Recipes BBQ & Grilling Beef Skewers and Kabobs Mom's Beef Shish Kabobs 4.8 (330) 258 Reviews 54 Photos This shish kabob is made with chunks of marinated beef, mushrooms, and vegetables and cooked on the grill. This recipe is the one my mom has cooked for as long as I remember. She would probably be upset that I shared the recipe, but it is so delicious that I think everyone should have a chance to experience it! Submitted by Mike Hearne Updated on August 7, 2024 Save Rate Print Share Add Photo 54 54 54 54 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 16 hrs Total Time: 16 hrs 45 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Marinated beef and veggies are skewered and cooked until tender, juicy, and flavorful in this top-rated shish kabob recipe. How to Make Shish Kabobs You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Shish Kabob Marinade This bold and flavorful shish kabob marinade is easy to make with soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper. How to Make Homemade Shish Kabobs Here’s a brief overview of what you can expect when you make this homemade shish kabob recipe: Make the marinade, then marinate the beef and mushrooms. Remove the ingredients from the marinade. Boil the marinade to make a sauce for basting. Thread the ingredients onto skewers. Grill the shish kabobs, basting generously, until the meat is fully cooked. How to Store Shish Kabobs Store your leftover shish kabobs in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until the meat is warmed through. Can You Freeze Shish Kabobs? You can freeze ungrilled shish kabobs. Arrange them in a single layer on a parchment-lined baking sheet, then cover and flash freeze for at least three hours. Transfer the now-frozen shish kabobs to a freezer-safe container and freeze for up to three months. Allrecipes Community Tips and Praise “The best beef kabobs I've ever had,” raves Ann McCarthy. “My whole family really liked them. This is my go to recipe for beef kabobs for now on. Absolutely delicious!” “These were delicious,” according to mwalters. “I was only able to marinate the beef for about five hours, and the mushrooms for an hour, but the flavor was still amazing. Will definitely make it again!” “We thought this was the best shish kebab recipe ever,” says Tiffany Larson McCoy Shumway. “The marinade was amazing! I really liked the idea of boiling down the marinade to make it stronger and brushing it over everything else on the skewer before barbecuing. It made it moist and flavorful.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ½ cup soy sauce ⅓ cup vegetable oil ¼ cup lemon juice 1 clove garlic, minced 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1 ½ teaspoons salt, or to taste 1 teaspoon coarsely cracked black pepper 1 ½ pounds lean beef, cut into 1-inch cubes 16 mushroom caps 8 metal skewers, or as needed 2 green bell peppers, cut into chunks 1 red bell pepper, cut into chunks 1 large onion, cut into large squares Directions Gather all ingredients. Dotdash Meredith Food Studios Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight. Dotdash Meredith Food Studios Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours. Dotdash Meredith Food Studios Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting. Dotdash Meredith Food Studios Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered. Dotdash Meredith Food Studios Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios From the Editor Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print 800 home cooks made it! Nutrition Facts (per serving) 626 Calories 39g Fat 15g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 626 % Daily Value * Total Fat 39g 50% Saturated Fat 9g 47% Cholesterol 151mg 50% Sodium 2783mg 121% Total Carbohydrate 15g 5% Dietary Fiber 3g 12% Total Sugars 6g Protein 54g 107% Vitamin C 77mg 85% Calcium 73mg 6% Iron 7mg 41% Potassium 1294mg 28% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.