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Easy Grilled Herbed Beef Kabobs
Smoky, savory, and bursting with fresh rosemary, these grilled beef skewers capture the best flavors of outdoor cooking. A bright red wine vinaigrette doubles as a marinade, tenderizing the steak cubes while infusing the bell peppers and portabella mushrooms with zesty, herbaceous notes. They're incredibly simple to prep ahead of time, leaving you free to relax by the fire when it's time to cook.
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. This acidic soak tenderizes the beef and infuses the vegetables with flavor.
- 3Preheat a gas or charcoal grill to medium heat. Remove the beef and vegetables from the marinade, discarding any remaining liquid. Thread the meat and vegetables alternately onto four metal skewers.
- 4Arrange the skewers on the grill. Close the lid and cook for 7 to 12 minutes, turning them once halfway through, until the vegetables are tender and the beef reaches your preferred level of doneness.
Notes
- Prep: Cut the beef and vegetables into uniform 1-inch to 1.5-inch pieces so they cook at the same rate on the grill.
- Equipment: Flat-sided skewers hold ingredients more securely than round ones, preventing the food from spinning when you turn them.
- Swap: If pre-cut kabob meat isn't available at the butcher counter, a boneless beef top sirloin is a great substitute.