Grilled Beef Kabobs 2

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Zesty international-style marinade transforms lean beef into juicy, aromatic grilled kabobs
Grilled Beef Kabobs 2 recipe image
Grilled Beef Kabobs 2 recipe image
Print Recipe

Grilled Beef Kabobs 2

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 591.1

Description

These grilled beef kabobs offer a vibrant mix of flavors thanks to a zesty international-style marinade. The combination of lemon juice, soy sauce, Worcestershire sauce, and yellow mustard creates a bright, savory profile that tenderizes the lean round steak while infusing it with deep umami notes. Corn oil helps carry the flavors and prevents sticking, while fresh garlic adds an aromatic punch. Marinating the beef for at least 12 hours ensures maximum tenderness and flavor penetration. Skewered with colorful vegetables like green peppers, mushrooms, cherry tomatoes, and onions, these kabobs are as visually appealing as they are delicious. Perfect for summer barbecues or weeknight dinners, they deliver a restaurant-quality experience with home-style comfort. Serve hot for the best texture and taste.

Ingredients

Directions

  1. In a bowl, whisk together lemon juice, Worcestershire sauce, corn oil, soy sauce, yellow mustard, and minced garlic to create the marinade.
  2. Cut the lean round steak into 1-inch cubes and place them in a resealable bag or shallow dish.
  3. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal or cover and refrigerate for at least 12 hours.
  4. While the beef marinates, cut 1 large green pepper, 4 oz fresh mushrooms, 8 cherry tomatoes, and 1 very large onion into 1-inch chunks.
  5. Remove the beef from the marinade, reserving the liquid for basting later. Pat the beef slightly dry if desired.
  6. Thread the beef and vegetables alternately onto 4 medium or long skewers, creating a colorful mix of ingredients.
  7. Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
  8. Grill the kabobs for about 15 minutes, turning regularly and basting occasionally with the reserved marinade.
  9. For well-done meat, grill for an additional 5 to 10 minutes, checking for desired doneness.
  10. Remove from the grill and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 591.1kcal
% Daily Value *
Total Fat 39.1g61%
Saturated Fat 13.0g65%
Cholesterol 139.6mg47%
Sodium 1851.2mg78%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.5g2%
Sugars 1.0g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinating the beef for at least 12 hours is crucial for tenderness and flavor. You can marinate up to 24 hours for even more depth.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Vegetables can be adjusted based on preference. Bell peppers, zucchini, and red onions are excellent alternatives.

Always baste with reserved marinade that has been brought to a boil first to kill any bacteria from raw meat contact.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

Keywords: beef, grilled, kabobs, marinade, lean, round steak, soy sauce, lemon, worcestershire, garlic, mustard, vegetables, skewers, bbq, dinner, summer, easy, tender, flavorful, quick
Recipe Card powered by WP Delicious