Mom's Beef Shish Kabobs
My mom's secret recipe for a family favorite dish.
My mom's secret recipe for a family favorite dish.
- 1 clove garlic minced
- 1 tablespoon worcestershire sauce
- 1/3 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon coarsely cracked black pepper
- 1 1/2 pounds lean beef cut into 1-inch cubes
- 16 mushroom caps
- 8 metal skewers or as needed
- 2 green bell peppers cut into chunks
- 1 red bell pepper cut into chunks
- 1 large onion cut into large squares
- Carbohydrate 32.4368057027172 g
- Cholesterol 112.264111575 mg
- Fat 46.0831626840169 g
- Fiber 9.51640626750308 g
- Protein 45.4445168273421 g
- Saturated Fat 13.6488293081635 g
- Serving Size 1 1 serving (798g)
- Sodium 260.437306797071 mg
- Sugar 22.9203994352141 g
- Trans Fat 4.68128643306452 g
- Calories 698 calories
Step-by-step
- Whisk together vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt in a bowl; pour into a resealable plastic bag.
- Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
My mom's beef shish kabobs are a family favorite dish. They're easy to make and always a hit at parties or barbecues.
The secret to my mom's shish kabobs is the marinade. She uses a combination of soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt. This marinade not only adds flavor to the beef, but it also helps to tenderize it.
My mom marinates the beef for at least 8 hours, but overnight is even better. This gives the marinade time to really penetrate the beef and develop its flavor. Once the beef is marinated, it's time to thread it onto skewers. My mom uses a combination of green bell peppers, red bell peppers, mushrooms, and onions. She alternates the beef and vegetables on the skewers, which not only looks pretty but also helps to distribute the flavor evenly.
My mom grills the shish kabobs over high heat. This helps to sear the beef and vegetables and give them a nice char. She cooks the shish kabobs for about 15 minutes, or until the beef is cooked through and the vegetables are tender.
My mom's beef shish kabobs are always a hit. They're juicy, flavorful, and always a crowd-pleaser.
