Beef Shish Kabob
This beef shish kabob is going to be the ultimate summer grilling recipe with juicy tender sirloin steak soaked in the best beef marinade! Watch the video below to see how I make them.
Servings: 8 skewers
Equipment
- Metal Skewers These are the flat metal skewers I love for grilling.
Ingredients
Marinade
- ¼ cup low-sodium tamari soy sauce
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Beef Shish Kabobs
- 2 pounds top sirloin steak cubed
- 1 red onion cut into 1-inch pieces
- 3 bell peppers (any color) cut into 1-inch pieces
- 8 ounces baby bell mushrooms halved
Instructions
- Make marinade. Add all of the marinade ingredients to a mixing bowl, then stir to combine.
- Marinate steak. Add the steak pieces to the marinade. Stir to coat. Cover the bowl and marinate in the fridge for at least an hour, and up to 24 hours.
- Thread skewers. Thread the beef, onions, and peppers onto skewers. You can alternate the order of ingredients on the skewers. Season each shish kabob with kosher salt and freshly ground black pepper, to taste.
- Grill. Heat an outdoor or indoor grill pan to medium-high heat. Place the shish kabobs on the grill and cook for 4 to 5 minutes per side, until nicely browned throughout, about 15 minutes.
- Rest. Allow skewers to rest for a couple of minutes before serving.
Video
Notes
- Grill options: An outdoor grill is best for a charred and smoky flavor. But you can always use an indoor version like this lodge grill I use all the time!
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 820mg | Potassium: 709mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1402IU | Vitamin C: 59mg | Calcium: 47mg | Iron: 3mg