Beef Kebabs | Pika Chakula

Beef Kebabs

2012-12-07

Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.

Ingredients:

Marinade Ingredients:

  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 3 Tbsp red wine vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • Freshly ground black pepper to taste

Kebab Ingredients:

  • 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
  • 1 large bell pepper
  • 1-2 medium red onions
  • 1/2 to a pound button mushrooms
  • About 20 bamboo or wooden skewers

Method:

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)

Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

 

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Recipe Comments

  1. posted by Motordom on Mar 16, 2013

    What cut of beef should I use? How about the intensity of my grill? I think I tried it before and my kebabs were still hard.

  2. posted by nasty1 on Mar 18, 2013

    What meat do they use?
    How do I make the garlic sauce, I think it has something to do with yogurt?

  3. posted by Erin on Mar 19, 2013

    Need buffet recipes, that are like finger food easy to grab but has to be something good not like kebabs or soemthing.
    Im in year 12 and for my food and hospitality class i have to produce a main and a sweet of a certain country, something that everyone can take a bit of, i;m thinking either italian or like thai or something? help… need like individual servings of everything.

  4. posted by EzioAuditore1459 on Mar 20, 2013

    I am chinese and I find the muslim communities mysterious. I know that the muslims love to eat beef (kafka) and lamb/sheep kebabs and they are very socially conservative.

    Do you fellow muslims know that China have around 50 – 100 million muslims in its defined border which makes China one of the most populous Islamic country in the world?

  5. posted by Gage on Mar 22, 2013

    i am doing a report on beef tostadas and need to know the history of them and the origin!!! help me please

  6. posted by JOHN KAISER PHD on Mar 25, 2013

    If he was entertaining Greeks or Middle Eastern people and the menu consisted of Beef Shish Kebabs with yogurt dip?

    Garlic, olive oil, lemon juice, honey, harissa, paprika?

    What would be a divine marinade?

    And what type of wine would he serve with this dish?

  7. posted by Rishi on Mar 25, 2013

    Say the size of ur palm or little smaller and thin.

  8. posted by Jason on Mar 26, 2013

    We have had our Russian Blue cat for about a year now, and we feed her Blue Buffalo dry food. She never ever gets canned wet food (gross), but every night we also feed her about an 1/8 of a cup of some type of meat, like chicken, salmon, sardines, and recently, turkey. Sometimes she gets pieces of beef or pork, and if we have salad shrimps we will give her a few.

    Is it okay to feed her meat everyday? Most of the time it’s sardines.
    She is about 11 or 12 pounds, and is a year and a few months old.

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