Close up shot of kabobs with beef, yellow pepper, yellow squash, and onions.

Fresh Coast Beef Kabobs

Close up shot of kabobs with beef, yellow pepper, yellow squash, and onions.

Fresh Coast Beef Kabobs

Tender beef sirloin marinated in savory spices and grilled with fresh seasonal Michigan vegetables.
Prep Time 20 minutes
Cook Time 10 minutes
Marinate Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dishes
Cuisine American, Mediterranean
Servings 4 Servings
Calories 374 kcal

Equipment

  • Twelve 9-inch wood or metal skewers
  • BBQ grill
  • Food-safe plastic bag
  • Microwave-safe dish
  • Microwave
  • Instant-read thermometer

Ingredients
  

  • 1 pound beef sirloin tip steak, cut into 1-inch cubes
  • 1 medium sweet onion, cut into ¾-inch wedges
  • 1 small yellow squash, cut lengthwise in half, then crosswise into 1-inch slices
  • 1 small zucchini squash, cut lengthwise in half, then crosswise into 1-inch slices
  • 3 small bell peppers, any color, cut into 1-inch pieces
  • 1 pound medium red skin potatoes, cut into 1-inch pieces
  • 12 medium mushrooms, cleaned and stems removed

Marinade

  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard, optional
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced or ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 teaspoons vegetable oil
  • ½ teaspoons coarse ground black pepper

Instructions
 

  • If using wood skewers, soak in water for at least 10 minutes. Flip after 5 minutes if not fully submerged.
  • Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 4 hours or overnight, turning occasionally.
  • Place potatoes in microwave-safe dish and cover with vented plastic wrap. Microwave on high for 5 minutes or until just tender, stirring once. Cool slightly.
  • Fire up the grill while potatoes are cooking.
  • If using wood skewers, remove skewers from water.
  • Remove beef from marinade and place in bowl. Discard marinade.
  • Alternately thread beef, onion, pepper, squash, beef, mushroom, potato, onion, etc., onto skewers, or invite everyone to build their own kabobs by mixing and matching their favorite vegetables with the sirloin tip steak.
  • Place kabobs on grill over medium, ash-covered coals. Grill covered, turning every 3-4 minutes on each side or until desired doneness is reached (see recipe notes for how to measure doneness).
  • Let beef rest for a few minutes before serving. For extra tender kabobs, rest for 3-5 minutes wrapped in foil before serving.

Notes

How to check steak for doneness using an instant-read thermometer
For steaks ½ inch or thicker, insert  thermometer horizontally from the side, so that it penetrates the thickest part or the center of the sirloin.
  • For medium rare, cook until the temperature is 145 F.
  • For medium, cook until the temperature reads 160 F.
  • For well done, cook until the temperature reads 170 F.
Safe Handling Tips
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw meats.
  • Wash all produce prior to use.
  • Promptly refrigerate leftovers.
This recipe was created in partnership with Michigan Beef Industry Commission

Nutrition

Serving: 3 skewersCalories: 374kcalCarbohydrates: 35gProtein: 29gFat: 14gSaturated Fat: 5gCholesterol: 77mgSodium: 251mgFiber: 6g
Keyword BBQ, Beef, Kid-friendly, Summer, Vegetables
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