Marinated Beef Kabobs
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
- ▢ 750g / 1.5 lb beef tri tips sirloin steak tips or other steak cut, (Note 1)
- ▢ 3 capsicum / bell peppers red, yellow green
- ▢ 1 large red onion
- ▢ 16 small mushrooms 3.25cm / 1.3" wide
MARINADE
- ▢ 1 tsp minced garlic 2 large garlic clove
- ▢ 1 tsp onion powder or sub with garlic powder
- ▢ 2 1/2 tbsp soy sauce
- ▢ 2 tbsp Worcestershire sauce
- ▢ 2 tbsp balsamic vinegar
- ▢ 1 tbsp vegetable oil or other neutral flavoured oil
- ▢ 1/4 tsp black pepper
COOKING
- ▢ 16 flat metal skewers 25 - 30cm / 10 - 12"
- ▢ Olive oil for drizzling and cooking
- ▢ Finely chopped parsley garnish (optional)
Instructions
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- 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).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- 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.
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket