Shish Kabobs
Juicy steak cubes marinated in a savory blend of oil, Worcestershire, catsup, and spices, then threaded with vegetables for colorful, flavorful shish kabobs. Perfect for outdoor grilling or stovetop, this dish offers a delightful mix of smoky, tangy, and savory flavors that appeal to meat lovers and veggie enthusiasts alike.
Ingredients
- 3 lb. lean top round or sirloin steak ⓘ
- 1/2 c. oil ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 2 Tbsp. catsup ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. marjoram ⓘ
- 6 small onions
- 6 small green tomato pickles ⓘ
- 1/2 c. Burgundy or cooking sherry ⓘ
- 2 Tbsp. soy sauce ⓘ
- 1 clove garlic, crushed ⓘ
- 1 tsp. sugar ⓘ
- 1 Tbsp. vinegar
- 1 tsp. black pepper ⓘ
- 3 large bell peppers, quartered ⓘ
- 12 large mushrooms ⓘ
Instructions
- Cut the steak into 2-inch cubes.
- Combine oil, Worcestershire sauce, catsup, salt, marjoram, Burgundy or cooking sherry, soy sauce, crushed garlic, sugar, vinegar, and black pepper in a bowl.
- Marinate the steak in the mixture in a pan for at least 6 hours or overnight, turning each piece often.
- Thread the marinated steak cubes onto skewers alternately with small onions, small green tomato pickles, quartered bell peppers, and large mushrooms.
- Grill the skewers over medium heat until the steak is cooked to desired doneness, about 8-10 minutes, turning occasionally.
Tips & Substitutions
For enhanced flavor, consider adding a splash of lemon juice or fresh herbs like rosemary or thyme to the marinade. If you're short on time, marinate for at least an hour, but longer is better. You can substitute the steak with chicken or tofu for a lighter option, making it adaptable for various diets, including vegan recipes.
Serving Suggestions
Serve the shish kabobs with a side of roasted vegetables or a fresh salad to balance the meal. They pair beautifully with roasted bell pepper-and-olive crostini for a delightful appetizer. A dip like tzatziki or a refreshing drink like Rio Mandarine Punch complements the kabobs nicely, making it a perfect summer gathering dish.
Storage & Reheating
Store leftover shish kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, turning occasionally, until heated through. You can also heat them on a grill or stovetop pan for a few minutes to retain some of the grilled texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shish Kabobs contains roughly 1253 calories, with 108g protein, 50g carbohydrates, and 67g fat. It is an excellent source of protein (216% of the Daily Value), iron (72% of the Daily Value), and vitamin D (39% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2985mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the kabobs?
Absolutely! While beef is traditional, you can use chicken, pork, or even shrimp. Just adjust the cooking time accordingly, as different meats require different grilling durations. For a vegetarian option, try using firm tofu or a mix of hearty vegetables like zucchini and eggplant.
What can I do if I don’t have skewers?
If you don’t have skewers, you can grill the ingredients in a grill basket or on a sheet pan lined with foil. Just make sure to cut the vegetables into smaller pieces for even cooking. Alternatively, you can also make kabob bowls by grilling the ingredients separately and serving them over rice or quinoa.
How can I make these kabobs spicier?
To add some heat, consider marinating the steak with crushed red pepper flakes or using a spicy marinade with sriracha or hot sauce. You can also add jalapeño slices or other spicy peppers to the skewers for an extra kick. Adjust the spice level to your taste preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).