Description
Learn how to make the best beef kebobs! Lightly charred and flavorful, this recipe is a deliciously easy, and flavor-packed dinner.
Scale
Ingredients
INGREDIENTS
Bamboo skewers (or metal if you would rather)
1 1/2 pounds sirloin steak, chopped into 1-inch cubes
2 yellow squash, sliced thick
2 zucchini, sliced thick
8 ounces baby bella mushrooms
1 1/2 tablespoons honey
1 tablespoon reduced-sodium tamari soy sauce
2 teaspoons grated ginger or ginger paste
Instructions
DIRECTIONS
- Soak 8 bamboo skewers in water at least 15 minutes before preparing the skewers to prevent skewers from burning as the kebobs cook.
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Thread the steak, squash, zucchini, and mushrooms onto the skewers evenly, two pieces of each item per kebob. You should have enough ingredients to make 7–9 kabobs.
- In a small mixing bowl, whisk together honey, tamari, and ginger. Brush over the threaded kabobs.
- Bake 16–20 minutes, just until vegetables are tender and steak reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
Notes
These beef kebobs can be grilled on a well-oiled grill for 5–6 minutes on two sides. If grilling, we recommend glazing only the tops in the last 2 minutes of cooking to prevent the glaze from burning.
Keywords: kebobs, beef