Shish Kebob Recipe
sandravalvassori.com
This Shish Kebob recipe features perfectly-tender morsels of marinated beef paired with a colourful array of crisp vegetables. Here you will find a step-by-step guide to effortlessly create fast and versatile grilled shish kebobs that will leave your family and guests raving.
Servings: 8 - 10
Ingredients
For the marinade
- 1/3 cup low-sodium soy sauce
- 1/4 cup red wine vinegar
- ¼ cup extra virgin olive oil
- 3 garlic cloves, grated or finely minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 small red onion, thinly sliced (*optional-see notes)
For the kabobs
- 3 pounds top sirloin, cubed (about 2-inches in size)
- 1 large red onion, cut into roughly 1 1/2-inch pieces
- 2 small green bell peppers, cut into roughly 1 1/2-inch pieces
- 2 large bell peppers (any color), cut into roughly 1 1/2-inch pieces
- pinch of salt and black pepper
Instructions
- In a large bowl, whisk together soy sauce, red wine vinegar, olive oil, garlic, Worcestershire, Italian seasoning (or oregano), salt and pepper. Add the onion slices, if using.
- Add the cubed beef to the marinade and use your hands or a spatula to coat. Cover and refrigerate for at least 30 minutes, but preferably 2 to 4 hours. You can do up to a 24 hour marinade, but not longer.
- 15 minutes before threading the meat and veggies onto skewers, preheat the grill to high heat. You will want to oil the grates right before grilling the skewers.
- Leaving the small pieces of onion in the marinade behind, thread the beef cubes, peppers, onions and any other veggies you may be using, onto skewers. Alternate the meat with the veggies, using any combination you like, until you run out of meat. Any remaining veggies can be skewered on their own. Season the skewers with a pinch of salt and pepper.
- Generously oil the hot grill and place the shish kabobs directly on the grates. Cover the grill and cook for 4 minutes, undisturbed. Flip the kabobs and cook for another 3 to 4 minutes, undisturbed. Transfer kabobs to a platter and let sit for 5 minutes before serving.
Notes
*Onion slices for marinade - This is optional but I have always added sliced onions to the marinating beef. It gives the kabobs an extra boost of oniony flavor that I really enjoy.
- Don’t cut the beef too small. Don’t cut the beef into pieces that are smaller than 2-inch cubes or they will cook long before the veggies have had a chance to cook.
- Marinate the beef. For maximum flavor and tender beef, make sure to marinate the pieces of meat for ideally 2 to 4 hours. If you're in a hurry, you can get away with 30 minutes.
- Cook any extra veggies separately. It probably goes without saying that if you have any extra veggies, be sure to skewer them up and grill them as well. I even add more veggies like zucchini and brush them with a little narinade—so good!
- Clean and oil the grates. Particularly if grilling lean meat and tender veggies, it’s best to always give the grate a good brushing. Once the grates are clean and heated, dab some paper towels in oil and brush all over the grates. Be extra generous with the oil.
- Skewer the meat while still cold from the fridge. This goes against most recommendations, but hear me out. We are trying to keep the meat from overcooking while giving the veggies enough time to cook. Colder meat take a little longer to cook.
- Don't flip the skewers on the grill more than once. A very hot grill and not moving the skewers around are both key to getting a good char. This will also prevent them from sticking to the grates.