Thanksgiving Beef Skewers with Maple Sweet Potato Cubes — 38g Protein

These thanksgiving beef skewers with maple sweet potato cubes are the Thanksgiving main for anyone who dreads carving a roast. Cubes of sirloin marinate in maple, soy, garlic and rosemary, then grill alongside maple-glazed sweet potato cubes until the edges caramelise — 38g of protein per serving, dinner in 45 minutes, and no carving board in sight.

The maple does two jobs here: it sweetens the marinade and it glazes the sweet potato as it roasts, so the whole plate tastes like fall. Thread the beef loosely so the heat reaches every side, and let the skewers rest a few minutes before serving so the juices settle.

Why you’ll love it

• 38g protein per serving, about 480 calories
• No carving, no roast to time — skewers grill in minutes
• Maple-glazed sweet potato cubes that caramelise at the edges
• Serves 4, and the skewers are easy to scale up for a crowd

Ingredients

• 600g (about 1.3 lb) sirloin steak, cut into 3 cm cubes
• 2 large sweet potatoes (about 500g), peeled and cut into 2 cm cubes
• 3 tbsp pure maple syrup
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped, plus sprigs to serve
• 1 tsp Dijon mustard
• 1 tsp coarse sea salt
• 1 tsp black pepper, freshly ground
• 1/2 tsp smoked paprika

Equipment used

• Metal or soaked wooden skewers, for threading the beef
• A large mixing bowl, for the marinade
• A sheet pan lined with parchment, for roasting the sweet potato
• Tongs, for turning the skewers on the grill or in the pan

Instructions

1. Whisk the maple syrup, soy sauce, 1 tbsp olive oil, garlic, rosemary, Dijon mustard, salt, pepper and smoked paprika in a large bowl. Add the beef cubes and toss to coat. Marinate for 15 minutes at room temperature.
2. Heat the oven to 220°C (425°F). Toss the sweet potato cubes with the remaining 1 tbsp olive oil and a pinch of salt, spread on a lined sheet pan, and roast for 20–25 minutes, turning once, until golden and caramelised at the edges.
3. While the sweet potato roasts, thread the beef cubes onto skewers, leaving a little space between each piece so they cook evenly.
4. Heat a grill pan or barbecue over high heat. Grill the skewers for 2–3 minutes per side, until browned outside and pink inside.
5. Rest the skewers for 5 minutes, then serve on a platter over the maple sweet potato cubes with rosemary sprigs.

Tips

• Don’t crowd the skewers. A little gap between cubes lets the heat in — packed-tight beef steams instead of searing.
• Soak wooden skewers in water for 30 minutes before threading so they don’t burn on the grill.
• If you don’t have a grill, a screaming-hot cast iron pan does the same job — 2–3 minutes per side, in batches.
• Leftover beef slices cold into salads or wraps the next day; the sweet potato reheats well in a hot oven.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Lamb Kebabs with Garlic Yogurt — 30g Protein
• High Protein Beef and Broccoli Stir Fry — 43g Protein, 20 Minutes
• Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style

FAQ

Can I use a different cut of beef? Yes — strip steak or ribeye work well too. Avoid stewing cuts like chuck, which stay tough on a quick grill. Whatever you use, cut it evenly so the cubes cook at the same rate.

Is this thanksgiving beef skewers with maple sweet potato cubes good for a crowd? Yes. Double the beef and sweet potato and grill the skewers in batches — keep finished skewers warm under foil while the next batch cooks.

Can I marinate the beef overnight? Yes. Cover and refrigerate for up to 12 hours; the maple and soy go deeper with time. Bring the skewers back to room temperature for 20 minutes before grilling so they cook evenly.

What if I don’t have a grill? A hot cast iron pan or a grill pan on the hob works just as well — 2–3 minutes per side until browned and pink inside.

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