A recipe where marinating is key, these kabobs are amazing, from the marinade to the grill. Simple, easy and yummy. We aren’t exactly in grilling season anymore, but if you have an indoor grill or a pan with grill lines that can be used also, improvise! You can also just skip the kabob part and just cook the beef with the marinade and eat with rice or potatoes and veggies whichever you prefer.
- 15 kabob sticks
- 2 lbs Beef Cubes
- 1 Lime
- 1/2 cup Teriyaki sauce
- 1/4 cup Soy sauce
- 2 cloves Garlic, minced/mashed
- 1/2 tbs Red wine vinegar
- 2 tsp Garlic power
- 2 tsp Onion powder
- 1/2 cup Worcestershire sauce
- 2 tsp brown sugar
- 2 Large red peppers
- 2 Large orange pepper
- 2Large yellow peppers
- 1 Large red onion
- Parsley minced
- 2 tsp olive oil
- To make the marinade place teriyaki sauce, soy sauce, red wine vinegar, garlic, garlic powder, onion powder, Worcestershire sauce, brown sugar, and parsley in large bowl and mix thoroughly to combine.
- Rinse beef cubes, drain and squeeze half of lime onto it and mix.
- Place beef into bowl with marinade and mix, making sure all of the beef is covered.
- Cover Beef in marinade and let sit for at least 30- 2hrs if cooking same day, if you’re not in a rush, overnight in the fridge would be best.
- Next, wash peppers, dry them. Cut peppers and red onion into medium size squares or triangles, whichever you prefer.
- Drizzle 2 tsp of olive oil onto peppers and sprinkle a pinch of kosher salt and pepper.
- To make kabobs place pepper, beef, onion in that sequence, or how ever you want your kabob to look.
- Place on hot grill, depending on the thickness of your beef cubes and how you like your meat cooked will determine your cooking time.
*** TIP*** To prevent your kabob sticks from turning black when on the grill from the heat, soak them in water for 30mintues before you make your kabobs.