Marinated Beef Kabobs
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
8
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Calories
268 kcal
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Course
Main Course
Marinated Beef Kabobs
Description
The recipe starts by cutting beef into uniform cubes about 1.3 inches wide, ideal for even cooking on skewers. The marinade combines garlic, onion powder, soy sauce for saltiness and umami, Worcestershire sauce for depth, balsamic vinegar for acidity, a neutral oil for moisture, and black pepper for mild heat. The beef soaks in this mixture from a minimum of 20 minutes up to 24 hours, allowing flavors to penetrate and the meat to tenderize.
Vegetables are cut into similar-sized pieces and threaded onto flat metal skewers alternating with beef cubes and mushrooms. The kabobs are brushed with reserved marinade and olive oil before grilling or searing quickly over high heat to develop a crispy char without overcooking inside. After cooking, the kabobs rest briefly to retain juices. Garnishing with fresh parsley is optional for a touch of freshness.
These kabobs suit quick outdoor grilling or stovetop preparations. Using flat skewers and spacing pieces loosely helps cook evenly and prevents spinning. Soaking bamboo skewers prevents burning. Serving with a dipping sauce such as a mayo-ketchup mix or vegetables like lettuce and cucumber can complement the bold beef flavor.
Choose tender steak cuts that hold up to skewering like tri-tip or sirloin tips.Marinate at least 20 minutes, longer for better flavor and tenderness.Use flat metal skewers or soaked bamboo skewers to avoid spinning on the grill.Cook quickly on high heat to achieve a seared surface with juicy centers.Rest kabobs after cooking for better juiciness.
Ingredients
- 750g / 1.5 lb beef tri-tip , sirloin steak tips or other steak cut, (Note 1)
- 3 bell pepper red, yellow green, aka capsicum
- 1 red onion large
- 16 mushrooms 3.25cm / 1.3" wide, small
Marinade:
- 1 tsp garlic 2 large garlic clove, minced
- 1 tsp onion powder (or sub with garlic powder)
- 2 1/2 tbsp soy sauce (Note 2)
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp black pepper
Cooking:
- 16 metal skewers 25 - 30cm / 10 - 12" (Note 3, flat
- olive oil , for drizzling and cooking
- parsley garnish (optional, finely chopped
Instructions
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Notes
- Tri-tip and sirloin tips are flavorful, juicy cuts ideal for kabobs.
- Marinate beef from 20 minutes up to 24 hours for better flavor and tenderness.
- Use flat metal skewers or bamboo skewers soaked before grilling to prevent twisting.
- A quick high-heat grill or skillet sear imparts char without overcooking.
- Rest kabobs covered loosely with foil before serving to retain juices.
- Optional pink dipping sauce combines mayo, ketchup, hot sauce, garlic, and milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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