How to make Beef Kebabs

Refer to them as shish kabobs, kebabs, or kabobs. In any case, what would a summer barbecue be without them? Garlic, ginger, and olive oil are combined with soy sauce to marinate sirloin slices. Put some veggies on skewers and start grilling!

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1. Making Beef Kebabs
2. Related articles 01:
3. 5 Tips for the Best Beef Kebabs
4. The Best Marinade for Beef Kebabs
5. Appetizers for Beef Kebabs
6. What Distinguishes Shish Kabobs from Kebabs?
7. Tips for Marinating Kebabs
8. Veg and Fruit to Add to Kebabs
9. Related articles 02:
- 9.1. Ingredients
10. How to make Beef Kebabs

My favorite childhood memory is, if I may say so, of my mother’s kebabs, or kabobs, which were prepared on the small cast iron hibachi grill that my parents kept out on the back porch.

The most vivid recollection I have of them is when I was first allowed to drink some soup while I was recovering from pneumonia and had not eaten for three weeks. I sipped away while the rest of the family had delectable, smokey, juicy, muscular kebabs.

Even today, I can still smell them. Those kebabs were everything I could have possibly wanted at that very time.

It’s funny how connected we can get emotionally to food, isn’t it?

Making Beef Kebabs

I love, really truly love beef kebabs.

Why? They’re fun, they’re on a stick.

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You can make your own, just they way you want them (lots of mushrooms please). If you’ve marinated the meat properly (several hours or preferably overnight), they’re the most juicy wonderful morsels you could possibly eat.

5 Tips for the Best Beef Kebabs

A few tips that will help ensure your kebabs turn out well:

Marinate the meat, the longer the better.
Use double skewers to make them easier to turn.
Use bamboo or wooden skewers so that the inside of the steak pieces stay nice and pink.
Keep a little space between the items (more space than shown in the photo above, I sort of forgot that part when I did the batch pictured), so that the food grills versus steams.
Most important, keep an eye on them! Do a finger test for doneness, or if the grill is too hot, tap the meat with the end of your tongs to see how much it is giving. The meat and veggies will continue to cook a little once you’ve taken them off the grill and they are resting, so keep that in mind.

The Best Marinade for Beef Kebabs

Key to this kebab recipe is marinating the beef chunks. This marinade is a mix of the following:

Extra-virgin olive oil
Soy sauce
Red wine vinegar
Honey
Garlic
Ginger
Black pepper

Marinate the beef for at least 30 minutes, several hours or overnight is even better.

Appetizers for Beef Kebabs

We would serve these kebabs with a basic tossed green salad if you were preparing them for a weekday meal. When creating a spread for a backyard BBQ, stick to the tried-and-true recipes like macaroni salad, three bean salad, or potato salad.

What Distinguishes Shish Kabobs from Kebabs?

Middle Eastern foods known as “kebabs” typically feature grilled meat, occasionally arranged on wooden skewers but not necessarily. Traditionally, kebabs are made of grilled beef, lamb, or fish served on skewers with fruit and/or vegetables. They can also be cooked in a pan on the stovetop or in the oven, or they can be grilled without the skewers. Middle Eastern cookery typically excludes pork variants for religious reasons.

The Americanized variant of kebabs, known as shish kebab (or shishkabob), are often cooked on skewers and can contain chicken, beef, fish, hog, and/or vegetables.

Tips for Marinating Kebabs

Allow the meat to marinate in the refrigerator for at least 30 minutes, but for maximum flavor overnight is even better.
You can adjust the marinade ingredients according to your personal tastes, e.g., add more or less garlic, use low-sodium soy sauce, substitute brown sugar or maple syrup for the honey, try balsamic or apple cider vinegar.

Veg and Fruit to Add to Kebabs

If a fruit or vegetable can be threaded onto a skewer it will probably “kebab”! For some items, like potatoes, you may want to par-cook them in advance so they will finish cooking along with the rest of your skewers.

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Zucchini
Yellow squash
Pineapple
Tomatoes
Corn on the cob segments
Par-cooked new potatoes

For the marinade

1/3 cup extra virgin olive oil
1/3 cup soy sauce
3 tablespoons red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon minced fresh ginger
Freshly ground black pepper to taste

For the kebabs

1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1 to 2 medium red onions
1/2 to 1 pound button mushrooms

How to make Beef Kebabs

Marinate the meat:

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)
Soak skewers in water:

Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
Thread the meat and veggies onto the skewers:

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
Paint the kebabs with some of the remaining marinade.
Grill on high, direct heat:

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.