Marinated Beef Kabobs

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Beef kabobs are a tasty and fun way to enjoy steak on the grill. With just 15 minutes of prep time, you can create a flavorful marinade that will make your meat tender and juicy. The mix of veggies and beef cubes on skewers adds color and variety to your plate.

You’ll love how easy it is to customize these kabobs with your favorite veggies and steak cuts. Try bell peppers, onions, and mushrooms for a classic combo. The marinade uses simple ingredients like soy sauce, balsamic vinegar, and garlic to pack in lots of flavor. Fire up your grill and get ready for a delicious meal that’s perfect for summer cookouts or weeknight dinners.

Exact Ingredients List

Here’s what you’ll need to make these tasty marinated beef kabobs:

For the meat and veggies:

• 750g (1.5 lb) beef tri-tip or sirloin steak
• 3 bell peppers (mix of colors)
• 1 large red onion
• 16 small mushrooms

For the marinade:

• 1 tsp minced garlic
• 1 tsp onion powder
• 2 1/2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable oil
• 1/4 tsp black pepper

For cooking and serving:

• 16 flat metal skewers (25-30cm long)
• Olive oil for drizzling
• Chopped parsley (optional garnish)

Remember to cut your beef and veggies into roughly 3.25cm (1.3 inch) cubes or squares. This size works well for even cooking on the grill or skillet.

Instructions

Cut beef into 3.25cm cubes. Mix marinade ingredients in a bowl. Add beef and marinate for 1-24 hours.

Cut peppers and onion into 3.25cm squares. Thread beef, veggies, and mushrooms onto skewers. Use 2 veggie pieces between each beef chunk. Thread loosely for even cooking.

Brush kebabs with leftover marinade. Drizzle with olive oil.

Heat BBQ or skillet on high. Add 1 tbsp oil. When smoking, cook kebabs in batches for 2 minutes per side for medium-rare. Adjust time for desired doneness.

Let kebabs rest for 3 minutes before serving. Sprinkle with chopped parsley if you like.

Tips:
• Soak wooden skewers in water for 30 minutes to prevent burning
• Don’t overcrowd the grill or pan
• Use tongs to turn kebabs, not a fork
• Check for doneness with a meat thermometer

Possible Substitutes List & Recipe Variations

You can swap out the beef for other meats like chicken, pork, or lamb. Just adjust cooking times as needed.

For the veggies, try zucchini, cherry tomatoes, or pineapple chunks. These add nice color and flavor variety.

No grill? Use a grill pan or broil the kabobs in your oven instead.

Here are some tasty marinade swaps:

• Lemon juice + olive oil + herbs
• Teriyaki sauce
• BBQ sauce

For a vegetarian option, use firm tofu or mushrooms as the protein. Marinate them the same way as the meat.

Try different spices in your marinade:

• Cumin and chili powder for Mexican flair
• Curry powder for Indian-inspired kabobs
• Italian seasoning for Mediterranean flavors

You can serve the kabobs over rice, with pita bread, or on their own. A side salad or grilled veggies make great accompaniments.

Tips, Tricks & Storing

Soak wooden skewers in water for 30 minutes before using to prevent burning. This keeps them from catching fire on the grill.

Cut veggies and meat into similar sizes for even cooking. Aim for 1-inch cubes to ensure everything cooks at the same rate.

Don’t overcrowd the skewers. Leave a little space between items so heat can circulate and cook everything through.

Brush kabobs with oil before grilling to prevent sticking. This also helps create nice grill marks.

Use a meat thermometer to check doneness. For medium-rare beef, remove kabobs when they reach 135°F (57°C).

Let kabobs rest for 5 minutes after cooking. This allows juices to redistribute, making the meat more tender.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.

Freeze uncooked, marinated kabobs for up to 3 months. Thaw in the fridge overnight before grilling.

Make extra marinade to use as a dipping sauce. Just be sure to set some aside before adding raw meat.