Beef Kabobs Recipe

Happy Hump Day! I hope your week is going well so far. I’m busy cleaning, decorating, and shopping to get ready for graduation and the brunch that we’re hosting.

Today I am sharing one of my absolute favorite recipes: beef kabobs. This is the meal that I request every time I go to Kentucky to visit my family. My dad is the master of these kabobs, but Derek and I figured we’d give it a try. I prepped and assembled the kabobs, and Derek grilled them. They turned out great, and they’re surprisingly easy to make!

The best thing about kabobs is that you can completely make them your own. The recipe below is exactly what I made this week, but you could make the kabobs with chicken or just veggies. You can also mix up the veggies based on what you already have. I served the kabobs with brown rice and grilled asparagus. Yum!


 

Beef Kabobs

Ingredients

  • soy sauce
  • red pepper flakes
  • 1 to 1.5 lb beef stew meat
  • 1 red bell pepper (cut into 1 in pieces)
  • 1 green bell pepper (cut into 1 in pieces)
  • baby bella mushrooms
  • red onion (quartered)
  • pineapple chunks

Instructions

1. Trim beef and cut into 1 in cubes if the pieces are too big.

2. Marinate beef in soy sauce mixed with red pepper flakes for at least 4 hours.

3. Chop peppers into 1 inch pieces and quarter the red onion.

IMG_1115

3. Assemble the kabobs on skewers. (I suggest metal, but if you use wood make sure to soak them in cold water for an hour before Β use!) Alternate beef with vegetables. If you have leftover vegetables, make veggie-only kabobs.

IMG_1116

Have you ever had grilled pineapple?? SO DELICIOUS.

4. Grill the kabobs for about 2 minutes on each of the 4 sides or until the beef has reached desired doneness.

5. Use fork to slide beef and veggies off of the skewer.

IMG_1120

Derek grilled the asparagus with a little olive oil, salt, and pepper while the kabobs cooked.

Enjoy!

 

 

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1 Comment

  1. Pingback: 4 Bridges Training {Week 5} + Meal Plan | Brown is the New Pink

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