Amazing Shish Kabob Recipe (with Beef)
Beef Shish Kabobs mean it’s summertime! Even though the prep is quick-and-easy, they always come out so darn impressive. Fire up your grill!!!
Prep: 15min
Total: 30min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 336 kcal, Carbohydrate 7 g, Protein 22 g, Fat 23 g, Saturated Fat 9 g, Cholesterol 81 mg, Sodium 1298 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 3 lb beef ((Top Sirloin, Strip Steak))
- 1/4 cup low- sodium soy sauce
- 1/2 cup teriyaki sauce
- 1 tbsp steak seasoning ((use your favorite))
- 1 cup red wine
- 1 large green bell pepper (cut into cubes)
- 1 large red bell pepper (cut into cubes)
- 1 large yellow bell pepper (cut into cubes)
- 8 oz mushrooms
- 1 large onion (cut into pieces )
- 1 tbsp salt (adjust to taste )
- 1 tbsp ground black pepper (adjust to taste )
Instruction:
- Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours.
- Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper.
- Thread beef, mushrooms, bell peppers and onion on to a skewer.
- Grill for about 3 minutes on per side, or until the outside has a nice crust.
- Allow skewers to rest for about 5 minutes before serving. Enjoy!
Easy Beef Shish Kebabs – How to Make The Easiest Way
FAQ
What is the best meat for shish kabobs?
Fillet mingon (or beef tenderloin)– this is the best cut for beef shish kabobs, it’s a tender and leaner steak and will not require too much work.
Should I marinate kabobs before grilling?
Marinating the meat not only imparts loads of flavor, but it also tenderizes it so every bite is juicy and delicious. And since beef kabobs cook quickly on the grill, they are great for summer entertaining! You may also want to try out my Greek Marinade for a more Mediterranean flavor on your kabobs!
What is the trick to grilling kabobs?
Aim for a variety of color and for veggies that will hold their shape well. Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes).
