I first spotted Green Tea Beef Kebabs on social media and wanted to create a lighter, flavorful version at home. The combination of brewed green tea notes, matcha powder, and a savory Japanese seasoning gives these kebabs an unexpected but delicious profile.
For this recipe I marinated cubed beef with a bold mix: soy sauce, furikake, matcha powder, grated ginger, finely chopped scallions, a touch of lemongrass (optional), and a spicy sauce of your choice. The green tea elements help tenderize and add depth, while the furikake contributes umami and texture.
These kebabs are slightly smoky, savory, and aromatic. Whether grilled outdoors or broiled inside, they make a standout weeknight meal or a crowd-pleasing summer dish. They are relatively quick to prepare and reward you with layers of flavor that keep you coming back for more.
What is Furikake and How to Make It at Home?
Furikake is a Japanese seasoning typically sprinkled over rice, vegetables, or fish to boost umami. A simple homemade version combines toasted sesame seeds, shredded nori (seaweed) flakes, and a small amount of bonito flakes if you have them. Add a pinch of salt and, if desired, extras like dried shrimp, wasabi powder, or ground shiso for extra complexity.
Why Try Green Tea Beef Kebabs?
These kebabs offer a unique flavor profile: the freshness of matcha and green tea, the savory depth of soy and furikake, and a hint of heat from the spicy sauce. The marinade tenderizes the meat while infusing it with aromatic notes that pair well with simple sides like rice, grilled vegetables, or a crisp salad.
Preparation Time: 20 minutes
Marinating Time: 1 hour (longer is fine)
Cooking Time: 10 minutes
Servings: 4–6
Approx. 5 WW Points per serving
Ingredients
- 2 lbs cubed beef tenderloin (approx. 900 g)
- 2 tablespoons soy sauce (30 ml), reduced sodium preferred
- 2 tablespoons furikake
- 1 lemongrass stem, finely chopped (optional)
- 1 tablespoon grated fresh ginger
- 2 tablespoons finely chopped scallions
- 1 teaspoon matcha (green tea) powder
- 2 tablespoons spicy sauce (Sriracha or similar), adjust to taste
Instructions
- Prepare the marinade: In a large bowl combine the soy sauce, furikake, chopped lemongrass (if using), grated ginger, chopped scallions, matcha powder, and spicy sauce. Stir until the matcha is well incorporated and the mixture is uniform.
- Marinate the beef: Add the cubed beef to the bowl and toss to coat each piece evenly. Cover and refrigerate for at least 1 hour; for deeper flavor and better tenderness, marinate 4–24 hours.
- Preheat the grill: Heat to medium-high, around 375°F–400°F (190°C–200°C). If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Assemble the kebabs: Thread the marinated beef onto skewers, leaving a small gap between pieces so heat circulates.
- Grill: Place kebabs on the preheated grill and cook about 4–5 minutes per side, or until they reach your desired doneness. For a broiler, place under high heat and watch closely so the exterior caramelizes without overcooking.
- Rest and serve: Transfer cooked kebabs to a platter and let them rest a few minutes. Serve hot with rice, grilled vegetables, or a fresh salad.
Variations and Substitutions
- Try chicken thighs or firm tofu instead of beef; they absorb the marinade well and grill beautifully.
- Add a splash of mirin or a little honey to the marinade for a subtle sweetness and caramelization.
- Include vegetables on the skewers—zucchini, cherry tomatoes, bell pepper, and red onion complement the savory beef.
- For a lighter option, use lean sirloin or trim excess fat before cutting into cubes.
- Make-ahead: Marinate up to 24 hours for maximum flavor.
- Storage: Store cooked kebabs in the refrigerator up to 3 days. Reheat in a 375°F oven for 8–10 minutes.
- Serving suggestion: Serve over jasmine rice or with cucumber salad to balance the bold marinade.
Tips and Tricks
- Marinate longer when possible—this increases tenderness and depth of flavor.
- Ensure a hot grill so the meat sears quickly and retains juices; a quick sizzle is a good sign.
- Soak wooden skewers to prevent burning and splitting on the grill.
- Use reduced-sodium soy sauce if monitoring salt; adjust furikake amount to control seasoning.
WW Points
Estimated points (per serving): Uncooked lean beef top sirloin steak 24 points; Matcha 0 points; Lemongrass 0 points; Less sodium soy sauce 0 points; Furikake 2 points; Fresh ginger 0 points; Scallions 0 points; Spicy sauce 1 point. Total: approx. 5 WW Points per serving.
Nutrition
Per serving (approximate): 169 g; Calories 222 kcal; Carbohydrates 2 g; Protein 34 g; Fat 7.6 g; Saturated fat 3.2 g; Cholesterol 92 mg; Sodium 307 mg; Potassium 584 mg; Fiber 1 g; Sugar 1 g; Calcium 88 mg; Iron 3 mg. Nutrition information is calculated automatically and should be treated as an estimate.
Tried this recipe? Mention @drizzlemeskinny or tag #drizzlemeskinny to share your results and variations.