Zimbabwean Steak Skewers | Blue Rhino, Operation BBQ Relief and The International Rhino Foundation

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner and often less expensive than beef.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offers a similar flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more accessible and last longer.

Combine Worcestershire sauce, ginger paste, minced garlic, hot sauce, yellow mustard, brown sugar, plain yogurt, A.1. steak sauce, seasoned salt, garlic and herb seasoning, Cajun Bayou BBQ Rub, and lemon juice in a bowl to create a marinade.

Cut ribeye steaks into 1x1 cubes and add to the marinade; mix well to coat all steak pieces.

Cover the bowl and refrigerate for a minimum of 2 hours.

Soak wooden skewers in water to prevent burning.

Preheat the grill to 400-500°F.

Skewer the marinated ribeye cubes tightly onto the soaked skewers.

Place skewers on the grill and cook for about 2 minutes on each side, rotating every 2 minutes for even charring.

Reserve the marinade for later use.

Brush the skewers with the reserved marinade after the first rotation.

Check the internal temperature of the steak; aim for 135°F for medium-rare.

Plate the skewers, optionally serving with rice and sprinkling with Santa Maria steak seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level: