Grilled Southwestern Shish-Kebab

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Annie 4

"These Shish Kebab are so easy to prepare, not to mention colorful and very tasty. It's the perfect dish for a summer BBQ. Try serving with a side of white rice, french fries, or grilled baby red potatoes with fresh rosemary!"
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50 6 servings yields 6
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Original recipe yields 6 servings



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  1. In a large mixing bowl, combine the beer, lime juice, salsa, onion, garlic, cilantro, red pepper flakes, salt and pepper. Whisk together until well blended. Cover and refrigerate until ready to use.
  2. Once the beef has been cubed and prepared, carefully add it to the marinade. Place back in the refrigerator.
  3. Reminder: Always marinade beef under refrigeration.
  4. Tips: To tenderize, Let the beef soak in the marinade for no less than 6 hours - preferrably over night (DO NOT marinade for more than 12 hours).
  5. To Flavor: marinade the beef for as little as 20 minutes - up to 2 hours.
  6. *Never re-use left-over marinade that has been prepared for raw meat.
  7. Meanwhile, soak the wooden skewers in water (this can be done a half hour or so before preparing the shish-kebab.
  8. Once the beef is done marinading, remove it from the refrigerator.
  9. Using the soaked skewers, and in a large, clean work area, begin to layer on the meat, fruit and vegetables. Example: beef, onion, pineapple, beef, pepper, mushroom, tomato (repeat).
  10. I find it easy just stacking the already prepared shish-kebab on a cookie sheet or jelly roll pan.
  11. Now you're ready to grill!
  12. Cooking time will depend on how well you like your meat done. I enjoy medium rare -cool and pink in the center.
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