Beef Shish Kabob Recipe
Introduction
Beef Shish Kabob is a flavorful and colorful dish perfect for grilling season. Tender marinated beef cubes are paired with vibrant vegetables, creating a mouthwatering combination that’s as delicious as it is visually appealing.
Ingredients
- 4 lb beef steak, cut into 1 inch cubes (sirloin recommended)
- 3/4 cup soy sauce
- 2/3 cup oil (preferably olive oil)
- 1/4 cup plain yogurt
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons white vinegar
- 1/4 cup lemon juice
- 3 garlic cloves, minced
- 1 Tablespoon yellow mustard
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- Sweet bell peppers (or green/red bell peppers), cut into chunks
- Onions (red, sweet, or pearl), cut into chunks
- 16 small mushroom caps
- Cherry tomatoes
Instructions
- Step 1: Mix all the marinade ingredients (soy sauce, oil, yogurt, Worcestershire sauce, white vinegar, lemon juice, garlic, mustard, black pepper, cardamom, and cinnamon) together in a zip lock bag. Reserve 1/2 to 3/4 cup of the marinade and set it aside.
- Step 2: Add the cubed beef to the remaining marinade in the bag, coat the meat well, squeeze out excess air, seal the bag, and marinate it in the refrigerator overnight.
- Step 3: Place the vegetables in a separate bag or bowl, add 1/2 to 3/4 cup of the reserved marinade, and let them soak for about an hour.
- Step 4: Thread the marinated beef cubes onto metal or bamboo skewers. Grill the skewers over medium-high heat until the beef is cooked to your preference. For oven baking, preheat the oven to 400°F (200°C), place skewers on a baking sheet, and cook for 15–20 minutes, turning halfway.
- Step 5: Thread the marinated vegetables onto separate skewers and grill until tender and slightly charred, about 8–10 minutes.
Tips & Variations
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Swap beef with lamb or chicken for a different flavor profile.
- Add a sprinkle of smoked paprika to the marinade for a smoky twist.
- Include zucchini slices or pineapple chunks along with the vegetables for extra color and taste.
Storage
Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain juiciness. Marinated but uncooked meat can be kept in the refrigerator for up to 24 hours before grilling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use wooden skewers instead of metal?
Yes, wooden or bamboo skewers work well but remember to soak them in water for at least 30 minutes before grilling to prevent them from burning.
How long should I marinate the beef for the best flavor?
Marinating the beef overnight (about 8 to 12 hours) is ideal for tenderizing the meat and developing deep, rich flavors.
PrintBeef Shish Kabob Recipe
Beef Shish Kabob is a flavorful, marinated beef dish featuring tender sirloin cubes grilled to perfection alongside vibrant vegetables like bell peppers, onions, mushrooms, and cherry tomatoes. Marinated overnight in a tangy blend of soy sauce, yogurt, lemon juice, and aromatic spices, this dish delivers a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for grilling enthusiasts, it makes for a delicious and hearty meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 15 hours 30 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
Marinade
- 3/4 cup soy sauce
- 2/3 cup olive oil
- 1/4 cup plain yogurt
- 2 teaspoons Worcestershire sauce
- 2 tablespoons white vinegar
- 1/4 cup lemon juice
- 3 garlic cloves, minced
- 1 tablespoon yellow mustard
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
Meat
- 4 lb beef steak (sirloin), cut into 1-inch cubes
Vegetables
- Sweet bell peppers (or green/red bell peppers), cut into chunks
- Onions (red, sweet, or pearl), cut into chunks
- 16 small mushroom caps
- Cherry tomatoes
Instructions
- Prepare the Marinade: Combine all marinade ingredients (soy sauce, olive oil, yogurt, Worcestershire sauce, white vinegar, lemon juice, minced garlic, yellow mustard, black pepper, cardamom, and cinnamon) in a large zip lock bag. Mix well to create a homogeneous marinade.
- Marinate the Meat: Add the cubed beef sirloin into the bag with the marinade, ensuring each piece is well coated. Remove excess air, seal the bag tightly, and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
- Marinate the Vegetables: In a separate zip lock bag, place the prepared bell peppers, onions, mushroom caps, and cherry tomatoes. Add 1/2 to 3/4 cup of the reserved marinade from the first step, seal the bag, and let the vegetables marinate for around one hour. This step infuses the vegetables with tangy flavor and softens them slightly.
- Thread the Meat: Skewer the marinated beef cubes onto metal or bamboo skewers evenly, spacing pieces to allow even grilling. Ensure the skewers are prepared properly by soaking bamboo skewers in water for 30 minutes if using to prevent burning.
- Grill the Meat: Preheat the grill to medium-high heat. Place the meat skewers on the grill and cook until the beef reaches your preferred level of doneness, usually about 8-12 minutes, turning occasionally for even cooking and a nice char.
- Thread the Vegetables: While the meat cooks, thread the marinated vegetables onto separate skewers in a colorful arrangement.
- Grill the Vegetables: Grill the vegetable skewers alongside the meat, turning occasionally until they are tender and slightly charred, generally taking about 6-8 minutes.
- Serve: Remove skewers from the grill and allow them to rest for a few minutes. Serve hot, optionally accompanied by rice, flatbread, or a fresh salad.
- Oven Alternative: If grilling is unavailable, the kabobs can be oven-baked at 400°F (205°C) for 15-20 minutes, turning once halfway through to ensure even cooking.
Notes
- The recipe uses white vinegar and lemon juice to tenderize the beef and add tanginess.
- For bamboo skewers, soak in water for 30 minutes before threading to prevent burning on the grill.
- Marinating meat overnight enhances the depth of flavor and tenderness.
- Cooking times vary depending on the thickness of meat cubes and grill heat; adjust accordingly.
- Oven baking is a convenient alternative; preheating the oven ensures even cooking.
Keywords: Beef Shish Kabob, grilled beef skewers, marinated beef kebabs, Middle Eastern kabobs, beef kabobs recipe, grilled vegetables kabobs
