloriously juicy and packed with flavor, or they’re sad little strips of chewy protein you regret 30 seconds in. This recipe is definitely not the latter. Just beautifully caramelized skewers with a texture that’s shockingly tender, even as leftovers, eaten cold, standing in front of the fridge.
Which Cut to Use?
This is not the time or the place for your A5 Wagyu or your precious Delmonicos. Here we are using top sirloin or eye of round- two cuts that are lean, affordable, and built for slicing thin. You could use flank or skirt, but just know: while they’re great hot off the pan, they tend to go leathery once chilled. If you want a cold-leftovers-you-can-actually-eat situation, stick with sirloin or round.
The Power of a Partial Freeze
Here’s a pro move: freeze your meat for 30–60 minutes before slicing. It firms up just enough to make clean, thin slices 1/8″ to 1/4″ thick, without turning into an ice brick. Slicing against the grain is key here. Once the beef is sliced, it’ll defrost in minutes, and you’re ready to marinate.
The Marinade That Glazes Itself
This one’s punchy and balanced: lemon, soy, Worcestershire, garlic, honey, and oregano. Just enough olive oil to coat, and a whisper of sweetness to help it caramelize. Let the beef soak for at least two hours, ideally three or four.
Now Here’s Where the Magic Happens
You’re not just searing these skewers. You’re creating a sticky, glossy, flavor-packed glaze right in the pan. Here’s how:
Heat a little neutral oil in a stainless steel pan — no nonstick, please.
Add your skewers and don’t touch them for about 3 minutes. Let them build that crust.
Flip once they release easily.Then press down on the skewers with a smaller pan lid for 10 seconds at a time. You’ll release juices that reduce, bubble, and caramelize into the kind of pan sauce people pay restaurant prices for.
Adjust heat as needed: if things aren’t sizzling, turn it up. If it smells burnt, turn it down. You want a steady, aggressive sizzle. Total cook time is around 6 minutes. You’ll know they’re done when the marinade is thick and sticky, and the beef is glazed and golden.
Why This Recipe Works Cold
Because the beef is sliced thin and cooked quickly, it stays tender even after chilling. There’s no gristle, no weird chew, just straight-up flavor that holds up for a next-day salad, sandwich, or straight-from-the-fridge snack.
Ingredients
1 lb. lean beef such as top sirloin or eye of round (you could also do flank steak or skirt steak, but I find them less pleasant to eat cold the next day as leftovers because of their high fat content)
one grated garlic clove
2 tablespoons of lemon juice
2 tablespoons of soy sauce
1 tablespoon of Worcestershire sauce
1 tbsp honey
1 teaspoon of extra virgin olive oil
Half a teaspoon of oregano
1 tsp high heat cooking oil
- Parsley Caper Knife Sauce
1 lemon
1 garlic clove
1/2 cup packed chopped parsley
3 tbsp of capers, drained and coarsely chopped
4 tbsp extra virgin olive oil
Kosher salt
black pepper
Directions
- Prepare the marinade by whisking together the soy sauce, lemon juice, Worcestershire, garlic, honey, olive oil and oregano.
- To get perfectly thin slices for skewers, you’ll need to freeze the meat for about 30-40 minutes, just enough to firm it up without making it a solid block. Place the whole cut of meat on plate and put it into the freezer until it is firm but still sliceable with a sharp knife. If it gets too hard to slice, let it sit at room temp for 10–15 minutes. Use a sharp knife to cut it into thin slices against the grain (preferably 1/8″–1/4″ thick). Because the meat is so thinly sliced, it will defrost quickly, within minutes.
- Once the meat is fully defrosted, add it to the marinade and marinate for at least two hours, but optimally three or four. Drain the meat using a colander and press on it to release most of the residual marinade. Thread the meat onto skewers. Heat oil in a 10-inch stainless steel skillet over medium heat. Add the skewers and don’t move them. After about three minutes, they should release easily so you can flip them. About 1 minute into the cook time on the second side, use a pan lid that is slightly smaller than the pan to press onto the skewers for about 10 seconds. This will release some of the juices from the meat which will deglaze the marinade that is caramelizing at the bottom of the pan. Adjust the burner heat because the marinade should be seeping out of the meat, then reducing and caramelizing around the skewers. If this is not happening, increase the temperature. If the marinade is burning, then lower the temperature. Press on the skewers two more times for about 10 seconds at a time. The skewers should cook in about 6-7 minutes total.
- You could also grill the skewers. If doing so, soak the skewers in water for about 10 minutes before using. If grilling, make sure to oil the grill grates thoroughly and rub a little bit of high heat oil onto the beef skewers before grilling.
- Parsley Caper Knife Sauce
- Remove the zest from the lemon and add to a small bowl. Juice the lemon into the bowl. Grate the garlic clove into the bowl. Add the parsley and capers to the bowl and whisk to combine. Add enough extra virgin olive oil to loosen the sauce to drizzling consistency. Season the sauce to taste.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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