MARINATED BEEF KABOBS + AWESOME BEEF MARINADE RECIPE #MARINATED #BEEF #KABOBS

MARINATED BEEF KABOBS ARE FLAVORFUL, TENDER, AND EASY TO CUSTOMIZE! ALSO, LEARN THE BEST TYPE OF BEEF FOR YOUR KABOBS, HOW LONG TO GRILL YOUR KABOBS, AND MY FAVORITE BEEF KABOB MARINADE!

We’ve loved grilling these beef kabobs this summer, so I’m excited to share with you how I get perfect beef kabobs on the grill every time; including my favorite beef kabob marinade, the best beef for kabobs, and how long to grill your beef kabobs.

WHAT IS THE BEST BEEF FOR KABOBS?

Personally, I recommend using sirloin steak for kabobs. It’s economical has excellent flavor and is American Heart Association Heart Healthy Certified! I marinate my beef kabob meat for about 24 hours to be sure that meat has time to tenderize. Other beef options that great cuts for beef kabobs are Flat Iron or Strip Steak.

Packed with protein and vitamins, Marinated Beef Kabobs are flavorful, tender, and easy to customize with the vegetables of your choice! Also, in this post, learn the best type of beef for your kabobs, how long to grill your kabobs, and my favorite beef kabob marinade!

INGREDIENTS

FOR THE KABOBS:

• 5 pounds Sirloin steak, cut into ~1-inch cubes
• 1 bell pepper
• 1 red onion
• 1-pound button mushrooms
• Wooden or skewers

FOR THE MARINADE:

• ½ cup olive oil
• 1/3 cup soy sauce
• ¼ cup lemon juice
• ¼ cup Worcestershire sauce
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tsp pepper
• ½ tsp salt
• Dash of hot sauce

INSTRUCTIONS

1. Put all marinade ingredients in a gallon sized Ziploc bag. Add chunks of beef, and re-seal bag. Double bag if necessary, to prevent leaks, but be sure to remove as much of the air as possible before sealing. Allow the beef to marinade up for 24 hours.
2. Before grilling, if using wood skewers, soak them in a bowl of water for 20-30 minutes prior to grilling.
3. Prepare the vegetables by cleaning and removing stems, and slicing into wide, 1-inch pieces. For the mushrooms, wash gently with a damp cloth, and then remove about ¾ of the stem. Do not remove all the stem, the remaining portion will help the mushroom stay tight on the skewer.
4. Thread the beef and vegetables onto the skewers (insert tips/links on getting a secure skewer)
5. Grill over high heat for 8-10-minute total, turning every 3-4 minutes.
6. Remove the kabobs from the grill, and rest on a plate loosely covered in aluminum foil before serving. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that escapes when you cut into the beef.

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