Classic Beef Kabobs | Giant National Capital Barbecue Battle

Classic Beef Kabobs

Cubes of seasoned, tender steak grilled with mushrooms, peppers, and onions on a skewer. A recipe that’s perfect for an appetizer, snack, or dinner.
30 MIN 4 SERVINGS 250 CAL 28 G PROTEIN

Ingredients

1 pound beef Top Sirloin Steak cut 1-inch thick
8 ounces mushrooms
1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
Salt
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Instructions

1. Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

Cook’s Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used.

2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Cook’s Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.