Filed Under: Beef, Child, Dinner, Family Gathering, Father's Day, Under 30 Mins, Vegetables

Beef, Mushroom and Pepper Shish Kebabs

January 7th, 2010

Recipe courtesy of Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook by Julie Albert and Lisa Gnat

Grilled kebabs are absolutely delicious and oh-so-simple! Let's get grilling!
  • 1 1/2 cups ketchup
  • 3/4 cup Manischewitz (sweet kosher wine)
  • 6 tbsp packed brown sugar
  • 1 tsp freshly ground black pepper
  • 4 garlic cloves, peeled and cut in half
  • 1 1/2 lbs sirloin steak, cut into 1 1/2-inch cubes
  • 1 red bell pepper, seeded and cut into 1 1/2-inch pieces
  • 1 yellow pepper, seeded and cut into 1 1/2-inch pieces
  • 1 green pepper, seeded and cut into 1 1/2-inch pieces
  • 1/2 lb button mushrooms, left whole, stems trimmed
  1. In a medium bowl, whisk ketchup, wine, brown sugar and pepper. Pour 1 1/4 cups marinade into a large resealable plastic bag and add garlic halves, beef cubes, red peppers, yellow peppers, green peppers and mushrooms to marinade. Seal bag, turn to coat and refrigerate at least 2 hours, up to 24 hours. Refrigerate remaining marinade to use for basting at the end of cooking.

  2. Preheat barbecue to medium-high heat.

  3. Remove meat and vegetables from plastic bag and discard marinade. Thread beef onto reusable metal skewers. Thread peppers and mushrooms on separate skewers from the beef to ensure even cooking.

  4. Grill kebabs for 8 - 10 minutes, turning one-quarter rotation every 2 - 3 minutes or until the meat is cooked through and vegetables are tender-crisp. In the final 2 minutes of cooking time, baste all sides of beef and vegetable kebabs with reserved marinade.

  5. Remove beef and vegetables from skewers and toss with extra marinade.

Beef, Mushroom and Pepper Shish Kebabs
Photo by Michael Alberstat
Food styling by Ian Muggridge
Prop styling by Arren Williams

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