CommonGround volunteer Crystal Klug shares her recipe for Beef Kabobs with Pure Nebraska viewers.


Beef Kabobs
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  1. 1/3 c vegetable oil
  2. 1/2 c soy sauce
  3. 1/4 c lemon juice
  4. 1 T mustard
  5. 1 T Worcestershire Sauce
  6. 1 garlic clove, minced
  7. 1 tsp pepper
  8. 1 1/2 tsp salt
  1. 1-2 pounds sirloin, cut into 1 inch cubes
  2. 1 green pepper
  3. 1 red pepper
  4. 1 yellow pepper
  5. 16 mushroom caps
  6. 1 large onion
  1. Mix the marinade ingredients together in a bowl, reserve 1/4 of the marinade.
  2. In a zip lock bag, add the remaining 3/4 of the marinade and the meat. Seal and squish to coat well.
  3. Chill in the fridge for 6-8 hours or overnight.
  4. Cut the veggies into in to chunks, roughly the same size as the beef pieces and add to a plastic bag with the reserved marinade.
  5. Marinate veggies 1-4 hours before grilling.
  6. Preheat grill to high heat.
  7. Thread alternating pieces of meat and veggies until the skewers are filled.
  8. Place kabobs on the grill directly over the heat and reduce to medium-high.
  9. Grill for 8-10 minutes, flipping after 4-5 minutes until the meat is cooked medium-rare to medium and the vegetables start to char around the edges.
  10. Remove from grill and rest at least 5 minutes before serving.
  11. You can also bake the kabobs in the oven for 25-30 minutes at 350 degrees, turning half way though the cooking process.
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