Description
Juicy Savory Beef Kabobs deliver Mediterranean grilling magic with marinated tender beef chunks nestled between colorful vegetable companions. Sizzling skewers promise a perfect blend of herbs, spices, and charred goodness that will transport taste buds to sunny Mediterranean landscapes.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) sirloin or ribeye steak, cut into 1-inch cubes
Vegetables:
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced (optional)
Marinade and Seasoning:
- ¼ cup (60 milliliters) olive oil
- ¼ cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) Worcestershire sauce
- 2 tablespoons (30 milliliters) lemon juice
- 3 cloves garlic, minced
- 1 tablespoon (15 grams) brown sugar or honey
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
- Craft a robust marinade by whisking together olive oil, soy sauce, Worcestershire sauce, freshly squeezed lemon juice, 3 minced garlic cloves, brown sugar, dried oregano, and freshly ground black pepper until the ingredients seamlessly integrate.
- Transfer the beef cubes into a large zip-lock bag or non-reactive container, thoroughly coating each piece with the prepared marinade. Ensure complete coverage by gently massaging the liquid into the meat. Seal and refrigerate for a minimum of 1 hour, with optimal flavor development occurring between 4-8 hours.
- Prepare the grill by heating to medium-high temperature (around 400-450°F or 204-232°C). While the grill heats, drain the marinated beef and pat dry with paper towels to promote better searing and caramelization.
- Carefully thread the beef cubes onto metal or pre-soaked wooden skewers, interspersing with colorful vegetable chunks: red bell peppers, green bell peppers, red onion, and zucchini. Leave small gaps between ingredients to facilitate even heat distribution.
- Arrange the assembled kabobs on the preheated grill, rotating every 3-4 minutes to ensure uniform cooking and attractive cross-hatched grill marks. Cook for approximately 8-10 minutes total, aiming for medium-rare beef with a slightly charred exterior.
- Remove kabobs from the grill and allow them to rest for 3-5 minutes, which helps redistribute internal juices and ensures maximum tenderness. Serve immediately on a warm platter, optionally garnishing with fresh herbs like chopped parsley or cilantro.
Notes
- Marinating transforms ordinary beef into a flavor-packed delight by infusing rich, tangy seasonings deep into the meat.
- Longer marinating times between 4-8 hours dramatically enhance taste, allowing ingredients to fully penetrate and tenderize the beef.
- Choose firm, fresh vegetables that complement beef and withstand high grilling temperatures without becoming mushy or falling apart.
- Metal or pre-soaked wooden skewers prevent burning and ensure safe, stable kabob assembly during grilling.
- Medium-high heat creates beautiful caramelization and perfect grill marks while maintaining juicy, tender meat texture.
- Rest kabobs for 3-5 minutes after grilling to redistribute internal juices, ensuring maximum tenderness and flavor preservation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg