Beef kebab. Tips for the Best Beef Kebabs. A few tips that will help ensure your kebabs turn out well: Marinate the meat, the longer the better. Use double skewers to make them easier to turn.
The flavor in the marinade is really what makes these beef kabobs extra special! It's simple to make, so don't skip it, even if you don't have much time to let it rest. If you're short on time, simply leave the steak in the marinade while you cut up your other veggies and preheat the grill. You can cook Beef kebab using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Beef kebab
- It’s of Beef.
- You need of Sweet pepper.
- You need of Cocumber.
- You need of Red pepper.
- Prepare of Onions.
- It’s of Curry.
- Prepare of Mixed spices.
- Prepare of Seasoning.
- You need of Groundnut oil.
- It’s of Skewers.
Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it. Cook kebabs on lightly oiled grill grates: brush grill grates lightly with oil. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Ground Beef Kebab Recipe – Step-by-Step Instructions (Grill or Oven) Ingredients for these Ground Beef Kebabs.
Beef kebab instructions
- Cut your beef, add seasoning, salt, curry, mixed spices and marinate for about 2 hours..
- Dice your onions, green pepper, cocumber, and red pepper, add your mixed spices and seasoning.
- Arrange your meat on the skewers, add groundnut oil and bake for about 40 minutes..
Tip: If you're using skewers, start by soaking them in a pan of water for about half an hour so they don't burn. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it. These beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick. Why this recipe works: Sirloin tips provide the right balance between tenderness and flavor for kebabs. Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful.