Soy-Ginger Steak & Root Vegetable Kebabs, with Horseradish Dipping Sauce

You will need about 10-15 wooden or bamboo kebab skewers. Before starting your recipe, submerge your skewers in a pan of water for at least 30 minutes and up to 3-4 hours. They must be soaked through to avoid burning in the oven.

By chopping your vegetables and steak uniformly, you will evenly cook your kebabs.




  • 1 pound steak, cut into 1.5-inch cubes
  • 1 pound root-vegetables, cut into 1.5-inch cubes
  • 2 onions (yellow or red), cut into thick slices

Soy-Ginger Marinade

  • 1/3 cup ghee or coconut oil, melted (substitute with olive oil)
  • 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1/2-inch ginger root, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon rosemary, minced (dried or fresh)
  • 1 teaspoon thyme (dried or fresh)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Horseradish Sauce

  • 1/3 cup plain yogurt
  • 1 tablespoon (or more) horseradish
  • 1 tablespoon freshly-squeezed lemon juice


  1. If the beef is frozen, begin by defrosting it. (And don’t forget to soak your wooden or bamboo skewers!)
  2. Prepare your root vegetables in advance. You can roast or boil them.
  3. Next, prepare the marinade. In a jar or bottle, combine the ghee or coconut oil, lemon juice, soy sauce, grated ginger, minced garlic, rosemary, thyme, salt and pepper. Shake vigorously.
  4. In a large Tupperware or Ziploc bag, combine the cubed steak with the marinade. Let sit for at least 30 minutes or up to 5 hours in the refrigerator.
  5. When you’re ready to start cooking, place an oven rack on the top rung and preheat the oven to broil.
  6. Assemble your kebabs by threading alternate slices of onion, cubes of root vegetables and cubes of steak (or meat substitute) on your skewers. (Do not throw out the marinade).
  7. (Skip this step for vegetarian skewers). Line the skewers on a baking sheet in an even layer, and pour any remaining marinade from the Ziploc or Tupperware over the kebabs.
  8. Put the baking sheet on the top oven rack. For a medium steak, broil the kebabs for 9 minutes on one side. Remove the baking sheet, rotate the skewers and return to broil for about 7 minutes more. Slice through a piece of steak to check for your preferred “doneness.”
  9. Before serving, whisk together the plain yogurt, horseradish and lemon juice for dunking your kebabs.


Try making homemade ghee. You’ll quickly fall in love! If you’re pinched for time, buy it online or at your local health food store.