How to Make Beef Kabobs

Serve beef kabobs on the skewer or over rice.

Kabobs, specifically shish kabobs, involve cuts of marinated meat that alternate with different vegetables on skewers. Beef kabobs combine two food groups in one handy dish that can be prepared on the grill or under the broiler. In this preparation, the tender, marinated beef is paired with savory mushrooms, sweet peppers and onions for a mix of complementary flavors. Eat beef kabobs right off the skewer or serve over a bed of rice.

Things You'll Need

• 1/4 cup parsley
• 2 tbsp. olive oil
• 4 tsp. salt
• 2 tsp. pepper
• 2 tsp. lemon juice
• 3 lbs. beef sirloin steak, cut into 1 1/2 inch cubes
• 3 medium onions, cut into wedges
• 2 medium sweet peppers, cut into 1 inch pieces
• 16 large mushrooms
• 8 skewers (wooden or metal)

Instructions

1. Combine in a small bowl the parsley, olive oil, salt, pepper and lemon juice. Mix together until well incorporated.

2. Cut the steak into 1 1/2 inch cubes. Place the cubes in a large, zip-top bag.

3. Pour half of the marinade you've made into the zip-top bag with the steak. Seal the bag, getting out as much air as possible, and flip the bag several times to evenly coat the steak. Place the bag in the refrigerator for at least an hour.

4. Add the onions, sweet peppers and mushrooms to another large, zip-top bag. Pour the rest of the marinade into the bag with the vegetables. Press as much air out of the bag as possible, coat the vegetables thoroughly and place in the refrigerator for at least an hour.

5. Thread one cube of beef, an onion, a pepper and a mushroom on a wooden or metal skewer. Repeat until the skewer is filled, but leave enough skewer exposed for you to handle.

6. Grill the prepared skewers over medium heat for 6 minutes or until vegetables are tender and the meat has reached your preferred doneness. If using the broiler, place the broil pan with the skewers about 3 inches from the heat. Broil for 12 to 16 minutes, turning several times. Serve.

Tips & Warnings

• If using wooden skewers, soak them for at least 30 minutes before using them so they don't burn up on the grill or in the oven.

Resources

• Taste of Home: Broiled Beef Kabobs Recipe