BBQ Beef Shish Kebabs
BBQ steaks and chicken breasts are good but they can get old fast! Here's a tasty, flavorful dish to break the routine...!
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.