Yield: 4 generous kabobs
Marinated Beef Kabobs
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
These marinated beef kabobs are absolutely delicious and they're perfect for a tasty low-carb meal from the grill.
Ingredients
Ingredients:
- 2 pounds lean beef, trimmed and cut into 2 inch cubes (see notes)
Marinade Ingredients:
- 2 T beef stock
- 2 T balsamic vinegar
- 1 T Worcestershire sauce (see notes)
- 1/4 cup olive oil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. steak seasoning (see notes)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- black pepper to taste
- 2 bay leaves
Instructions
- Trim most of the visible fat from the meat and cut into 2″ cubes.
- Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
- Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.
- Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
- When ready to cook, drain kabobs while you preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
- Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side.
- Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
- With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature.
- Let the kabobs rest about 5 minutes before serving.
Notes
Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.
I would use either Szeged Steak Rub (affiliate link) or Sugar-Free Montreal Steak Seasoning.
Use Gluten-Free Worcestershire Sauce (affiliate link) for gluten-free.
This recipe created by Kalyn and cooked for years on houseboats at Utah’s Lake Powell.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 690Total Fat 41gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 24gCholesterol 202mgSodium 379mgCarbohydrates 5gFiber 0gSugar 2gProtein 65g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.