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Grilled Beef Kabobs
Grilled Beef Kabobs are made from Large chunks of sirloin steak, marinated for hours in a thick and flavorful lemon and rosemary marinade and grilled along with red bell pepper, red onion, zucchini, and squash until wonderfully decorated with grill marks.
Add in some rice and you have yourself a fantastic summer meal cooked on the grill.
Steak Kabob Recipe
Grilled Beef Kabobs are one of my favorites to cook during the summer. No one can resist food on a stick. They cook up fast and don’t make a mess in the kitchen, and you only have to add some rice and you have yourself a meal that’s appealing and filling.
Flavorful Marinade
The marinade has many flavor components including beef broth, tomato paste, a hefty dose of garlic, onion, rosemary, and lemon. It all gets processed in the blender to form an ultra-thick marinade that coats the meat and vegetables well. A full two teaspoons of salt helps dissolve some of the meat’s proteins as it marinates and allows the meat to retain more of its juices as it grills.
Type of Meat To Use
My very favorite meat for kabobs is ribeye and I choose it whenever it is on sale. Otherwise I go with sirloin which is much leaner. If you really wanted to spulrge you could use tenderloin.
Cook Veggies and Beef on Different Skewers
Even though it looks more visually appealing when the meat and vegetables are combined on one skewer, I always separate them. If you don’t, the meat will be overdone by the time the vegetables are soft and nicely charred. I typically cook the veggie kabobs about 5 minutes longer than the beef kabobs.
It also helps appease my vegetarian daughter.
How Long To Marinate
You will want to marinate the beef for at least 1 to 2 hours but not much longer than 4 hours because there is so much salt in the marinade which can change the texture of the beef over time.
How To Serve
I love to serve these kabobs over yellow or white rice with a side of either Marinated Tomato, Cucumber, and Onion Salad, Chipotle Corn Salad, or Bacon and Ranch Cauliflower Salad.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days.
Another great kabob recipe to try is this Chicken and Bacon Kabobs recipe. Talk about delicious!
Print
Grilled Beef Kabobs
A thick marinade made from beef broth, tomato paste, garlic, onion, lemon zest, and rosemary gives these beef and vegetable kabobs tons of flavor. Serve over yellow rice for a wonderful summer meal.
Course Main DishCuisine American
Prep Time 1 hour hour 35 minutes minutesCook Time 16 minutes minutesTotal Time 1 hour hour 51 minutes minutes
Servings 6
Calories 357kcal
Author Christin Mahrlig
EquipmentBlenderSkewers
IngredientsMarinade1 onion, chopped1/3 cup beef broth1/3 cup vegetable oil3 tablespoons tomato paste4 cloves garlic, chopped1 tablespoon chopped fresh rosemary2 teaspoons grated lemon zest2 teaspoons kosher salt1 1/2 teaspoons sugar3/4 teaspoon pepper1/4 teaspoon dried thymeBeef and Vegetables2 pounds sirloin steak tips, cut into 2-inch chunks1 zucchini, sliced1 yellow squash, sliced1 red bell pepper, cut into 1 1/2-inch pieces1 red onion, cut into chunks
InstructionsTo make marinade, process all ingredients in a blender until smooth. Place 3/4 cup of the marinade in a large bowl and set aside.Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.Remove beef from bag and pat it dry with paper towels. Thread it onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread the vegetables on separate skewers.Heat a gas grill with all burners turned to HIGH for about 15 minutes. Leave the primary burner on HIGH and turn the other burner or burners to medium-low.Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.
NotesWant to make this recipe spicy? Add half a teaspoon of crushed red pepper flakes to the marinade.
Recipe adapted from Cook’s Illustrated.
NutritionCalories: 357kcal | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 980mg | Potassium: 884mg | Fiber: 2g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 3mgWant to Save This Recipe?Save This Recipe
Originally posted July 31, 2014.
The post Grilled Beef Kabobs appeared first on Spicy Southern Kitchen.
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