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    You are in: Home / Community Forums / Recipe Requests - General / Beef Shish kabobs
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    Beef Shish kabobs

    Tue Feb 26, 2013 5:42 pm Groupie
    Does anyone have a tried and true beef shish kabob recipe that's easy, and delicious...Thanks in advance. This is my first time making shish kabobs.

    Thank you
    Tue Feb 26, 2013 6:22 pm Groupie
    There are a whole lot of highly rated recipes posted in the database. Be sure you read reviews, they help a lot when selecting recipes.
    Chicagoland Chef du Jour
    Tue Feb 26, 2013 8:16 pm Groupie
    I like to make veggie kabobs & meat kabobs because the grilling time is so different for meat vs. veggies.

    I separate the marinated beef tenderloin chunks with a slice of onion.

    I grill the marinated veggies on separate skewers, then combine the the meat with the veggies on a plate to serve.
    Thu Feb 28, 2013 9:12 am Groupie
    I agree with Chicago.
    I like to grill separate skewers of veggies and meat.

    Onion slices with steak go well together.
    But tomatoes and mushrooms for me go well together, the same with peppers.

    A few notes that I always do.

    1. I like use the same marinade for both the veggies and meat
    2. Always season both the veggies and the meat well with salt and pepper before grilling.
    3. And, never push the meat or vegetables too close together on the skewer. They will steam vs cooking. They should be evenly spaced so they cook evenly.
    4. Also, try to make sure everything is cook the same size
    5. Wooden skewers soaked if grilling. Otherwise, you can broil, but I prefer an outside grill, or indoor grill pan.
    Thu Feb 28, 2013 3:28 pm Groupie
    Thanks I will follow your advise that is valuable. Now does anyone have a tried and true Shish kabob recipe for marinating? Thanks...I truly appreciate any and all help and suggestions to improve my first time making this. I've been wanting to do this for ever. What about meat...If I use beef what is the best cut to get a flavorful dish..
    Thu Feb 28, 2013 4:10 pm Groupie
    I like to use a sirloin. They are tender, medium price; but does very well on a kabob.

    Other cuts require a SLOW braise to get tender which you don't want. Flank and skirt need to be cut thin on an angle, so sirloin is the only cut I use.

    As for a marinade; I have 2-3 Italian ones, Asian flaovr, Terriyaki, Also, a spicy Mexican one. And even one that is more southwest.

    What flavor are you looking for? Just me alone, I have over 27 recipes for marinates for steak which can be used on kabobs. There are many as mentioned earlier in this post that are equally as good.

    And they don't always have to be marinated, although I prefer them to be.

    Sometimes, a nice glaze or sauce that is brushed on during grilling is also very good.

    What type of dish are you looking for and what are you serving it with.
    - Asian can be made with red peppers, mushrooms, onions and sered with scallion rice; or an Asian inspired rice with sesame oils and possibly spicy flavors.

    Mexican - Hot peppers, cilantro, lime, garlic, onions, etc; and those can have tomatoes, cherry peppers, a coffee influence in the rub possibly avocado. Maybe a cheesy polenta vs rice

    Southewest can have more chipotles, similar to Mesican, but a more americanized flavor. Polenta or a yellow rice

    Italian can have tons of herbs, roasted red peppers; rice or even pasta as a side

    And don't forget mediteranean - lemon, fresh herbs, oregano, garlic, basil, mint, served more with squash, tomatoes, mushrooms; but couscous may be a side dish.

    So, what flavor really dictates what marinade you use.
    For instance, I wouldn't serve caesar salad with a meican spice rub; or a greek salad with a Asian kabob.
    pinky kookie
    Thu Feb 28, 2013 4:42 pm Groupie

    These are excellent recipes for marinades and shish kabobs made with different meats, so you can select from. I have used sirloin steak cut in cubes, but you can also use flank steaks like in the 4th. recipe here.

    Sometimes I have tried lean stew meat cubes marinated overnight with some lemon juice, red wine vinegar, Worcestershire sauce, chopped garlic and onion to tenderize this kind of meat with good results.

    By Chef Buggsy Mate - 5 reviews -

    By lazyme - 2 reviews -

    By BaconTastesGood - 1 review -

    BEEF TERIYAKI SHISH KABOBS RECIPE - (omit the ajinomoto)
    By Chef LL - 1 review -

    By diner524 - 9 reviews -

    By chef blade - 1 review -
    Thu Feb 28, 2013 4:53 pm Groupie
    One note as mentioned, flank steak or skirt need to be cut thin and on a bias to be tender; otherwise they will be extremely tough. If you marinate, then slice and skewer, you should be ok. Otherwise, cutting in chunks will make a very tough inedible piece of meat.

    I love flank and skirt, but I don't recommend them at all for a skewer unless marinated, cut and then skewered like a ribbon and cooked to very medium to medium rare.

    Thu Feb 28, 2013 11:16 pm Groupie
    OMG I can't believe how much time you took to help really, really is appreciated. I think I would love to do a Mediterranean marinade. I am so excited to try this out this weekend. Thank you, thank you, thank you. What is your favorite marinade? Perhaps I can "steal" that recipe from you.
    Fri Mar 01, 2013 8:19 am Groupie
    This is my favorite marinade which is very easy.

    I do a skewers of mushrooms and tomato; and sometimes I will throw baby artichokes on as well. The frozen birds eye ones work well, just thaw and add to the skewers.
    For the beef, I add usually onion pieces, or even a red bell pepper. But I keep the beef skewers pretty simple.

    I marinade everything; but usually the vegetables, not as long as the beef. 1 hour is plenty for them. The beef, can be 1 hour up to 4 hours.
    I use sirloin for the meat as already mentioned.

    To finish, I serve over couscous; but rice is fine. I love to serve it family style and top the skewers with chopped olives, parsley, and Feta cheese. It is fantastic mixed in with the rice.

    2 lbs of beef, cut into cubes (you can always double the recipe)
    1/2 cup olive oil
    3 tablespoons red wine vinegar
    1/4 cup lemon juice
    1-2 teaspoons garlic, minced (I use 2)
    1 shallot, thin sliced or diced
    1 teaspoon dried oregano
    1 pinch red pepper flakes
    1/4 teaspoon each kosher or sea salt and pepper

    After you skewer everything, make sure to season again with salt and pepper before grilling.
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