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Yakitori beef skewers

Makes 4 servings


  • 1 pound lean ground beef, preferably grass fed
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon fresh minced ginger
  • 2 teaspoon finely chopped green onion
  • 1 tablespoon , 1 teaspoon all-natural, low-sodium soy sauce
  • 1 tablespoon Sea salt to taste
  • 1 tablespoon Agave- or honey-sweetened all-natural Japanese dressing


Baking Directions:

Soak 8 wooden skewers in water for at least 30 minutes.

Preheat a grill to high heat.

Add the beef, garlic, ginger, green onion and soy sauce to a medium bowl.

Mix well to combine.

Season with salt.

  Divide the mixture into 8 equal portions.

  Take one portion of the beef and shape it around a skewer, flattening the meat so it's about 1 1/2 inches wide and covers about 5 inches of length of the skewer.

Place the finished skewer on a dinner plate.

Repeat with the remaining meat mixture and skewers.

Transfer the plate to the freezer and let the skewers sit about 10 minutes.

Grill the skewers for 2-3 minutes per side, or until the meat is cooked through and no longer pink.

  Divide the yakitori among 4 serving plates, and serve alongside the dressing for dipping, if desired.

Serve immediately.