BBQ Beef Shish Kebabs
Loaded with flavor and easy to prepare, this tasty BBQ Beef Shish Kebabs is a great recipe to make this summer!
Ingredients
MARINADE
- 1 ½ tbsp. Dijon mustard
- 3 tbsp. extra virgin olive oil tips & tricks
- 1 tbsp. sesame oil
- ½ cup Greek-style plain natural yogurt
- 2 tbsp. fresh rosemary, roughly chopped tips & tricks
- 4 large cloves garlic, minced
- ½ medium shallot, finely chopped
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. balsamic vinegar
- 1 tsp. brown sugar
- ½ tbsp. Worcestershire sauce
- 1 tsp. hot sauce, such as Cholula®
- ¼ tsp. cayenne pepper
- ¼ tsp. mild paprika
- freshly ground mixed peppercorns, to taste
SHISH KEBABS
- 1 lb. cross rib steak, largely cubed
- 8 large mushrooms, washed
- 16 pieces red pepper, 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 mixed peppercorns. Whisk until well blended and set aside.
- 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 ¼ rotation every 2 ½ minutes, closing the lid each time. Makes 4 skewers plus a meat skewer for extra beef.