Beef Kabobs
We love kabobs - but what is not to love about juicy, tender chunks of beef and an assortment of grilled veggies? What goes on the skewer in our household depends on what is available and what sounds good at the time. This last time we added the tomatoes for the first time - and we loved them. They will definitely become regulars on our skewers. What we like to use:
Chunks of beef, cut about an inch square
Mushrooms, cut in half, if large
Red or yellow onions, cut in quarters
Red bell peppers (or other variety, as desired - you can even go with jalapenos)
Cherry tomatoes
Zucchini, cut in ~1-inch rounds
Marinate beef (marinade recipe below). Assemble other ingredients, cutting them into chunks large enough to skewer. Onions work best if you keep about 3 layers together. Don't cut tomatoes.
Soak bamboo skewers in water for about 30 minutes, using enough that you can use 2 skewers per kabob, which makes it easier to turn. I do this in a jelly roll pan, which I will later use to assemble my kabobs and take them out to the grill.
Assemble kabobs by alternating meat with a vegetable component, leaving a little space between them. Once assembled, brush with leftover marinade.
Grill over direct, high heat (we use charcoal) for a total of 8-12 minutes, depending on thickness of meat and desired doneness.
Enjoy!
Marinade
1 tablespoon red wine
2 tablespoons apple cider vinegar
1/3 c olive oil
1/3 c low-salt soy sauce
1/4 c honey
3 cloves chopped garlic
1 tablespoon finely grated ginger
ground pepper - about 20 grinds.
In large sealable bowl, mix together with whisk until honey is dissolved and all ingredients are well incorporated. Add kabob meat. Cover and refrigerate. Let marinate for at least a couple of hours - 6 or more is better.
Chunks of beef, cut about an inch square
Mushrooms, cut in half, if large
Red or yellow onions, cut in quarters
Red bell peppers (or other variety, as desired - you can even go with jalapenos)
Cherry tomatoes
Zucchini, cut in ~1-inch rounds
Marinate beef (marinade recipe below). Assemble other ingredients, cutting them into chunks large enough to skewer. Onions work best if you keep about 3 layers together. Don't cut tomatoes.
Soak bamboo skewers in water for about 30 minutes, using enough that you can use 2 skewers per kabob, which makes it easier to turn. I do this in a jelly roll pan, which I will later use to assemble my kabobs and take them out to the grill.
Assemble kabobs by alternating meat with a vegetable component, leaving a little space between them. Once assembled, brush with leftover marinade.
Grill over direct, high heat (we use charcoal) for a total of 8-12 minutes, depending on thickness of meat and desired doneness.
Enjoy!
Marinade
1 tablespoon red wine
2 tablespoons apple cider vinegar
1/3 c olive oil
1/3 c low-salt soy sauce
1/4 c honey
3 cloves chopped garlic
1 tablespoon finely grated ginger
ground pepper - about 20 grinds.
In large sealable bowl, mix together with whisk until honey is dissolved and all ingredients are well incorporated. Add kabob meat. Cover and refrigerate. Let marinate for at least a couple of hours - 6 or more is better.
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I would love to hear feedback or about any adaptations you have made to any recipes.