Tender Beef Kabobs (Shashlik) Recipe
User Reviews
5
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Servings
15 medium skewers
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Course
Main Course
Tender Beef Kabobs (Shashlik) Recipe
Description
Tender Beef Kabobs (Shashlik) involve marinating quality top sirloin pieces in a mix of olive oil, fresh lemon juice, garlic, dill, salt, and black pepper. The marinade combines acidity and herbs to soften the meat while imparting bright, savory flavors. After marinating 4 to 6 hours, beef and sliced bell peppers and onions are threaded onto soaked wooden skewers, which prevent burning during grilling. Cooking over medium-high heat for about 8-10 minutes, with regular turning, achieves an evenly grilled exterior with a tender interior. Allowing kabobs to rest for at least 5 minutes after removing them from the grill seals in juices and maintains tenderness.
The combination of beef, aromatic marinade, and charred vegetables delivers a well-balanced skewer ideal for serving alongside rice, salads, or flatbreads. The dill and lemon notes give a fresh counterpoint to the rich meat.
Useful tips include always soaking wooden skewers to prevent burning and spacing meat and veggies sufficiently on the skewers to allow even heat exposure. Avoid overcrowding for better grilling results.
Ingredients
Ingredients for Steak Kabobs:
- 2 lbs beef I used top sirloin, cut into 1 1/2" pieces, good quality
- 2 bell pepper any color, sliced into 1 1/2" wide pieces
- 1 onion sliced into 1 1/2" wide pieces, large, purple
- 15 bamboo skewer or wood skewer, medium
Ingredients for Steak Marinade:
- 1 cup olive oil mild
- 1/2 cup lemon juice from 2 medium lemons, fresh
- 1 tsp salt we love fine sea salt
- 1 tsp black pepper freshly ground
- 4 garlic pressed, cloves
- 3 Tbsp dill chopped (or 1 Tbsp dry dill weed, fresh or frozen
- 2 bay leaf dry
Instructions
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce
Notes
- Soaking wooden or bamboo skewers for at least 30 minutes prevents them from burning on the grill.
- Leave some space between chunks of meat and vegetables on the skewers to ensure even grilling on all sides.
- Let grilled kabobs rest for about 5 minutes before cutting to keep the meat juicy and tender.
- Avoid using metal skewers to prevent premature cooking and to preserve juicy texture inside.
User Reviews
Overall Rating
5
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