Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 To make the marinade, mix the matcha powder, sesame oil, ginger, garlic, soy sauce, and rice wine vinegar together until well blended. Toss with the steak cubes in a Glad® zipper bag and seal tightly. Let it marinate for at least 2 hours, up to overnight (the longer it marinates, the more pronounced the matcha flavor will be).
2 When ready to grill, build a charcoal fire on an outdoor grill for both direct and indirect cooking using Kingsford® briquets by situating the coals on only one side of the grill, leaving the other side void. Close the grill lid and preheat to medium-high heat (about 450°F). Brush grill grate with oil.
3 Remove the steak from the marinade and thread onto skewers — use about 4 pieces of steak per skewer, alternating with two pieces of green onion threaded between each piece of steak. Place kebabs on grill and cook for about 7–8 minutes total, slightly longer if you want the meat more well done. Remove from grill and sprinkle with sea salt and a little more matcha powder, if desired. Serve hot and enjoy!
Cooking for 12 people

Ingredients


  • matcha powder
    1.5 tsp.
  • toasted sesame oil
    1 tbsp.
  • freshly grated ginger
    2 tsp.
  • minced garlic
    2 cloves
  • soy sauce/tamari
    6 tbsp.
  • seasoned rice wine vinegar
    0.25 cup
  • sirloin steak, cut into 1-inch cubes
    1.5 pounds
  • green onions, each cut into 8 1 to 2-inch pieces
    12
  • wooden skewers, soaked for at least 20 minutes in water
    12
  • flaky sea salt and matcha powder, for sprinkling

For safe meat preparation, reference the USDA website.


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