Mom's Beef Shish Kabobs Recipe
Beef, bell pepper, mushrooms, and onion are skewered and basted with a soy and lemon marinade to make these tasty summer treats perfect for the grill.
Made this last night - a huge hit! I marinated the beef (used tenderloin) and mushrooms separately. I too left out the extra salt and no one added salt at the dinner table. I also used separate skewers for the meet and vegetables, so I could control the cooking a bit better - veggies cooked at medium and beef on high. The butcher mentioned that the tenderloin could get tough if overcooked - cooked it for about 10 minutes and it was perfect - medium rare. Used the marinade from the mushrooms for basting on the grill.
This is an all-star, save this recipe winner! Your grandkids will love it if my 4 grandsons are any measure! My 2 suggestions or additions: 1) add the salt last and taste test as additions are made, even giving some resting time between additions, as soy sauce brands can have differing sodium content,until you're confident with you're recipe. And 2) try teriyaki sauce for soy. Another omg thats so good version!( again, following #1). I think the basic underpinnings of this recipe have a lot of legs for other changes too, but its really hard to want to mess with a winner!
When my husband took a bite of this he just stood there, wide-eyed and his mouth agape in disbelief at how good this was. Definitely going to be making this again and again. It was already very salty without adding the salt. I also put some summer squash and cherry tomatoes on the skewers. Top round worked really well for this recipe.
We thought this was the best shish kebab recipe ever! The marinade was amazing! I really liked the idea of boiling down the marinade to make it stronger and brushing it over everything else on the skewer before barbecuing. It made it moist and flavorful. ??
This was really good and I did chicken as well because I have a athlete in the house that doesn't normally eat beef. The chicken was better than the beef and I think I will add my steak seasoning next time, but overall a big hit.
The proportions are off in this recipe. I made 9 skewers and there was not enough marinade for all of the beef and vegetables. Marinade is also very boring so I added 1 tbsp of sesame oil, another 1/4 cup of olive oil, lime juice and zest instead of lemon (lime and beef go much better together than lemon), 1/2 cup of water, 1/2 cup of Asian Sesame Vinaigrette salad dressing, 1/4 cup of brown sugar. This was a drastic flavour improvement and also increased the amount of marinade. Do not skimp on the salt and pepper, the meat and vegetables need the seasoning. A large bowl works fine, there is no need to waste plastic bags for the marinade. I parboiled the onions and red peppers for about 5 minutes to soften them a little otherwise with only 15 minutes on the grill you end up with raw vegetables on your skewers which I think is gross. I do not enjoy biting into a chunk of raw onion. Trust me on the parboil method. You do not want to boil them to mush or you can't skewer them. By doing this, the onions and pe