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Marinated beef kebabs recipe

Marinated beef kebabs recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef

It took me 10 years to get hold of this recipe from a friend's grandpa. Marinate it the day before.

1 person made this

IngredientsServes: 8

  • 150ml olive oil
  • 50ml red wine vinegar
  • zest of 1 lemon
  • 2 tablespoons herbes de Provence
  • 3 pinches fleur de sel de Guérande
  • freshly ground black pepper
  • 1 teaspoon ground paprika
  • 1kg to 1¼kg beef steaks
  • 4 or 5 slices bacon
  • 2 yellow onions
  • red or green peppers
  • a few parsley sprigs

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Cut the meat into cubes of similar sizes. Cut the bacon into pieces 4 to 5cm wide. Slice the onions and the peppers into pieces to fit the skewers.
  2. For the marinade:

  3. In a bowl, add the olive oil, vinegar and lemon zest. Sprinkle with the herbes de Provence, fleur de sel, 4 or 5 turns of the pepper mill and paprika. Stir well till smooth.
  4. Thread a piece of onion, a piece of pepper, a beef cube, a piece of bacon and so on, until the end of the skewer is reached (ideally, there should be 4 or 5 beef cubes per skewer).
  5. Place the kebabs into a large rectangular container with a lid and pour the marinade over until well covered. Cover the dish and refrigerate until the next day. Turn the kebabs from time to time, at least 5 or 6 times total.
  6. Preheat the grill to high heat. Remove the kebabs from the marinade and reserve the marinade.
  7. Brush the kebabs with the marinade and sear each side for 1 to 2 minutes but no more than 3 minutes. Brush with marinade every time they are turned. They should take no more than 4 to 5 minutes over high heat to be cooked rare, or count 1 more minute for medium rare.
  8. Sprinkle some chopped parsley on the kebabs before serving.

Tip

Ideally, use a Weber® charcoal barbecue with lid. A gas barbecue or a plancha will also produce great results.

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Reviews & ratingsAverage global rating:(2)


    • 3/4 c. vegetable oil
    • 1/4 c. soy sauce
    • 3 tablespoons honey
    • 2 tablespoons red wine vinegar
    • 1.5 teaspoons garlic powder
    • 2 lbs. beef round 1" thick
    • 1 basket cherry tomatoes
    • 2 green onions cut into 1" pieces
    • 2 med. green pepper cut into 1" pieces
    1. 1. Combine first 5 ingredients 2. Add beef, stir to coat 3. Cover Refridgerate overnight 4. Prepare BBQ med heat 5. Alternate beef, tomatoes, onions, green peppers on skewers 6. Cook to desire doneness about 5 min. per side

    Could I add vegetables to these?

    Grilled vegetables are the best vegetables. Forget steamed, broiled, or raw. Grilled vegetables are my thing and you will die over how delicious grilled vegetables are with these kabobs. We added pepper and red onion, but you could add any veggie.

    Here are a few other favorite vegetables to put on the kabobs. We recommend trying:

    • Yellow Squash
    • Zucchini Squash
    • Red Onion
    • Asparagus
    • Red Bell Pepper
    • Green Bell Pepper
    • Orange or Yellow Bell Pepper

    These are also very yummy with pineapple on them as well. We don’t really recommend marinating the pineapple, but just putting it on the skewer, right before you grill it.


    Marinated Beef Shish Kebab Recipe

    Marinated Beef Shish Kebab is an easy and delicious recipe with chick roast, peppers, onions and a mouthwatering marinade. These kebabs will make you look like a master chef!

    For a long time, I was afraid of the grill. Visions of the gas tank blowing up and being engulfed by flames pretty much kept me away when the grill was on. I just got to sit back and enjoy the fruits (or meats) of my husband labor! Not a bad gig! My hubby started having to work out of town during the summer months so unfortunately, there was no more “man vs grill” at my house.

    My kids were crying for tasty grilled meat. And there I was trying to convince these growing meat lovers that it tasted just the same from a skillet on the stove. No one was buying what I was selling, so I had to “man up” and at least try to conquer the grill. I mean… what example was I showing my boys?

