I know… I have commented over and over about a recipe being my favorite… grilled salmon, chicken fajita nachos, sausage balls, tomato crackers… the list goes on!
So let’s add Beef Shish-Kabobs!
Growing up in a small Texas town, Saturday night would result in Dad loading us up and heading us down the road to the local steakhouse. Every once in awhile my mom would order the shish-kabob platter and I would be like… huh? I never understood why on earth she would pick some meat and veggies on a stick rather than a good ole ribeye.
Then one day she talked me into trying a bite. And that was all it took, ya’ll! I was hooked! While I never thought I would ever eat a bell pepper, much less an onion, something about that charred grill flavor knocked by socks off!
And I’ve never looked back!
Shish-Kabob are relatively simple. This recipe is for marinated beef kabobs and we’ve used many cuts of beef including top sirloin, ribeye and thin sliced flank steak. But cuts of pork and chicken also work nicely with this marinade. Just be sure to keep a meat thermometer on hand to ensure your proteins are cooked properly.
And get creative! We really enjoy the tart, sweetness of grilled pineapple, but I’ve seen others add peach wedges, strawberries, cucumber, broccoli and more! We used to add cherry tomatoes, but find they tend to over cook and burst. We prefer to add them on the side instead.
As you can see in the top picture, we take advantage of some fresh, shucked sweet corn while we have the grill going. Just melt some butter in the microwave with a little granulated garlic and brush the corn frequently while grilling. It’ll be ready about the same time as the skewers and that charred sweetness is amazing!
A few tips:
*If using wooden skewers, soak them in water prior to skewering to prevent them from catching fire
*Cut your peppers, onions, meat and other veggies/fruits approximately the same size so they cook evenly
*Marinate your meat at least 30 minutes before skewering
*If you love mushrooms (they are soooo good on the grill), skewer them separately as they tend to cook faster
*Layer a sheet pan with foil to place your raw skewers on and to carry to the grill
*Once placed on the grill, replace the foil that touched raw meat with clean foil for removing the cooked skewers and easily transport to the table
We serve our skewers over a plate of cooked Ramen Noodles.
Yep! I said it and I am not ashamed! Ramen Noodles! Maybe its an old college flashback, but we add Ramen Noodles to lots of dishes. If you’re not a fan of cheap noodles, try some quick cooking rice or even just straight up for a low-carb option!
This is a simple Asian inspired marinade. We use it often for beef, chicken and pork.
- 1/2 cup Hoisen
- 2 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 - 2 tbsp Sambal Garlic Chili Paste
- 1/2 tsp Dark Sesame Oil
- 1/3 cup Honey
Mix all ingredients in a large bowl or zip lock bag. Add beef cubes and marinate 30 minutes to one hour. Skewer meat, alternating with veggies and place over medium high grill. Glaze skewers with marinade, turning once, until meat is cooked to desired temperature.