Shish Kabob Recipe (with Beef)
Cubes of top sirloin marinated in soy, teriyaki and red wine, threaded with peppers, onion and mushrooms and grilled into juicy beef kabobs.
🍳 Cook: 6 min
Ingredients
| 3 lb | 1.4 kg | beef (top sirloin or strip steak) |
| 1/4 cup | 60 ml | low-sodium soy sauce |
| 1/2 cup | 120 ml | teriyaki sauce |
| 1 tbsp | 15 ml | steak seasoning |
| 1 cup | 240 ml | red wine |
| 1 | large green bell pepper, cut into cubes | |
| 1 | large red bell pepper, cut into cubes | |
| 1 | large yellow bell pepper, cut into cubes | |
| 8 oz | 225 g | mushrooms |
| 1 | large onion, cut into pieces | |
| 1 tbsp | 15 ml | salt, adjust to taste |
| 1 tbsp | 15 ml | ground black pepper, adjust to taste |
Instructions
- Cut the beef into 1-inch cubes and place in a deep dish. Cover with the soy sauce, teriyaki sauce, red wine and steak seasoning. Let the beef marinate at least 30 minutes to 2 hours (tougher cuts benefit from up to 6 hours).
- Prepare the bell peppers, mushrooms and onion. Place them in a large bowl and season generously with salt and pepper.
- Thread the beef, mushrooms, bell peppers and onion onto skewers. If using wooden skewers, soak them in water at least 10 minutes first so they don't burn.
- Clean the grill well and preheat to medium-high for even cooking. Grill the kabobs about 3 minutes per side, or until the outside has a nice crust. Flip only once per side to keep the skewers intact. Use an instant-read thermometer to check doneness — aim for an internal temperature of about 145°F (63°C).
- Let the skewers rest at least 5 minutes before serving so the beef reabsorbs its juices. Enjoy!