Beef Shish Kabobs mean information technology'southward summer! Even though the prep is quick-and-easy, they e'er come out so darn impressive. Fire upwards your grill!!!

Nosotros partnered withBeef. It'due south What's for Dinner.,on behalf of the Beef Checkoff to show you lot how to make great tasting Beef Shish Kabobs!

Shish Kabob with beef and veggies

This summer, Beef. Information technology's What'due south For Dinner. is bringing families across the country—from the farmers and ranchers who raise beefiness to the consumers who are enjoying information technology—to unite around our shared love of beefiness on the grill as we declare in unison, United We Steak.

Simply put, shish kabobs are a dish of cubed and skewered meats. In this popular Eye Eastern dish, each hunk of meat is typically separated with chunks of onion and bong peppers. The end result is a cute skewer full of season and color.

Shish kabobs are a grills' best friend. Allow's get started!

What Is the Best Beef Cut for Shish Kabobs?

Tiptop Sirloin is your best pick for shish kabobs as information technology'due south both flavorful and juicy. If you are looking for more than options, sirloin tips, strip steak or fifty-fifty chuck steak also work great.

How do you Cook Beefiness Shish Kabobs?

  • Cut beef into cubes and marinate for at least 6 hours. For tender cuts, marinate it for 30 minutes to 2 hours.
  • Cut your veggies. Season them liberally.
  • Thread your beef and veggies on to a skewer.
  • Cook them on a hot grill!
  • Allow the skewers to remainder to soak in the juices. Bon appetit!

Fix Veggies for Kabobs

  • Onions: You lot really can't go wrong here. Utilise yellow, cherry or white – any you lot like best! For the kabob, cutting the onion into 4 pieces and again in half and then the pieces come out triangular.
  • Bell Peppers: Use ruddy, yellow and green – the more color the better! Just make sure to cutting them into similar-sized pieces as your beefiness. This way, the beefiness and veggies will hit the grill evenly, giving yous perfect grill marks.
  • Mushrooms: You tin can use white bottom, cremini or portobello. Try to pick mushrooms that are similar in size to your beefiness pieces so y'all don't have to trim them down.
Cut veggies for the shish kabobs

Tips for Beef Kabobs

  • Preparing your skewers. If you are using wooden skewers, allow them to soak in h2o for at to the lowest degree 10 minutes before grilling so they don't fire. You tin can as well snag an affordable set of metal reusable skewers to prevent waste!
  • Marinating your beefiness. This step is a must and the flavors volition prove information technology to you. Requite your beef enough time to marinate – it makes all the difference.
  • Checking doneness. Utilize an instant-read thermometer to ensure beef is properly cooked. It takes all the guesswork out! Your internal temperature should read 145 °F for medium-rare.
Shish Kabob with beef and veggies next to the grill
  • Preparing your grill. Make certain that your grill is clean before you become cooking. Residual grease or fat from your terminal bbq can crusade flare ups that will burn your kabobs! Employ a grill brush to do a quick scrub.
  • Crank upward the heat. Kabobs cook all-time on medium-high heat. Make sure to preheat your grill to promote even cooking.
  • Don't overflip your kabobs. Flipping your kabobs too much can ruin the integrity of the skewer and cause it to fall apart. Try to stick to i flip per side!
  • Requite it a rest. Allow your kabobs to balance for at least five minutes earlier serving. This will give the beefiness plenty fourth dimension to soak up all those wonderful juices.
Shish Kabob with beef and veggies on a grill

Other Beef Recipe You Will Dear

  • Carne Asada Street Tacos – This recipe will be your bestie on Taco Tuesday.
  • Smoked Brisket – Mouthwatering and savory – this brisket only rules.
  • Cast Iron Ribeye – This tender, marbled cut gets such a wonderful crust when cooked in the bandage iron. YUM!
  • Steak Sandwich – A classic diner nutrient, a steak sandwich is simple, even so so darn tasty.

Recipe

Shish Kabob with beef and veggies

Amazing Shish Kabob Recipe (with Beefiness)

Prep Time 15 mins

Cook Time 15 mins

Total Time thirty mins

Beef Shish Kabobs mean information technology's summertime! Fifty-fifty though the prep is quick-and-easy, they always come out so darn impressive. Burn up your grill!!!

  • 3 lb beef (Height Sirloin, Strip Steak)
  • 1/4 loving cup low- sodium soy sauce
  • 1/2 cup teriyaki sauce
  • one tbsp steak seasoning (use your favorite)
  • 1 cup crimson wine
  • i large greenish bell pepper cut into cubes
  • 1 large blood-red bell pepper cut into cubes
  • 1 big yellow bong pepper cutting into cubes
  • 8 oz mushrooms
  • i large onion cut into pieces
  • 1 tbsp salt adjust to sense of taste
  • one tbsp ground black pepper adjust to taste

  • Cut beef into one-inch cubes. Place meat in a deep dish. Embrace with soy sauce, teriyaki sauce, wine and steak seasoning. Permit beef to marinate for at least 30 minutes to 2 hours.

    Beef, sauce and steak seasoning

  • Prepare bong peppers, mushrooms and onions. Identify them in a large basin and season with common salt and pepper.

    Cut veggies for the shish kabobs

  • Thread beefiness, mushrooms, bell peppers and onion on to a skewer.

    Shish Kabob with beef and veggies on a baking sheet

  • Grill for almost 3 minutes on per side, or until the outside has a squeamish crust.

    Shish Kabob with beef and veggies on a grill

  • Permit skewers to balance for about 5 minutes before serving. Enjoy!

    Shish Kabob with beef and veggies

Nutrition Facts

Astonishing Shish Kabob Recipe (with Beefiness)

Corporeality Per Serving

Calories 336 Calories from Fat 207

% Daily Value*

Fat 23g 35%

Saturated Fat 9g 45%

Cholesterol 81mg 27%

Sodium 1298mg 54%

Potassium 508mg 15%

Carbohydrates 7g 2%

Fiber 1g 4%

Sugar 3g three%

Poly peptide 22g 44%

Vitamin A 376IU 8%

Vitamin C 40mg 48%

Calcium 36mg 4%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a bootleg meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.