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These beef skewers are the perfect grilling recipe if you’re looking to mix it up! This recipe is paleo, AIP and can be made whole30.

Beef Yakitori

Japanese Beef Skewers

I’m a huge fan of Asian flavors and am always looking to have something new and fun to grill! I love Yakitori, which is a delicious Japanese dish of chicken grilled on a skewer in a delicious marinade, and made a beef version that’s inspired by chicken Yakitori!

Tese beef skewers are one of those recipes that feels like you made a ton of effort, but is fairly straightforward and easy to make! When I first tested this recipe several months back, I shared some with my mom and it was so tender that she thought it was chicken and not beef… it’s that good. Not only is it super yummy, but it’s a healthier take on the classic! This recipe is paleo and can be made whole30 and AIP.

What ingredients you need 

  • Sirloin steak
  • Coconut aminos
  • Broth
  • Apple cider vinegar
  • Coconut sugar
  • Arrowroot starch
  • Garlic & ginger
  • Green onion

How to Make Japanese Inspired Beef Skewers

  • Prep the marinade: Combine the marinade mixture and mix well.  Transfer to the stovetop and set to medium-low heat. Allow to come to a low simmer for 3-4 minutes. The marinade should thicken and reduce. Remove from the heat and allow to cool.
  • Prep the steak and marinate: Slice the steak into small, flat square, removing any gristle. Once the marinade is cooled, add the steak. Stir to coat well and allow to marinate for 30-45 minutes.
  • Prep the green onions: Slice the root off of the green onions and chop the bottom half into small 1/4-1/2″ pieces. Set aside and chop the top half into small pieces. Set aside.
  • Skewer and grill: Once the steak is done marinating, begin layering the skewers with green onion pieces between each piece of beef. Repeat until all of the meat is skewered. Prepare the grill surface and lightly oil. Once the surface is very hot, add the steak slices. Cook for about 2 minutes on each side or until the beef is browned and the steak is cooked to your liking. Remove from the grill and allow to rest for 5-10 minutes before serving.

   Beef Yakitori

What cut of steak should you use for this recipe?

Personally, I think sirloin steak works best for this recipe. It’s easy to work with and it comes out super tender. You can also use NY strip steak if sirloin isn’t available.

What skewers should you use?

I like using bamboo skewers, but you can also use metal skewers as well.

Can you make these skewers on the stove top? What about an outdoor grill?

This recipe is great on an outdoor grill, but you can easily modify it for an indoor

Can you make this in the oven?

I highly recommend sticking with some sort of grill top for this recipe for the best flavor.

What should you serve with these skewers?

  • Side of rice or cauliflower rice
  • Grilled vegetables of your choice (we particularly like grilled zucchini with this recipe)

Tips & Tricks to Make this Recipe Easier

Soak the bamboo skewers

Soaking the skewers for about an hour helps to keep them from burning.

Slice the steak thinly

If the steak is sliced thin enough, you only need to flip the skewers once!

Marinate for longer if desired

If you want to split up the prep, you can for sure marinate the steak for longer!

Beef Yakitori

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Japanese Inspired Beef Skewers

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
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Description

These beef skewers are the perfect grilling recipe if you’re looking to mix it up! This recipe is paleo, AIP and can be made whole30.

Ingredients

Scale
  • 1/2 cup coconut aminos
  • 1/4 cup beef broth (sub chicken broth)
  • 3 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 2 tsp ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp arrowroot starch
  • 1 1/4 lb sirloin steak
  • 1 bunch green onion
  • 2–3 tsp sesame seeds (omit for AIP)

Instructions

  1. If you’re using bamboo skewers, soak them in water for an hour to avoid burning.
  2. Using a medium pot, combine the coconut aminos, broth, apple cider vinegar, avocado oil, and seasonings. Add the arrowroot starch and whisk well.
  3. Transfer to the stovetop and set to medium-low heat. Allow to come to a low simmer for 3-4 minutes. The marinade should thicken and reduce. Remove from the heat and allow to cool. Set about 3 tbsp of the sauce aside for dipping and reserve the rest for the marinade.
  4. Slice the steak into small, flat square, removing any gristle. Once the marinade is cooled, add the steak. Stir to coat well and allow to marinate for 30-45 minutes.
  5. Slice the root off of the green onions and chop the bottom half into small 1/4-1/2″ pieces. Set aside and chop the top half into small pieces. Set aside.
  6. Once the steak is done marinating, begin layering the skewers with green onion pieces between each piece of beef. Repeat until all of the meat is skewered.
  7. Prepare the grill surface and lightly oil. Once the surface is very hot, add the steak slices. Cook for about 2 minutes on each side or until the beef is browned and the steak is cooked to your liking. Remove from the grill and allow to rest for 5-10 minutes.
  8. Serve topped with sesame seeds, additional green onion, and sauce on the side.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 60
  • Cook Time: 10
  • Category: Main Dishes
  • Method: Grill
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Fat: 12.1g
  • Carbohydrates: 13.6g
  • Fiber: 0.4g
  • Protein: 32.1g

Keywords: beef yakitori