Mom's Beef Shish Kabobs Recipe - Allrecipes.com
Mom's Beef Shish Kabobs Recipe
  • READY IN ABOUT 17 hrs

Mom's Beef Shish Kabobs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    16 hrs 45 mins

Directions

  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. 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. Preheat an outdoor grill for high heat, and lightly oil the grate.
  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. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2012

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 skewered the veggies (adding some cherry tomatoes) and meat separate basing the veggies with the reserved marinade. Overall, very tasty!

 
Most Helpful Critical Review
Apr 12, 2013

Alright. My husband doesn't want it again tho.

 
Jan 29, 2012

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 none dominating another and with that good old beef flavor coming through. I’m a recent convert to marinades, preferring simply seasoned meats, but I’d make this again.

 
Aug 15, 2011

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 too.

 
Aug 08, 2011

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!

 
Aug 07, 2011

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 delicious summer BBQ treat.

 
Sep 03, 2011

This marinade is awesome!!The ingredients are not overpowering yet they just enhance the excellent flavor of the kabobs.I will use this recipe again and for other beef dishes!

 
Jan 19, 2012

Perfect marinade! I've used this a couple of times now and everybody loves it! The only change I make is to reduce the salt--I use a heavy 1/2 teaspoon. I marinate the meat as long as I can--sometimes just a half a day and it comes out tender and flavorful! Definitely a keeper!

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 2816 mg
  • 113%

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

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