Garlic-Marinated Beef Skewers

  • Preparation 20 MIN
    Cooking 10 MIN
    Marinating 24 H
  • Makes 8 skewers
  • Freezes
Soy sauce and balsamic vinegar? We did a double take when our colleague told us that these were indeed the ingredients for her brochettes inspired by the flavours of Iran, her birth country. And to do as she does, we remove the meat from the skewers with pita bread, which soaks up the juices.



  1. In a large bowl, combine the oil with the soy sauce, vinegar, brown sugar, pepper and garlic. Add the meat and mix to coat well. Cover and refrigerate for 1 hour for filet mignon, or 24 hours for the flap steak (see note).
  2. Drain the meat and discard the marinade. Thread the meat onto skewers.
  3. Preheat the grill, setting the burners to high. Oil the grate.
  4. Grill the skewers for 4 minutes on each side or until rare or pink. Season lightly with salt (the marinade is already salted).


For less expensive skewers, we opt for flap steak over filet mignon. In this case, marinate the meat for 24 hours to tenderize it.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.