Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.

Beef Kabobs

Dinner | September 1, 2016 | By

Can you believe Labor Day weekend is already here? Subconsciously I knew it was coming up. After all, I even bought my first bottle of Pumpkin Spice coffee creamer last week in preparation for the days afterward. I haven’t popped the top on that creamer yet, but it’ll be coming soon, like fall leaves, football games, chili fest and hopefully some playoff baseball for the home team. But until then, let’s enjoy the last of what summer has to offer with these tender, juicy Beef Kabobs.

Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
I’ll put anything on a skewer ~ chicken, beef. . .even caprese with fresh peaches, melon, prosciutto, tomatoes, mozzarella and a balsamic glaze drizzled over the top. That one really is summer on a stick. These Beef Kabobs are a favorite of ours. We like onion, bell peppers and mushrooms on ours, but if you prefer another vegetable, go ahead and add or omit as you like. I usually marinate in the morning and grill that evening. Usually. I have to tell you what happened last weekend.
Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
Before leaving on the boat, I whipped up the marinade, dropped in the beef cubes, put it all in the frig and away we went. We planned to be home for dinner around 4 or so. Little did we know, Mother Nature had another itinerary in mind when she suddenly changed the direction of the storm and instead of missing our lake as predicted, blew full force across the entire lake, taking her time at a very slow crawl with heavy rain and high winds. Thankfully, we were already docked where we intended to have lunch at a little place on an island with some the best pizza anywhere. They also serve hand-packed ice cream and something they call Boat Knots – fresh baked little knotted rolls bathed in a buttery, garlicky, parmesan sauce. The slow moving storm caused us to be holed up there for 3 hours until it was safe to head back across the lake. If you have to be ‘stranded’ somewhere. . .
Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
About a dozen or so other boaters also took shelter there and the owner, Jim was a gracious host. There was a lot of chatter, some laughs and a few jokes about being like Gilligan on that infamous 3 hour tour. By the time we got home, our stomachs were full of carbs and sugar and we had no interest in grilling these Beef Kabobs so they stayed refrigerated until the next day’s dinner.
Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
I was a little concerned about them because they’d been marinating well over 24 hours and were brown from the marinade. We grilled them anyway and I’m glad we did. Oh my ~ the flavor  ~ from here on out I will intentionally marinate them overnight! Tender. . .juicy. . .still a bit pink inside and so utterly delicious we couldn’t stop eating them.

Beef and the rest~

  • Sirloin steak cut into 1 1/2″ cubes
  • Bell pepper, 1-2 depending on size – colors of your choice
  • Red onion – 1 – medium
  • Portobella mushrooms – about 1/2 pound
  • Coarse sea salt and fresh cracked black pepper
  • Wooden skewers

Sirloin makes the best Beef Kabobs. It’s always tender and has very little waste.  Cut the onions and peppers into a similar size as the beef. Leave the mushrooms whole. Before skewering, drizzle a little olive oil over the vegetables and season lightly with coarse sea salt and a few turns of fresh cracked black pepper, blending with your hands until they’re coated.

Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.

The marinade ~

  • 4 – cloves of garlic, chopped
  • 1/4 cup of lemon juice
  • 1 – teaspoon of dried thyme
  • 1 – teaspoon of dried oregano
  • 1/4 teaspoon of cayenne pepper
  • 1/2 cup of soy sauce
  • 1/4 cup of Worcestershire sauce
  • 1 – tablespoon of olive oil
  • 1 – teaspoon of black pepper
Mix the marinade ingredients together in a large ziplock bag and add the meat. Refrigerate at least 6-8 hours or overnight for the best flavor. Some people swear by soaking the skewers in water. You can’t go wrong doing this, but I don’t soak mine and I’ve never had a problem. When you thread the meat and vegetables onto the skewers, make sure you keep a little space between each item so they’re not packed tightly. This lets the meat grill properly and not steam.
Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
 
Did you know wood skewers are best for beef and seafood? It allows them to grill without easily overcooking. Metal skewers are better for chicken because metal transfers heat and helps the chicken cook thoroughly on the inside.
 
 Preheat the grill to high heat and grill about 6-7 minutes total, turning occasionally for medium rare beef. 
Beef Kabobs-tender, juicy beef marinated for delicious, robust flavor combined with bell peppers, onions and mushrooms grilled for an easy meal on a skewer.
 
Have a safe and happy holiday weekend! 
Beef Kabobs
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Ingredients
  1. 1 - 1 1/4 pounds of sirloin steak cut into 1 1/2″ cubes
  2. Olive oil
  3. Bell pepper, 1 – large color of your choice
  4. Red onion – 1 – medium
  5. Portobella mushrooms —-1/2 pound
  6. Coarse sea salt and fresh cracked black pepper
  7. Wooden skewers
  8. 4 – cloves of garlic, chopped
  9. 1/4 cup of lemon juice
  10. 1 – teaspoon of dried thyme
  11. 1 – teaspoon of dried oregano
  12. 1/4 teaspoon of cayenne pepper
  13. 1/2 cup of soy sauce
  14. 1/4 cup of Worcestershire sauce
  15. 1 – tablespoon of olive oil
  16. 1 – teaspoon of black pepper
Instructions
  1. Cube the beef into 1 1/2" cubes.
  2. Cut the onions and peppers into a similar size as the beef, leaving the mushrooms whole.
  3. Drizzle a little olive oil over the vegetables and season lightly with coarse sea salt and a few turns of fresh cracked black pepper, blending with your hands until they’re coated.
  4. Mix the garlic, lemon juice, thyme, oregano, cayenne pepper, soy sauce, Worcestershire, olive oil and pepper together in a large ziplock bag.
  5. Add the meat and refrigerate at least 6-8 hours or overnight for the very best flavor.
  6. Preheat the grill to high heat and grill about 6-7 minutes total turning occasionally for medium rare beef.
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  1. Dana
    September 2, 2016

    Okay this is a winner! Fantastic pictures looks good enough to eat off the page. Yum!!!

    • Bernie
      September 5, 2016

      Wow! Thank you so much Dana! Easy and great for a crowd too. Hope it was a good weekend.

  2. Mary
    September 2, 2016

    Happy your excursion did not turn into Gilligan’s Island! LOL! These kabobs look so delicious. Thanks for the tips about skewers and marinading for a longer time. The photos are drool-worthy! It’s these little things that help us do a better job of cooking. Pinned. Thanks again for sharing. Have a great weekend.

    • Bernie
      September 5, 2016

      Hi Mary – thanks — us too!! Still a fun day on the lake. And thank you for “food love” and pinning — much appreciated! I hope you had a good weekend. Let’s chat more this week 🙂