Beef Shish Kabobs

Beef Shish Kabobs
Beef Shish Kabobs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons olive oil

  • 4

    tablespoons fresh rosemary, minced

  • 2

    tablespoons balsamic vinegar

  • 2

    tablespoons lemon juice

  • 1

    tablespoon dijon mustard

  • 4

    cloves garlic, minced

  • 1

    teaspoon kosher salt

  • 1

    teaspoon freshly ground pepper

  • 1 1/2 - 2

    pounds beef sirloin steak, cut into 1 inch cubes

  • Various vegetables which can include red onion, bell pepper of any color, mushrooms, zucchini, cherry tomatoes, and corn on the cob (1 inch slices)

  • 4-8

    metal skewers, depending on the amount of veggies

Directions

1.In a large resealable plastic storage bag, combine oil, rosemary, vinegar, lemon juice, dijon mustard, garlic, salt and pepper. Squeeze the bag a few times to combine. 2.Cut sirloin steaks into 1 inch cubes, ensuring that any fat is discarded. 3.Add the steak cubes to the marinate and seal tightly. Refrigerate for at least 6 hours. 4.To assemble the kabobs, spear meat and vegetables, allowing the meat to squeeze against the most flavorful pieces like the onion and the pepper. Try to create even kabobs so each one has the same amount of meat and vegetables. 5.Set grill to medium high heat. Lay skewers directly on the grill. Rotate every few minutes until all sides are cooked evenly and slightly browned.

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