    So I took the chuck roast I was going to slow cook, cut it into chunks and whipped together a super easy marinade. I actually remembered to soak the wooden skewers ( these include disposable gloves) while the meat was absorbing great flavor!


    Spice-Marinated Beef Kebabs

    This week’s recipe is a super simple take on the kabob that can be done with or without a grill. Sabrina Ghayour’s recipe for Spice-Marinated Beef Kabobs from her book, Feast, relies on that powerful combo of spices plus time. Sirloin steak is cut into generous pieces and marinated with smoked paprika, turmeric, cumin, cinnamon, lots of garlic, lemon juice and oil. She sears the marinated beef on the stovetop until crusty and then threads them on skewers for the table. If you have a grill at the ready, don’t hesitate to grill them on the skewers over medium heat until crusty. If the beef marinates a little longer, say overnight, it will be even more flavorful.

    Recipe introduction written by The Splendid Table Managing Producer Sally Swift for our Weeknight Kitchen newsletter series. Sign up here to receive our weekly recipe newsletter.


    Spicy Marinated Tri-Tip Beef Kebabs For A Crowd

    potato salad, baked beans, veggies and dip, and fresh fruit. Occasionally, we&rsquoll try something new, like this bacon wrapped corn on the cob, but for the most part EASY wins the day.

    Now, I don&rsquot typically think of kabobs as &ldquoeasy&rdquo &mdash there&rsquos some time involved in marinating the protein, chopping the veggies, threading it all onto skewers, and cooking them. But there&rsquos no denying the way guests&rsquo eyes light up when they see a platter full of them. And honestly, when you start viewing them as both an entree and side dish wrapped into one, the extra time starts to seem less significant.

    Plus, I have a few simple tricks for cutting down on the prep time, so I&rsquom pretty sure our guests will be ogling these amazing tri-tip beef kabobs more often&hellip And I hope I can inspire you to try them, too!

    Member&rsquos Mark pre-seasoned tri-tip steak at Sam&rsquos Club. This baby is loaded with black peppercorns and rosemary, packing enough oomph so that your veggies need minimal seasoning.

    I know that tri-tip isn&rsquot typically the first choice for kabobs, but I really hope you&rsquoll consider it. Tri-tip is known for its considerable marbled fat, which is awesome because it keeps kebabs nice and juicy. But overall, it&rsquos actually very lean and cooks quickly. It&rsquos much more affordable than other cuts of meat, and you&rsquoll save even more by cutting it into chunks yourself.

    Speaking of saving money, Sam&rsquos Club is a great place to shop when you&rsquore cooking for a crowd. You can&rsquot beat their prices on produce, so I grabbed a package of multi-colored bell peppers, a package of green bell peppers, and a bag of gorgeous red onions to round out the kebabs.

    Honest Kids juice drinks. With four flavors in the case &mdash Berry Berry Good Lemonade, Goodness Grapeness, Super Fruit Punch, and Appley Ever After &mdash there&rsquos something to satisfy everyone.

    And secretly I was very pleased with their choice, because Honest Kids is packed with vitamin C, sweetened only with organic fruit juice, and has just 35 calories per box!

    Pinterest perfect. It&rsquos my job to make food pretty for photographs, so I made up several skewers all with the same rainbow assortment of colors&hellip And then I finished the batch in totally random fashion &mdash and those 15 or so skewers took a fraction of the time it took me to make the first seven.

    So go ahead and just thread the meat and veggies onto the skewer randomly. Try to get some of each color on there, but honestly, no one is going to care if you forget a chunk of green pepper on one. The main thing to remember is to try to leave just a little space between each piece to allow air flow for even cooking.


    Peruvian Anticuchos Recipe

    Now, on to the recipe. There are a couple of notes.

