Skip to main content

Charcoal Grilling Recipe for Beef Kebabs

Grilled Beef Kebabs

AKA Kababs or Kabobs

As I've already mentioned, grilling is my newest hobby. I call it a hobby; otherwise, I wouldn't do it because a lot of time is required to prep. Grilling is meant to get me outdoors more, so yes, it is a hobby. Someone recently told me that they enjoy grilling because it's so much easier and there is less cleanup. I'm not sure how that can be unless they simply add something onto the grill without prepping it with flavor. Gas grilling may be slightly easier since no prepping is needed to heat it up as with a charcoal grill. However, I'm not 100% sure about that.

And honestly, I use more dishes for grilling than I normally would for cooking on my kitchen stove. But the flavors and connecting with nature are so worth it.

Directions for these beef kebabs are for the charcoal grill.
 
prepping charcoal grill

But they can also be made in the oven or on a gas grill as well, using your own judgment for cooking times. This cook involves open-fire cooking, so never leave an open fire unattended. 


Save recipe to computer and print

Prep Time

1 hour for marinade and food prep

1 hour to overnight marinating time

30 minute grill prep - considering your grill is clean and ready to start grilling

30-40 minute cook

Serves 4

Marinade Ingredients

1/4 cup vegetable oil

3/4 cup soy sauce

1 Tablespoon A1 sauce 

1/4 tsp Kosher salt

1/4 tsp ground pepper

Other Ingredients

1 lb. of beef tips or beef stew cubes (beef stew cubes may need to be more evenly cut for even cooking)

1 large onion (color of your choice) cut about 1 inch square

4 bell peppers of various colors cut about 1 inch squares

1 24 oz. bag of petite potatoes boiled until just tender enough for a fork to pierce through (~10 minutes)

beef kebab ingredients
Kebab ingredients

Basting Ingredients

3 Tablespoon of cooking oil

6 Tablespoons of soy sauce

Dash of Kosher salt and ground pepper

Other items needed

Skewers - metal does not require prepping; wooden skewers require soaking in water for at least 30 minutes to prevent them from catching fire while in the grill and also from splintering

Gallon-sized Ziploc bag

Large bowl for Ziploc bag to fit into and fold the edges over (this makes it easier to pour the marinade and meat into the bag). See below.

Silicon baster and bowl to hold basting ingredients 

beef kebab marinating bag and bowl
Ziploc bag inside bowl

Marinating

Mix the marinade ingredients together in a bowl

Fit Ziploc bag over the bowl

Pour marinade ingredients into the Ziploc bag

Place meat into the marinade inside the Ziploc bag 

Allow to marinate at least 1 hour. Overnight is okay too!

Prepare Vegetable and Meat Skewers Separately

Your vegetables will cook slower than the meat will, so place them on separate skewers

Place in fridge until ready to grill

Veggies should be barely touching on their individual skewers so they can cook thoroughly. 

veggies for beef kebabs

Meat cooks more thoroughly if you leave a slight space between each piece 

beef kebabs

Heating the Grill

Place about 25 charcoal briquettes in pyramid style into the center of the grill and light


Allow the briquettes to ash over

This could take about 30 minutes

Once they ash over, spread these first briquettes out to cover more area 

Add about 10 more briquettes in a smaller pyramid style on top of the first briquettes

Oil to the grates (remember, if you're using oil spray, do not spray grates while over the hot briquettes; spray them outside the grill and several feet away from the grill)

Now, you can place the sprayed grates inside the grill and close the lid so they can get hot.

Let the Cooking Begin!

Baste the veggies

Place the veggie skewers on the grates directly over the hot coals

Leave the lid open

Turn after 2-3  minutes

Baste again after turning. Because your basting liquid has oil in it, move the veggie skewers from over the hot coals to prevent a flame up. 

Test for tenderness from time to time 

After about 20 minutes (give or take) the veggies are ready to be removed from the grill; there will be nice scorch marks on each veggie.

Next, baste and add the meat skewers directly over the coals

Turn meat every 2-3 minutes, basting after each turn. Again, do not baste directly over the hot coals to avoid a flame up.

Beef should be cooked thoroughly. This can take up to 10 minutes

If at any time, any of the meat or veggies seem to be cooking too fast, move them to a cool part of the grill (a place where there is no charcoal underneath)

Enjoy!

Patricia

Labels:

Comments

Post a Comment

Thank you for taking time to leave a comment. Your comment will be published after it has been moderated. All SPAM is deleted by Blogger.

Other Posts You Might Like

Backyard Wildlife Adventures

Watching our backyard wildlife is a favorite pastime at our house. We have a birdhouse that the bluebirds occupy most of the spring. A few years back, we had 4 different bird couples nest in the birdhouse. Besides the bluebirds that year, we also had Carolina wrens, barn swallows, and black capped chickadees. We used to set out birdseed and had a birdbath to attract more backyard avian such as the titmouse, cardinal, blue jay, cedar waxwing, house finch, goldfinch, wren, barn swallow, black capped chickadee, and others. We eventually had to take down the bird feeder and remove the birdbath, because the squirrels, crows, pigeons, and grackles discovered our little bird paradise and would leave nothing for the birds we wanted to attract. Since removing those items, we still have the occasional cardinal, blue jay, goldfinch and house finch drop by - just not in abundance like we used to. And the woodpeckers that came around frequently stopped coming by when we took down the feeder and bi
Post a Comment
Read more

Cast Iron Skillet Care

OMG! I bought a cast iron skillet. I thought this would be great to share with you this morning . I got my Lodge brand skillet at my local grocery store for about $10 less than I could buy it from Amazon. I didn't find out until I researched that Lodge is the best brand on the market according to other bloggers.  First thing you need to know is that you can't let these skillets get wet beyond washing them. Because they will rust. The second thing you need to know is these need to be seasoned with vegetable oil. So, even though my skillet was seasoned at the factory, I did have to wash it as soon as I got it home, because there was no covering on it. Everybody who was curious about a cast iron skillet had touched it before I bought it. Okay, probably not many people, but in my imagination, only 1 other person touching it was enough to warrant a thorough washing.  Once washed, I dried it with a completely dry dish towel - not one I had just dried my hands or other dishes with. 
Post a Comment
Read more