Mom's Beef Shish Kabobs

Mom's Beef Shish Kabobs

73
mnmike 1

"My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it."

Ingredients

16 h 45 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 2816 mg
  • 113%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  5. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  6. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Reviews

73
  1. 93 Ratings

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Most helpful

Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I re...

Most helpful critical

Way too salty. If I make it again, I will cut way back on the soy sauce. And I even used a low sodium one!

Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I re...

Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t im...

Great beef marinade, the lemon adds a nice twist and some nice flavor. I only had an hour to marinate, so I let them sit in fridge for 1/2 hour and on the counter for 1/2 hour. My kabobs turned ...

Our first time making kabobs. We marinated the meat (but not the mushrooms) in a vacuum-seal bag for 2 hours and ditched the leftover marinade rather than saving for basting. Turned out great!

The only change I made was to leave out the mushrooms since my family doesn't like them. We marinated the meat a total of 8 hours and served over a bed of wild rice. My eight year old had secon...

I did everything I could to mess this up and they still tasted great. I only had 4 hours to marinate so I went with that. Then it started raining and I didn't grill. I ended up putting the veggi...

This marinade is awesome!!The ingredients are not overpowering yet they just enhance the excellent flavor of the kabobs.I will use this recipe again and for other beef dishes!

There is a mistake that most people do, the shish kabob are no the one in the photo. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs, in ar...

Perfect marinade! I've used this a couple of times now and everybody loves it! The only change I make is to reduce the salt--I use a heavy 1/2 teaspoon. I marinate the meat as long as I can--...