Call them kabobs, kebabs or shish kebabs. Either way, what would a summer barbecue be without them? Marinate sirloins in soy sauce with garlic, ginger and olive oil. Skewer with vegetables and start grilling!
How come two people can remember things so differently?
If you ask my mom, she’ll say she’s only made beef skewers a handful of times in her life.
My most vivid memory of her was when I was recovering from pneumonia, hadn’t eaten for 3 weeks and was allowed to sip some broth for the first time. And I sipped while the rest of the family ate nice, smoky, meaty, hearty, hearty kebabs.
It. was. So. Unfair. I can still smell her now. There was nothing in the world I wanted more than these kebabs at that moment. Sigh.
Funny how emotional attachments we can have to food, isn’t it?
Video: how to make beef skewers
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Beef kebabs
How to make beef kebabs
Why? They’re fun, they’re on a stick.
You can make your own as you like (lots of mushrooms please). If you’ve marinated the meat properly (several hours or preferably overnight), they’re the juiciest delicious morsels you can eat.
5 tips for the best beef skewers
A few tips to help ensure your kebabs turn out well:
- Marinate meat, the longer the better.
- Use double skewers to make them easier to turn.
- Use bamboo or wooden skewers to keep the inside of the steak pieces nice and pink.
- Leave some space between items (more space than shown in the photo above, I kind of forgot that part when I made the batch shown) so the food grills and doesn’t steam.
- Most importantly, keep an eye on them! Finger test for doneness, or if the grill is too hot, tap the meat with the end of your tongs to see how much there is. The meat and veggies will continue to cook a little after you take them off the grill and rest, so keep that in mind.
The best marinade for beef skewers
The key to this kebab recipe is marinating the beef cuts. This marinade is a mixture of:
- Extra virgin olive oil
- soy sauce
- red wine vinegar
- Treasure
- garlic
- Ginger
- Black pepper
Marinate the beef for at least 30 minutes, preferably several hours or overnight.
What to serve with beef kebabs
If you’re making these kebabs for a weeknight dinner, we’ll serve them with a simple green salad. When putting together a whole spread for a backyard grill, go with the classics: potato salad, macaroni salad, or three-bean salad.
More delicious kebab recipes to try at home!
- Chicken and pineapple kabobs
- Smokey Paprika Shrimp Skewers
- Grilled tuna kebabs
- Greek Lemon Chicken Skewers with Tzatziki Sauce
- Grilled skirt steak skewers
What is the difference between kebab and shish kebab?
Kebab refers to Middle Eastern dishes containing grilled meat, sometimes, but not always, placed on wooden skewers. Traditional kebabs can consist of either fish, lamb or beef grilled on a skewer with vegetables and/or fruit. They can also be grilled without skewers or prepared in a pan on the stovetop or in the oven. Pork versions are usually excluded from Middle Eastern cuisine for religious reasons.
Shish kebab (or shishkabob) is the Americanized version of kebabs, usually cooked on a skewer, and may contain chicken, beef, fish, pork, and/or vegetables.
Tips for marinating kebabs
- Let the meat marinate in the fridge for at least 30 minutes, but overnight is even better for maximum flavor.
- You can adjust the ingredients for the marinade according to your personal taste, e.g. B. Add more or less garlic, use low-sodium soy sauce, substitute brown sugar or maple syrup for honey, try balsamic or apple cider vinegar.
Vegetables and fruits to add to kebabs
If a fruit or vegetable can be put on a skewer, it will probably be “kebab”! Some dishes, like potatoes, you may want to pre-cook in advance so they finish cooking along with the rest of your skewers.
- zucchini
- Yellow Pumpkin
- pineapple
- tomatoes
- Corn Cob Segments
- Pre-cooked new potatoes
From the editors of Simply Recipes
Beef kebabs
Using bamboo or wooden skewers instead of metal will prevent the steak from overcooking on the inside. Metal transmits heat, so it’s useful for chicken or a meat you want to cook all the way through, but not as useful for steaks you want to rarery or medium-hard.
ingredients
Ingredients marinade:
-
1/3 Cup Extra virgin olive oil
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1/3 Cup soy sauce
-
3 tablespoon red wine vinegar
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1/4 Cup honey
-
2 cloves Garlic, chopped
-
1 tablespoon chopped fresh ginger
-
Freshly ground black pepper taste
Doner ingredients:
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1 1/2 lb top sirloin steakcut into 1 1/2 inch cubes
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1 big paprika
-
1 to 2 Middle Red onions
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1/2 to 1 lb mushrooms
method
-
Marinate Meat:
Mix the ingredients for the marinade in a bowl and add the meat. Cover and chill in the refrigerator for at least 30 minutes, preferably several hours or even overnight. (Damn, I marinated the meat for a few days, still great.)
-
Soaking skewers in water:
Soak the wooden or bamboo skewers in water for at least 30 minutes before grilling. This will prevent them from completely burning on the grill.
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Put the meat and vegetables on the skewers:
Cut the vegetables into pieces about the width of the beef pieces. Thread the meat and vegetables onto double bamboo skewers, being careful not to puncture each other.
One way to do this safely is to place the piece you want to pierce on a cutting board and then slide the skewers through the piece to the board.
Using double skewers will help you flip the kebabs on the grill. If you leave some space between the pieces, they will grill more evenly.
Brush the kebabs with some of the remaining marinade.
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Grilling at 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 want your meat, turning occasionally.
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Let rest:
Let the meat rest for 5 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 477 | calories |
| 29g | Fat |
| 22g | carbohydrates |
| 34g | protein |
