Killer Beef Kebabs

August 1, 2011

Kebabs are an easy outdoor summer meal.  When making kebabs, the first thing you should do is mix up the marinade an marinade the meat for at least 8 hours.  The next day, an hour before cooking, soak the bamboo skewers so that they don't catch on fire.  Alternate the cut veggies and meat until the skewer is almost full.  All that's left is to light the fire and grill the meat until perfection.  This meal may take some prior planning but is well worth it.

Beef Kebabs


½ cup soy sauce

¼ cup canola oil

3 tablespoons thinly sliced green onions

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon sesame seeds

¼ teaspoon garlic powder

1 teaspoon minced garlic

1 (3 lb.) lean boneless beef top round or sirloin steak, cut them in about 12 ½ inches thick (about 30 pieces)

2 lg. green peppers (seeded and each cut in sixteen 1 ½ inch chunks)

2 lg. red peppers (same as above)

16 sm. mushrooms

4 onions, cut in chunks

8 (12 inch) metal skewers

For full recipe instructions, click below

Beef Kabobs

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