Beef Kabobs
Beef Kabobs are a flavorful and easy-to-make dish that combines marinated chunks of beef with vibrant vegetables like bell peppers, onions, zucchini, and mushrooms. Perfect for grilling or broiling, these kabobs are juicy on the inside with a slightly charred, crispy exterior. simple yet aromatic marinade gives the beef an irresistible taste that’s perfect for family dinners, barbecues, and outdoor gatherings. This versatile recipe can be customized with different vegetables or cuts of beef, making it an ideal dish for any occasion.
Equipment
- Grill or Broiler – 1 (for cooking)
- Skewers – 4-6 (metal or wooden)
- Bowl – 1 (for marinating)
- Tongs or Brush – 1 (for turning the kabobs or brushing with oil)
Ingredients
For the Beef:
- Beef sirloin, ribeye, or tenderloin – 1.5 lbs (cubed into 1-inch pieces)
For the Marinade:
- Olive oil – 3 tbsp
- Garlic minced – 3 cloves
- Lemon juice – 2 tbsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Dried oregano – 1 tsp
- Paprika – 1/2 tsp
- Cumin – 1/2 tsp optional
For the Vegetables:
- Bell peppers red, yellow, or green – 2 (cut into 1-inch chunks)
- Onion sweet or yellow – 1 (cut into 1-inch chunks)
- Zucchini – 1 cut into 1-inch chunks
- Mushrooms button or cremini – 8-10 (whole or halved)
Instructions
- Prepare the marinade: In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, oregano, paprika, and cumin. Whisk until fully combined.
- Marinate the beef: Place the beef cubes in a resealable bag or shallow dish. Pour the marinade over the beef and toss to coat evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
- Prepare the vegetables: While the beef marinates, wash and cut the vegetables (bell peppers, onions, zucchini, and mushrooms) into 1-inch chunks.
- Preheat the grill: Preheat the grill to medium-high heat. If using a broiler, set the oven to broil and position a rack about 6 inches from the heat source.
- Assemble the kabobs: Thread the marinated beef cubes onto skewers, alternating with the prepared vegetables.Leave a little space between each piece for even cooking.
- Grill the kabobs: Place the skewers on the preheated grill or under the broiler.Grill for 8-12 minutes, turning the skewers every 2-3 minutes to ensure even cooking. until the beef reaches your desired level of doneness (medium-rare is 130-135°F, medium is 140-145°F).
- Rest the kabobs: Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the beef tender.
- Serve and enjoy: Serve the kabobs hot off the grill with your favorite sides, such as rice, couscous, or a fresh salad.
Notes
- Marination time: For maximum flavor, marinate the beef for 4-6 hours. If you're in a rush, 1 hour will still provide good results.
- Skewers: If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent them from burning on the grill.
- Vegetable substitutions: Feel free to swap out the vegetables with others like cherry tomatoes, eggplant, or sweet potatoes. Just make sure to cut them into similar-sized pieces to ensure even cooking.
- Beef doneness: Use a meat thermometer to check the internal temperature of the beef if you prefer precise doneness. For medium-rare, aim for 130-135°F, medium for 140-145°F, and well-done for 160°F.
- Make-ahead: You can prepare the marinade and vegetables a day ahead, making it a great option for meal prep or hosting a party.