Brazilian Marinated Steak and Onion Skewers

Name: Brazilian Marinated Steak and Onion Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs (900 g) beef sirloin steak, cut into 1½-inch cubes, patted dry; 2 medium (300 g) red onion, cut into 1½-inch chunks, layers separated; 6 (30 g) garlic cloves, minced; ½ cup (20 g) fresh cilantro, finely chopped; ⅓ cup (80 ml) fresh lime juice; ½ cup (120 ml) extra-virgin olive oil; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1½ tsp (9 g) sea salt; ½ tsp (1 g) freshly ground black pepper

From the MyKitchenBank Kitchen

Tender beef sirloin marinated in garlic, cilantro, lime, and warm spices, threaded onto skewers with red onion and grilled until caramelized. These churrascaria-style skewers are ideal for grilling and serve as an impressive main course with bright, herbaceous flavors.

Prep: 20 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 32 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Pat the beef dry with paper towels before marinating
Let the marinated skewers sit at room temperature for 15 minutes before grilling

1
Prepare the marinade
- In a large shallow baking dish or bowl, whisk together the minced garlic, chopped cilantro, lime juice, olive oil, ground cumin, smoked paprika, sea salt, and black pepper until fully combined.
- Taste and adjust the salt or lime juice as needed for balance.
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Ready when: marinade is well combined with visible cilantro and spices
Tip: Make sure to fully dissolve the salt in the lime juice and oil so it distributes evenly.
2
Marinate the beef
- Add the cubed beef to the marinade and stir gently to coat all pieces evenly.
- Cover the dish and refrigerate for 2 hours (or up to 8 hours for deeper flavor).
- Stir once halfway through marinating.
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Ready when: beef is evenly coated and has darkened slightly
Tip: Don't marinate longer than 8 hours or the lime acid will start to break down the meat's texture too much.
3
Assemble the skewers
- Remove the beef from the marinade, reserving the liquid for basting.
- Thread the beef cubes and onion chunks onto skewers, alternating between beef and onion, using about 4–5 pieces of beef and 3–4 onion chunks per skewer.
- Leave a ½-inch space at each end.
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Ready when: all 8 skewers are assembled with beef and onion distributed evenly
Tip: If using wooden skewers, make sure they've soaked for at least 30 minutes so they don't char.
4
Rest before grilling
- Let the assembled skewers sit at room temperature for 15 minutes while you preheat the grill.
- This allows the beef to come closer to room temperature for more even cooking.
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Ready when: skewers are no longer cold to the touch
Tip: While resting, preheat your grill to high heat (about 450–500°F or 230–260°C).
5
Grill the skewers
- Place the skewers on a hot, oiled grill grate over high heat.
- Grill for 10–12 minutes, turning every 2–3 minutes and basting with the reserved marinade using a brush or spoon, until the beef is caramelized on all sides and the onions are charred at the edges.
- The internal temperature of the beef should reach 130°F (54°C) for medium-rare.
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Ready when: beef is deeply browned with a crust; onion is soft and charred at the edges; internal temperature reaches 130°F (54°C) for medium-rare
Tip: Don't move the skewers too frequently—let them sit on the heat for 2–3 minutes per side to develop color and crust.
6
Rest and serve
- Transfer the skewers to a clean plate and let them rest for 3–4 minutes.
- Serve hot with lime wedges, fresh cilantro, and coarse sea salt on the side.
- Pair with rice, beans, or a fresh salad.
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Ready when: beef is rested and ready to eat; juices have stabilized
Tip: Resting is crucial—cutting into the meat immediately will cause it to lose its flavorful juices.

Good to know

Tips

For medium doneness, aim for 135°F (57°C); for medium-well, 145°F (63°C). Use a meat thermometer inserted into the thickest piece without touching bone or metal skewer.
Pat the beef completely dry before marinating to help it brown better and avoid steaming on the grill.
If grilling indoors on a grill pan, work in batches to avoid overcrowding and use medium-high heat instead of high.
Serve with a squeeze of fresh lime and a sprinkle of coarse sea salt for maximum flavor.

Make ahead

The beef can be marinated up to 8 hours ahead. Assemble the skewers up to 4 hours before grilling and store them covered in the refrigerator; bring them to room temperature 15 minutes before cooking.

Storage & reheating

Best served fresh off the grill. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a 300°F (150°C) oven for 5–8 minutes until warmed through. Not recommended for freezing as the meat can become tough.

Substitutions

beef sirloin steak → beef tenderloin or ribeye. Tenderloin is more tender but milder in flavor; ribeye is richer and has more marbling.
fresh cilantro → fresh parsley. Parsley is milder and less peppery but still adds freshness and color.
red onion → yellow onion or white onion. Yellow and white onions are sweeter and slightly less sharp when grilled.
fresh lime juice → fresh lemon juice. Lemon juice is slightly less bright but still adds acidity and flavor balance.