Beef Vegetable Shish Kabobs is a meal we make often in the warmer months, usually with a side of brown rice and an ice cold beer. A simple marinade passed down from Mike’s mom years ago, makes the beef unbelievably tasty!
Today is Father’s Day, and I’m honoring my dad and my husband with this post.
- Even though he won’t read this, I honor my dad. Thank you Dad, for being the ultimate protector of our family. For providing for us, for loving us, for your dedication to Mom and to all six of your children. Also, for putting us all in glasses and braces, for paying for college, taking us to church, and for all the time you spent playing catch and shooting hoops with me. 🙂
- For my husband. Thank you, Mike, for being the head of our family. For providing for us, for encouraging us, and for loving us unconditionally. For your countless hours coaching our boys, showing them how to treat a lady, being a great example of hard work, and making them accountable. Also, for supporting my SAHM job all these years. What a gift you are to us!
I’m a very lucky girl to have such an awesome dad and husband!
So in honor of the dads in my life, I bring you this recipe for Beef Vegetable Shish Kabobs. It’s a recipe I’ve been making forever, and was given to me by my late mother-in-law. I’ve also given the marinade recipe to many friends, so some of you may already have it.
One of my dad’s favorite activities was grilling. I can picture him now, with the Weber grill fired up, a paper towel hanging out of his pocket (we still giggle about this!), and a beer in hand. He always loved it when we were outside with him as he grilled. It was a time to chat about anything, and having a beer or cocktail in hand was the ultimate experience for him.
To this day, I still want to crack a beer when we are on the deck cooking, especially when it’s hot out.
A few tips for the BEST Kabobs
- You can pair these kabobs with a big bowl of rice, or even quinoa.
- Add other veggies, like cherry tomatoes, mushrooms, and potatoes (even canned).
- Get a nice sear on the kabobs by cooking them over medium-high heat.
- If you don’t have metal skewers, you can use wooden ones – but make sure you soak them in water beforehand.
- I always use sirloin steak, but you could use other cuts as well.
- Make sure you drink a beer (or two) while grilling these Beef Vegetable Shish Kabobs.
Grill this recipe up next: Honey Sriracha Chicken Kabobs
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A simple marinade takes these Beef Vegetable Shish Kabobs over the top.
- 2 pounds sirloin steak - cut into one inch cubes
- 1/2 cup canola oil
- 1/2 cup soy sauce - I use reduced sodium
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dried minced onion
- 1/2 teaspoon dried ginger
- 1/2 teaspoon garlic powder
- 1 medium red pepper - cut into chunks
- 1 medium yellow pepper - cut into chunks
- 1 large onion - cut into chunks
- 4 cups prepared rice - I use Uncle Ben's long grain brown rice
- other vegetables like potatoes, cherry tomatoes, and mushrooms - optional
Prepare meat by cutting steak into one inch cubes. Trim all visible fat. Place in plastic freezer bag.
Prepare marinade by mixing the oil, soy sauce, vinegar, minced onion, ginger, and garlic powder. Reserve about 1/4 cup and pour remaining marinade over steak and seal bag. Store in refrigerator for at least two hours - more if so desired.
Clean and cut vegetables into chunks for the kabobs. Start outdoor grill.
Cook rice according to directions.
Prepare kabobs by arranging all meat and veggies on kabob utensils. You may want to group veggies by type of vegetable instead of mixing them. Some of them take more time to cook than the others.
Brush reserved marinade on veggies. If there is any left, you may use them over cooked kabobs.
When grill is hot, grill all meat and veggies until done, turning several times to assure all of it is cooked through. Serve kabobs with rice.