Beef Kabobs
Delicious skewers featuring succulent sirloin steak and a colorful medley of vegetables, all beautifully charred and bursting with flavor.
Ingredients
For the Marinade
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
For the Kabobs
- 1.5 pounds sirloin steak or sirloin tips, cut into 1-inch cubes
- 1 pound baby Yukon gold potatoes
- 2 tablespoons olive oil
- 2 tablespoons mustard (Dijon or whole-grain)
- 1 tablespoon dried rosemary
- 8 ounces crimini mushrooms
- 1 large red onion, cut into 1-inch cubes
- 2 medium green bell peppers, cut into 1-inch pieces
Instructions
Preparation
- Mix the marinade ingredients in a medium bowl: Worcestershire sauce, soy sauce, olive oil, Dijon mustard, minced garlic, brown sugar, lemon juice, dried basil, dried parsley, and black pepper. Whisk until well-blended.
- Set aside 1 tablespoon of the marinade. In a large zipper bag, place cubed sirloin steak and pour all of the marinade over the meat, except for the reserved tablespoon. Seal tightly and coat the meat evenly. Let marinate in the refrigerator for 1 to 6 hours.
- Boil the Yukon gold potatoes in salted water until just tender, about 6 to 8 minutes. Drain and toss with olive oil, dried rosemary, and mustard.
- Preheat the grill to high heat.
- Chop the vegetables into sizeable chunks. Drizzle them with the reserved marinade.
- Thread the marinated beef, potatoes, and vegetables onto skewers.
Cooking
- Place skewers on the prepared grill and cook over medium-high heat for about 8 to 10 minutes, flipping every 2 to 3 minutes until desired doneness is reached.
- After grilling, let kabobs rest for about 5 minutes before serving.
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Notes
Experiment with different vegetables, spices, and marinades to find your favorite combinations. Remember to soak wooden skewers before use to prevent burning.