Beef shish kabob with vegetables is the perfect low carb dinner for a summer night. The marinade is the key to this dish, which makes the beef and the vegetables so tasty. Crunchy, spicy, and finely grilled that attracts your eyes and mouth. Perfect dinner.
Beef Shish Kabob
PRE TIME: 30 min
COOKING TIME: 16 min
TOTAL TIME: 46 min
- 3 lb. Beef Top Sirloin, cleaned
- 1 tsp. Crushed red chili flakes (or Aleppo pepper spice)
- 1 tbsp. Zaatar spice
- 1/2 tsp. Ground cumin
- 1 tsp. Ground coriander
- 2 tbsp. Smoked or regular paprika
- 2 tbsp. Dried parsley
- 2 tbsp. Teriyaki sauce (optional)
- 2 tbsp. Worcestershire sauce
- 1 cup Red wine
- 1 Large Green bell pepper, cut into cubes/squares
- 1 Large Red bell pepper, cut into cubes/squares
- 1 Large Yellow bell pepper, cut into cubes/squares
- 8 oz. White or cremini mushrooms, halved
- 1 Large Onion, cut into 2- or 3-layers squares
- 1 tbsp. Salt, to taste (do not add salt to the marinade)
- 1 tbsp. Ground black pepper, to taste
- 4 tbsp. Tomato paste (divided in half + 1 tbsp extra optional for brush marinade, see below)
- Extra virgin olive oil
- Wooden or metal skewers (10 inches long at least)
- Optional herb brush ingredients:
- Few stems of fresh oregano
- Few stems of fresh rosemary
- Few stems of fresh thyme
Cut beef into one-inch cubes. Place meat in a large bowl. Cover with all the spices, dry herbs, teriyaki, Worcestershire, red wine, and half of the tomato paste, and mix for a couple of minutes massaging the meat with your hands. Allow beef to marinate for at least 30 minutes, up to 4 hours.
Prepare bell peppers, mushrooms, and onions. Place them in a large bowl and season with salt and pepper, the other half of the tomato paste, and a drizzle of olive oil.
Optional: make the herb brush by tying the herbs into one single bunch with butcher twine (sewing thread will do just fine if you don’t have the butcher’s twine). Make a side marinade to use the herb brush on the meat while cooking, by mixing salt, pepper, and 1 tbsp of tomato paste.
Thread beef, mushrooms, bell peppers, and onion onto a skewer.
Grill for about 3 minutes per side, or until the outside has a nice crust. Use a cast-iron skillet if you don’t have a grill. Allow skewers to rest for about 5 minutes before serving.
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