Description
Mediterranean grilled beef kabobs showcase tender marinated meat with a zesty herb blend. Fresh ingredients and simple techniques create a delectable meal you will savor with friends and family.
Ingredients
Scale
- 1.5 lbs (680 g) sirloin or ribeye steak, cut into 1-inch cubes
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) soy sauce
- 2 tbsps (30 ml) Worcestershire sauce
- 2 tbsps (30 ml) lemon juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) brown sugar or honey
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced (optional)
- 1 tsp dried oregano
- ½ tsp black pepper
- Skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
- Marinade Fusion: Whisk olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, brown sugar, oregano, and black pepper into a harmonious blend, ensuring complete ingredient integration.
- Meat Preparation: Immerse beef cubes in the marinade within a sealed container, guaranteeing comprehensive coverage by gently massaging the liquid into the meat. Refrigerate for 1-8 hours to develop robust flavors.
- Grill Preparation: Preheat grill to medium-high heat (400-450°F). Drain marinated beef and pat dry to enhance searing potential and caramelization.
- Skewer Assembly: Alternate beef cubes with vibrant vegetable chunks – red and green bell peppers, red onion, and zucchini – onto skewers, maintaining strategic spacing for optimal heat circulation.
- Grilling Technique: Position kabobs on preheated grill, rotating every 3-4 minutes to achieve consistent cooking and appealing grill marks. Cook for 8-10 minutes, targeting medium-rare doneness with a slightly charred exterior.
- Serving Presentation: Allow kabobs to rest 3-5 minutes for juice redistribution, then plate on a warm surface. Optionally garnish with fresh herbs like parsley or cilantro for an aromatic finishing touch.
Notes
- Marinate Strategically: Let beef absorb flavors between 4-8 hours for maximum taste penetration, avoiding over-marinating which can break down meat texture.
- Pat Dry for Perfect Sear: Remove excess marinade before grilling to achieve beautiful caramelized exterior and prevent steaming instead of searing.
- Maintain Grill Temperature: Keep consistent medium-high heat around 400-450°F to guarantee even cooking and stunning grill marks without burning.
- Rest Your Meat: Allow kabobs to rest 3-5 minutes after grilling to help juices redistribute, ensuring each bite remains incredibly tender and succulent.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 5
- Calories: 352
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 80 mg