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Marinated Beef Kabobs Recipe

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3.9 from 10 reviews

These Marinated Beef Kabobs offer a flavorful and juicy grilled meat experience, perfectly infused with a savory blend of herbs, spices, and tangy marinade. Ideal for grilling enthusiasts, this recipe ensures tender cubes of lean beef with a delicious charred exterior and succulent interior, great for summer cookouts or a hearty family dinner.

Ingredients

Beef and Marinade

  • 2 pounds lean beef, trimmed and cut into 2 inch cubes
  • 2 tablespoons beef stock
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon steak seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Black pepper to taste
  • 2 bay leaves

Instructions

  1. Prepare the Beef: Trim most of the visible fat from the meat and cut it into 2-inch cubes to ensure uniform cooking and better marinade absorption.
  2. Make the Marinade: In a bowl, stir together beef stock, balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and bay leaves to create a flavorful marinade.
  3. Marinate the Meat: Place the beef cubes into the smallest Ziploc bag or plastic container that can hold all the meat, then pour the marinade over. Seal and refrigerate for at least 4-6 hours, allowing the beef to soak in the flavors.
  4. Preheat the Grill: When ready to cook, drain the meat from the marinade and preheat the grill to medium-high heat, about a temperature where you can hold your hand over for only a few seconds.
  5. Skewer the Beef: Thread the marinated beef cubes tightly onto skewers, letting the meat come to room temperature as the grill heats for even cooking.
  6. Grill the Kabobs: Place the skewers on the grill and cook to your preferred doneness, turning them as soon as good grill marks develop on the first side to ensure even char and flavor.
  7. Check for Doneness: Cooking times will vary: approximately 8-10 minutes for rare, 10-12 minutes for medium-rare, and 12-15 minutes for medium. Check by cutting a piece or using a digital meat thermometer.
  8. Rest the Kabobs: Once cooked, let the kabobs rest for about 5 minutes to allow juices to redistribute before serving for maximum tenderness and flavor.

Notes

  • Use lean beef to avoid excessive flare-ups on the grill and to keep the kabobs healthy.
  • Worcestershire sauce adds umami and depth; substitute with soy sauce for a different flavor profile if desired.
  • Steak seasoning can vary in saltiness; adjust black pepper and salt accordingly.
  • Marinating longer than 6 hours is acceptable and can enhance the flavor further.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Find it online: https://dishcooks.com/marinated-beef-kabobs-recipe/