Check out this recipe for beef kabobs. It’s one of my favorite times of the year to enjoy preparing Dinner. It’s SUMMERTIME so get out your GRILL. Keeps the kitchen clean, no muss and fuss. No need to heat up the house with the stove and the oven. Grilling is great. Plus there is seriously no better way to cook beef than on the grill. I love this recipe. My kids love helping me put big chunks of veggies on the skewers, they think it’s fun. And when they help they are more likely to eat those veggies. In addition to all of that, the marinade can be made in advance and the meat thrown into a bag with the marinade in the morning before work. It will be ready to go when you start cooking in the evening.
Grilled Beef Kabobs
Marinade
- 1/4 c olive oil
- 1/4 c soy sauce
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tsp Dijon
- 1 tbsp minced garlic
- 1 tsp freshly ground black pepper
Kebobs
- 1 1/2- 2 lbs sirloin steak (look for thicker steaks), so you can cut into 1 1/4 inch pieces
- 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
- 1 large red onion diced into chunks (about 1 1/4-inch)
- 1 Tbsp olive oil, plus more for brushing grill grates
- Salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 10 wooden skewer sticks soaked in water for at least 30 minutes
Instructions
- For the marinade: In a mixing bowl whisk together all marinade ingredients.
- For the kebobs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator allow to marinate for at least 3 hours.
- Preheat a grill over medium-high heat to about 425 degrees
- With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 – 3 slices so they don’t burn up).
- Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebobs layer steak and veggies onto kebobs in desired order, work to fit 4 steak pieces onto each kebob
- Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.
Don’t forget that all good meals should be paired with a fine wine. For this recipe for beef kabobs I would recommend a great Cabernet Sauvignon.
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