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Grilled Beef Kabobs

Beef and vegetable kabobs in a citrus spiced marinade.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Hezzi-D

Equipment

Ingredients

For the marinade:

  • 3 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 1/4 cup lime juice
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 pounds beef for grilling cut into large cubes

For the Kabobs:

  • 1 pineapple cut into 1 inch chunks
  • 1 medium red pepper cut into 1 ½ inch pieces
  • 1 medium yellow pepper cut into 1 ½ inch pieces
  • ½ large onion cut into 1 ½ inch pieces
  • 12 whole mushrooms stems removed and cut in half
  • 1 zucchini cut into 1/2 inch rounds
  • 1 yellow squash cut into 1/2 inch rounds
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • In a gallon sized freezer bag combine all of the ingredients for the marinade. Add in the steak cubes and toss to coat. Refrigerate for at least one hour or up to 24 hours.
  • Heat a gas or charcoal grill.
  • Toss the cubes pineapple, peppers, mushrooms, onion, zucchini, and yellow squash with the olive oil, salt, pepper, and garlic powder. Using 12 metal skewers thread a piece of zucchini, a piece of pineapple, a piece of onion, a meat cube, one type of pepper, a piece of squash, and a mushroom. Repeat this sequence two to three times, ending with the mushroom.
  • Grill kabobs over direct heat until the meat is browned and the veggies are beginning to char. Turn the kabobs every 2 minutes so that they cook evenly.
  • Transfer to a serving plate and squeeze a lemon or lime wedge over each if desired.
  • Serve over rice.

Notes

A Hezzi-D original recipe