Beef Shish Kebabs for Freezer Cooking Recipe -
Beef Shish Kebabs for Freezer Cooking Recipe
  • READY IN 30 mins

Beef Shish Kebabs for Freezer Cooking

Recipe by  

"Great way to cook once a month. Yummy on the grill."

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Ingredients Edit and Save

Original recipe makes 12 skewers Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
  2. To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.
  3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.
  4. Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
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  • Editor's Note
  • Use our scaling feature to create the exact number of servings you'll want for the month.
  • This recipe works well for camping trips and picnics as well. Try other meats such as chicken or lamb, and other vegetables of your choice such as mushrooms, onions, or steamed sweet potatoes.

Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2011

I made this dish six times for each member of my dinner exchange club. All six said their families loved this. My husband does too. Very easy and do not feel any changes are needed. I bought meat already cut for kabobs to save time.

Most Helpful Critical Review
Jun 28, 2012

marinade was so so, Vegetables were good raw and unfrozen ist night. After freezing they were just a mushy soft mess. I will not use this method again.


18 Ratings

May 24, 2012

Mmmm, these were SO GOOD! I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them 4-5 hours before cooking. The only changes I made was for the meat I had 2 NY Strip steaks. I trimmed the fat and cut them into 1" cubes. Out of everything I got 8 kabobs and at most about 3 servings. I did 1/2 red and 1/2 green bell pepper for the peppers, as it was what I had, and I also subbed white wine vinegar for the cider vinegar for the same reason. I definitely plan to make this again, but next time I will double it!

May 01, 2014

We loved this recipe! So easy to just pull out of the freezer for a busy day! Healthy and flavorful. I do like to make the beef in the marinade and freeze, and then use fresh vegetables with the defrosted beef.

May 27, 2012

This is delicious! The sauce is positively yummy! I left the beef cubes in the sauce for over 24 hours so the flavor was really prominent. I did not freeze anything but did cut the veggies and fruit the day before. I also added Asian pear to the skewers and sliced onion. I highly suggest saving some of this sauce as a "dip" for additional meat. Maybe try this on burgers? Good stuff!

May 24, 2012

the best kebab i've ever made.... my husband loves the recipe

Dec 29, 2012

good idea for the beef,but i waited till ready to make for veggies because they get soggy when thawed from frozen and it only takes a short time to cut them up fresh

Jun 12, 2012

Great marinade for the steak!


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 787 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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