Tonight the temperature in central Minnesota was around 40°F and it was wet and drizzly. Did that stop me from grilling? Not a chance.
When you need barbecue, you need barbecue.
Beef kabobs are a quick, satisfying meal to throw on the grill — minimal prep with big flavor. If you prefer poultry, try a grilled chicken kabob variation instead.
For this simple recipe you’ll need skewers, red and green peppers, onion, mushrooms, zucchini, Italian dressing, and beef.
If you use wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Trim and cut the beef into roughly 1½-inch cubes. I like chuck eye steak for kabobs — it’s affordable and the marbling keeps the meat juicy when grilled in smaller pieces.
Place the beef in a resealable bag and pour 1/3 to 1/2 of a bottle of Italian dressing over it. Let the meat marinate for 30–60 minutes in the refrigerator.
While the beef marinates, wash and cut your vegetables. Use large pieces so they stay on the skewer — about 2-inch squares work well. Customize the vegetables to your taste; the ones listed here are our family favorites.
Preheat the grill to around 350°F for a gas grill. Wipe the grill grates with an oil-soaked paper towel to prevent sticking — this helps keep the kabobs intact when you flip them.
Assemble the kabobs while the grill heats. There’s no strict order; alternating vegetables and beef creates a colorful, appealing presentation. If you love mushrooms, feel free to make a few skewers with only mushrooms.
Place the assembled kabobs on the preheated grill. Cook about 5–7 minutes per side, depending on the size of the meat pieces. Use a meat thermometer to check doneness — beef should reach a minimum internal temperature of 160°F.
When cooked, remove the kabobs from the grill and tent them with aluminum foil. Let them rest for at least 5 minutes so the juices redistribute.
Serve the kabobs over a bed of steaming basmati rice with a simple salad or a berry parfait for a complete dinner.
Grilled Beef Kabobs (serves 4)
Ingredients:
- 1 green pepper
- 1 red pepper
- 1 onion
- 1 small zucchini
- 1 package mushrooms
- 2 lbs chuck eye steak (or similar), cut into 1½-inch cubes
- 1/3–1/2 bottle Italian dressing
- Wooden skewers (soaked 30 minutes) or metal skewers
Instructions:
- Soak wooden skewers in water for 30 minutes if using.
- Cut beef into 1½-inch cubes and place in a resealable bag. Pour Italian dressing over the beef and marinate in the refrigerator for 30–60 minutes.
- Cut vegetables into large chunks (about 2-inch pieces).
- Preheat grill to ~350°F and oil the grates to prevent sticking.
- Assemble kabobs, alternating beef and vegetables for a balanced look and even cooking.
- Grill 5–7 minutes per side, or until beef reaches at least 160°F internally.
- Remove kabobs, tent with foil, and rest for 5 minutes before serving.
Enjoy hot off the grill with rice and your favorite sides.