    1. If you are using a whole beef heart, then you will need to do some prep work. While fat is our friend (especially from grass-fed cows), you need to trim it away for this recipe. You also need to trim away the blood vessels and connective tissue from the interior chambers. SAVE ALL OF THESE TRIMMINGS! You can throw them in a batch of bone broth/beef stock later and you can render the fat for cooking after you save up enough.
    2. Don't be afraid of the aji panca paste. It is a VERY mild pepper, with a somewhat fruity and smoky flavor. Aji panca is only a measly 500-1000 Scoville Units, while jalapenos are 3,500-5,000, and cayenne is 35,000-55,000 ( source ). You can order aji panca paste from Amazon, or try your local Hispanic grocery store. Try to buy a brand without preservatives or other additives (I like Belmont or Zócalo [organic] brand). If you just can't find it or don't want to order it, you could substitute another chile, but be careful to scale the amount you are using based on the relative hotness of your chile to the aji panca.

    Peruvian Anticuchos: Marinated Beef Heart Kebabs or Stir Fry

    Prep time: 5-20 minutes, plus marinating time

    Total time: 15-30 minutes, plus marinating time

    • 1/2 cup fresh-squeezed lime juice (about 4 limes)
    • 3 Tbsp aji panca paste
    • 6 cloves garlic, finely minced or fresh-pressed (best ever garlic press!)
    • 1 1/2 tsp unrefined salt
    • 1 tsp black pepper
    • 1 tsp cumin powder
    • 1 lb grass-fed beef heart, cut into chunks and trimmed of fat
    • 2-3 Tbsp fat (coconut, palm, clarified butter, lard, tallow) (if stir-frying)
    • 1-2 bell peppers, any color, cut into short strips (if stir frying)
    • 1 medium onion, cut into short strips (if stir frying)
    1. Use a non-reactive airtight container (preferably glass) to combine the lime juice, aji panca paste, garlic, salt, and black pepper to make the marinade.
    2. Trim heart of fat, connective tissue, and blood vessels (reserve for other uses). For traditional anticuchos, cut the meat into equal-sized chunks, about 1 1/2 - 2 inches long and about 1/2 inch thick. For stir fry, cut into thin strips (pictured).
    3. Place trimmed heart in the marinade and mix to ensure all the pieces are covered with marinade.
    4. Place your airtight container in the fridge to marinate for anywhere between 1 hour to overnight. The longer it marinates, the more tender and flavor-infused the meat will be. If you are really in a time crunch, you can marinate for 1 hour at room temperature.
    5. You have 2 options for cooking: grill or stir fry. Skewered and grilled is the traditional method of preparation, but I enjoy stir frying the meat. The skewer method makes these more of an appetizer than a main course, while the stir fry lets you make it into a full meal.
    6. GRILLING INSTRUCTIONS: Pre-heat grill (gas or charcoal will work) to be HOT and ready for direct heat cooking. Optional: grill indoors on a HOT cast iron grill pan. Note: this method doesn't work as well as grilling outdoors, but if you live in a lame condo building like I do that suddenly and without reason outlaws outdoor grilling, this is your only option aside from the stir-fry.
    7. Skewer heart pieces, about 3-4 per skewer. Reserve some marinade. I've never soaked bamboo skewers before (and never had any catch on fire), but most recipes tell you to. If you are so inclined, soak them in a container of water for 30 minutes before adding meat.
    8. Grill 3-5 minutes per side, brushing with additional marinade if desired. DO NOT OVERCOOK! Heart gets tough and rubbery if overcooked -- you want it to be medium rare or at most medium to be tender and delicious.
    9. Serve immediately.
    10. STIR-FRY INSTRUCTIONS: You will need 2 medium to large skillets. Remove meat from marinade and let drain on paper towels. First, cut your pepper(s) and onion into thin short strips. Then, in one pan, sautee onions and peppers until soft in a little fat of choice. Add a few spoonfuls of leftover marinade (or all of it) and stir to combine. Continue to cook for 1-2 minutes after adding marinade. If heart is not ready at the exact same time, turn heat to low while heart finishes cooking.
    11. At the same time, in second large skillet, cook heart over medium heat in a little of your oil of choice, about 2-4 minutes per side. A 12 inch skillet should be large enough to accommodate the next step.
    12. After both the heart and the vegetables are cooked, add vegetables to the large skillet with beef heart and stir to combine. Cook together for about 1-2 minutes and stir to combine well as you cook.
    13. Plate and serve immediately, alone or with an additional side. Platanos maduros (fried ripe plantains) or tostones (twice-fried green plantains) are excellent options for a starchy side.

