Grilled Carne Asada Beef Skewers with Spanglish Asadero Seasoning
Grilled Carne Asada Beef Skewers with Spanglish Asadero Seasoning
Most carne asada skewers come off the grill overcooked because the marinade never had time to matter and the cut couldn’t handle the heat. This version fixes both.
Cubing the beef buys more surface for the marinade and a faster cook, provided the pieces are cut even. Part of the wider steak collection.
Spanglish Asadero Carne Asada Seasoning handles the flavor work. It’s built around citrus, chili, and garlic, the backbone of good carne asada, and it penetrates the ribeye in as little as 10 minutes at room temperature. No overnight soak. No six-ingredient marinade. Season the beef, thread the skewers, and let the grill finish it.
Ribeye is the right cut for skewers. The fat content handles direct high heat without going chalky. You get proper char on the outside, medium-rare through the center, and enough fat distribution to keep every cube juicy. Cut it uniform, 1-inch cubes, consistent, and it all finishes at the same time.
Three colors of bell pepper and red onion thread between the beef pieces. They char fast under direct heat, stay crisp-tender, and cut the richness of the ribeye on every bite.
Plan for about 45–50 minutes start to finish, 15 minutes of prep, 10–15 minutes of marinade, 12–15 minutes on the grill, and a 10-minute rest. Pull at 125–130°F internal, tent with foil, and let carryover bring you to 130–135°F. That rest is not optional, it’s where the juiciness is.
This serves 4. Scales clean, double the batch and run the skewers in batches to avoid steaming. Serve on warm tortillas with lime and salsa, or straight off the skewer.
Flavor First.
MEXICAN BEEF SKEWERS
Ingredients
Equipment
Method
- Prep: If using wooden skewers, soak in water 30 minutes to prevent burning. Cut bell peppers and onion into 1-inch pieces. Cut ribeye into 1-inch cubes.
- In a large mixing bowl, toss beef cubes with olive oil, lime juice, and Spanglish Asadero Carne Asada Seasoning. Marinate 10–15 minutes at room temp (or up to 1 hour in fridge for deeper flavor).
- Preheat grill for two-zone cooking: high direct heat (450°F) over one side (flame area), indirect/no-flame side.
- Thread skewers, alternating beef cubes with red bell pepper, green bell pepper, yellow bell pepper, and red onion pieces (aim for 4–5 beef pieces per skewer).
- Place skewers over direct high heat. Grill 12–15 minutes total, turning every 3 minutes for even charring, until beef has light grill marks and reaches internal temperature of 125–130°F for medium-rare (use instant-read thermometer in thickest cube).
- Transfer skewers to indirect side or plate. Rest 10 minutes tented loosely with foil (carryover will bring to 130–135°F).
- Serve hot: Slide beef and veggies off skewers onto warm tortillas, squeeze lime wedges over top, add salsa.
- PRO TIPS & DIAL-INS
- Bold flavor max: Spanglish Asadero Carne Asada Seasoning (chilis, garlic, citrus, sea salt blend) gives authentic smoky-citrus kick; 2 tbsp is solid—bump to 3 tbsp for punchier.
- Even cooking: Cut beef/veggies uniform size; don’t overcrowd skewers. Metal skewers skip soaking and conduct heat better.
- Doneness guide: 125°F rare, 130°F medium-rare, 140°F medium—pull early as it rises during rest.
- Grill alternative: No grill? Use hot cast iron grill pan on stovetop (medium-high), or broil in oven 4–6 inches from heat, turning frequently.
- Scaling: Double for crowd—use more skewers, cook in batches to avoid steaming.
- Make-ahead: Marinate up to 4 hrs in fridge; thread skewers ahead and refrigerate.
- Troubleshooting: Skewers burning? Lower direct heat slightly or move to indirect sooner. Beef tough? Rest full 10 min and slice any leftovers thin against grain. Veggies too raw? Par-boil peppers/onion 2 min before threading.
- These skewers nail that grilled carne asada vibe—juicy ribeye, charred veggies, bright citrus from the seasoning. Perfect for tacos or straight off the skewer. Fire for summer grilling content!
Nutrition
Notes
- Season the full amount — All 2 tbsp of Spanglish Asadero Carne Asada Seasoning goes on the beef during the marinade. Under-seasoning means under-flavored throughout, not just on the surface. If you want more punch, bump to 3 tbsp.
- Pat the beef dry before seasoning — Surface moisture prevents browning and creates steam instead of a sear. Dry beef means better char, better color, better crust on each cube.
- Two-zone grill, not one — Set up direct high heat on one side, indirect on the other. Sear over the flame for char, then move to indirect if anything starts burning before the center comes up to temp. Single-zone setups cost you control over doneness.
- Pull at 125–130°F, not after — Carryover heat during the 10-minute foil rest adds another 5°F. If you wait for 135°F on the grill, you’ll overshoot. Use an instant-read thermometer in the thickest cube.
- Metal skewers over wooden — Metal conducts heat and helps cook from the inside out. If you’re using wooden skewers, start soaking them in water 30 minutes before anything else — that soak time needs to be built into your prep, not discovered mid-recipe.
- Marinate at room temp, not cold — 10–15 minutes at room temperature is enough for the seasoning to penetrate. Cold beef straight from the fridge goes onto the grill at a disadvantage — outer layers overcook before the center reaches temperature.
- Warm tortillas are the default. The beef and charred veggies slide right off the skewer, hit the tortilla, and you finish with lime and salsa.
- For the full street taco setup: pile on fresh cilantro and diced white onion. A thin smear of guacamole on the tortilla before the beef goes on adds richness without competing with the Spanglish Asadero seasoning.
- For a sit-down plate, serve over white rice with black beans alongside. The rice picks up the juices and seasoning drip — no extra sauce needed.
- Lime is not a garnish — it’s part of the dish. Squeeze it over everything before the first bite and have extra wedges on the table.
- Pull the beef and veggies off the skewers before storing. Keep in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water or broth — cover and warm through in 2–3 minutes. High heat overcooks the ribeye fast and fades the seasoning. Microwave on medium power, covered, works if that’s the option.
- Add tortillas, lime, and salsa fresh after reheating. They don’t hold.
- For make-ahead: marinate and thread the skewers up to 4 hours before grill time and refrigerate. You get full marinade depth and zero last-minute work at the grill.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I cook carne asada skewers without an outdoor grill?
Yes, a cast iron grill pan over high heat gives you similar char and grill marks. Get the pan very hot before the beef goes on and ventilate your kitchen well. Cook times and internal temperature targets stay the same as on the outdoor grill.
What internal temperature should beef skewers reach?
Pull at 125–130°F for medium-rare. The 10-minute foil rest adds carryover, bringing the final temp to 130–135°F. For medium, pull at 135°F off the grill. Use a thermometer in the thickest cube, grill marks alone won’t tell you where you are.
Can I use a different cut of beef instead of ribeye?
Flank steak or sirloin both work, cut into uniform 1-inch cubes the same way. Flank is slightly chewier; sirloin is leaner and dries out faster, so watch the temperature closely. Ribeye handles direct high heat better than either because of its fat content.
Can I marinate the beef overnight?
Keep the marinade to 4 hours maximum in the fridge. Beyond that, the citrus in Spanglish Asadero Carne Asada Seasoning starts breaking down the beef texture and you’ll get a mushier result. For weeknight use, 10–15 minutes at room temp is enough.
What if I don’t have Spanglish Asadero Carne Asada Seasoning?
The ingredients section has the pantry substitution: 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, a pinch of cayenne, and a squeeze of fresh lime. It won’t be identical, but it covers the core flavor profile.
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