Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Treating lamb to this root beer marinade has historically been a success, so I've been eager to try it with some skewered beef. I originally used 2 tablespoons honey, which was too sweet, so I've adjusted it in the ingredients list and added vinegar as well. This recipe is easy to adapt, and I'm not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. The flavor is reminiscent of bourbon beef.


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins
4 hrs
4 hrs 30 mins
4 skewers


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Marinade:


Instructions Checklist
  • Mix oil, black pepper, cayenne, chipotle, ketchup, honey, soy sauce, vinegar, and root beer together in a bowl.

  • Cut steak lengthwise down the middle and slice across the grain into 1/2-inch pieces. Add beef to the bowl of marinade and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.

  • Fold beef pieces in half and thread them onto 4 or 5 skewers.

  • Pour the marinade into a saucepan over medium heat. Cook until a thick glaze forms, 5 to 10 minutes. Cool until slightly thickened.

  • Preheat a charcoal grill to high. Place skewers on the grate over direct heat. Grill, flipping occasionally, until beef starts to spring back to the touch, 3 to 4 minutes per side. Brush glaze on top. Garnish with sesame seeds.

Chef's Notes:

For more complex, less-sweet flavor, use good-quality root beer if possible.

Cider vinegar works as well.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade and glaze ingredients. The actual amount of marinade and glaze consumed will vary.

Nutrition Facts

292 calories; protein 21.5g; carbohydrates 15.6g; fat 16g; cholesterol 52.7mg; sodium 1349.9mg. Full Nutrition