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Colorful and juicy, these beef Kabobs are made usage of marinated steak pieces to infuse with more flavor and tenderize. I’ve used capsicum/peppers, red onion, and mushroom right here, however, there’s a plethora of different greens that could be used!

Beef Kabobs

I don’t recognize if it’s “every day” to marinate beef for kebabs, but the purpose why I do its miles due to the fact I reserve premium red meat cuts for cooking as steaks or roasting to medium uncommon for special activities. So I take advantage of higher price red meat cuts for kebabs and thus, I’ve constantly marinated them to tenderize, add juiciness and a touch of flavor.

I don’t suggest to speak down pork Kabobs, because they may be fabulously Moorish, and in case your finances stretch to the use of $50/kg red meat fillet to make kebabs for an outside barbie, I need your existence


The marinade I exploit for those red meat Kabobs is my regular Steak Marinade. It’s savory with a hint of sweetness and made with pantry necessities – soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper, and oil.

And sure, you study that proper – soy sauce is within the marinade. No, it doesn’t make it flavor Asian-y in the slightest! It’s the brine for the marinade, making it extremely juicy.


simply kidding – it’s not an art at all!

There’s no science behind the order wherein I thread the red meat and veggies onto the skewers. I constantly begin to make them look the same, but I lose focus very quickly. so as you may see, my skewers are a hodgepodge of random order.

Having said that although, I do comply with those Kabob-Threading-policies:

  1. Don’t smush the whole thing together tightly. Thread quite loosely so a few warmth can get in between – this facilitates cooking the veggies extra calmly (in preference to charred edges and crunchy uncooked inside the middle);
  2. reduce your vegetables so they’re the equal length as the beef to encourage even cooking (on occasion I even trim the veggies after threading); and

three. portions of veggies among every piece of pork – it simply makes the red meat move similarly so that you get eight large kabobs from 750g/1.5lb of beef and a pleasant hit of vegetables per serving.

just to be clear, I completely made these policies up myself. In case it wasn’t obvious
arms down, the nice way to cook dinner with red meat Kabobs is on the Barbie. but of the route, when I went to do simply that for the video, I discovered that I was out of fuel. So I had to try and cook dinner them on the range – however, the skewers are too lengthy for my skillets so I could only be healthy in 2 at a time on the diagonal.

They appeared ridiculous.

but they have been nonetheless simply as tasty!!

Marinated Beef Kabobs

Marinated Beef Kabobs

Colorful and juicy, these beef Kabobs are made usage of marinated steak pieces to infuse with more flavor and tenderize. I’ve used capsicum/peppers, red onion, and mushroom right here, however, there’s a plethora of different greens that could be used!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 750g / 1.5 lb beef tri tips , 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)


reduce the red meat into 3.25cm / 1.three" wide cubes.
mix Marinade in a bowl. upload red meat. Marinate for 1 - 24 hours, minimum 20 mins.
reduce capsicum and onion into 3.25cm / 1.3" huge squares.
Thread beef (reserve Marinade), vegetables, and mushrooms on every skewer. I use 2 pieces of vegetables between every piece of red meat. Thread loosely - do not smush together tightly (enables even cooking).
Brush kebabs gently with Reserved Marinade (including veggies), then drizzle with olive oil.
warmness BBQ or large skillet over excessive heat. add 1 tbsp oil, then while smoking, prepare dinner kebabs in batches for 2 minutes on every facet until barely charred (four aspects = 8 mins in overall), basting with Reserved Marinade as you cross.
switch to the plate, cover loosely with foil, and rest for 3 mins earlier than serving. Garnish with parsley if desired. See be aware of pictured purple Dipping Sauce.


Tri guidelines and sirloin steak pointers are the sharp ends of rump and sirloin respectively. they're ideal for kebabs due to the fact they have got splendid pork flavor, hold up properly in a dice form, are juicy cuts, and are more inexpensive than highly-priced steak cuts that I reserve for cooking as steaks. In Australia, Tri Tips is part of the Curious Cuts low-budget range sold at Harris Farms - defined as the great part of the rump, and I agree! Sirloin steak pointers are not bought in Australia, besides by way of special order at butchers. The sirloin tips are kept attached for roasts. they're more common in the States - on occasion labeled as "flap meat". alternative cuts: Use every other quick grilling cut of red meat besides people who need to be sliced thinly against the grain to be tender to the chunk (eg skirt, flank). Rump, sirloin/porterhouse/ny strip (same aspect), least expensive fillets, and so forth. buy it in a block so that you can reduce large cubes. do not worry, it won't taste Asian. Soy sauce is an exquisite brine to tenderize meat. Use all motive or mild soy sauce. Do no longer use darkish or sweet soy sauce. If the usage of bamboo skewers and cooking on the grill, soak them in water for a half-hour earlier than the use of and use 2 skewers consistent with kebab, facet by using aspect approximately 1cm apart, so the meat doesn't spin while you switch them (which is what takes place in case you use 1 skewer). pink Steak Sauce pictured in the top photograph is kind of like Yum Yum Sauce that's the sauce served at jap steakhouses in the States. The Kabobs are so juicy, without a doubt isn't always required, but I understand some human beings are massive lovers of Sauce! I used: 1/3 cup mayo, approximately 1 tbsp ketchup, a sprint of Tabasco (or hot sauce) to taste, 2 - three tbsp milk (or water), half of the garlic clove minced, pinch of sugar. mix, thin with milk as favored, and set aside for 10 mins. five. vitamins in keeping with a skewer.
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