Beef Shish Kebab Recipe

Beef Shish Kabobs Eating on a Dime

WEBApr 4, 2024 · Step by Step Instructions. Step 1 – In a small bowl, combine and whisk together all ingredients for the marinade. Step 2 – Second, …

Rating: 5/5(16)
1. In a small bowl, whisk together all ingredients for marinade.
2. Place the steak and veggies in a large bowl.
3. Pour marinade over the steak and veggies and stir to thoroughly coat the steak and veggies with the marinade.
4. Marinade for at least 30 minutes.

Preview

See Also:

Show details

Beef Shish Kabobs on the Grill Grilling Companion

WEBSep 3, 2020 · Add enough coals to cook over a high heat for 10 to 15 minutes. Grill 'emPlace the kabobs on the hot grill directly over the …

1. 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.
2. 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.
3. Cube itCut 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.
4. 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.

Preview

See Also:

Show details

Mom's Beef Shish Kabobs Allrecipes

WEBApr 15, 2024 · Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour …

1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
2. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
3. Preheat an outdoor grill for high heat, and lightly oil the grate.
4. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.

Preview

See Also:

Show details