February 11, 2021
Marinated Beef Kabobs with Vegetables
These sesame soy sauce marinated beef kabobs are an excellent excuse to get outside and grill – one of my favorite cooking methods. It seems like no matter what you throw on that thing, it tastes better. Like a true Minnesotan, I grill all the way through the winter – although I grumble about having to wear shoes on the deck. Fun fact, your grill cover can, in fact, freeze to the top of your grill. When it happens, don’t listen to your husband who is going to tell you to just turn the grill on and wait a minute to pull the cover off- when you inevitably do listen to your husband, because you figure he probably knows what he’s talking about – you’ll find that a thin layer of the grill cover is now a part of your grill.
Anyway, like I was saying, grilling is the best. Meat, vegetables, fruit, throw it all on there. Something I like almost as much as grilling? Organization. I’ll bet that wasn’t your guess and you’re wondering why I am even bringing it up when I could be getting back to my epic battles with basic adult challenges. Hear me out though…Kabobs. Get your vegetable-based organization going. Get a nice even distribution of the vegetables and meat along and between skewers AND make sure the order leaves complementary ingredients together. You may not be able to organize your life but you can definitely organize your kabobs.
Besides organization, the key to a great kabob is the marinade. It is hard to go wrong with a sesame oil and soy sauce base. This marinade is full of rich and tangy umami flavor. As written it is also somewhat spicy. Take or leave the red pepper flakes as necessary for your spice tolerance. What you really should follow, is the marinating time. You want the ingredients soaking in the marinade for at least two hours. Don’t skimp or else…it won’t be as good, did you really need a threat to do it right?
My final kabob advice: try your best not to overcook them; they will dry out and you will be sad. You only need to cook these for 10-15 minutes, depending on how big you cut your ingredients. The good news is that after you wait the initial two hours, you’re practically done, which is great, because once you smell them cooking, you’re not going to want to wait anyway.
Now, get out there in the sunshine, or snow, and grill yourself some marinated beef kabobs. Then thank yourself for getting outdoors today.
Sesame Soy Asian-Inspired Beef Kabobs
- 3 tbsp dark soy sauce
- 1 ½ tbsp rice vinegar
- 1 ½ tsp sesame oil
- 1 ½ tsp chili oil
- ¾ tsp hoisin sauce
- ¾ tsp worcestershire sauce
- 1 ½ tbsp water
- 3 cloves garlic minced
- 1 ½ tsp white sugar
- ¼ tsp ground coriander
- ½ tsp ginger powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes optional, or add more if you love spice
- ½ tsp black pepper
- 1 lb sirloin trimmed and chopped into cubes
- 2 red peppers
- 8 oz button mushrooms
- 1 zucchini
- ½ red onion
- Chop all kabob vegetables into about ½" pieces
- Whisk together all marinade ingredients in a large bowl
- Add cubed meat and cut vegetables to the marinade and stir to coat well
- Cover the bowl and place in the fridge for at least 2-3 hours
- Pre-heat grill to medium
- Thread skewers, alternating meat and vegetables however you see fit
- Lightly oil grill grates
- Place kabobs on the grill and cook for 10-15 minutes, turning every 5 minutes
- Serve with rice or cous-cous