Description
This Beef Shish Kabob recipe features tender top sirloin steak marinated in a flavorful blend of low-sodium tamari soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, garlic, and spices. Skewered with red onions, colorful bell peppers, and baby bell mushrooms, these kabobs are grilled to perfection, delivering a juicy and savory meal perfect for outdoor barbecues or indoor grill pans.
Ingredients
Units
Scale
Marinade
- 1/4 cup low-sodium tamari soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Beef Shish Kabobs
- 2 pounds top sirloin steak, cubed
- 1 red onion, cut into 1-inch pieces
- 3 bell peppers (any color), cut into 1-inch pieces
- 8 ounces baby bell mushrooms, halved
Instructions
- Make marinade: In a mixing bowl, combine low-sodium tamari soy sauce, balsamic vinegar, extra virgin olive oil, Worcestershire sauce, minced garlic, kosher salt, and freshly ground black pepper. Stir thoroughly to blend all ingredients.
- Marinate steak: Add the cubed top sirloin steak into the marinade bowl. Stir to evenly coat the meat with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to infuse.
- Thread skewers: After marinating, thread the beef cubes, red onion pieces, bell pepper chunks, and halved baby bell mushrooms alternately onto skewers. Season each assembled shish kabob with additional kosher salt and freshly ground black pepper to taste.
- Grill: Preheat an outdoor grill or an indoor grill pan to medium-high heat. Place the skewers onto the grill and cook for approximately 4 to 5 minutes on each side until the beef is nicely browned and cooked through, totaling about 15 minutes.
- Rest: Once grilled, remove the skewers and let them rest for a couple of minutes. This ensures the juices redistribute within the meat, resulting in a more tender and flavorful kabob.
Notes
- Marinating overnight will deepen the flavor and tenderness of the beef.
- Soak wooden skewers in water for at least 30 minutes before threading to prevent burning on the grill.
- Feel free to switch the vegetables according to preference or seasonality.
- Use an indoor grill pan if outdoor grilling is not available.
- Serve with rice, flatbread, or a fresh salad for a complete meal.
