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Beef Kebabs with Cherry Peppers and Oregano

Scott Phillips

Servings: 4 as an appetizer

These grilled marinated beef skewers are based on a traditional appetizer at many Boston pizzerias, most famously Santarpio’s in East Boston. Spicy-tangy cherry peppers give the dish a delicious kick. Serve with crusty bread.


  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 3 Tbs. chopped fresh oregano
  • 2 Tbs. soy sauce
  • 2 Tbs. red wine vinegar
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. granulated sugar
  • 2 medium cloves garlic, chopped (2 tsp.)
  • 1-1/2 lb. sirloin tip steaks (about 4), cut into 1-1/2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup seeded and chopped jarred Italian hot cherry peppers

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 80
  • Sodium (mg): 1300
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 36


  • In a large bowl, mix 1/4 cup of the oil, 2 Tbs. of the oregano, the soy sauce, vinegar, Worcestershire, sugar, and garlic. Season the beef with 1 tsp. salt and 1 tsp. pepper and transfer to the bowl, tossing to coat. Refrigerate, covered, for at least 8 and up to 24 hours.
  • Prepare a gas or charcoal grill fire for direct grilling over medium-high heat (400°F). While the grill heats, thread the beef onto long metal (or soaked wooden) skewers, leaving a little space between the pieces, and let sit at room temperature.
  • Grill the beef until grill marks form, about 2 minutes. Flip and continue cooking until grill marks form on the other side, about 2 minutes more. Continue to cook, flipping occasionally, until cooked to your liking, about 2 minutes more for medium rare (130°F to 135°F).
  • Transfer to plates or a serving platter and let rest for a few minutes. Drizzle with the remaining 2 Tbs. olive oil and sprinkle with the remaining 1 Tbs. oregano and the cherry peppers.


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  • ddr0302 | 03/03/2019


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