Classic Beef Kabobs

The three day weekend has finally arrived and America’s favorite way to cook for Independence Day is on the backyard grill. Heat up the outdoors instead of the kitchen and create a memorable culinary experience that suits your guests and family’s style, taste and love of the grill.

The Beef. It’s What’s For Dinner. brand, managed by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, has you covered with beef recipes for the entire grilling season.

Our summer favorite that everyone can customize, is the  Classic Beef Kabobs recipe from Beef. It’s What’s For Dinner. Whether you source your veggies at the local farmers market, produce section at the grocer or your own backyard, the kids can help by washing the vegetables and threading beef and veggies on the skewers (depending on the kids’ ages), leaving small spaces between pieces. The seasoned, tender steak is mouthwatering and the grilled veggies bring out the delicious sirloin flavor that much more. Lay out all the choices and everyone can create their own masterpiece. I’ve included a few photo samples | possibilities below, so take a tour of the inspirational and delicious photos below the recipe.


NOTES: You can substitute bamboo skewers, soak them in water for 10 minutes before using, so they don’t burn on the grill.

MORE NOTES: Thread steak peices onto skewers leaving small spaces between them. Loose or tight spacing can cause been to cook unevenly.


Classic Beef Kabobs

Ingredients

Classic Beef Kabobs | beefitswhatsfordinner.com
  • 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 into1-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

Directions

  1. Cut beef steak into 1-inch cubes. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces: toss to coat.
  2. Alternatively thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, vovered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once. Season kabobs with salt, to taste.

For more grilling inspiration, visit BeefItsWhatsForDinner.com.

And check out Basil & Salt’s grilling inspiration gallery below!

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