Description
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can’t wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Ingredients
- ⅓ cup vegetable oil
- ½ cup soy sauce
- ¼ cup lemon juice
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon coarsely cracked black pepper
- 1 ½ teaspoons salt
- 1 ½ pounds lean beef, cut into 1-inch cubes
- 16 mushroom caps
- 8 metal skewers, or as needed
- 2 green bell peppers, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into large squares
Instructions
- Whisk soy sauce
- vegetable oil
- lemon juice
- garlic
- mustard
- Worcestershire sauce
- salt
- and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef and mushrooms from the marinade
- shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper
- beef
- red bell pepper
- mushroom
- and onion onto metal skewers
- repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill
- turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and beef is no longer pink in the center
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 16 hrs 45 mins
Servings: 4