Taste of Tuesday: Beef Kebabs on the Grill

It’s May and temperatures are rising. It can mean only one thing: it’s grill season!

It’s time for beer, hot dogs, hamburgers, steaks and anything else you can throw on the grill. To kickoff this marvelous time of year, we wanted to make sure you had a good beef kebab recipe for when your friends come over this summer.

This particular recipe comes to us from Simply Recipes. For more of their kebab recipes, check out this page.

Beef Kebabs:

The ingredients:

-For the marinade:

•1/3 cup olive oil

•1/3 cup soy sauce

•3 tablespoons red wine vinegar

•1/4 cup honey

•2 cloves garlic, minced

•1 tablespoon fresh ginger, minced

•freshly ground black pepper to taste

-For the kebabs:

•1 1/2 lb. 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

The steps:

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. 

Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from burning on the grill.

Cut the vegetables into chunks, roughly the width of the beef pieces. Thread the meat and vegetables onto double bamboo skewers. Using double skewers will help you turn the kebabs on the grill. If you keep space between the pieces, they grill more evenly. Paint the kebabs with some of the remaining marinade.

Prepare your grill for high, direct heat. Grill for 8-10 minutes, depending on how hot your grill is, and how done you like your meat. Turn occasionally. Let rest for five minutes before serving.

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