Beef Kabobs
A Smart Summer Solution for Roast CutsBeef kabobs are a delicious and practical way to use up a roast during the summer grilling season. Instead of slow-roasting in the oven, cube it, marinate it, and toss it on the grill! With just a bit of care—like slicing against the grain and giving it time to soak in flavor—you can turn a roast into juicy, tender kabobs that rival even your favorite steaks.
Ingredients
- 2 lbs Beef tri-tip Other steaks or roasts can be used
- 3 each bell peppers a combination of colors can be used for taste or appearance
- 1 each red onion or sweet yellow use your preference
- 16 each small mushrooms Use your preference here as well
Marinade
- 1 tsp minced garlic 2 large cloves
- 1 tsp onion powder garlic powder can be substituted
- 2 ½ Tbsp soy sauce you can use low-sodium as well
- 2 Tbsp Worcestershire sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp vegetable oil
- 14 tsp black pepper
Instructions
- Cut the beef into 1' cubes
- Mix Marinade in a bowl or plastic bag. Add the beef.
- Marinate for at least 1 hour or overnight.
- Thread the beef, vegetables. Alternate the vegetables and the beef. Do not pack too tightly.
- Brush the kebobs with the reserved marinade.
- Grill for about 8-10 minutes turning frequently.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired.