Beef Shish Kebabs

A Few Words…

All I can say is YUM! And I’m sure my family would say the same 🙂

Friday night suppers are always chicken and/or meat, fish, potatoes and veggies. A few weeks ago I made chicken kabobs and they were a big hit. Last week I ordered from the butcher meat for shish kebabs. He gave me  40 cubes of meat and used stewing beef, but you can use sirloin steak or tenderloin.

Another yummy Friday night family meal!

Beef Shish Kebabs

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Makes 10-12 skewers


  • 40 cubes of sirloin steak or beef tenderloin - I used cubes of stewing beef
  • 2 Vidalia onions, cut into quarters
  • 2 zucchinis, cut into chunks
  • 1 pint of mushroom buttons, washed whole
  • 2 bell peppers, seeded and cut into chunks
  • 2 tbs. olive oil
  • Wooden or metal skewers

For the Rub:

  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. dry mustard powder
  • 1 tsp. paprika (I used Hungarian paprika)
  • Salt and ground black pepper

For the Marinade

  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup low sodium tamari
  • 1/2 tsp. garlic powder
  • 1 tbs. brown sugar
  • 2 tbs. fresh lemon juice

Prepare the beef and vegetables early in the day so they have a chance to marinate.

Mix the rub ingredients together in a small bowl. Place your beef cubes in a big ziplock baggie or in a rectangular dish. Massage the dry rub into each piece of the cubed beef. Whisk all the ingredients for the marinade in a medium bowl and then pour over the seasoned beef. Cover and let the meat marinate for a few hours.

Quarter the onions, cut the peppers in chunks, wash the mushrooms and slice the zucchini in thick pieces. I used a rectangular dish and arranged the vegetables in sections to make it easier to assemble later on. Drizzle 2 tablespoons of olive oil, sprinkle a pinch of salt and ground black pepper over the vegetables. Refrigerate for a few hours.

Prepare the skewers:
If using wooden skewers, burn both ends of the sticks and then rinse them in water. Thread the skewers alternating between the vegetables and beef and set aside (in the fridge) until ready to use. I put 3 pieces of beef cubes per skewer because I was serving chicken and salmon for supper too! If you have leftover vegetables, make single skewers of vegetable kebabs too!

Barbecue on a hot grill until the beef is done and the vegetables are a bit charred. My husband used indirect heat and it took approximately 10 minutes for each skewer.