Description
Grilled beef shish kabobs featuring tender marinated beef cubes skewered with colorful bell peppers, onions, and mushrooms for a flavorful barbecue dish.
Ingredients
- 3 lbs beef (such as top sirloin or strip steak), cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 1/2 cup teriyaki sauce
- 1 tablespoon steak seasoning (your preferred blend)
- 1 cup red wine
- 1 large green bell pepper, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large yellow bell pepper, cut into 1-inch cubes
- 8 oz mushrooms, whole or halved if large
- 1 large onion, cut into 1-inch pieces
- 1 tablespoon salt (adjust to taste)
- 1 tablespoon black pepper (adjust to taste)
- Wooden or metal skewers (soak wooden skewers in water for at least 30 minutes)
Instructions
- Cut your beef into uniform 1-inch cubes. Place the meat in a deep dish or a large resealable bag.
- In a separate bowl, whisk together the soy sauce, teriyaki sauce, steak seasoning, and red wine to create the marinade.
- Pour the marinade over the beef, ensuring all pieces are well coated. Allow the beef to marinate for a minimum of 30 minutes, or up to 2 hours for more tender cuts, or even overnight for tougher cuts.
- While the beef marinates, prepare your vegetables. Cut the bell peppers and onion into pieces roughly the same size as the beef cubes. Leave mushrooms whole or halve larger ones. Place the cut vegetables in a large bowl and season with salt and pepper.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Preheat your grill to a medium-high heat.
- Carefully thread the marinated beef, mushrooms, bell peppers, and onion pieces onto the skewers, alternating them for visual appeal and even cooking.
- Place the assembled kabobs on the hot grill. Grill for about 3-5 minutes per side, rotating until each side develops a nice crust and the meat reaches your desired doneness.
- Once cooked, remove the skewers from the grill and let them rest for approximately 5 minutes before serving to allow the juices to redistribute.
Notes
- Marinate the beef for longer (up to overnight) for tougher cuts to enhance tenderness.
- Adjust salt and pepper to taste, considering the sodium in soy and teriyaki sauces.
- Ensure vegetables are cut to similar sizes for even cooking on the grill.
- Serve with rice, pita bread, or a fresh salad for a complete meal.