Beef Kebabs

Inspired by Elise Bauer from Simply Recipes

Note: Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.


45 mins


15 mins


60 mins




Marinade Ingredients:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup soy sauce
  • 3 tablespoons red wine vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • Freshly ground black pepper to taste
Kebab Ingredients:
  • 1 1/2 pounds LM Meat beef kabobs
  • 1 large bell pepper
  • 1 – 2 medium red onions
  • 1/2 – 1 pound button mushrooms


1. Marinate the meat
Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)

2. Thread the veggies onto the skewers
Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
Paint the kebabs with some of the remaining marinade.

3. Grill on high, direct heat
Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

4. Let rest
Let the meat rest for 5 minutes before serving.