Marinated Beef Kebabs
Beef cubes soak up a savory marinade before being threaded with peppers, red onion, and mushrooms and cooked until lightly charred.
By Cookin' Kitchen
- Total: 23 minutes
- Makes: 8 skewers
Recipe
Marinated Beef Kebabs
Beef cubes soak up a savory marinade before being threaded with peppers, red onion, and mushrooms and cooked until lightly charred.
Cookin' · https://cookin.club/recipes/marinated-beef-kebabs
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 23 minutes
- Makes
- 8 skewers
Ingredients
For 8 skewers
Marinade
For cooking and serving
Optional sauces
Instructions
Marinate the beef
Step 1: Cut the beef into 3.25 cm / 1.3-inch cubes.
Step 2: Mix the marinade in a bowl. Add the beef and marinate for 3–24 hours.
Assemble and cook the kebabs
Step 3: Cut the peppers and onion into 3.25 cm / 1.3-inch squares.
Step 4: Thread the beef, vegetables, and mushrooms onto each skewer, reserving the marinade. Put two pieces of vegetables between each piece of beef, and leave the ingredients loosely spaced rather than pressing them together.
Tip: Cut the vegetables to about the same size as the beef to encourage even cooking.
Step 5: Lightly brush the kebabs, including the vegetables, with the reserved marinade, then drizzle with olive oil.
Step 6: Heat a barbecue or large skillet over high heat. Add 1 tablespoon of oil. When the oil is smoking, cook the kebabs in batches for 2 minutes on each side, until slightly charred; four sides take 8 minutes in total. Baste with the reserved marinade as they cook.
Step 7: Transfer the kebabs to a plate, cover loosely with foil, and rest for 3 minutes before serving. Garnish with parsley if desired, and serve with pink dipping sauce if using.
Notes
Choose a beef cut suitable for cooking as a steak or roast to medium rare, and cut it from a block or thick steak so the cubes are large. Avoid slow-cooking cuts and steaks that need to be sliced thinly against the grain.
Use all-purpose or light soy sauce; avoid dark or sweet soy sauce. If using bamboo skewers on a grill, soak them in water for 30 minutes and use two skewers side by side for each kebab so the meat does not spin when turned.
Leftovers keep in the refrigerator for 3 to 4 days.
Nutrition per skewer
- Calories
- 207 kcal
- Fat
- 10 g
- Saturated fat
- 3 g
- Carbohydrates
- 7 g
- Sugar
- 4 g
- Fiber
- 2 g
- Protein
- 22 g
- Sodium
- 424 mg
- Cholesterol
- 62 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Marinate cubes of beef in a savory mixture of soy sauce, Worcestershire sauce, balsamic vinegar, garlic, and seasonings, then thread them with peppers, red onion, and mushrooms. Cook the kebabs on a barbecue or in a large skillet, basting as they cook.
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