My Sweet Marie

Beef Kabobs On The Barbie

Posted on: July 9, 2013

We were in Mexico this winter and had great kabobs at El Fagon, they were the best kabobs of my life. Strangely all the veggies and meat were cut precisely identical, exact same size. I’d like to know how they did that! I did my best to replicate the recipe but it wasn’t easy! You will love these!



  • 1/4 cup soy sauce (gluten-free or tamarin sauce GF)
  •  3 tablespoons     light brown sugar
  •  3 tbsp. white vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp garlic pepper seasoning
  •  4 oz 7 UP or Sprite
  •  2 lbs of steak cut into thick cubes
  • 2 red or orange or green peppers cut into nice big chunks
  • 1/2 lb mushrooms washed, stems removed
  • 1 pint cherry tomatoes
  • 1 pineapple cored and cut into chunks the size of the steak


  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder,  salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

  3. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.



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