So tonight’s temperature in central MN was around 40ish and was wet and drizzly. Did that stop me from grilling though, no way!
When you have to have BBQ, you have to have BBQ, am I right?
Beef Kabobs are always a quick and easy meal to throw on the grill. Minimal prep, with big rewards! If you prefer chicken, see the Chicken Kabob version of this recipe as well.
For this fast and simple kabob recipe, you will need skewers, peppers (red & green), onion, mushroom, zucchini, Italian dressing, and beef.
If you are using wooden skewers, the first thing that you will want to do is soak them in water for a minimum of 30 minutes. This will prevent them from starting on fire once they go on the grill.
Next, you want to cut up your beef. I generally use a chuck eye steak as it is on the cheaper spectrum of steak and does really well when grilled in smaller pieces. The fat marbling helps it stay moist.
Take your cut up beef and place in a Ziploc baggie. Pour 1/3 – 1/2 the bottle of Italian dressing over the beef. Let marinate for 30-60 minutes.
While you are waiting for your beef to marinate, you can start washing and cutting up your vegetables. You can customize whatever vegetables your family likes for these kabobs. The ones I have listed above are our family favorites, so that is what we use.
Make sure you cut your vegetables in fairly large chunks. You want them to be big enough to stay on the skewer while grilling. I try to go with pieces that are about 2 inches square. Once they are all cut, and your beef is marinated, it is time to start the grill.
If using a gas grill, try to maintain a temperature of around 350 degrees. You will also want to make sure that you wipe down your grill grates with a paper towel that has oil on it. This will prevent your meat from sticking to the grill. There is nothing worse than going to flip a beautiful sizzling kabob and it breaks apart because it is stuck to the grate 🙁
While your grill is heating, you can start assembling your kabobs. There is no particular order these need to go in, I usually just alternate between vegetables and beef for color an visual appeal. Since I am the only one in my family that likes mushrooms, I have even been known to do a few skewers of only mushrooms for myself, yum!
Once assembled, place the kabobs on your preheated grill. Depending on how big you cut your meat portions, the kabobs will usually need about 5-7 minutes on each side. I always recommend checking for doneness with a meat thermometer. For beef, you want a minimum temperature of 160 degrees.
Once they are done, remove from grill and let sit, wrapped in aluminum foil for at least 5 minutes. This will allow all of the natural juices to be reabsorbed into the meat.
Now, serve over a bed of steamy Basmati rice and a Berry Parfait or delicious salad and dinner is served!
Grilled Beef Kabobs: (serves 4)
1 green pepper
1 red pepper
1 small zucchini
1 package mushrooms
2 lbs. chuck eye steak (or any similar cut), cut in 1 1/2 inch cubes
1/3 – 1/2 bottle of Italian dressing
Soak wooden skewers in water for 30 minutes. Cut up chicken and place in Ziploc baggie. Pour Italian dressing over the beef and let marinate in refrigerator for 30-60 minutes.
Once marinated, take the beef out of refrigerator and start assembling the kabobs. There is no order to these, I just try to alternate between vegetables and meat for appearance.
Grill approximately 5-7 minutes on each side. Remove to pan and cover with aluminum foil. Let rest 5 minutes, then serve!