Killer Marinated Beef Kabobs
- 2 lbs. Stemple Creek Beef Kabob meat
- 1 package baby bell peppers (red, yellow & orange)
- 1 onion (red or sweet white), cut into 1” chunks
- 1 package whole white, crimini or baby portobello mushrooms
- For the Marinade:
- 1 cup olive oil
- 2/3 cup low-sodium soy sauce (or substitute coconut aminos)
- 1/2 cup fresh lemon juice
- 1/2 cup Worcestershire sauce
- 6-8 large garlic cloves, pressed
- 2 Tbsp Italian seasoning (or substitute 1 Tbsp dry oregano + 1 Tbsp dry basil)
- 2 tsp fresh ground pepper
- 1 tsp sea salt
- Generous dash of hot sauce to taste
- Place all marinade ingredients in a large bowl and whisk together. Separate the marinade into (2) bowls, preferably with lids. Add kabob chunks to one bowl and make sure they are submerged in marinade. Add veggies to the other bowl and toss in the remaining marinade.
- Cover bowls and place in the refrigerator for a minimum of 2 hours or overnight. *The longer the meat marinades, the more it will absorb the flavor and also tenderize.
- Remove marinated meat & veggies from the refrigerator. Using metal skewers, thread the kabobs as follows: (1) piece meat, (1) baby bell pepper (threaded end to end), (1) onion chunk, and (1) whole mushroom. Repeat until skewer is full. You should have enough for 12 skewers (2 per person).
- Heat grill to 400 degrees F. Grill over high heat for 8-10-minute total, turning every 3 minutes, until meat is cooked and you have nice grill marks.
- Remove the kabobs from the grill, and rest on a plate loosely covered in aluminum foil for 5 minutes before serving.
- Serve with sides of your choice; green salad, fruit salad, small roasted potatoes, corn-on-the cob--it's all good!
COOKING NOTES: Do you want to eat healthier? We got you! This easy grilling recipe for grass fed beef kabobs is packed with lean, flavorful meat and lots of delicious veggies. Plus it's a family favorite you can enjoy as a quick dinner entree, or scale up to make it a party. *Plan ahead to allow for marinating time.