BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
Beef Shish Kabobs are a quintessential summer dish, perfect for grilling. This recipe focuses on a flavorful marinade and proper cooking techniques to achieve juicy, succulent perfection.
Ingredients
- 1/4 cup soy sauce (Tamari recommended)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce (gluten-free if needed)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 top sirloin steak
- 3 bell peppers (any color combination)
- 1 red onion
- 8 ounces baby bella mushrooms
Preparation Time
- Total Time: 1 hour 15 minutes (plus marinating time)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Servings: 8-10 servings
Step 1: Make the Marinade
Add soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, minced garlic, salt, and pepper to a bowl.
Whisk all ingredients together and set aside.
Step 2: Prepare the Steak
Trim any large fat cap from the sirloin steak.
Slice the steak into 1.5-inch cubes.
Step 3: Marinate the Steak
Place the cubed steak in a medium mixing bowl or plastic bag.
Pour the marinade over the steak, ensuring all pieces are coated.
Cover and refrigerate for at least 1 hour, or up to 24 hours.
Step 4: Prepare the Vegetables
Slice the tops and bottoms off the bell peppers, remove the seeds, and cut into 1.5-inch chunks.
Slice the red onion into large chunks.
Slice the baby bella mushrooms in half.
Step 5: Thread the Skewers
Using flat metal skewers, alternate threading the marinated steak, bell peppers, onion, and mushrooms.
Aim for about four pieces of meat per skewer.
Step 6: Grill the Kabobs
Heat an outdoor grill or indoor grill pan to medium-high heat.
Lay the skewers on the grill and cook for 4-5 minutes per side, about 15 minutes total.
Use tongs to flip the skewers.
