Shish Kabobs……tender, flavorful chunks of delicious marinated meat cooked and served on a stick….
How fun is that?
Honestly, the fun factor of any food that is served on a stick is gianormous!
This recipe is one that my family has enjoyed for years.
These delicious Beef Shish Kabobs have been the star at most of our family barbecues for a long time.
Different side dishes and desserts have come and gone over the years, but these shish kabobs have always been a barbecue favorite!
It’s the simple marinade for these shish kabobs that makes the meat so tender and tasty.
Whisk together a few ingredients that you probably already have in your pantry, let the meat take a good long soak, and viola!
You have some mighty yummy meat all ready to thread on a skewer and get on the grill.
These shish kabobs grill beautifully on either a charcoal grill or a gas grill.
Typically, if I’m making a lot of skewers and possible other veggies like corn on the cob or maybe a grilled salad of some sort, I prefer using my charcoal grill.
I love the amazing extra flavor the charcoal grill imparts.
Obviously, it takes a little more time to prepare the charcoal and get it going, so I use it for the times I have more food to cook.
If I’m just preparing one recipe of the shish kabobs for my immediate family of 4, and I’m not making my sides on the grill, I make these on my gas grill.
Quick and Easy~No Fuss~No Muss!
Okay, so which type of steak do you use?
Most often I use Sirloin steak.
It’s reasonably priced and after marinating overnight the tenderness factor is increased quite a bit.
I think Ribeye would be amazing, but, because of the marbling, you probably will have more flare ups.
It’s also a lot more pricey.
This is one of those recipes that the flavor imparted by the marinade to the meat is greatly improved by marinading overnight.
8 hours will do in a pinch, but I always try to plan ahead for the longer marinating time.
The recipe is unusual in that only the meat, and not the vegetables, is soaked in the marinade.
The veggies are simply tossed with some vegetable oil and salt and pepper right before they’re threaded onto the skewers.
I’m sure the veggies would be delicious if marinated in the marinade, I’ve just always made them this way.
You might need to adjust the amounts of marinade ingredients I’ve given, if you want to use the marinade for the veggies.
Let me know how it works out for you if you give it a try! 🙂
You can add any vegetables that you like to the skewers.
Personally, I like to use a little red onion, zucchini and grape tomatoes.
I prefer the grape tomatoes over the cherry tomatoes because I like the way they lay better on the grill.
As you can see in the photos, I cut the veggies on the small side so they cook about the same length of time as the meat.
A lot of people suggest putting the vegetables and the meat onto their own separate skewers.
Actually, it’s easier to control the precise cooking time for each type of food this way.
Honestly, I think you might get better results doing it that way. Each element can be cooked exactly perfectly.
My family always made the shish kabobs with the meat and veggies combined onto one skewer so I have an affinity for them this way.
I think they come out much more appetizing that way.
Maybe it’s just me, but I think if you cut the veggies small, like I mentioned before, it all cooks with really great results!
Are you using wooden skewers?
To soak or not to soak?
There is mixed information from the experts about the need to presoak wooden skewers before using them to grill with.
I have always soaked mine. I prefer the wooden skewers that way.
I find that they char less if they’ve been soaked.
I lay them in a 9X13 inch baking dish, fill it with water, then weigh the skewers down with a plate so they stay submerged.
If you don’t want to mess with the extra step of soaking you can always invest in reusable metal skewers.
I like flat style skewers so that round items don’t twist as much when you’re grilling.
Source: Adapted From Everyday Food
Looking for something to serve with these wonderful Shish Kabobs?
Don’t want to heat up the House? How ’bout
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Dried Thyme Leaves
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 1/2 Pound Steak Cut Into 1 1/2 inch Square Cubes X 1/2 Thick
- 1/2 Red Onion Sliced
- 1 Bell Pepper Sliced
- 1 Zucchini Sliced
- 2 Tablespoon Vegetable Oil
- 1. Make the marinade by mixing the first six ingredients in a small bowl until well combined. Pour the marinade in a resealable 1 gallon ziplock bag and add the meat, squeeze out excess air, and seal the bag well. Turn the bag over a few times to distribute the marinade evenly over the meat. Place the bag in a bowl in case it leaks and marinate in the refrigerator 8 hours or preferably overnight, turning periodically.
- 2. Heat the grill to high. In a medium bowl, toss the veggies with the 2 tablespoons of olive oil and season them with salt and pepper.
- 3. Thread meat and veggies on skewers, leaving a little space between each piece so the pieces cook more evenly.
- 4. Lightly oil grates of the grill. Place prepared skewers on heated grill; cover grill and cook, turning skewers once, 1-2 minutes per side or to desired doneness.
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