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Shish kabobs always bring me back to sunny afternoons at the lake as a kid. I can practically close my eyes feel the breeze through my hair and taste the juicy tender beef contrasted by sweet veggies. This shish kabob recipe is the grown up version I have been making lately but it is just as much of a hit with my kids.
I first made these on a weekend with friends and everyone devoured them before I could grab seconds. They became a staple for our summer cookouts.
Ingredients
Look for firm veggies and fresh beef with good marbling for best results.
Step-by-Step Instructions
- Marinate the Beef:
- Cut beef into 1 and a half inch cubes pat dry and mix with olive oil lemon juice Worcestershire garlic seasoning salt and pepper in a large bowl. Toss to coat and marinate for at least 1 hour or up to 24 hours in the fridge. Let sit at room temperature for 30 minutes before grilling.
- Prep the Vegetables:
- Cut bell peppers and onion into square pieces around the same size as the beef. Slice zucchini into rounds about three eighths of an inch thick. Leave mushrooms whole unless large in which case halve them and soak briefly so they stay secure on the skewers.
- Assemble the Skewers:
- Thread beef and vegetables onto skewers alternating colors and textures. Pack them tightly but not overcrowded. Brush remaining marinade over assembled skewers.
- Grill the Kabobs:
- Preheat grill to medium high. Place skewers on grill and cook for 12 minutes flipping every few minutes. Use a meat thermometer to check doneness and follow preferred internal temperatures from the chart below.
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Storage Tips
Leftovers keep well in the fridge for 3 to 4 days. Store them in an airtight container. Reheat in a skillet over medium heat to preserve texture or enjoy cold as a salad topping.
Ingredient Substitutions
No beef tenderloin No problem. Use sirloin or filet mignon for a similar result. You can also try portobello mushrooms or tofu for a vegetarian version. Red wine vinegar works well in place of lemon juice if you are out.
Serving Suggestions
Serve over warm rice pilaf or alongside a fresh Greek salad. I also love them tucked into warm pita with a spoonful of tzatziki. For drinks go with something crisp like lemonade or a dry white wine.
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Cultural Context
Shish kabobs have roots in Middle Eastern and Mediterranean cuisines where skewering meat over open flames dates back centuries. The word shish means skewer and kabob means grilled meat. This dish is all about simplicity and fire kissed flavor.
I absolutely love the way the mushrooms soak up all the juices while keeping their shape. My kids always sneak extras straight from the grill before I can plate them.
Frequently Asked Questions About Recipes
- → What cut of beef works best for shish kabobs?
Beef tenderloin is ideal for juicy, tender kabobs, but sirloin or filet mignon are also great choices for flavor and texture.
- → How long should I marinate the beef?
Marinate the beef for at least 1 hour, and up to 24 hours for deeper flavor. Keep it refrigerated if marinating more than 2 hours.
- → Can I prepare the kabobs ahead of time?
Yes, you can cut and marinate everything a day ahead. Assemble the skewers just before grilling to keep ingredients fresh.
- → What vegetables are best for kabobs?
Bell peppers, red onion, zucchini, and mushrooms work well. You can also try yellow squash or eggplant for variety.
- → What grilling temperature should I aim for?
Grill over medium-high heat. Use a thermometer to check doneness—about 12 minutes for medium, or 140–145°F internal temperature.
- → How do I keep vegetables from burning?
Cut vegetables into uniform sizes to match the beef and pack skewers tightly to help cook evenly and prevent burning.