Thai Steak Kebabs

Over the past twenty years, Dale and I have been fortunate to be apart of the Long family. They are, without a doubt, the most passionate group of people I have had the good fortune to meet.

We became acquainted with them when I worked with the youngest daughter of the family. At first, we were merely co-workers, but eventually, we would meet for a beer, and then, throughout the years, our relationship grew. As years progressed, we would spend holidays and vacations with the entire family. It’s been a fun ride.

Every week the Long family gathers for a family meal. They work together in the kitchen, preparing the food while laughing, telling stories, fighting, making up, and enjoying each other’s company.

The amount of food they make for one of these dinners always blows my mind. Although there are only a dozen of them or so, a group of twenty could easily join.
There is always a theme for family dinners. Whether it’s Italian night or a beach theme, I promise, it’s something fun.

The inspiration for my Thai Steak Kebabs comes from “Kebab Night” at the Long’s. We spent hours putting beef on wood skewers.
I marinate my kebabs in an Asian marinade and use my Thai peanut sauce as a dip.

My Thai Steak Kebabs are served over rice to make this delicious meal that can fit into almost any dinner theme, if you need help with that, just ask any of the Long’s, I am sure they can hook you up.

5 from 1 vote

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Thai Steak Kebabs

Spicy, savory, and just plain fun! You will love my Thai Steak Kebabs.

Course Main Course

Cuisine Thai

Keyword Beef skewers

Prep Time 20 minutes

Cook Time 20 minutes

Servings 8 kebabs

Author Doug Bakes Staff

Ingredients

• 1 clove garlic
• 2 tbsp red wine
• 1 tbsp lemon juice fresh
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp allspice
• 1/8 tsp Middle Eastern seven spice

Instructions

1. Add the following to a food processor, garlic, red wine, lemon juice, olive oil, salt, pepper, allspice, and seven spice. 

2. Pour the marinade over the meat. Marinate for at least four hours.

3. Skewer the meat on metal skewers, alternating with the onions and peppers. If you don't have metal skewers, I highly recommend them. If you would rather use wooden skewers, make sure you soak them in warm water for 20-30 minutes before using them. 

4. Sprinkle the skewered meat with 2 teaspoons of sumac.

5. Barbecue over medium heat until the meat is cooked to your liking.

6. Serve over rice with my Thai Peanut sauce