    Beef heart marinating in lime juice, aji panca paste, garlic, cumin, salt, and pepper.

    Peppers and onion ready to combine with the beef heart for anticuchos: stir-fry style.


    You can make a freezer meal of the kabobs so they will be ready on the fly. Simply prepare the beef and freeze it in the marinade in a gallon sized resealable plastic freezer bag. When you are ready to make the kabobs, remove the frozen bag from the freezer and place it on a plate in your refrigerator until thawed.

    Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon freshly minced garlic (from about 3 medium cloves)
    • 1 teaspoon red pepper flakes
    • 3/4 cup teriyaki sauce
    • 3/4 cup pineapple juice, divided
    • 2 tablespoons soy sauce
    • 1 tablespoon dark brown sugar
    • 1 teaspoon sesame oil
    • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
    • 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
    • 1 large sweet onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
    • 2 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares
    • Type of fire:two-zone indirect
    • Grill heat:medium-high

    The Best Marinated Steak Kabobs

    • Author: Krista
    • Prep Time: 1 hr 10 min
    • Cook Time: 15 min
    • Total Time: 1 hr 25 min
    • Yield: 10 kabobs 1 x
    • Category: Dinner
    • Method: Grilling
    • Cuisine: American

    Description

    The Best Marinated Steak Kabobs filled with tender flavorful steak and colorful veggies &ndash it&rsquos the perfect summer dinner idea for grilling season!

    Ingredients

    Marinated Steak

    • 2 lbs. beef tenderloin (ribeye or top sirloin) cut into 2&Prime cubes
    • 1/4 cup olive oil
    • 2 tablespoons tamari sauce
    • 2 tablespoons worcestershire sauce
    • 2 tablespoons dijon mustard
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon dry oregano
    • 1 teaspoon dry rosemary
    • 1/2 teaspoon black pepper

    Kabobs Ingredients:

    • 2 green peppers, cut into 1 &rdquo cubes
    • 2 red peppers, cut into 1 &rdquo cubes
    • 1 red onion, cut into 1 &rdquo cubes
    • 1 lb. baby yukon potatoes, sliced in half
    • 1 pint of baby bella mushrooms

    Instructions

    1. To a medium bowl add, olive oil, tamari sauce, worcestershire sauce, dijon mustard, fresh lemon juice, dry oregano, dry rosemary and pepper. Using a whisk, mix everything together.
    2. Add meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat. Reserve remaining marinade.
    3. Let meat marinade for 30 minutes to 1 hour.
    4. In the meantime, add potatoes in microwave safe container with 1/2 cup of water. Cover and cook on HIGH for 7 minutes to slightly cook potatoes. (should be able to pierce with a fork or knife)
    5. Assemble kabobs: alternate red pepper, green pepper, red onion, meat, yukon potatoes and mushrooms. Repeat. (I try to get 3-4 pieces of meat per skewer) Continue process until ingredients are gone.
    6. Heat grill to medium high heat, about 375-400 degrees F.
    7. Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
    8. Place steak kabobs directly on the grill. Grill each side for 3-4 minutes, you want a nice char. Basting the kabobs with remaining marinade while grilling. Remove the kabobs from grill and let rest for 5 minutes.
    9. Serve.

    Nutrition

    • Serving Size: 1 kabob
    • Calories: 241
    • Sugar: 4 g
    • Sodium: 178 mg
    • Fat: 7 g
    • Saturated Fat: 1 g
    • Carbohydrates: 17 g
    • Fiber: 3 g
    • Protein: 3 g
    • Cholesterol: 0 mg

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