Description
Succulent beef and mushroom kabobs, perfect for a summer BBQ. Marinate the beef in a tangy blend of soy, lemon, and Dijon, then grill to perfection.
Ingredients
Units
Scale
- 0.5 cups (118 ml) olive oil
- 0.33 cups (79 ml) soy sauce
- 0.5 cups (118 ml) lemon juice
- 2 tbsp dijon mustard
- 3 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1.5 tbsp salt
- 1 tsp black pepper
- 1.5 lbs (680 g) lean beef round or chuck
- 12-16 mushroom caps
- boiling water
Instructions
- Mix oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, salt, and pepper.
- Pour mixture into a zip-close bag and add beef cubes.
- Seal bag and refrigerate for 10 minutes.
- Preheat grill.
- In a large bowl, pour boiling water over the mushrooms and let stand for a few minutes.
- Drain mushrooms.
- Thread mushrooms and marinated meat onto skewers, alternating between each.
- Grill over hot coals for 5-7 minutes with the lid down.
- Turn skewers and grill for another 5-7 minutes with the lid up.
Notes
- For even cooking, ensure beef cubes are roughly the same size.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Leftover kabobs can be stored in the refrigerator for up to 3 days and reheated in a skillet or on the grill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 80