Stove Top Coil Beef Shish Kabobs

These simple, healthy Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!

If y'all're looking for a new or different way to enjoy red meat and seasonal vegetables this summer, then these Beef Shish Kabobs are just the answer.

While chicken is a convenient option for family unit suppers, it's also nice to work beef into the regular rotation. Put some steak on a skewer and you lot'll have a very happy crew around the table!

What kind of beefiness do you use for shish kabobs?

I prefer beef tenderloin for this recipe, merely top sirloin will besides work well.

While beef tenderloin tin can be a pricey cut of meat, you will but demand about 1 lb. to feed the family unit, since you're as well loading your kabob skewers with plenty of fresh, filling vegetables. Stretch that meat and make it final!

I had some organic, grass-fed beef tenderloin kabob meat from my recent Moink Box, which worked perfectly here. I didn't even take to cut up the beefiness, since it came diced and packaged in a 1-lb. portion. You know I love a good shortcut!

These beefiness shish kabobs are especially delicious thanks to the quick homemade marinade that I use to prep the meat and to baste the vegetables.

It's a simple combination of olive oil, cherry wine vinegar, garlic, onion, and other herbs.

This marinade highlights the fresh, loftier-quality ingredients without overpowering the meal.

How long do you cook beefiness shish kabobs on the grill?

You'll discover that I separated my beef and vegetables onto private skewers, rather than alternate all of the ingredients together on the same skewers. This is because the different ingredients demand different amounts of time to cook, so it gives you more control over when you pull them off of the grill (or out of the oven).

The beefiness skewers melt on the grill, under the broiler, or on a stovetop grill pan for a full of almost sixteen-20 minutes (turning regularly). The tomato skewers will cook much faster, while the peppers and onions may need a few minutes longer. Simply keep an eye on your kabobs and pull each skewer off when it'south done to your liking.

You might enjoy the beef shish kabobs on their own as a complete meal, or you may prefer an boosted side. I would suggest serving the kabobs with rice, over cauliflower rice, or simply with a loaf of fresh, crusty French bread.

If you want to get even fancier, try stuffing the beef shish kabobs in big fluffy pitas and garnishing them with Tzatziki sauce. Mmmmm....you won't regret that decision!

If y'all've tried these Beef Shish Kabobs or any other recipe onThe Seasoned Mom, so don't forget tocharge per unit the recipe and leave me a comment beneath! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

Beef Shish Kabobs

These simple, healthy Beefiness Shish Kabobs are an like shooting fish in a barrel and fresh summer dinner for the grill, oven, or stovetop!

Course Dinner

Cuisine American

Keyword beef, grilling, kabobs

Prep Fourth dimension 20 minutes

Cook Time 20 minutes

Marinating Fourth dimension 1 60 minutes

Total Fourth dimension xl minutes

Servings 4 people

Calories 408.5 kcal

• i lb. beef tenderloin or top sirloin, cut into i ½ inch cubes
• ½ cup olive oil
• two tablespoons cherry wine vinegar
• 2 tablespoons lemon juice
• ane clove garlic, minced
• i teaspoon dry out mustard
• 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
• 1 teaspoon common salt
• ¼ teaspoon pepper
• ane sweet onion
• 8 ruby-red or grape tomatoes
• 2 sweet bong peppers (any colour), seeded and cut into 1 ½-inch squares
• 8 ounces fresh white mushrooms, stems removed

• Cutting onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.

• Cut the other one-half of the onion into 1 ½-inch squares. Set aside.

• Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at to the lowest degree ane hour, or up to overnight.

• Set aside the remaining marinade to use for basting after.

• When ready to gear up the kabobs, remove beefiness cubes from the marinade. Discard marinade in the bag.

• Thread beef and vegetables onto separate skewers (if using wooden skewers, be certain to soak them in h2o beginning).

• Brush vegetable skewers with reserved marinade.

• Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 – 10 minutes, or until done. Keep an center on the vegetables – the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.

• Alternatively, you tin can grill the shish kabobs for about 20 minutes, turning regularly.

Serving: 1 /4 of the beef and vegetables with two T. marinade | Calories: 408.5 kcal | Carbohydrates: ix.7 m | Protein: 24.8 thousand | Fat: 30.eight thou | Saturated Fatty: ix.9 thou | Polyunsaturated Fat: ii.4 chiliad | Monounsaturated Fat: 15.6 g | Cholesterol: 77.1 mg | Sodium: 257.8 mg | Potassium: 744.2 mg | Fiber: two.seven yard | Sugar: three.7 g

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Source: https://www.theseasonedmom.com/beef-shish-kabobs/

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