Description
Beef Shish Kebab is a flavorful and juicy grilled dish featuring marinated beef cubes and colorful vegetables threaded onto skewers. This classic Middle Eastern recipe combines tender meat with a zesty blend of spices, creating a perfect balance of textures and tastes that’s sure to impress at your next barbecue.
Ingredients
Units
Scale
Marinade:
- 1 teaspoon salt (or to taste)
- 1 tablespoon brown sugar (packed)
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon allspice
- 5 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1/2 cup olive oil
- 1/2 cup lemon juice
Kebabs:
- 3 pounds beef tenderloin or top sirloin (cut into 1-inch cubes)
- 1 large green bell pepper (cut into 1-inch cubes)
- 1 large red bell pepper (cut into 1-inch cubes)
- 1 large yellow bell pepper (cut into 1-inch cubes)
- 1 large red onion (cut into 1-inch pieces)
Instructions
- Mix Marinade and Add Beef: In a large bowl, combine all the marinade ingredients together. Transfer ¼ cup of the marinade to a large bowl and another ¼ cup to a smaller bowl. Add the cubed beef to the bowl with the remaining marinade and toss well, ensuring it’s fully covered. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Marinade Vegetables: Add the bell peppers and onions to the large bowl with ¼ cup of reserved marinade and toss well. Set aside until ready to thread on skewers.
- Preheat Grill: Preheat your grill for 10 minutes on high heat. Lightly oil the grates of the gas grill.
- Make Skewers: Thread the meat, onions, and peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers.
- Grill the Kebabs: Place the shish kebabs on the grill and cook for 8 to 10 minutes, turning occasionally to ensure grilling on all sides. While the kebabs are grilling, brush the skewers a couple of times with the reserved ¼ cup of marinade in the small bowl.
- Serve: Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.
Notes
- Soak bamboo or wooden skewers in water for at least one hour before using to prevent burning.
- Use flat metal skewers to prevent meat and vegetables from rotating.
- Don’t skip the marinating step for best flavor.
- For variety, substitute beef with chicken or pork.
- Use a meat thermometer to check doneness: 135°F for rare, 145°F for medium-rare.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 kebab
- Calories: 450kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
