Best 4 Moms Beef Shish Kabobs Recipes

**Tantalize your taste buds with succulent beef shish kabobs, a delightful culinary journey that combines savory flavors and tender textures.**

These skewers of marinated beef, grilled to perfection, offer a symphony of taste with every bite.

Indulge in a variety of delectable recipes, each with its unique blend of spices and ingredients.

From the classic and aromatic Mediterranean Beef Kabobs, infused with herbs and zesty lemon, to the tantalizing and spicy Middle Eastern Beef Kabobs, bursting with bold flavors, this collection caters to every palate.

Experience the juicy and flavorful Teriyaki Beef Kabobs, where the sweet and tangy marinade seeps into every morsel of beef, or savor the smoky and rich BBQ Beef Kabobs, perfect for those who love a good ol' backyard barbecue.

For a healthier twist, try the Mediterranean Beef Kabobs with Vegetables, where tender beef is accompanied by colorful and crisp veggies, grilled to perfection.

And for those who crave a bit of heat, the Spicy Beef Kabobs, marinated in a fiery blend of chili and spices, will surely ignite your taste buds.

No matter your preference, these beef shish kabob recipes guarantee an unforgettable culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF SHISH KABOBS

Beef Shish Kabobs image

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

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 14

Ingredients

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

Steps:

Cut 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 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 least one hour, or up to overnight.
Set aside the remaining marinade to use for basting later.
When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
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 eye 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 can grill the shish kabobs for about 20 minutes, turning regularly.

Nutrition Facts : ServingSize 1 /4 of the beef and vegetables with 2 T. marinade, Calories 408.5 kcal, Carbohydrate 9.7 g, Protein 24.8 g, Fat 30.8 g, SaturatedFat 9.9 g, Cholesterol 77.1 mg, Sodium 257.8 mg, Fiber 2.7 g, Sugar 3.7 g, UnsaturatedFat 18 g

AMAZING SHISH KABOB RECIPE (WITH BEEF)

Amazing Shish Kabob Recipe (with Beef) image

Beef Shish Kabobs mean it's summertime! Even though the prep is quick-and-easy, they always come out so darn impressive. Fire up your grill!!!

Provided by Natalya Drozhzhin

Categories Meats

Time 30m

Number Of Ingredients 12

Ingredients

3 lb beef ((Top Sirloin, Strip Steak))
1/4 cup low- sodium soy sauce
1/2 cup teriyaki sauce
1 tbsp steak seasoning ((use your favorite))
1 cup red wine
1 large green bell pepper (cut into cubes)
1 large red bell pepper (cut into cubes)
1 large yellow bell pepper (cut into cubes)
8 oz mushrooms
1 large onion (cut into pieces )
1 tbsp salt (adjust to taste )
1 tbsp ground black pepper (adjust to taste )

Steps:

Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours.
Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper.
Thread beef, mushrooms, bell peppers and onion on to a skewer.
Grill for about 3 minutes on per side, or until the outside has a nice crust.
Allow skewers to rest for about 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1298 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MOM'S BEEF SHISH KABOB RECIPE

Mom's Beef Shish Kabob Recipe image

Try Mom's Beef Shish Kabob Recipe for a colorful, crowd-pleasing barbecue favorite. This beef shish kabob recipe goes great with cooked basmati rice.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 3h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3/4 cup HEINZ Tomato Ketchup
3/4 cup water
1/3 cup each oil and HEINZ All Natural Unfiltered Apple Cider Vinegar
3 Tbsp. brown sugar
3 Tbsp. HEINZ Yellow Mustard
2 Tbsp. (1/2 of 1-oz. env.) WYLER'S MRS. GRASS Onion Soup Mix
1-1/2 lb. beef petite shoulder tenders, cut into 1-1/2-inch pieces
1 each red and yellow pepper, cut into 1-inch pieces
12 fresh mushrooms
1 red onion, cut into 1-inch pieces

Steps:

Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 11 g, Fiber 0.6334 g, Sugar 7 g, Protein 9 g

THE BEST SHISH KEBABS

The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
Prepare a grill for medium-high heat.
Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

Tips:

For the best flavor, use high-quality beef. Look for cuts that are well-marbled, as this will help keep the kabobs moist and juicy.

Cut the beef into 1-inch cubes. This will help ensure that the kabobs cook evenly.

Marinate the beef for at least 30 minutes, or up to overnight. This will help tenderize the meat and infuse it with flavor.

Use a variety of vegetables for your kabobs. Some good options include bell peppers, onions, tomatoes, mushrooms, and zucchini.

Skewer the beef and vegetables onto metal or wooden skewers. Make sure to leave some space between the pieces so that they can cook evenly.

Cook the kabobs over a medium-high heat. This will help to sear the outside of the meat and keep the inside juicy.

Baste the kabobs with marinade or olive oil while they are cooking. This will help to keep them moist and prevent them from drying out.

Cook the kabobs for 10-15 minutes, or until the beef is cooked through and the vegetables are tender.

Conclusion:

Beef shish kabobs are a delicious and easy-to-make dish that is perfect for summer cookouts. By following the tips above, you can make sure that your kabobs are juicy, flavorful, and perfectly cooked.