Marinated Beef Kebabs

Overhead photo of Marinated Beef Kabobs with bell peppers, mushrooms and red onion

4.99 from 54 votes

Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kebabs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes.

Marinading time - 24 hours will give you the best results (most tender beef), though even 3 hours is better than not marinating at all. Makes 8 skewers.

Prep Time15

Cook Time8

Marinading time (minimum 3 hours)1

Total Time23

Course: BBQ, Main

Cuisine: Mediterranean, Western

Keyword: Beef Kabobs, beef kebab, beef skewers

Servings:

Calories: 207cal

Author: Nagi

Ingredients

750g / 1.5 lb rump (picanha), beef tri-tip, sirloin steak or other steak cut suitable for quick cooking (Note 1)
3 capsicum / bell peppers (red, yellow green)
1 large red onion
16 small mushrooms , 3.25cm / 1.3" wide

Marinade:

1 tsp minced garlic (2 large garlic clove)
1 tsp onion powder (or sub with garlic powder)
2 1/2 tbsp soy sauce (Note 2)
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp vegetable oil (or other neutral flavoured oil)
1/4 tsp black pepper

Cooking:

16 flat metal skewers , 25 - 30cm / 10 - 12" (Note 3)
Olive oil , for drizzling and cooking
Finely chopped parsley , garnish (optional)

Optional sauce:

Pink sauce , pictured in post - Note 4
Lemon Yogurt Sauce (this goes well with the flavours here)

Instructions

Marinade beef

Cut the beef into 3.25cm / 1.3" wide cubes.
Marinade - Mix Marinade in a bowl. Add beef. Marinate for 3 - 24 hours.

Making the kebab skewers

Cut capsicum and onion into 3.25cm / 1.3" wide squares.
Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
Cook and baste - Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
Rest and serve - Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

Notes

1. Beef cut - Use beef cuts that are suitable for cooking as steaks or beef roasts to medium rare, such as rump (picanha), sirloin/porterhouse/New York strip (same thing), T-bone, beef tri-tips, sirloin steak tips. Buy it in a block or thick cut steak so you can cut big cubes (if too small, they will overcook too quickly).

AVOID:

flank, skirt, hanger, bavette and other steaks that need to be sliced thinly against the grain (think - South American grilling cuts);
slow cooking cuts - chuck, beef ribs, cheeks

Beef tri-tips and sirloin steak tips are the pointy ends of rump and sirloin respectively. Great for kebabs because they have great beef flavour, hold up well in a cube shape, are juicy cuts and are more economical than expensive steak cuts that I reserve for cooking as steaks.

Tri-tip - In Australia, tri-tip is part of the Curious Cuts economical range sold at Harris Farms - described as the best part of the rump, and I agree!

Sirloin steak tips are not sold in Australia, except by special order at butchers. The sirloin tips are kept attached for roasts. They are more common in the States - sometimes labelled as "flap meat".

2. Soy sauce - Don't worry, it won't taste Asiany. Soy sauce is a brilliant brine to tenderise meat. Use all purpose or light soy sauce. Do not use dark or sweet soy sauce.

3. Wooden skewers - If using bamboo skewers and cooking on the grill, soak in water for 30 minutes before using and use 2 skewers per kebab, side by side about 1cm apart, so the meat doesn't spin when you turn them (which is what happens if you use 1 skewer).

4. Pink Steak Sauce pictured in top photo is kind of like Yum Yum Sauce which is the sauce served at Japanese steakhouses in the States. The Kebabs are so juicy, it really isn't required, but I know some people are big fans of Sauce! I used: 1/3 cup mayo, about 1 tbsp ketchup, dash of tabasco (or hot sauce) to taste, 2 - 3 tbsp milk (or water), 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes.

Leftovers will keep for 3 to 4 days in the fridge.

Nutrition per skewer.

Nutrition