This is a colorful way to bring steak and vegetables to the table together. Give the marinade time to develop, then let the refrigerator handle the waiting while you get ready to grill. Dinner on a stick still deserves a plate—especially when those warm tomatoes get juicy.
Brazilian
Brazilian Steak Kebobs
I can almost hear the laughter around a table in a Brazilian churrascaria, with another skewer of beautifully grilled beef arriving just when I thought I couldn’t eat another bite. That generous, lingering-over-dinner feeling is what I want with these kebobs. I’ve brought Brazilian barbecue inspiration to an American backyard grill, with tender steak, colorful vegetables and a bright lime-and-parsley marinade. The tomatoes become soft and juicy, the peppers pick up a little char, and everything lands on one platter that invites you to help yourself.
Mary’s Introduction
Why These Flavors Work
Lime brings acidity to balance the richness of strip steak, parsley adds a fresh herbal note, and garlic and onion powder create a savory base. Soy sauce supplies salt and umami without needing a heavy sauce. Smoked paprika echoes the grill, while softened onion, sweet yellow peppers and juicy tomatoes contrast with the browned beef.
THE RECIPE
Brazilian Steak Kebobs
Prep 30 minCook 30 minTotal 183 min
Equipment Needed
- Grill Shop this item
- Wooden Skewers Shop this item
Ingredients
Marinade
Kebobs
Instructions
Chef Notes
- The stated prep and cook times are 30 minutes each. Allow another 1 hour for the meat-free marinade, 1–2 hours for refrigerated marinating and 3 minutes for the cooked beef to rest: approximately 3 hours 3 minutes to 4 hours 3 minutes overall. Skewer soaking overlaps marinating.
- New York strip provides a richer result than leaner filet. Use four 12-ounce boneless strip steaks for this version; four filet steaks remain an alternative, with different nutrition.
- Smashing rather than mincing the garlic lets it infuse the marinade and be removed before skewering.
- Check several large beef cubes with an instant-read thermometer: reach at least 145°F and rest at least 3 minutes. Keep raw beef refrigerated until assembly, discard used marinade, and use a clean platter for cooked kebobs.
- How do you know the protein is done? For the beef steaks, insert an instant-read thermometer sideways into the center of several of the largest steak cubes, away from the skewer. Reach at least 145°F and rest for at least 3 minutes. Look for a browned exterior and a firm but slightly springy texture; these are quality cues only. Use temperature as the safety check, not color or feel alone. This applies to both New York strip and filet steaks.
Nutrition estimated per serving
879 Calories73.4 g Protein11.5 g Carbs59.3 g Fat22.5 g Sat. Fat2.2 g Fiber7 g Sugar235 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories879
Protein73.4 g
Carbs11.5 g
Fat59.3 g
Sat. Fat22.5 g
Fiber2.2 g
Sugar7 g
Sodium235 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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How to Make Brazilian Steak Kebobs
Mix the marinade
Combine oil, parsley, lime, whole smashed garlic, soy sauce and spices.
Let the flavors mingle
Let the meat-free marinade stand for 1 hour; refrigerate in very hot conditions.
Marinate the steak
Cube the beef and refrigerate it in the marinade for 1–2 hours.
Prepare the vegetables and skewers
Cut the peppers and onion, keep the tomatoes whole and soak the skewers for 20 minutes.
Build the kebobs
Remove the garlic and alternate beef and vegetables on the skewers.
Grill and rest
Grill over medium heat to at least 145°F, rest 3 minutes and add salt only if needed.
Recipe Guidance
Storage
Remove leftovers from skewers and refrigerate in shallow, covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or colder for 3–4 days. Store steak separately from juicy tomatoes when practical. Freeze cooled steak and peppers in airtight portions for up to 2–3 months for quality; thaw in the refrigerator. Tomatoes become softer after freezing.
Reheating
Warm steak and vegetables gently in a covered skillet with a small splash of water, turning occasionally, until leftovers reach 165°F throughout. Heat only what you will eat; extended heating makes the steak tougher.
Make Ahead
Mix the meat-free marinade and prepare the vegetables ahead, keeping them covered and refrigerated. Follow the recipe’s 1–2-hour refrigerated beef marination window rather than soaking the beef overnight. Soak the wooden skewers during that window and assemble shortly before grilling.
Serving Suggestions
Serve on a platter with rice, beans or a simple leafy salad. Keep any accompaniments separate from the kebobs’ yield and nutrition; no linked ORTC recipe pairing has been selected.
