Shish Kabob Recipe
By Foodology GeekIngredients
3 lbs top sirloin steaks (cut into 2-inch cubes)
1 medium red onion
3 medium bell peppers (use a mixture of green, red, and yellow)
16 small mushrooms
1 tablespoon olive oil
salt and pepper (to taste)
cup soy sauce
cup lemon juice (acid: red wine vinegar or balsamic vinegar)
¼ cup Worcestershire sauce
¼ cup olive oil
2 to 3 cloves garlic (pressed)
2 tablespoons Italian seasoning (or other spices of choice)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon crushed red pepper
- Prep Time10mins
- Cook Time15mins
- Servings4
Instructions
Make the marinade.
Cut the beef into 2-inch cubes.
Marinate the meat for several hours.
Prepare the veggies by cutting them and seasoning them. You want them to be approximately the same size as the steak cubes.
Skewer the meat and veggies.
Grill the shish kabobs or bake them in the oven.
Preparing the Grill
Heat the grill to medium-high heat. Oil the grates to prevent grilling. If the grill is too hot, it will char the veggies before the meat has time to cook.
Cook the skewers for 3 to 5 minutes on each side. Only flip them once to avoid damaging the veggies as they cook.
Medium-rare. Grill beef kabobs on medium-high heat until the internal temperature is 125 for medium-rare.
Let them rest. After removing the beef kebobs from the grill, cover them with foil and let them rest for 5 to 10 minutes before serving.
Cook Them In The Oven
Preheat the oven to 350.
Place the kebobs on a baking sheet and cook in the oven until the meat is fully cooked. The time will vary depending on the size of the meat cubes.
Use a probe thermometer to check for the desired internal temperature.
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