On the grill, meat chunks, mushrooms, and veggies are used to make this shish kabob. Since I can remember, my mom has always made this dish using this recipe. She would definitely be offended if I shared the recipe, but I feel that everyone should be able to enjoy it because it is so great!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 16 hrs |
| Total Time: | 16 hrs 45 mins |
| Servings: | 4 |
Ingredients
- ½ cup soy sauce
- ⅓ cup vegetable oil
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon coarsely cracked black pepper
- 1 ½ pounds lean beef, cut into 1-inch cubes
- 16 mushroom caps
- 8 metal skewers, or as needed
- 2 green bell peppers, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into large squares
Instructions
- 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
| Calories | 418 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 2816 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone I make these far loves them. I typically use a thick cut ribeye.
Thank you for sharing this recipe. The best beef kabobs I’ve ever had. My whole family really liked them. This is my go to recipe for beef kabobs for now on. Absolutely delicious!
Our neighbors were grilling out one and the air was filled with a delicious scent !!! I had to ask had they where grilling ? And that was when I fell in love with theses kabobs !!!
The marinade recipe did not disappoint ! It had so much flavor- – it makes my mouth water just thinking about it ! I don’t mind the prep work, and there is some to do with all the chopping etc. Gives me time to ponder. I think it’s pretty handy that the “curve” of the bell pepper kind of hugs the next item to be skewered on. Right? Lol
This is an awesome recipe, will for sure be using this often!
These were delicious! I used sirloin steak, and only had about 5 hours to marinate (with mushrooms), but that was plenty of time. This has a great flavor! Heated up the marinade and basted the skewers as they cooked. Everyone LOVED them! This is a keeper for sure! Thank you!
Excellent recipe.
Very good. Used tomatoes and zucchini too. Marinated the lamb in plain yogurt overnight and then marinated the lamb and mushrooms in the mix for 30 minutes while the grill heated. Put the marinate in a pan and simmered for a few minutes and used as sauce over the kabobs.
Outstanding! I made exactly as written and used NY Strip steaks because they were on sale. They came out great! I will make these again soon!
Amazing recipe! We forewent the Worcestershire sauce but did everything else, and they were truly the best shish kabobs I’ve ever had.
This recipe was a huge hit at my dinner party. I made it with fillet of beef and it was delicious.
Made it for New Years. Used my vacu packer marinate bowl just an hour before grilling. Excellent. Will keep this recipe for future.
This one of my go to recipes. I do make the beef on one kabob and the veggies on another in order to get the cooking times appropriate.
This was great. I used beef tenderloin, and it came out fantastic. Exactly what I was craving.
Really enjoyed this! I added some zucchini to the skewers but otherwise followed the recipe. Great flavor cooked on the grill!
so very salty
Fantastic recipe! I don’t usually change the recipe but tried this last minute and tried to rush it into marinade to get 4 hours in it and forgot if I put the lemon juice in so I added it….again hubby said it was a little salty/bitter so that was my fault. And we love the vegis so I always cook extra in a pan on the grill so started another batch but didn’t have enough soy sauce mixed them both later and sooo yummie, thank you for a new fav!
I add fresh pineapple and put pineapple juice in marinade. Boy did it lol with pineapple. Family lived it.
This is an all-star, save this recipe winner! Your grandkids will love it if my 4 grandsons are any measure! My 2 suggestions or additions: 1) add the salt last and taste test as additions are made, even giving some resting time between additions, as soy sauce brands can have differing sodium content,until you’re confident with you’re recipe. And 2) try teriyaki sauce for soy. Another omg thats so good version!( again, following #1). I think the basic underpinnings of this recipe have a lot of legs for other changes too, but its really hard to want to mess with a winner!
Really great flavor with the marinade. I would not add salt next time, as the soy was salty. We also cooked the meat on one skewer and veggies on a different one because the cook times are different.
Perfect summer kabobs.