Beef Shish Kabob
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Marinating Time
1 hr
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Total Time
1 hr 25 mins
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Servings
8 skewers
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Calories
187 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Beef Shish Kabob
Description
The preparation begins with combining tamari soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, minced garlic, kosher salt, and freshly ground black pepper to create a flavorful marinade. Sirloin steak cubes are coated evenly and refrigerated for at least an hour, allowing the meat to absorb the marinade.
After marinating, beef cubes are alternated on skewers with red onion pieces, bell peppers of any color, and halved baby bell mushrooms. The kabobs are seasoned with salt and pepper, then grilled over medium-high heat, approximately 4 to 5 minutes per side. The process sears the meat and vegetables, enhancing the flavors and creating a tender interior with a slightly caramelized exterior.
Resting the kabobs after grilling allows juices to redistribute, improving texture. These kabobs can be cooked on outdoor grills for smoky char or indoor grill pans for convenience.
Ingredients
Marinade
- ¼ cup tamari soy sauce low-sodium
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic minced, cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Beef Shish Kabobs
- 2 pounds sirloin steak cubed, top
- 1 red onion cut into 1-inch pieces
- 3 bell pepper cut into 1-inch pieces, any color
- 8 ounces mushrooms halved, baby bell variety
Instructions
- Make marinade. Add all of the marinade ingredients to a mixing bowl, then stir to combine.
- Marinate steak. Add the steak pieces to the marinade. Stir to coat. Cover the bowl and marinate in the fridge for at least an hour, and up to 24 hours.
- Thread skewers. Thread the beef, onions, and peppers onto skewers. You can alternate the order of ingredients on the skewers. Season each shish kabob with kosher salt and freshly ground black pepper, to taste.
- Grill. Heat an outdoor or indoor grill pan to medium-high heat. Place the shish kabobs on the grill and cook for 4 to 5 minutes per side, until nicely browned throughout, about 15 minutes.
- Rest. Allow skewers to rest for a couple of minutes before serving.
Notes
- Marinate the beef for at least 1 hour, up to 24 hours, to maximize flavor absorption.
- Outdoor grilling adds a smoky char, but an indoor grill pan is a good alternative.
- Rest kabobs a few minutes before serving to allow juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8skewers
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 820mg | 34% |
| Potassium | 709mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1402IU | 28% |
| Vitamin C | 59mg | 66% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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