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Herbed Beef Kabobs
Tender beef cubes, bell peppers, and portabella mushrooms are marinated in a bright herb vinaigrette and grilled on skewers. The red wine vinegar and fresh rosemary marinade tenderizes the meat while adding robust flavor. These kabobs are a classic choice for a weekend cookout or relaxed outdoor dinner. The result is smoky, savory, and juicy.
Ingredients
- 2 tablespoons olive or vegetable oil
- ¼ cup red wine vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- 1 lb boneless beef cubes for kabobs
- ½ red bell pepper, cut into 8 pieces
- ½ yellow bell pepper, cut into 8 pieces8 small fresh portabella mushrooms
Instructions
- 1Combine the oil, red wine vinegar, garlic, rosemary, oregano, and salt in a shallow dish or a large resealable plastic bag. Add the beef cubes, red bell pepper, yellow bell pepper, and mushrooms, stirring well to coat everything evenly.
- 2Seal the bag or cover the dish tightly. Transfer to the refrigerator to marinate for at least 4 hours, up to a maximum of 24 hours.
- 3Preheat a gas or charcoal grill. Take the beef and vegetables out of the marinade and discard the remaining liquid. Thread the meat and vegetables alternately onto four metal skewers.
- 4Arrange the skewers on the grill over medium heat. Close the lid and cook for 7 to 12 minutes, turning them once halfway through, until the vegetables are tender and the meat reaches your preferred level of doneness.
- 5Cut the beef into uniform 1-inch to 1.5-inch cubes if you are starting with a whole top sirloin instead of pre-cut meat.
- 6Slice all the vegetables to match the size of the beef cubes so they cook at the same rate on the grill, and use flat-sided skewers to keep the ingredients secure when turning.