Beef Kabobs

These Beef kabobs are great, but as a disclaimer, they do have a slight kick (not really hot, but a mild heat) so if your sensitive to spicy food, you may want to forgo this recipe.

Let’s get started by making the marinate! Combine 1/3C vegetable oil, 1/2C soy sauce, 1 Tbsp Worcestershire sauce, 1 minced garlic clove and 2 Tbsp Bo B Q Steak Rub into a large bowl or ziplock baggy. Next we want to cut 1-2lbs lean steak (such as Sirloin, Strip, or as we prefer beef tenderloin) into 1” cubes. Place the cubes in the marinate and refrigerate for at least 2 hours.

Remove steak from the fridge and the marinate. Set marinate aside. Place steak cubes on a cookie sheet to allow the steak to sit at room temperature for about 20-30 minutes. If using bamboo skewers, now is the time to start soaking them. We want them to soak for about 30 minutes prior to assembling the kabobs.

While the skewers soak, cut 2 green bell peppers, 2 red bell pepper and 1 red onion all into 1 inch chunks.

Start to tread on chunks starting in a sequence like this: red bell, steak chunk, green bell, steak, red onion and repeat til you get about 2 inches from the top and cap the end with a baby bell mushroom.

In a sauce pan, heat and simmer the marinate about 8-10 minutes.

Grill kabobs over high heat for about 15 minutes. Turning and basting with the marinate every 2-3 minutes.

Remove from grill and let rest for about 5 minutes. Serve with your favorite sides and enjoy!