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Savory Beef Kabobs Recipe Easy Perfect Grilled Vegetables Meal

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These savory beef kabobs with vibrant grilled vegetables offer a perfect balance of smoky, juicy beef and colorful, caramelized veggies. Easy to prepare and ideal for outdoor gatherings, they deliver bold flavors with simple ingredients.

Ingredients

Scale
  • 1 ½ pounds (680 g) beef sirloin, cut into 1-inch cubes
  • 3 tablespoons olive oil (extra virgin for best flavor)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon dried oregano or fresh
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 zucchini, sliced thickly
  • 2 tablespoons olive oil (to lightly coat veggies)
  • Salt and pepper to taste
  • Optional garnishes: fresh parsley or cilantro, chopped
  • Optional garnishes: lemon wedges

Instructions

  1. Prepare the marinade: In a large bowl, whisk together 3 tablespoons olive oil, minced garlic, soy sauce, Worcestershire sauce, smoked paprika, black pepper, salt, and oregano.
  2. Marinate the beef: Add the beef cubes to the bowl, tossing gently to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Prepare the vegetables: Chop the bell peppers, onion wedges, and zucchini into evenly sized pieces. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat well.
  4. Preheat the grill to medium-high heat (about 400°F/204°C). If using charcoal, wait until coals are glowing and covered with gray ash.
  5. Thread the kabobs: Alternate pieces of marinated beef with the colorful veggies on the skewers.
  6. Grill the kabobs: Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes to get even char marks.
  7. Check doneness: Cook to an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Look for browned outside and slightly pink inside if no thermometer is available.
  8. Rest the kabobs: Transfer skewers to a plate and let rest for 5 minutes to allow juices to redistribute.
  9. Serve and garnish: Sprinkle with fresh parsley or cilantro and a squeeze of lemon juice if desired. Serve hot.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Use a meat thermometer for best results. Rest kabobs after grilling to keep them juicy. If vegetables cook faster, move skewers to cooler part of grill or wrap veggies in foil to keep warm.

Nutrition

Keywords: beef kabobs, grilled vegetables, easy kabobs, summer grilling, backyard barbecue, savory beef skewers, healthy grilling

Find it online: https://emmaoven.com/savory-beef-kabobs-recipe-easy-perfect-grilled-vegetables-meal/