Beef and vegetable kabobs are a classic grilled dish that has been enjoyed for decades. The combination of tender grilled beef, colorful peppers, meaty mushrooms, and Mediterranean seasonings makes for a simple yet flavorful meal. This recipe likely originated in the 1950s-1960s when backyard grilling became widely popular in American culture. Skewering beef and vegetables allowed for easy grilling and serving. While the basic concept remains unchanged, cooks, through the years, have adapted recipes to suit changing tastes and new ingredient availability. This recipe uses common ingredients with simple preparation, making kabobs an ideal choice for casual family dinners and backyard barbecues. The portability of assembled skewers also makes them perfect for potlucks and picnics.
beef top sirloin or tenderloin steak cut into 1-inch cubes
bell peppers (red, yellow, or green), cut into 1-inch pieces
chopped fresh oregano or 1 teaspoon dried oregano
ground black pepper
Cook's Tip :
Beef shoulder top blade or shoulder center steak may be substituted for top sirloin or tenderloin. Cut steaks into 1-inch cubes.
Q: What kind of marinade do I use for these kabobs?
A: You will need soy sauce, Worcestershire sauce, and your favorite marinade to make this recipe. We suggest reserving some of the marinade for brushing onto the kabobs while cooking.
Q: How do I add the beef to the kabobs?
A: After you place wooden or bamboo skewers in a shallow dish with the marinade, thread the sirloin steak pieces onto the skewers. Cover with additional marinade and let set to marinate for at least 2 hours.
Q: Is there any particular way to cook these kabobs?
A: Once you’ve removed the beef from its marinade, preheat your grill. When ready, brush your grill clean with an oil-dampened cloth. Then thread each skewer with one piece of bell pepper and then mushrooms, alternating until finished and adding beef as desired. Grill on medium-high heat, and remember to brush each skewer with reserved marinade before turning over.
Q: What’s the best type of steak for shish kabobs?
A: The best cut of beef for shish kebabs is flank steak or sirloin steak.
Q: Is it necessary to discard my used marinade after cooking?
A: Yes, it’s important that you discard any remaining used marinades after cooking since they may contain harmful bacteria from raw meat.
Q: Are there any other veggies I can add to this recipe?
A: Sure! Feel free to add other vegetables like onion wedges or zucchini slices that fit nicely on your wooden or bamboo skewers when creating these amazing kabobs.
Q: What’s the best way to make sure my beef doesn’t get overcooked?
A: The key is having even pieces of thin sirloin steak so that it cooks evenly and quickly on all sides. Make sure your grill grates are clean before grilling, and carefully watch as you turn over each skewer so as not to overcook them.
Q: How can I save this recipe for later use?
A: You can easily save this classic beef, sweet pepper & mushroom kabob recipe by bookmarking our website link. You can also view our video tutorial, which will guide you through how to make this delicious recipe!
Q: What’s the best way to cook a delicious steak kabob?
A: The key is using a good quality cut of sirloin steak, such as flank or skirt steak, along with a flavorful yet simple marinade. To achieve perfectly grilled steak kabobs, be sure to preheat your grill until hot before adding on your pre-threaded skewers. Also, remember that thinner cuts typically cook faster than thicker cuts. Finally, brushing each skewer with reserved marinades before flipping helps keep them juicy and delicious!
Q: How often should I discard unused portions of a kabob marinade?
A: We recommend discarding any unused portions of your marinades shortly after making them, as leaving raw meat in direct contact with liquids can lead to potential bacterial growth. However, usable portions of a good quality store-bought or homemade teriyaki sauce or Italian dressing have been known to last several days when stored correctly in the refrigerator.