Garlic-Marinated Beef Skewers

Garlic-Marinated Beef Skewers

  • Preparation 20 min
  • Cooking 10 min
  • Marinating 24 h
  • Makes 8 skewers
  • Freezes Yes

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.

  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs



    • 1/3 cup (75 ml) olive oil
    • 1/4 cup (60 ml) low-sodium soy sauce
    • 2 tbsp (30 ml) balsamic vinegar
    • 2 tbsp brown sugar
    • 1 tsp crush black peppercorns
    • 2 garlic cloves, chopped
    • 2.2 lb (1 kg) filet mignon or flap steak, sliced into large cubes
    • 8 metal skewers or wooden skewers soaked in water for 30 minutes


Note from Ricardo

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

Personal Note