BBQ Beef Shish Kebabs
Summer is here and that means flip-flops, shorts, t-shirts, meals on the patio, and of course… barbecuing. It’s a pleasure having friends and family over for dinner and cooking on the barbecue. It’s casual, relaxing and flavorful! All this sounds perfect but do you feel that you always cook the same old food on the barbecue?
I love variety otherwise it can get boring. Yes steaks are awesome on the barbecue as well as chicken breasts, Burgers and Hot Dogs but there’s a point where I want other options beyond these basic BBQ’d food items.
In today’s video, I’ll share my BBQ Beef Shish Kebabs with you. As you may already know, shish kebabs were invented when medieval soldiers used their swords to grill meat over an open fire… makes sense, right? Originally lamb was the most common protein that was used for kebabs. These days nothing is stopping us from using other proteins like beef, pork, chicken, fish and seafood. Here are a few more delicious recipes you might want to check out like my Turkish Kebabs, Creole Shrimp & Andouille Skewers, Greek Ouzo Pork Kebabs, and Chicken Chapli Kebabs.
My BBQ Beef Shish Kebabs recipe is not complicated and the flavors are amazing! As I mentioned in the video, the secret to a good Shish Kebab is the marinade. There are “tons” of marinade recipes available out there but I know you’ll enjoy mine. The combination of ingredients is absolutely beautiful giving a great flavor to the beef. There’s no need to marinate beyond the 2 hour mark…
You can use any vegetables you like but if you want to make them like mine, all the ingredients and amounts are mentioned below. So let’s take our BBQ skewers (“modern swords”) over to the fire… ahem… I mean BBQ and let’s get cooking!
Bon Appétit!
Check out these other incredible barbecue and grilling recipes…
– Chicken Chapli Kebab
– Lamb Kofta with Yogurt Sauce
– Caribbean Jerk BBQ Pork Chops
– Chipotle Stuffed Bronto Burgers
– Tomates à la Provençale (Tomatoes Provençal)
– Pacific Coast Salmon on the BBQ
– Grilled Jalapeño Poppers
and for even more BBQ and grilling recipes, click on this link… Recipe Category • BBQ & Grilling
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BBQ Beef Shish Kebabs
Hover to scale
Ingredients
MARINADE
- 1 1/2 tbsp. Dijon mustard
- 3 tbsp. extra virgin olive oil tips & tricks
- 1 tbsp. sesame oil
- 1/2 cup Greek-Style plain natural yogurt
- 2 tbsp. fresh rosemary, roughly chopped tips & tricks
- 4 large cloves garlic, minced
- 1/2 medium shallot, finely chopped
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. balsamic vinegar
- 1 tsp. brown sugar, such as demerara
- 1/2 tbsp. Worcestershire sauce
- 1 tsp. hot sauce, such as Cholula®
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
SHISH KEBABS
- 1 lb. cross rib steak, largely cubed
- 8 large mushrooms, washed
- 16 pieces red pepper, washed and cut about 2-inch x 2-inch
- 16 pieces red onion, cut about 2-inch x 2-inch
- 16 large cherry tomatoes, washed tips & tricks
Directions
- In a medium bowl, combine mustard, oils, yogurt, rosemary, garlic, shallot, lemon juice, vinegar, sugar, Worcestershire sauce, hot sauce, cayenne pepper, paprika and black pepper; whisk until well blended
- Place cubed beef in a large re-sealable plastic bag and pour marinade over. Close the bag and massage the meat with marinade until well coated.
- Transfer to the refrigerator for no more than 2 hours
- Skewer the protein and veggies, starting with mushroom, red pepper, red onion, tomato, beef then red pepper, red onion, tomato, beef; repeat with mushroom and so on.
- Brush the vegetables with the remaining marinade; discard the rest
- Preheat the barbecue to 550-600ºF.
- Place shish kebabs on hot grill and turn a 1/4 rotation every 2 1/2 minutes, closing the lid each time. Makes 4 skewers plus a meat skewer for extra beef.
Notes
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