Economical Beef and Tomato Skewers

Name: Economical Beef and Tomato Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground beef, 80/20 blend; ½ cup (50 g) panko breadcrumbs; 1 (50 g) large egg, lightly beaten; 2 (10 g) garlic cloves, minced; ¼ cup (10 g) fresh basil, finely chopped; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ tsp (½ g) dried oregano; 24 (400 g) cherry tomatoes; 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) chunks; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

Affordable and flavorful grilled skewers made with seasoned ground beef molded onto wooden skewers and paired with fresh cherry tomatoes, red onion, and basil. These cook quickly on a hot grill and deliver restaurant-quality results with budget-friendly ingredients. Perfect for weeknight dinners or casual entertaining.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 skewers

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Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes so they don't char on the grill
Preheat your grill to medium-high heat (about 450°F / 230°C)
Have all ingredients prepped and within reach before you start forming the skewers

1
Mix beef filling
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, minced garlic, chopped basil, kosher salt, black pepper, and oregano.
- Using your hands, gently mix until just combined—don't overmix, as this will make the skewers tough and dense.
- The mixture should hold together when squeezed but still feel loose.
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Ready when: Mixture is evenly combined and holds together when squeezed
Tip: Keep your hands cool by rinsing them in cold water before mixing; warm hands can warm the mixture and cause it to become sticky
2
Form beef skewers
- Divide the beef mixture into 8 equal portions (about 2.5 oz / 70 g each).
- Taking one portion at a time, mold it around the top 6 inches (15 cm) of a soaked wooden skewer, pressing gently to create a compact, elongated oval shape.
- Leave the bottom 4 inches (10 cm) of the skewer bare so you have a handle.
- Lay finished skewers on a rimmed baking sheet.
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Ready when: All 8 skewers are formed with beef evenly distributed along the top portion
Tip: Dampen your hands slightly between forming each skewer to prevent sticking, but don't oversaturate or the mixture will fall apart
3
Assemble vegetable portions
- On a large cutting board, assemble all the tomatoes and onion pieces.
- In a small bowl, whisk together the olive oil, lemon juice (if using), and a pinch each of salt and pepper.
- This becomes your glaze for the vegetables.
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Ready when: Glaze is well mixed and vegetables are prepped and ready
Tip: Don't toss the vegetables in the glaze yet—wait until just before grilling so they don't release excess moisture
4
Chill beef skewers
- Cover the baking sheet of formed beef skewers loosely with plastic wrap and refrigerate for 30 minutes.
- This helps the mixture firm up and hold together during grilling.
5
Heat and oil grillOven 450°F / 230°C
- About 10 minutes before you plan to grill, preheat your grill to medium-high heat (around 450°F / 230°C).
- If using a gas grill, preheat all burners.
- Once hot, use tongs and folded paper towels dipped in oil to lightly oil the grill grates, creating a non-stick surface.
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Ready when: Grill grates are very hot and lightly oiled; water droplet sizzles immediately on contact
Tip: A hot, clean grill prevents sticking and creates a flavorful crust on the beef
6
Grill beef skewersOven 160°F / 70°C
- Remove the chilled beef skewers from the refrigerator.
- Place them on the hot grill in a single layer, spacing them about 2 inches (5 cm) apart.
- Grill for 4–5 minutes on the first side without moving them, until a golden-brown crust forms.
- Flip carefully using tongs and grill the other side for another 4–5 minutes until cooked through (internal temperature reaches 160°F / 71°C).
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Ready when: Beef is deeply browned on both sides and reaches 160°F (71°C) internal temperature when probed with an instant-read thermometer
Tip: Don't move the skewers too early—let them sit undisturbed on the first side to develop a crust, which keeps them from sticking
7
Grill vegetables
- While the beef skewers grill, toss the cherry tomatoes and red onion chunks with the reserved olive oil glaze.
- Thread the tomatoes and onion pieces onto separate skewers (or use the space on the beef skewers if they're sturdy enough).
- When the beef is flipped, place the vegetable skewers on a cooler section of the grill (medium heat).
- Grill for 5–6 minutes, turning occasionally, until the tomatoes have light char marks and the onion is softened with charred edges.
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Ready when: Tomatoes are blistered with light char, onion pieces are softened and lightly charred at the edges
Tip: Keep vegetable skewers on medium heat to prevent burning the outside before the onion cooks through
8
Rest and serve
- Transfer the grilled beef skewers to a warm serving platter.
- Arrange the grilled vegetables alongside or intersperse them.
- Let the skewers rest for 2 minutes before serving, which allows the juices to redistribute.
- Serve warm with crusty bread, a simple salad, or roasted potatoes.
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Ready when: Skewers are rested and ready to serve
Tip: A short rest makes the skewers more flavorful and less likely to crumble when eaten

Good to know

Tips

For extra flavor, add 1 tablespoon (15 ml) of balsamic vinegar or red wine to the olive oil glaze for the vegetables.
If your grill doesn't have distinct heat zones, you can grill the vegetables on a perforated grill tray or heavy-duty foil to prevent them from rolling and burning.
To ensure even cooking, make sure all beef skewers are roughly the same thickness and length; this prevents some from overcooking while others are undercooked.
Save any beef drippings on the grill tray—they can be drizzled over the finished skewers or used as a sauce base.

Make ahead

The beef mixture can be prepared up to 4 hours ahead and refrigerated in the mixing bowl. Form and chill the skewers up to 8 hours in advance; cover tightly with plastic wrap to prevent drying out. The vegetable components can be prepped (tomatoes and onion cut) and stored in the refrigerator separately for up to 24 hours.

Storage & reheating

Cooked skewers can be refrigerated in an airtight container for up to 3 days. Reheat gently on a medium grill or in a 325°F (160°C) oven for 8–10 minutes until warmed through. Do not freeze cooked skewers, as the texture of the beef will become grainy when thawed. Uncooked formed skewers can be frozen for up to 2 months; thaw in the refrigerator overnight before grilling.

Substitutions

fresh basil → 2 teaspoons (2 g) dried basil or 1 tablespoon (3 g) fresh parsley. Dried basil is less aromatic; use half the amount. Parsley works well but lacks the sweet licorice note of basil.
cherry tomatoes → 2 medium Roma tomatoes, cut into 1-inch (2.5 cm) chunks. Roma tomatoes are firmer and won't fall apart as easily on the skewer, but will take slightly longer to char.
red onion → Yellow onion or sweet white onion. Yellow or white onions are milder and slightly sweeter; red onion adds a slight bite and color contrast.
panko_breadcrumbs → 1/2 cup (40 g) crushed crackers or 1/4 cup (30 g) all-purpose flour mixed with 2 tablespoons (30 ml) water. Crackers add a subtle flavor; flour-water mixture is less crispy but binds well. Adjust liquid if using flour.