Classic Beef Kabobs
This kabob recipe is a delightful combination of marinated beef cubes, mushrooms, onions, and zucchini threaded onto skewers and grilled to perfection. The flavorful marinade infuses the meat with tangy notes from red wine vinegar and fresh lemon juice, complemented by aromatic rosemary and garlic. Grilling adds a smoky char to the tender beef and caramelizes the vegetables, creating a satisfying dish bursting with savory flavors. It's a wonderful choice for a sunny day spent outdoors with family or friends.
— Constant Cookbook
Ingredients
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 Tbs. finely chopped fresh rosemary
- 2 tsp. sugar
- 1 garlic clove, pressed
- 1/2 tsp. freshly ground pepper
- 1 lb. top sirloin, cut into 1-inch cubes
- 12 cremini mushrooms
- 2 small red onions, each cut into 6 wedges
- 1 zucchini, halved lengthwise and cut into 12 half-moons
- 2 Tbs. canola oil
- Kosher salt and freshly ground pepper, to taste
Instructions
- To make the marinade, in a bowl, stir together the olive oil, vinegar, lemon juice, rosemary, sugar, garlic and pepper. Use immediately, or cover and refrigerate for up to 1 day before using.
- Measure and set aside 1/4 cup of the marinade. Place the beef cubes in a large sealable plastic bag and pour in the remaining marinade. Seal the bag, squish the marinade around the meat, and marinate at room temperature for 1 hour or preferably overnight in the refrigerator.
- About 30 minutes before you are ready to begin grilling, remove the beef from the refrigerator. Discard the marinade. In a bowl, combine the mushrooms, onions, zucchini and oil and toss to coat. Season with salt and pepper. If using wooden skewers, soak 6 to 12 skewers in water for 30 minutes.
- Prepare a hot fire in a grill. Brush and oil the grill grate.
- Thread the beef and vegetables onto the skewers, dividing them evenly and starting and ending with a cube of meat, until the skewers are full. Thread any leftover vegetables onto a separate skewer.
- Place the skewers on the grill directly over the heat and brush with some of the reserved marinade. Cook for 3 to 4 minutes, then turn the skewers and brush with more marinade. (Tongs are perfect for turning the kabobs.) Continue cooking for 3 to 4 minutes more for medium-rare. The vegetables should be cooked but firm, and the meat should give easily when pressed.
- Brush the skewers with the marinade a final time, then transfer to a platter and let rest for about 5 minutes. Slide the beef and vegetables off the skewers onto the platter and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Grill Master,</i> by Fred Thompson (Weldon Owen, 2011).
Yield
Serves 6.
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