Beef Shish Kebabs for Freezer Cooking

Beef Shish Kebabs for Freezer Cooking

10
HAC3 0

"Great way to cook once a month. Yummy on the grill."

Ingredients 30 m {{adjustedServings}} servings 302 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
  2. To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.
  3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.
  4. Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
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Footnotes

  • Editor's Note
  • Use our scaling feature to create the exact number of servings you'll want for the month.
  • This recipe works well for camping trips and picnics as well. Try other meats such as chicken or lamb, and other vegetables of your choice such as mushrooms, onions, or steamed sweet potatoes.
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Reviews 10

  1. 17 Ratings

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Jessica
8/9/2011

I made this dish six times for each member of my dinner exchange club. All six said their families loved this. My husband does too. Very easy and do not feel any changes are needed. I bought meat already cut for kabobs to save time.

Holiday Baker
5/24/2012

Mmmm, these were SO GOOD! I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them 4-5 hours before cooking. The only changes I made was for the meat I had 2 NY Strip steaks. I trimmed the fat and cut them into 1" cubes. Out of everything I got 8 kabobs and at most about 3 servings. I did 1/2 red and 1/2 green bell pepper for the peppers, as it was what I had, and I also subbed white wine vinegar for the cider vinegar for the same reason. I definitely plan to make this again, but next time I will double it!

KATE571
5/1/2014

We loved this recipe! So easy to just pull out of the freezer for a busy day! Healthy and flavorful. I do like to make the beef in the marinade and freeze, and then use fresh vegetables with the defrosted beef.