Tender Beef Kabobs (Shashlik)
The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
- 2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
- 1 large Purple Onion (sliced into 1 1/2" wide pieces)
- 15 medium bamboo or wood skewers
- 1 cup mild olive oil
- 1/2 cup fresh lemon juice (from 2 medium lemons)
- 1 tsp salt (we love fine sea salt)
- 1 tsp freshly ground black pepper
- 4 garlic cloves (pressed)
- 3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
- 2 dry bay leaves
Instructions
- 1
Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- 2
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- 3
Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- 4
Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce