Shish Kabob
This has been our Shish Kabob recipe for decades! The easy marinade makes the beef tender and super flavorful. You'll love these.
Servings 4 Servings
Calories 508kcal
Ingredients
- 2 tablespoons olive 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 pounds 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 tablespoons olive oil
Instructions
- Make the marinade by mixing the first six ingredients in a small bowl until well combined. Pour the marinade into 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 for 4 hours minimum, ideally 24 hours, turning periodically.
- Heat the grill to high. In a medium bowl, toss the veggies with the 2 tablespoons of olive oil and season them with salt (1 teaspoon) and pepper (½ teaspoon).
- Thread meat and veggies on skewers, leaving a little space between each piece so the pieces cook more evenly.
- Lightly oil the grates of the grill. Place prepared skewers on a heated grill; cover grill and cook, turning skewers once, 1-2 minutes per side or to the desired doneness.
Notes
- Marinating time: With meats a 24-hour marinade time is best, but 4 hours often is adequate. The proper marinating times is a debatable/controversial topic, that said – you gotta trust someone.
- Skewer design spoiler alert: Although kabobs are much more attractive when you mix in multi-colored veggies with the meat on the skewers (like I generally do!!!), the cooking times for each vary, reality is one or the others not gonna be happy. That said, a lot of people suggest putting the vegetables and the meat onto their own individual skewers so as to control the cooking time for each.
- Bamboo skewers: If you’re using bamboo skewers, remember to soak them for a few hours before you thread them. Alternatively, if you don’t want to mess with the extra step of soaking you can always invest in reusable metal skewers. I like these flat-style skewers (they come in 12 inches or 17-inch lengths) because they help to prevent the meat from rotating as you flip the skewers. I think they’re amazing!)
Nutrition
Serving: 1/4 of the recipe | Calories: 508kcal | Carbohydrates: 6g | Protein: 36g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 104mg | Sodium: 759mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 4mg