Shish Kabobs Recipe

Introduction

Shish kabobs are a delicious and colorful way to enjoy tender beef and fresh vegetables grilled to perfection. Perfect for summer barbecues or a simple weeknight dinner, these skewers deliver bold flavors with a zesty marinade and smoky char.

Ingredients

• 2 lb beef tenderloin or top sirloin steaks, cut into 1 1/2-inch cubes
• 1/2 cup olive oil
• 3 tbsp lemon juice
• 3 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 medium bell peppers (any color), cut into 1 1/2-inch squares
• 1 large red onion, cut into 1 1/2-inch square petals
• 1 lb zucchini, cut into 3/8-inch rounds
• 1 lb cremini mushrooms, whole

Instructions

1. Step 1: Pat the steak cubes dry with paper towels to help the marinade adhere better.
2. Step 2: In a large bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, sea salt, and black pepper to create the marinade.
3. Step 3: Add the beef cubes to the marinade and toss with tongs until evenly coated. Cover the bowl with plastic wrap.
4. Step 4: Let the beef marinate for at least 1 hour; for longer marinating up to 24 hours, refrigerate and then remove 30 minutes before cooking to bring to room temperature.
5. Step 5: Preheat your grill to medium-high heat and let it warm for at least 10 minutes.
6. Step 6: Thread the marinated beef and prepared vegetables onto skewers, alternating between beef and different vegetables for a colorful presentation.
7. Step 7: Brush any remaining marinade from the bowl over the skewers before placing them on the grill.
8. Step 8: Grill the kabobs for 10 to 15 minutes, turning every 3 to 4 minutes to cook all sides evenly, adjusting the time to your preferred beef doneness.

Tips & Variations

• Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning.
• Swap out vegetables based on seasonality—cherry tomatoes or asparagus work great.
• For extra flavor, add fresh herbs like rosemary or thyme to the marinade.
• Use metal skewers if you grill often—they’re reusable and conduct heat for even cooking.

Storage

Store leftover cooked shish kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving to keep the beef tender and vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for shish kabobs?

Yes, chicken, lamb, or pork can be used instead of beef. Adjust the cooking time accordingly to ensure meat is cooked through.

How do I prevent vegetables from sticking to the grill?

Brush the grill grates with oil before cooking and consider using a grill basket or foil if the veggies are small or prone to falling through the grates.

Shish Kabobs Recipe

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★★★★★

4.9 from 77 reviews

• Author: Mariam
• Total Time: 1 hour 35 minutes (including minimum 1 hour marinating)
• Yield: 6 servings 1x

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Description

This classic Shish Kabobs recipe features tender beef tenderloin cubes marinated in a flavorful mixture of olive oil, lemon juice, Worcestershire sauce, garlic, and Italian seasoning. Skewered alongside vibrant bell peppers, red onions, zucchini, and Cremini mushrooms, these kabobs are grilled to perfection, making a delicious and colorful meal perfect for any barbecue or gathering.

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Ingredients

Scale 1x2x3x

For the Beef Marinade

• 2 lb Beef tenderloin (or top sirloin steaks; cut into 1 1/2-inch cubes)
• 1/2 cup Olive oil
• 3 tbsp Lemon juice
• 3 tbsp Worcestershire sauce
• 4 cloves Garlic (minced)
• 1 tbsp Italian seasoning
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Vegetables

• 3 medium Bell peppers (any color; cut into 1 1/2-inch squares)
• 1 large Red onion (cut into 1 1/2-inch square petals)
• 1 lb Zucchini (cut into 3/8-inch rounds)
• 1 lb Cremini mushrooms (whole)

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Instructions

1. Prepare the beef: Pat the steak cubes dry with paper towels to remove excess moisture, which helps the marinade adhere better and promotes even cooking.
2. Make the marinade and marinate the beef: In a large bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, sea salt, and black pepper. Add the beef cubes, using tongs to mix thoroughly so all pieces are coated. Cover with plastic wrap and let marinate for at least 1 hour, up to 24 hours. For marinating longer than 2 hours, refrigerate the bowl and bring to room temperature 30 minutes before grilling.
3. Preheat the grill: Heat the grill to medium-high and allow it to preheat for at least 10 minutes to ensure an even and hot cooking surface, perfect for searing the meat and vegetables.
4. Assemble the kabobs: Thread the marinated beef cubes and vegetables alternately onto bamboo or metal skewers, arranging them evenly for balanced cooking. Brush any remaining marinade over the kabobs to enhance flavor and moisture during grilling.
5. Grill the kabobs: Place the skewers on the preheated grill. Cook for 10 to 15 minutes, turning every 3-4 minutes to brown all sides evenly. The cooking time varies depending on preferred doneness, but medium is typical for tender beef kabobs.

Notes

• For best results, soak bamboo skewers in water for 30 minutes before threading to prevent burning on the grill.
• Marinating the beef overnight enhances flavor and tenderness but avoid marinating beyond 24 hours to prevent meat breakdown.
• Adjust seasoning and vegetables according to personal preference or seasonal availability.
• If using a charcoal grill, allow coals to reach a steady medium-high heat before placing kabobs on the grill.
• Let kabobs rest a few minutes after grilling to allow juices to redistribute before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: shish kabobs, beef kabobs, grilled beef skewers, summer barbecue recipes, grilled vegetables, marinated beef