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My review
Mom's Beef Shish Kabobs
6
Mike Hearne
"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
16 h 45 m servings 418Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- 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.
- 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 the meat is no longer pink in the center, about 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 211270 Ratings
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Most helpful positive review
4/23/2012
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 re...
Most helpful critical review
5/27/2016
It was ok but I'm sure my (not so great) cooking had a lot to do with it. My meat manager suggested using a sirloin steak that was on sale. That cut wasn't hearty enough. Can anyone suggest the...
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4/23/2012
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 re...
1/29/2012
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 im...
8/14/2011
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 ...
4/8/2015
I made this for an outdoor dinner party for 8 people and doubled the recipe. Used low sodium soy sauce and switched the vegetable oil for olive oil which was perfect! I also added more veggies ...
8/8/2011
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!
8/7/2011
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 secon...
11/26/2012
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 veggi...
6/8/2014
Made this last night - a huge hit! I marinated the beef (used tenderloin) and mushrooms separately. I too left out the extra salt and no one added salt at the dinner table. I also used separate ...
1/31/2012
There is a mistake that most people do, the shish kabob are no the one in the photo. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs, in ar...