These homemade beef kebabs have been my family’s favorite for years now and one of my many favorite kebab recipes. For a juicier kebab, choose a well-marbled cut of meat like sirloin or even a tri-tip roast. These beef kebabs are easy to prep, easy to grill, and fun to eat. The key is cooking them over a two-zone fire, which allows you to sear and move the kebabs to prevent burned vegetables and meat that’s still raw. They are bite-size, flavorful morsels straight off the grill and the marinade flavor is right on point and the steak is tender. Once you have your meat cut to the right size, thread all of your ingredients onto the skewers. Grill the beef kabobs to perfection on each side then brush on that glorious, aromatic garlic butter mixture.
You can then serve one of the easiest dinners you’ve ever made. They marinate for a few hours in a simple soy sauce garlic marinade. The marinade just seeps into the steak and gives it such an amazing flavor. To the beef’s marinade, we added salt for moisture, oil for flavor, and sugar for browning. For even more depth, you can use tomato paste, a host of seasonings and herbs, and beef broth. In a bowl, combine soy sauce olive oil which is your sauce and lemon juice. Mix the mustard garlic brown sugar and pepper then add the beef to the marinade and coat well. To ensure even cooking of meat and vegetables, make sure the pieces are not too big or too thick and that they are as uniform in size as you can get them.
Always leave a little bit of space in between veggies and meat to allow heat to circulate, and rotate often on the grill, just as you would a regular steak or vegetables. Also, be sure you are not grilling at too high of a temperature. Cover the beef to marinate in the fridge for one hour then begin to prepare your kebabs. To prepare your kebabs, place the beef in a skewer then light the grill with olive oil and allow it to heat up then place the kebabs on the grill
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 Tbsp red wine vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- Freshly ground black pepper to taste
- 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cube
- 1 large bell pepper
- 1-2 medium red onions
- 1/2 to a pound button mushrooms
- Mix the marinade ingredients together in a bowl and add the meat.
- Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
- Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling.
- This will help prevent them from completely burning up on the grill.
- Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces.
- Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
- One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
- Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
- Paint the kebabs with some of the remaining marinades.
- Prepare your grill for high, direct heat.
- Grill for 8 to 10 minutes, depending on how hot your grill is, and how do you would like your meat, turning occasionally.
- Let the meat rest for 5 minutes before serving.