Rating: 4.5 stars 4.6
330 Ratings
  • 5 star values: 260
  • 4 star values: 50
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2

This shish kabob recipe is the one my mom has cooked 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 shared the recipe, 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 it's our family recipe and this is what we call it.

Recipe Summary

20 mins
25 mins
16 hrs
16 hrs 45 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.

  • Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Remove 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.

  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.

  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.

Nutrition Facts

418 calories; protein 26.2g; carbohydrates 15.8g; fat 28.6g; cholesterol 58.7mg; sodium 2815.9mg. Full Nutrition