Mom's Beef Shish Kabobs Recipe -
Mom's Beef Shish Kabobs Recipe
14 Photos
Mom's Beef Shish Kabobs
Marinated and grilled beef and vegetable skewers, just like mom's. See more
  • 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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    16 hrs 45 mins


  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.
Kitchen-Friendly View

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
Aug 01, 2015

Way too salty. If I make it again, I will cut way back on the soy sauce. And I even used a low sodium one!

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.

Nov 26, 2012

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 browned it. Poured the marinade over brought to a boil and did a quick stir fry. It was delicious and even my picky husband liked it. I served it with Classic Rice Pilaf on AR by Chef John. Perfect pair. I wouldn't change a thing.

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Mom's Beef Shish Kabobs

Marinated and grilled beef and vegetable skewers, just like mom's.

Sensational Sirloin Kabobs

Sirloin steak cubes marinated in a soy-based sauce and grilled with vegetables.

Beef Bulgogi

Traditional Korean beef marinated in a sweet and garlicky soy sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States