This Grilled Beef Kabobs recipe is so easy to prepare and cook on your barbecue – delicious! Makes a great outdoor meal to serve your family and friends. You can either prepare the kabobs ahead of time or have each guest prepare their own just before grilling. I find that people really enjoy a build your own Shish Kabobs because they can use the ingredients they enjoy the most. Try serving this grilled beef kabobs recipe at your next cook out.
Check out all of Linda’s Beef Recipes using various cuts of beef. Also please check out What’s Cooking America’s Backyard Barbecue dinner menu which includes these delicious Grilled Beef Kabobs.
- 2 pounds beef sirloin steak or sirloin tip, boneless, cut into 1 1/2-inch cubes*
- Teriyaki sauce (either purchased or homemade)
- Small whole boiling onions
- Green chile peppers, cut into quarters
- Cherry tomatoes
- Zucchini squash, chunked
- Rice, cooked, hot
In a large shallow bowl or a resealable plastic bag, combine steak cubes and teriyaki sauce; stir until well coated. Refrigerate at least 2 hours or overnight. Learn about Marinating Meat Guidelines - Marinating 101.
Cut the vegetables into chunks roughly the width of the beef pieces.
Preheat barbecue grill. Lightly oil the grilling grate.
Remove steak pieces from marinade with a slotted spoon; discard marinade. Thread steak pieces onto either metal or bamboo skewers (If using bamboo skewers, soak in water for 30 minutes before using. Saturating the wood in water will prevent the skewer from burning away, although they do still tend to blacken over the fire). Alternate the beef cubes with the different vegetables of your choice, leaving a little space between each piece. If you keep a little space between the pieces, they will grill more evenly. I also like to brush some oil on the vegetables before grilling (your choice).
Place prepared beef kabobs onto the hot grill and grill until beef is well seared on all sides and center of beef registers between 120 to 130 degrees F. on an instant read thermometer, about 3 minutes per side. Cook, turning frequently, until done to your preference, basting with the teriyaki sauce. Use a meat thermometer to test the beef for doneness:
Remove from grill and serve over hot cooked rice.
Makes 4 servings.
* Large meat cubes are the best way to keep the meat moist while grilling over direct, high heat. Small cubes should be avoided because they are easy to overcook. Do your best to cut the beef cubes in idential sizes.
Source: Photo from Wagonhound Land and Livestock Company
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.