Beef Kabobs

At our cookout last weekend, Lane and I decided to steer away from traditional hamburgers and hot dogs.  Not that I don’t love a great burger off of the grill, but after three weekends of cookouts (not only for us but for some of our guests), we wanted to do something a little different.  Instead of burgers and hot dogs, we offered up chicken and beef kabobs.  They were a big hit, and a nice change of pace. Kabobs are easy to put together, even with the skewering and chopping.  They’re also a nice way to make use of all of the yummy fresh vegetables that are available this time of year.

I put together the marinade for the beef kabobs on Friday night, let the beef hang out in the marinade while we went to a cookout on Saturday, and then put everything on skewers Sunday morning.  Also, I used top round London broil because I knew it would be sitting in the marinade long enough to get tender- if you don’t have a day to marinate the beef, I’d suggest a more tender cut.  These really are adaptable, and you can use any kind of veggies you enjoy.  I used a mixture of squash, mushrooms, onions, and peppers, and it worked out really well.  The recipe below made 12 kabobs, so feel free to scale it back if needed.  I recommend a minimum of four pieces of meat per kabob.

Beef Kabobs


  • 3 lbs. top round London broil, cut into 1-2 inch pieces
  • 5 garlic cloves, crushed
  • 1 Tbsp. salt
  • 1/2 C. dry red wine
  • 1/2 C. balsamic vinegar
  • 1/2 C. light soy sauce
  • 1 Tbsp. honey
  • 2 tsp. Worcestershire sauce
  • 1-2 zucchini, cut into 3/4 inch thick slices (if the zucchini are wide in diameter, slices can be cut in half)
  • 1 C. grape or cherry tomatoes
  • 1-2 yellow squash, cut into 3/4 inch thick slices
  • 2 onions, peeled, cut into quarters and then each quarter cut in half
  • 10 oz. whole white mushrooms
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces


Combine garlic, salt, honey, red wine, vinegar, soy sauce, and Worcestershire sauce in a large resealable (Ziplock) bag, seal, and shake to combine.

Add the London broil, seal the bag, and move the bag around to cover the beef in the marinade.

Put the bag in a bowl and into the refrigerator for a minimum of 24 hours.

**If using wooden skewers, soak completely in water before using**

When ready to serve, place the meat on skewers, alternating with vegetables as desired (you can use or omit any of the vegetables listed above depending on preferences, or use your favorites).

When ready to grill, heat the grill to 450 degrees (medium-high depending on the grill), and place the full skewers on the grill.  Leave in place for 4-5 minutes, flip the skewer and grill for an additional 4-5 minutes.  This is for medium to medium-well beef, if you like yours well done, leave the skewers on the grill a little longer.

Makes 12 kabobs.

Source: marinade from


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