The beauty of this marinade recipe is that it is used for both the meat and vegetable skewers. We almost always thread the meat on separate skewers from the vegetables because the cooking times are so drastically different. The veggies will take about 20 minutes, while the beef is done in 5-8 minutes, depending on your preference.
And while you can get away with only marinating the meat for one hour (that’s the time limit for your veggies), the flavor penetrates the beef at a much more satisfying taste if you leave it in a ziploc overnight—or say, at least 8 hours.
If you’re not counting carbs, tri-colored couscous makes a fine dining companion for the skewers of meat and vegetables. Make it with beef bullion instead of water for an even beefier taste!
Marinated Beef Kebabs and Veggie Skewers
- 2 lbs. top sirloin beef, cut into 1 1/2″ cubes
- 1 red or yellow bell pepper (or 1/2 of each), cut into 1 1/2″ chunks
- 1 onion, peeled with root intact, cut into 8 wedges
- 1 medium zucchini, cut into 1″-thick rounds
- 12 large button mushrooms, stems removed
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 Tbsp. garlic powder
- 1 Tbsp. dried oregano
- 1 tsp. black pepper
- 1/2 tsp. salt
- Sriracha, a few dashes to taste
- Mix all marinade ingredients together in a medium bowl, then divide into two ziploc gallon-sized bags.
- Add the chunks of beef to one bag, seal and refrigerate overnight. Reserve the other bagged marinade for the veggies, store in refrigerator until ready to use.
- One hour before preheating grill, put cut vegetables into remaining marinade. If using wooden skewers, soak in water for one hour.
- Preheat grill to high on all burners.
- Thread beef chunks onto 3-4 skewers. Alternate the vegetables on 4 skewers. Place all skewers on a large rimmed baking sheet. Reserve leftover marinade for basting purposes.
- Grill the veggie skewers for 15 minutes, turning and basting occasionally with leftover marinade. Leave on grill until meat is done, continuing to baste with marinade.
- Now place beef kebabs on grill, turning and basting occasionally. With an instant-read thermometer, check after 4 minutes for doneness. Ours were perfectly medium-rare after only 4 1/2 minutes!
- Remove skewers from grill to baking sheet and cover loosely with foil for 5 minutes allowing the juices to redistribute.
- The meat can be removed from skewers onto a platter and passed around the table, while each diner gets one skewer of vegetables.