Yogurt-Marinated Beef Kebabs with Wasabi Aioli

Wasabi is a welcome addition to garlicky aioli, giving it a green hue and a spicy kick.

Yield: 4 servings (serving size: 1 kebab and about 2 tablespoons mayonnaise mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 23.4g
  • Carbohydrate: 11.2g
  • Fiber: 1.5g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 498mg
  • Calcium: 49mg


  • 1/4 cup finely chopped onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 (6-ounce) carton plain fat-free yogurt
  • 1 (1 1/2-pound) boneless sirloin steak, trimmed and cut into 20 (1-inch) cubes
  • 1/3 cup fat-free mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons prepared wasabi paste
  • 1/4 teaspoon minced fresh garlic
  • 16 cherry or grape tomatoes
  • 16 (1-inch-long) pieces green onion
  • 1/4 teaspoon salt
  • Cooking spray


  1. Combine first 7 ingredients in a large zip-top plastic bag; add beef to bag. Seal and marinate in refrigerator 4 to 6 hours, turning bag occasionally.
  2. Combine mayonnaise, 2 teaspoons juice, wasabi, and 1/4 teaspoon garlic, stirring with a whisk. Refrigerate at least 1 hour.
  3. Prepare grill to medium-high heat.
  4. Remove beef from bag; discard marinade. Thread 5 beef cubes alternately with 4 tomatoes and 4 green onion pieces onto each of 4 (12-inch) skewers. Sprinkle salt evenly over kebabs. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Serve with mayonnaise mixture.
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