Meat Kabob Recipe
Make Meat Kabob Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Meat & Vegetables
Finishing
Method
Marinade
- 1
Make the marinade
In a medium bowl whisk together 0.25 cups olive oil, 2 tbs soy sauce, 2 tbs lemon juice, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp brown sugar or honey, 1 tsp kosher salt, 0.5 tsp freshly ground black pepper and 0.25 tsp red pepper flakes (optional) until combined.
- 2
Marinate the meat
Place the 1.25 lbs of cubed beef in a resealable plastic bag or shallow dish. Pour the marinade over the meat, massage to coat all pieces, remove excess air, seal, and refrigerate for at least 1 hour and up to 6 hours. For best flavor, marinate 2–4 hours. If short on time, 30 minutes will still add flavor.
Meat & Vegetables
- 3
Prepare vegetables and skewers
While meat marinates, cut 1 bell pepper into 1-inch pieces and cut 1 red onion into 1-inch wedges. Leave cherry tomatoes and mushrooms whole (about 8 each) if using. If using wood skewers, soak 8 skewers in water for 30 minutes to prevent burning.
- 4
Thread the skewers
Remove the beef from the marinade, letting excess drip back into the bowl; discard used marinade. Thread the meat and vegetables onto the skewers, alternating pieces (meat, pepper, onion, mushroom or tomato) leaving a little space between pieces so heat circulates. Reserve any leftover vegetables in the fridge until ready to grill.
Cooking & Finishing
- 5
- 6
Grill the kabobs
Brush the assembled skewers lightly with 1 tbs olive oil. Place skewers on the hot grill (or under the broiler) and cook for 8–12 minutes, turning every 2–3 minutes so all sides char evenly. Aim for medium-rare to medium depending on preference: internal temperature 130–135°F for medium-rare, 140–145°F for medium. Adjust total time based on cube size and desired doneness.
- 7
Rest and garnish
Transfer cooked kabobs to a platter and let rest 5 minutes to redistribute juices. Sprinkle with 2 tbs chopped fresh parsley if using and serve with lemon wedges for squeezing over the meat.