Beef Kabobs

beef kabobs ~ marinated, skewered beef, peppers, mshrooms and onions

Dinner | August 6, 2018 | By

Beef Kabobs ~ steak and vegetable kabobs marinated in simple, everyday ingredients to lock in delicious, bold taste. Grill with bell peppers, onions and mushrooms for a complete meal on a stick. 

It’s hard to believe we’re post 4th of July and Labor Day is fast approaching. Seems like only yesterday I flagged down the ice cream truck for a sweet treat. Wait ~ that was yesterday . . . and many other warm summer days. 

Before we start buying Pumpkin Spice coffee creamer and indulging in pots of spicy chili while we root on the home football team, let’s fire up the grill again for these tender, juicy Beef Kabobs. Otherwise known as a meal on a stick.

beef kabobs ~ tender juice sirloin and vegetable skewers

 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 recipe really is summer on a stick.
 
These Beef Kabobs are a favorite at our house. We like onion, bell peppers and mushrooms, but if you prefer another vegetable like zucchini that are at practically every farm stand right now, go for it.
 
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.
Last weekend when I made these Beef Kabobs I got the beef into the marinade in the morning before we left on the boat. The plan was to be back around 4, giving the kabobs several hours to marinate.

Little did I know a freak storm would change direction when we were across the lake. Thankfully we were docked at one of our favorite lunch stops and waited out the heavy rain and high wind there.

For the record, it wasn’t a bad place to be stranded; they happen to have some of the best pizza around, hand packed ice cream and ‘Boat Knots’ ~ fresh baked knotted rolls bathed in a buttery-garlic sauce.

After 3 hours of indulging, the storm cleared and we got back home safely but the kabobs waited 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 the meat may have over-marinated ~ well over 24 hours ~ because the beef was brown outside and let’s face it ~ kitchen failures happen in my kitchen, too!

I don’t like wasting food though so we grilled them anyway and I’m glad we did. Oh man. The flavor was really delicious and they were tender, juicy and lightly pink pink inside.

beef kabobs ~ a marinade of simple, everyday flavors that locks in delicious, bold taste. Grill with bell peppers, onions and mushrooms for a whole meal on a skewer.

Beef Kabobs Ingredients:

  • 1 1/2 pounds Sirloin steak cut into 1 1/2″ cubes
  • Bell pepper – colors of your choice
  • 1/2 of one medium red onion
  • 1/2 pound fresh mushrooms
  • Coarse sea salt and fresh cracked black pepper
  • skewers

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 3 tablespoons lemon juice
  • 1/2 teaspoon black pepper

Sirloin makes the best Beef Kabobs. Cooked right, it’s tender and has very little waste.

Combine 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.

If you’re using wood skewers, soak them in water 20 minutes before grilling.

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 toss gently with your hands until they’re coated.

Thread the meat and vegetables onto the skewers leaving a little space between each ingredient so they’re not packed tightly. This lets the meat sear, not steam.

beef kabobs - skewered beef and vegetable kabobs on the grill

Preheat the grill to medium-high heat (about 425 degrees). Give the kabobs a good seasoning of salt and grill about 6-7 minutes total, turning occasionally for medium rare beef.

For more meals on a stick, try Grilled Teriyaki Rum Pork Kabobs or the Greek flavors of these Grilled Lemon Garlic Chicken Kabobs.

Enjoy!

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beef kabobs ~ marinated grilled beef and vegetable kabobs

5 from 1 vote
beef kabobs ~ a marinade of simple, everyday flavors that locks in delicious, bold taste. Grill with bell peppers, onions and mushrooms for a whole meal on a skewer.
Beef Kabobs

Bold flavored marinated, grilled Beef and Vegetable Kabobs. 

Course: Main Course
Cuisine: Grilling
Keyword: grilled steak and veggie kabobs
Servings: 3
Ingredients
  • Bell pepper color(s) of your choice
  • 1/2 medium red onion
  • 1/2 pound mushrooms
  • Coarse sea salt and fresh cracked black pepper
  • skewers
Marinade:
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 3 tablespoons lemon juice
  • 1/2 teaspoon black pepper
Instructions
  1. Combine marinade ingredients together in a large ziplock bag and add the meat. Refrigerate at least 6-8 hours or overnight for the best flavor.
  2. Soak the skewers in water 20 minutes before grilling.
  3. 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 toss gently with your hands until they’re coated.
  4. Thread the meat and vegetables onto the skewers leaving a little space between each ingredient so they’re not packed tightly.
  5. Preheat the grill to medium-high heat (about 425 degrees). Season the kabobs with salt and grill about 6-7 minutes total, turning occasionally for medium rare beef.

Comments

  1. Leave a Reply

    Dana
    September 2, 2016

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

    • Leave a Reply

      Bernie
      September 5, 2016

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

  2. Leave a Reply

    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.

    • Leave a Reply

      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 🙂

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