Recipe By Mike Hearne
Rating
Published Jul 10th
Prep 20m Cook 25m Additional 16h Ready In 16h 45m
Servings 4 servings Calories 417.6

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can’t wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Recipe Ingredients

  • ⅓ cup vegetable oil
  • ½ cup soy sauce
  • ¼ cup lemon juice
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon coarsely cracked black pepper
  • 1 ½ teaspoons salt
  • 1 ½ pounds lean beef, cut into 1-inch cubes
  • 16 mushroom caps
  • 8 metal skewers, or as needed
  • 2 green bell peppers, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 large onion, cut into large squares

Cooking Directions

  1. 1 Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. 2 Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  5. 5 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  6. 6 Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts

  • Calories 417.6
  • Carbohydrate 15.8 g
  • Cholesterol 58.7 mg
  • Fat 28.6 g
  • Fiber 3.6 g
  • Protein 26.2 g
  • Saturated Fat 6.1 g
  • Sodium 2815.9 mg
  • Sugar 6.8 g

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Reviews

  1. It was ok but I'm sure my (not so great) cooking had a lot to do with it. My meat manager suggested using a sirloin steak that was on sale. That cut wasn't hearty enough. Can anyone suggest the cut of beef for kabobs? Thanks.
  2. I made this for an outdoor dinner party for 8 people and doubled the recipe. Used low sodium soy sauce and switched the vegetable oil for olive oil which was perfect! I also added more veggies such as yellow squash and zucchini and yellow red orange and green peppers. I served the kabobs with basmati - Read more ...
  3. I did everything I could to mess this up and they still tasted great. I only had 4 hours to marinate so I went with that. Then it started raining and I didn't grill. I ended up putting the veggies in a pan and cooking half way done. Then I threw in the meat and - Read more ...
  4. Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I reserved some of the marinade for the veggies and marinated the meat all day in a ziploc bag. I - Read more ...
  5. There is a mistake that most people do the shish kabob are no the one in the photo. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs in arabic kabab is ground meat with garlic and special spices for the kabab. Anyway the one in - Read more ...
  6. Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t impart an oriental flavor, which I’m not fond of with steak; another plus. The flavors came together well with - Read more ...
  7. Great beef marinade, the lemon adds a nice twist and some nice flavor. I only had an hour to marinate, so I let them sit in fridge for 1/2 hour and on the counter for 1/2 hour. My kabobs turned out great!! Thanks for a great recipe, I’ll be using this marinade for plain steak - Read more ...
  8. Our first time making kabobs. We marinated the meat (but not the mushrooms) in a vacuum-seal bag for 2 hours and ditched the leftover marinade rather than saving for basting. Turned out great!
  9. The only change I made was to leave out the mushrooms since my family doesn't like them. We marinated the meat a total of 8 hours and served over a bed of wild rice. My eight year old had seconds and said this recipe is "a keeper!" We all loved it! Thanks for sharing this - Read more ...
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