Brochettes de Bœuf (Chich Kebab)
Tender cubes of top sirloin soak in a soy, lemon, and Worcestershire marinade, then grill alongside sweet peppers and red onion until charred at the edges and juicy-pink in the middle. Threading the beef on its own skewers is the trick: the meat hits a perfect medium while the vegetables blister instead of steaming, so every bite tastes grilled, not gray.
Cut 2 lb of top sirloin into even 1½-inch cubes and marinate 2 to 8 hours in olive oil, soy sauce, lemon juice, Worcestershire, Dijon, garlic, and brown sugar; meanwhile soak bamboo skewers and cut bell peppers and red onion into matching pieces. Thread the beef onto its own skewers with the vegetables on separate ones so nothing overcooks, then grill over medium-high heat (about 450°F/230°C), turning every 3 to 4 minutes for 10 to 14 minutes, until the beef reads 130-135°F for a juicy medium. Rest 5 minutes, then serve over rice pilaf or with warm pita and tzatziki.
- Keep every beef cube the same 1½-inch size so they finish cooking at the same moment.
- Skewer the meat and vegetables separately — they cook at very different speeds.
- Pull the beef at 130-135°F and let it rest; lean sirloin dries out fast past medium.
Equipment
- Metal or bamboo skewers
- Outdoor grill or grill pan
- Large mixing bowl
- Chef's knife
- Cutting board
- Tongs
- Basting brush
Ingrédients
Beef and marinade
- 900 g beef top sirloin, cut into 1½-inch cubes, trimmed of excess fat
- 60 ml olive oil
- 60 ml soy sauce, regular or low-sodium
- 30 ml fresh lemon juice, about 1 lemon
- 30 ml Worcestershire sauce
- 15 ml Dijon mustard
- garlic, minced
- 12 g light brown sugar, packed
- smoked paprika
- dried oregano
- black pepper, freshly ground
- kosher salt
For the skewers
- red bell pepper, cut into 1½-inch pieces
- green bell pepper, cut into 1½-inch pieces
- red onion, cut into chunks, layers separated
- 225 g cremini mushrooms, whole, stems trimmed
- cherry tomatoes, optional
- 15 ml olive oil, for brushing
Préparation
- ÉTAPE01
In a large bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon, minced garlic, brown sugar, smoked paprika, oregano, black pepper, and salt until the sugar dissolves.
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Trim the sirloin and cut it into even 1½-inch cubes. Add the beef to the bowl and toss until every piece is coated. Cover and refrigerate at least 2 hours, or up to 8 for deeper flavor.
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If using bamboo skewers, soak them in water for 30 minutes so they don't scorch. Cut the bell peppers and red onion into 1½-inch pieces roughly the size of the beef cubes, and trim the mushrooms.
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Thread the marinated beef onto its own skewers, leaving a small gap between cubes so heat can circulate. Thread the peppers, onion, mushrooms, and tomatoes onto separate skewers, then brush the vegetables with olive oil and season lightly with salt and pepper.
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Heat a grill to medium-high, about 450°F (230°C), and oil the grates with a folded, oil-dipped paper towel held in tongs to prevent sticking.
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Lay the skewers over direct heat and grill 10 to 14 minutes total, turning every 3 to 4 minutes for even char. Pull the beef when it reads 130-135°F (54-57°C) for medium; the vegetable skewers are done when tender and blistered.
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Transfer the skewers to a platter, tent loosely with foil, and rest 5 minutes so the juices redistribute. Serve hot, sliding the beef and vegetables together onto plates.
Make ahead
The beef can marinate up to 24 hours ahead. You can also cut the vegetables and thread all the skewers the morning of your cookout — keep them covered on a sheet pan in the fridge, then pull them out about 20 minutes before grilling so they aren't fridge-cold and cook evenly.
Storage
Refrigerate leftover kabobs in an airtight container for up to 3 days. Reheat gently in a 300°F oven or a covered skillet just until warmed through; a quick microwave works but can overcook the lean beef. Cooked beef also freezes for up to 2 months — thaw overnight in the fridge before reheating.
Variations
Spicy chili-garlic
Stir 1 tablespoon harissa or 1 teaspoon cayenne plus a pinch of red pepper flakes into the marinade, and finish the grilled skewers with a squeeze of lime for a smoky, fiery kick.
Gluten-free
Swap the soy sauce for tamari or coconut aminos and use a certified gluten-free Worcestershire sauce. Everything else stays the same, so the shish kabobs are safe for a gluten-free table.
Mediterranean herb
Replace the soy and Worcestershire with 60 ml red wine vinegar and 2 tablespoons chopped fresh oregano and mint, then serve with tzatziki and lemon wedges for a Greek souvlaki-style spin.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
What's the best cut of beef for a shish kabob?
Well-marbled, tender cuts win. Top sirloin is the sweet spot for a shish kabob — tender, beefy, and affordable. Ribeye and tenderloin are even more tender if you want to splurge, while top round or tri-tip work if you marinate a little longer. Skip pre-cut stew meat, which needs a low, slow braise to become tender and turns tough on a hot grill.
How long should I marinate the beef?
Two hours is enough to season and start tenderizing the cubes, and 4 to 8 hours is ideal. Because this marinade contains lemon juice and soy sauce, don't push past 24 hours or the acid can leave the surface mushy rather than juicy.
Should the beef and vegetables go on the same skewer?
You can, but they cook at different rates. For the best results, put the beef on its own skewers and the peppers, onion, and mushrooms on separate ones, so the meat can reach medium while the vegetables char without overcooking. If you want the classic mixed look, cut everything the same size and expect slightly firmer veg.
Metal or bamboo skewers — which is better?
Flat metal skewers are best: they conduct heat into the meat, won't burn, and keep the chunks from spinning when you turn them. Bamboo works fine too, but soak it in water for at least 30 minutes so the exposed ends don't catch fire on the grill.
How do I know when the kabobs are done?
Go by temperature, not the clock. Pull the skewers at 130-135°F (54-57°C) for a juicy medium; the beef climbs a few more degrees as it rests. A shish kabob is best with a touch of pink in the center — cook lean sirloin to well-done and it quickly turns dry.
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