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Braised Steak Kebabs with Apricots Recipe

While traditional kebabs find their home on the grill, there’s an ingenious twist that brings these succulent and flavorful bites to your table without the need for fire-tending. Inspired by the Jewish homemaker’s desire for a practical yet delightful dish, these oven-baked kebabs bring together the beauty of marination and braising. The result? Tender, juicy kebabs enriched with a fruity marinade that is neither overly sweet nor lacking in taste. This recipe takes the kebabs out of the open flames and into the cozy confines of a roasting pan, ensuring both convenience and flavor.
braised steak kebabs with Apricots

History of the Dish:

Kebabs have a rich history spanning various cultures and cuisines. Originating in the Middle East, kebabs were historically cooked over open fires, combining meats, vegetables, and flavorful marinades. Over time, different versions of kebabs emerged across the globe, each influenced by regional ingredients and cooking techniques. This recipe offers a creative twist on the traditional concept of braised beef, adapting it to modern cooking practices while still capturing the essence of the original dish.


  1. Grilled Version: For those who cherish the authentic smoky flavor, you can still opt for the classic grilling method. Simply thread the marinated skewers onto a preheated grill and cook until the meat is cooked to your desired level of doneness.
  2. Vegetarian Twist: Replace the meat with marinated tofu or chunks of paneer (Indian cottage cheese) for a delectable vegetarian alternative.
  3. Seafood Delight: Swap out the beef for shrimp or fish cubes, and experiment with marinades that complement seafood.


  • 1 1/4 lbs (570 g)minute steak roast, cut into 3/4-inch cubes
  • 1 onion, thinly sliced into strips
  • 36 dried apricots
  • 36 dried cherries or prunes
  • 1/2 tsp salt
  • Pinch of coarse black pepper
  • 12 oz (30 ml) beer


  • 1 cup (240 ml) pomegranate juice
  • 1/2 cup (120 ml) teriyaki sauce
  • 2 garlic cloves, minced
  • 1/4 cup (60 ml ) olive oil

Braised Steak Kebabs with Apricots Recipe

How to Make Braised Steak Kebobs with Apricots

  1. Marinade Preparation: In a medium bowl, combine pomegranate juice, teriyaki sauce, minced garlic, and olive oil. Add the steak cubes, cover, and marinate in the refrigerator for 4-6 hours or overnight for maximum flavor infusion.
  2. Preheat Oven: Preheat your oven to 175°C (350°F). Arrange the onion strips in a Dutch oven or roasting pan.
  3. Skewer Assembly: Remove the steak cubes from the marinade (reserve the marinade) and thread them onto skewers alternately with apricots and cherries/prunes. Place the skewers over the bed of onions and season with salt and pepper.
  4. Braising: Pour the beer and the reserved marinade over the skewers. Cover the Dutch oven or roasting pan and bake in the preheated oven for approximately 1 1/2 hours, allowing the flavors to meld and the meat to become tender.

Expert Tips:

  • For added depth of flavor, consider marinating the meat for an extended period, even up to 24 hours.
  • To prevent wooden skewers from burning, soak them in water for about 30 minutes before threading the ingredients.

Storage and Leftovers:

  • These kebabs freeze beautifully after cooking. Ensure they’re well-covered in liquid to prevent them from drying out during reheating.

FAQs for Braised Steak Kebabs with Apricots Recipe:

Q: Can I use a different type of meat? A: Absolutely! While the recipe calls for beef, you can experiment with chicken, lamb, or even pork.

Alternate Names:

  • Fruity Braised Kebabs
  • Oven-Baked Marinated Skewers

Yield: 18 skewers

Recipe Source: Starters & Sides Made Easy By Leah Schapira and Victoria Dwek August 2013

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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