By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 16
88 cal · 53 min
Asian Beef Kaboom Kabobs
Recipe GLPR3737da4fb26f6c
Tender beef sirloin marinated in a vibrant cilantro-soy glaze infused with honey, garlic, and coriander, then threaded onto skewers and grilled to perfection. These aromatic kabobs are basted during cooking for a caramelized exterior and juicy, flavorful interior.
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Ingredients
1/2 cup packed fresh cilantro leaves
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon coriander seeds
1 clove garlic, minced
2 teaspoons rice vinegar
1 1/2 pounds beef top sirloin, trimmed and sliced into 2-inch pieces
Directions
Toast the coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then lightly crush them with the back of a spoon. Let cool slightly.
In a large bowl, combine the cilantro, soy sauce, honey, vegetable oil, crushed coriander seeds, minced garlic, and rice vinegar. Stir well to create the marinade.
Add the beef sirloin pieces to the marinade and toss thoroughly to coat all sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your grill to medium-high heat. Thread the marinated beef pieces onto skewers, leaving a small gap between each piece for even cooking.
Place the skewers on the hot grill and cook for 6-8 minutes total, turning occasionally every 2 minutes to ensure even charring and cooking.
During the last 2 minutes of cooking, generously brush the remaining marinade onto the beef pieces, turning to coat and caramelize all sides until the internal temperature reaches 145°F.
Remove the kabobs from the grill and let rest for 2 minutes before serving.
Comments
This is a straightforward Asian-style beef skewer with genuine appeal for a Charlotte home cook: beef sirloin, soy sauce, honey, garlic, and rice vinegar are all standard pantry items at Harris Teeter, Food Lion, Kroger, or Walmart—no special stop needed. At 16 servings from sirloin, the cost per serving lands around $1.75–$2.25 depending on beef price that week, which is reasonable for a grilled entrée. The stated 53 minutes is honest for marinating and grilling; this is a hands-off dish once meat hits the grill, which fits well for a weeknight cookout. The only minor friction is that cilantro and coriander seeds add brightness but aren't essential, and the recipe doesn't address whether it reheats well—grilled beef tends to dry on a second warming, so this is best eaten fresh the same night.
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