I plan on making some of these this weekend! My mom and dad used to throw these on the grill when I was a kid…loved the smell and taste! 🙂
My kabobs…30 years later:
The recipe (taken from various websites, click link to see original):
- Prep time: 45 minutes
- Cook time: 15 minutes
Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 Tbsp red wine vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- Freshly ground black pepper to taste
- 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
- 1 large bell pepper
- 1-2 medium red onions
- 1/2 to a pound button mushrooms
- About 20 bamboo or wooden skewers
1 Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)
2 Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3 Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
3 Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.
Yield: Serves 4 to 6.
1 pound beef sirloin, top sirloin, or filet
1 medium onion
1 green pepper
10 large white mushrooms
1 red pepper (optional)
2/3 cup dry red wine, burgundy or pinot noir
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon olive oil
If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.
Make the marinade
In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.
Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.
Skewer ewe (well, skewer beef in this case. Lamb kabobs are a different recipe)
We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It’s nice to see the meat and vegetables getting along so well.
After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
Prep the grill
If using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
Meat on a stick!
Now you too can enjoy this wonderful beef shish kabob recipe. Keep coming back to see our other shish kebab recipes and other uses for skewers.
|Persian Ground Meat Kebab (Kebab’e Kubide)|
- Artichoke and Crusty Bread Kebabs, Discovering Barramundi (lindseyliving.com)
- Kabob-e joojeh recipe (christophertal4.typepad.com)
- Meat on a stick = FUN! (andtheycookedhappilyeverafter.wordpress.com)
- Coastal Cooking – Swordfish Kebabs (cereusart.com)
- Snackin’ with Sarah Sellers: Veggie Kebabs in a Balsamic Glaze (sarahsmusicalkitchen.com)
- Shashlik (Russian Shish Kebabs) (thedomesticman.com)
- Talaya’s WAVE Cafe Dish of the Day sponsored by Spaghettini: Marinated Grilled Lamb Kabobs with Yogurt Sauce (947thewave.radio.com)
- Beef and Chicken Kebab Wraps (blogher.com)
- Things a Man Should Know About Grilling (esquire.com)