MediterraneanMedium · Hot
Beef Skewers with Fennel and Sesame Drizzle
Tender seared beef cubes threaded onto skewers and finished with a velvety drizzle of roasted fennel and toasted sesame, fragrant with lemon and warm spice.
Prep
20 min
Cook
20 min
Total
40 min
Method
1
2
Preheat the oven to 200°C. Slice the fennel bulb into thin wedges, leaving the core intact to hold the pieces together. Toss with 1 tablespoon olive oil and a pinch of salt.
3
Spread the fennel wedges on a baking sheet in a single layer. Roast for 18–20 minutes, turning once halfway, until tender and deeply golden at the edges. Remove from the oven and let cool for 5 minutes.
4
Heat a large cast-iron skillet or grill pan over high heat until the surface begins to shimmer and smoke lightly. Thread 3–4 marinated beef cubes onto each of 6–8 skewers, leaving a small gap between pieces.
5
Place skewers in the hot pan. Cook undisturbed for 3–4 minutes until a deep mahogany crust forms on the underside. Flip and cook the second side for 3–4 minutes more. Beef is done at 63°C internal for medium-rare; cook to 71°C if preferred.
6
Transfer the roasted fennel to a blender. Add toasted sesame seeds, sesame oil, lemon juice, salt, and 2 tablespoons of water. Blend on high for 90 seconds until completely smooth and pourable, adding water a teaspoon at a time if needed to reach a drizzle consistency. Taste and adjust salt or lemon.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
623
per serving
Calorie-dense · 623 kcalHigh in protein · 40gLow sugar · 3g
Protein
40g
Carbs
7g
Fat
50g
Sat. fat
7g
Fiber
3g
Sugar
3g
Sodium
923mg
Dairy FreeGluten FreeLow CarbHeart HealthyHigh ProteinMuscle MaintenanceBalanced Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
15
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.0m³
Land
297Pt
Runoff
0.2g P
Beef steak, cut into 3cm cubes drives 99% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
CharredSilkySmoothTender
Aromas
AniseCitrusNuttySmoky
Safety & Storage
Cooking Temperature
Cook beef skewers to minimum internal temperature of 63°C for medium-rare or 71°C for medium-well. Use a calibrated meat thermometer to verify doneness in the thickest part of the largest cube.
Handling
Do not exceed 15 minutes of marination at room temperature. Bacteria multiply rapidly between 5°C and 60°C. If marinating longer, keep beef refrigerated.
Cross Contamination
Use separate cutting boards and utensils for raw beef. Never return cooked skewers to plates or surfaces that contacted raw meat. Wash all prep tools with hot soapy water after handling raw beef.
Storage
Refrigerate unused raw beef cubes at or below 4°C within 2 hours of purchase. Store fennel-sesame drizzle separately in a sealed container for up to 3 days refrigerated.
High Risk Population
Elderly individuals, pregnant persons, young children, and immunocompromised individuals should consume beef cooked to 71°C minimum to eliminate harmful pathogens.
Equipment Safety
When heating cast-iron skillet to high heat until surface shimmers, use dry oven mitts and keep flammable materials away. Never leave hot cookware unattended on burning elements.
Pro Tips
Technique
Listen to your pan, my friend. When the cast iron begins to shimmer like morning mirage, the beef is ready to meet it. Do not rush this moment—the searing must happen undisturbed, like thoughts settling in still water. Only then will you find the mahogany crust that holds all the flavor.
Substitution
Ifsuya spice blend is near, replace the paprika and ground ginger with one tablespoon of it—my grandmother's blend carries warmth that standard spices cannot reach. Add a quarter teaspoon of cayenne if you desire the heat to dance longer on the tongue.
From the chef
These skewers earn their depth through two different kinds of heat applied in sequence. The beef cubes take a marinade of paprika, ground ginger, and garlic, then sit for fifteen minutes before meeting a cast iron pan that has been brought all the way to a shimmer — that direct sear builds a mahogany crust that is the foundation of the dish. The fennel works differently: it roasts slowly in the oven until its edges caramelize and its sharp anise edge becomes mellow and sweet. In the blender with sesame oil, toasted sesame seeds, and lemon juice, it becomes a smooth, pourable sauce that settles around the skewers on the plate, cool and nutty against the hot charred beef.
TagsBeef SkewersKebabFennelSesameGrilledRoastedDrizzle SauceCast IronCharredSpiced BeefDairy FreeHigh Protein
AllergensSesame
Source: generated · June 12, 2026