Herbed Beef Kebabs

Sirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Herbed Beef Kebabs, photo coming soon
  • Prep 25 min
  • Cook 25 min
  • Marinate 6 hr
  • Total 6 hr 50 min

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Sandra Mills's beef kebabs start with a cooked marinade: salad oil, cider vinegar, prepared mustard, oregano, garlic, onion and celery salts and a bay leaf, heated to boiling and cooled. Sirloin cubes and green pepper squares soak in it for 6 hours to overnight.

They are threaded with mushrooms and grilled over slow coals, with the tomatoes on a separate skewer since they cook faster. As she notes, the same idea works with chicken breast, scallops or shrimp. Use your imagination.

Ingredients

Marinade

  • 1/4 cup salad oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon oregano leaves
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small bay leaf

Kebabs

  • 2 pounds boneless sirloin of beef
  • 16 green pepper squares (1 1/2 inch each)
  • 16 mushroom caps
  • 16 tomato wedges or cherry tomatoes
  • Small onions (optional)

Instructions

  1. Make the marinade. Combine the marinade ingredients in a small saucepan. Heat to boiling, then cool.
  2. Marinate. Cut the meat into 1 1/2-inch cubes and add to the cooled marinade with the green pepper squares. Mix well, cover and refrigerate 6 hours to overnight.
  3. Skewer. Alternate the meat, pepper squares and mushrooms on skewers. Small onions can go on too.
  4. Grill. Cook over slow-burning coals for 20 to 25 minutes, or until the meat and vegetables are tender, basting frequently with marinade.
  5. Tomatoes. Place the tomatoes on a separate skewer, brush with marinade and cook, turning frequently, until done.

Tips

  • Marinade that has touched raw meat should be boiled for a full minute before it is used for basting at the end of cooking or served as a sauce.
  • Sandra's tip: kebabs can also be made with boneless chicken breast, scallops or shrimp.

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