Marinated Beef Kabobs
Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.
Ingredients
- 750 g1.5 lb beef tri-tip (, sirloin steak tips or other steak cut, (note 1
- 3capsicum / bell peppers ((red, yellow green
- 1 largered onion
- 16 smallmushrooms (, 3.25cm / 1.3" wide
- 1 tspminced garlic ((2 large garlic clove
- 1 tsponion powder ((or sub with garlic powder
- 2 ½ tbspsoy sauce ((note 2
- 2 tbspworcestershire sauce
- 2 tbspbalsamic vinegar
- 1 tbspvegetable oil ((or other neutral flavoured oil
- ¼ tspblack pepper
- 16flat metal skewers (, 25 - 30cm / 10 - 12" (note 3
- olive oil (, for drizzling and cooking
- finely chopped parsley (, garnish (optional
Directions
- 1
Cut the beef into 3.25cm / 1.3" wide cubes.
- 2
Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
- 3
Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- 4
Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
- 5
Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- 6
Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- 7
Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.