Beef Shishkabob

No ratings yet

Tender juicy chunks of tender beef with colourful veggies

Prep Time15

Cook Time8

Marinating4

Total Time4 23

Course: Main Course

Cuisine: American, Barbecue, Canadian

Keyword: beef shishkabob, beef skewers, how to make shishkabob, shish kabob, shish kebob, shishkabob

Servings: kabobs

Calories: 437kcal

1¼ lb beef tenderloin or steak cut into 16 - 20 chunks after trimming about 1 pound
2 Tbsp olive oil
2 tsp balsamic vinegar
2 tsp worcestershire sauce
1 tsp steak spice ie Montreal Steak Spice
½ large onion cut into chunks
½ sweet red or orange pepper cut into 4 chunks
½ sweet yellow pepper cut into 4 chunks
1 summer squash or small zucchini
4 cherry tomatoes or mushrooms

Cut vegetables into chunks. Bring pot of water to boil. Add all veggies except tomatoes to boiling water for 1 minute. Drain and immediately add to large bowl of ice water. Drain very well.
Combine olive oil, balsamic vinegar, Worcestershire and steak spice. Marinate beef chunks and blanched vegetables for at least 4 hours or over night.
If using wooden skewers, soak in tall glass of water for at least one hour, flipping if necessary.
Thread meat and vegetables onto skewers in alternating pattern, with onion beside each chunk of meat. Top with cherry tomato or mushroom. Use 5 chunks of beef and different coloured vegetables on each skewer for best presentation.
Grill on high and roll or quarter turn every 2 minutes until meat and veggies are well charred and meat is medium rare.

Nutritional information is based on some of the marinade not being consumed and using beef tenderloin which is leaner than strip loin or ribeye.