Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Marinated Beef Kabobs Recipe
Vibrant and juicy, these Beef Kabobs are made utilizing marinated steak items to infuse with additional flavour and tenderise. I’ve used capsicum/peppers, crimson onion and mushroom right here, however there’s a plethora of different greens that could possibly be used!
I don’t know if it’s “regular” to marinate beef for kebabs, however the purpose why I do it’s as a result of I reserve premium beef cuts for cooking as steaks or roasting to medium uncommon for particular events. So I exploit higher worth beef cuts for kebabs and as a consequence, I’ve all the time marinated them to tenderise, add juiciness and a touch of flavour.
I don’t imply to speak down Beef Kabobs, as a result of they’re fabulously moorish, and in case your price range stretches to utilizing $50/kg beef fillet to make kebabs for a yard barbie, I need your life!😂
THE BEEF KABOB MARINADE
The marinade I exploit for these Beef Kabobs is my on a regular basis Steak Marinade. It’s savoury with a touch of candy, and made with pantry necessities – soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper and oil.
And sure, you learn that proper – soy sauce is within the marinade. No, it doesn’t make it style Asian-y within the slightest! It’s mainly the brine for the marinade, making it extremely juicy.
THE ART OF KABOB THREADING
Simply kidding – it’s not an artwork in any respect!
There’s no science behind the order wherein I thread the meat and greens onto the skewers. I all the time begin it with each intention of creating them look the identical, however I lose focus in a short time. In order you possibly can see beneath, my skewers are a hodgepodge of random order.
Having mentioned that although, I do comply with these Kabob-Threading-Guidelines:
1. Don’t smush every little thing collectively tightly. Thread fairly loosely so some warmth can get in between – this helps prepare dinner the greens extra evenly (fairly than charred edges and crunchy uncooked within the center);
2. Minimize your veggies so they’re the similar measurement because the meat to encourage even cooking (generally I even trim the veggies after threading); and
3. Two items of veggies between each bit of beef – it simply makes the meat go additional so that you get 8 large kabobs from 750g/1.5lb of beef, and a pleasant hit of veggies per serving.
Simply to be clear, I completely made these guidelines up myself. In case it wasn’t apparent…😂
They seemed ridiculous.🙄
However they had been nonetheless simply as tasty!! – Johnsat x
PS I don’t know for sure if it’s kabobs or kebabs. I’ve seen skewered meats onTurkish/Lebanese eating places as kebobs and after I consider kebabs, I consider Doner Kebabs. So I’ve gone with Kabob!
Attempt these on the facet for a summer time grill out
-
Avocado Corn Salad
-
Pasta Salad with Solar Dried Tomatoes
-
Israeli Couscous Salad
-
Straightforward Comfortable Flatbread
-
Juicy Greek Salad
-
Macaroni Salad
And for one thing totally different, strive a starter of Gozleme Turkish Stuffed Flatbreads – good on the BBQ!
WATCH HOW TO MAKE IT
As famous above, I needed to prepare dinner these in a skillet as a result of I ran out of BBQ gasoline. As a result of the skewers are so lengthy, I might solely match 2 in at a time – they appear ridiculous!!
Ingredients
- 750g / 1.5 lb beef tri-tip , sirloin steak tips or other steak cut, (Note 1)
- 3 capsicum / bell peppers (red, yellow green)
- 1 large red onion
- 16 small mushrooms , 3.25cm / 1.3″ wide
- 1 tsp minced garlic (2 large garlic clove)
- 1 tsp onion powder (or sub with garlic powder)
- 2 1/2 tbsp soy sauce (Note 2)
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp black pepper
- 16 flat metal skewers , 25 – 30cm / 10 – 12″ (Note 3)
- Olive oil , for drizzling and cooking
- Finely chopped parsley , garnish (optional)
Instructions
- Cut the beef into 3.25cm / 1.3″ wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 – 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3″ wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely – don’t smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Notes
1. Beef tri-tips and sirloin steak tips are the pointy ends of rump and sirloin respectively. They are ideal for kebabs because they have great beef flavour, hold up well in a cube shape, are juicy cuts and are more economical than expensive steak cuts that I reserve for cooking as steaks.
In Australia, tri-tip is part of the Curious Cuts economical range sold at Harris Farms – described as the best part of the rump, and I agree!
Sirloin steak tips are not sold in Australia, except by special order at butchers. The sirloin tips are kept attached for roasts. They are more common in the States – sometimes labelled as “flap meat”.
Alternative cuts: Use any other quick grilling cut of beef EXCEPT those that need to be sliced thinly against the grain to be tender to the bite (eg skirt, flank). Rump, sirloin/porterhouse/New York strip (same thing), economical fillets etc. Buy it in a block so you can cut big cubes.
2. Don’t worry, it won’t taste Asiany. Soy sauce is a brilliant brine to tenderise meat. Use all purpose or light soy sauce. Do not use dark or sweet soy sauce.
3. If using bamboo skewers and cooking on the grill, soak in water for 30 minutes before using and use 2 skewers per kebab, side by side about 1cm apart, so the meat doesn’t spin when you turn them (which is what happens if you use 1 skewer).
4. Pink Steak Sauce pictured in top photo is kind of like Yum Yum Sauce which is the sauce served at Japanese steakhouses in the States. The Kabobs are so juicy, it really isn’t required, but I know some people are big fans of Sauce! I used: 1/3 cup mayo, about 1 tbsp ketchup, dash of tabasco (or hot sauce) to taste, 2 – 3 tbsp milk (or water), 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes.
5. Nutrition per skewer.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
