Fire up the grill (or stovetop grill pan!) for a quick and easy Five-Spice Beef Kabob recipe paired with a cool and creamy yogurt dip.
Grilling season is beginning to fade into back-to-school season, which means we’re soon to wave goodbye to all the summery favorites. We had quite the run this season, from Lemon Poppyseed Pancakes and Caprese Salad with Burrata to Easy Peach Slab Pie and The Best Berry S’mores.
So why not enjoy a final summer sendoff my skipping the forks in favor of skewers?
This finger-friendly appetizer or main dish stars sliced flank steak marinated in a simple blend of soy sauce, honey and spices. It’s sweet and spicy all in one tender bite.
The real beauty of this quick-fix dish is that it can be cooked on the grill or on a stovetop grill pan. Either way, you’ll get those oh-so-satisfying grill marks while the touch of honey in the marinade leads to a slight caramelization.
A refreshing cucumber yogurt dip serves as the perfect complement to the hint of heat. But if you’re shy on spice or want an overnight option, don’t miss my Ultimate Flank Steak Marinade (made with a not-so-secret ingredient!).
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- 1 pound flank steak
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 2 teaspoons Chinese five-spice powder
- 2/3 cup plain yogurt
- 1/4 cup diced cucumbers
- 1 clove garlic, minced
- 1 teaspoon chopped fresh mint
- 2 teaspoons fresh lime juice
- Thinly slice the flank steak across the grain into 1-inch-wide strips.
- In a medium bowl, whisk together the soy sauce, rice wine vinegar, honey and Chinese five-spice powder. Add the sliced steak and toss to combine.
- Thread the steak onto wooden or metal skewers. (If using wooden skewers, soak them in water for 30 minutes prior to using them.)
- Cook the kabobs over medium-high heat on a grill or stovetop grill pan, flipping them once, for about 5 minutes or until they reach your desired doneness.
- While the kabobs cook, combine the yogurt, cucumbers, garlic, mint and lime juice in a small bowl and stir to combine. Taste and season with salt and pepper.
- Serve the beef kabobs with the yogurt sauce for dipping.
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