BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture and cucumbers are often cheaper.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile and dried herbs are less expensive.

Start by making the marinade in a bowl.

Add 1/4 cup Tamari soy sauce to the bowl.

Pour in 1/4 cup balsamic vinegar.

Add 1/4 cup olive oil and 2 tablespoons Worcestershire sauce.

Mince 2 cloves of garlic and add to the marinade.

Stir in 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Whisk the marinade together and set aside.

Slice the fat cap off the top sirloin steak if needed.

Cut the steak into 1.5-inch cubes and place in a medium mixing bowl or plastic bag.

Pour the marinade over the cubed steak and smoosh to coat.

Cover and marinate in the fridge for at least 1 hour, up to 24 hours, stirring occasionally.

Prepare the veggies by slicing the tops and bottoms off 3 bell peppers and removing the seeds.

Cut the bell peppers into 1.5-inch chunks.

Slice 1 red onion into large chunks.

Slice 8 ounces of baby bell mushrooms in half.

Use flat metal skewers for threading the kabobs.

Thread the skewers by alternating pieces of meat and veggies, aiming for about 4 pieces of meat per skewer.

Heat an outdoor grill or indoor grill pan to medium-high heat.

Lay the skewers on the grill and cook for 4-5 minutes per side, about 15 minutes total, until browned and charred.

Use tongs to flip the skewers, being careful as the metal skewers will be hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens