Beef Kabobs with My Favorite Marinade

Beef Kabobs with My Favorite Marinade

When my Dad comes over for a cookout, he calls these his “favorite food on a stick.” Let’s face it, that’s what it is and they are delicious when you make them correctly. You just don’t throw some meat on a skewer and throw them on a hot grill and hope for the best.  

There is a trick to getting tender and juicy kabobs. Whether you make them with pork or beef the trick is the marinade. I only use one and I have been using it for 20 years.  You will love this marinade because not only is it delicious, it will also tenderize and add flavor to any meat.  I make it ahead of time and keep it in a mason jar in the fridge for up to three weeks.

My favorite Marinade

1- 1/2 cups olive oil

³⁄₄ cup soy sauce 

¹⁄₄ cup Worcestershire sauce

salt and pepper to taste

2 teaspoons dry parsley flakes

¹⁄₂ cup red wine vinegar

2 tablespoons fresh minced garlic 

¹⁄₃ cup teriyaki sauce

¹⁄₂ cup honey 

Put all ingredients into a blender and blend for about a minute. Add meat to plastic bag and pour in marinade. Squish it around to make sure it's covered and lay the bag flat on its side. Keep in refrigerator overnight or for at least for 8 hours.  You can use this marinade for chicken too but do not marinade for more than 5 hours or it will ruin the chicken.

Beef Kabobs

2 lbs boneless top sirloin steak, cut into 1-inch cubes
2 bell peppers, any or all colors color, sliced into 1-2 inch pieces
1 large onion, sliced into 1-2 inch wide pieces
cherry tomatoes, optional

Soak wooden skewers in water for about an hour prior to using. Remove meat from the bag and dispose of used marinade.  Thread the meat and veggies onto the skewers.

Preheat the grill to medium-high heat. Place skewers on the grill and cook, with lid closed for about 8 minutes, turning as needed. 

Don’t crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.  I like to cook mine for 8 minutes for rare and 12 minutes for medium. 

Remove from the heat, cover with aluminum foil and allow to rest for 2 to 3 minutes prior to serving.  Serve your kabobs with rice or any vegetable. I  like to remove my grilled veggies and meat from the skewers and serve on a bed of rice.

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