BBQ marinated beef kabobs

  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Beef kebabs marinade

  • 550 g (1.2 lb) striploin beef (or thick-cut top sirloin), cut into large 1 to 1.5 inch (2.5 to 4 cm) cubes
  • 3 tablespoons (45 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 3 large cloves of garlic, finely chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons (30 ml) red wine
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) Italian spices
  • 1 large red onion, cut into pieces and broken up
  • 1 1/2 red bell pepper, cut into large chunks
  • Salt and freshly ground pepper

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Preparation

  • Place the beef cubes in a large airtight bag and set aside.
  • In a large bowl, except for the onion and bell pepper, add the remaining ingredients, season generously with salt and pepper and toss to combine. Pour half the marinade over the meat and close the bag, removing as much air as possible. Refrigerate and marinate for 1 hour minimum, 3 hours is perfect. Stir from time to time. Reserve the rest of the fresh marinade in the fridge.
  • Assemble your kabobs! Thread on a beef cube followed by a piece of onion and bell pepper. Repeat with the rest of the ingredients.
  • Preheat the BBQ to high, then reduce to medium heat. Oil the grates.
  • Place the kabobs on the grill, close the lid and cook 3 to 4 minutes per side or until the meat is cooked to your liking. Baste generously with the fresh marinade.
  • Take the kabobs off the grill, wrap them tightly in aluminum foil and let rest 4 to 5 minutes. Serve with rice or grilled vegetables!