Smoky Beef Shish Kebab with peppers, onions, an amazingly flavorful marinade and a dusting of spices are perfect for using inexpensive cuts of meat. They’re great for both the grill and the broiler!
Folks, when it comes to summer grillin’, you’ve got to have kebabs. They’re easy to make, totally forgiving when it comes to budget cuts of meat and well…delicious. Not to mention you can add all your favorite veggies to the skewers for a complete meal on a stick.
These beef kebabs have a secret kick to them…they’re dusted chili powder and smoked paprika AFTER you thread them on the skewers. You WILL NOT be able to get enough of this savory meat…it’s that good!
You can even make them ahead and just stash them in the fridge until you’re ready to grill – which is seriously nice after busy days with the kids or coming home hot and tired after work.
INGREDIENTS NEEDED TO MAKE SMOKY BEEF SHISH KEBABS
- Chuck Roast or Steak – or use your favorite cut of beef. Just trim off any excess fat and cut the beef into small chunks.
- Red Bell Pepper – or orange, yellow or green…or all three.
- Red Onion – we prefer red onion because we love the mild flavor, but yellow or white onion will work just fine.
- Italian Dressing
- Barbecue Sauce – your favorite variety will do fine…or make it homemade with our popular Classic Barbecue Sauce recipe.
- Montreal Steak Seasoning
- Chili Powder
- Smoked Paprika
- Minced Garlic
- Green Onion – use both the white and green parts.
This marinade mix is good – I mean really good! It’s great for steak or roast, but your pork and chicken will seriously benefit from soaking overnight in it too! I haven’t tried it with shrimp…yet…but that’s definitely doable.
I came up with this marinade recipe years ago, when I found that our grocery store (on a military base it’s called a commissary) on Fort Bragg didn’t carry the Montreal steak marinade mix my Mom always used. Serious bummer…but they did have just Montreal steak seasoning…so I mixed up my own from what was in the pantry and have used this recipe ever since.
When it’s on sale, I stock up on chuck roasts to have lots of options for meals. It’s well marbled…but can be tough if not marinaded or cooked slowly. We love it for kebabs, in stew, slow cooked for shredded beef and pressure cooked into Instant Pot Beef Mexicana.
Thread the marinated meat and veggies thru metal or soaked wooden skewers, then dust with a mixture of chili powder and smoked paprika for even more flavor. It’s fantastic. Now they’re ready for the grill!
💡Serving Idea – place the beef kebab over baby spinach with a side of ranch dressing. The warm steak will wilt the spinach and the meat juices add lots of delicious flavor. Trust me, you don’t want to waste anything with this dish!
Smoky Beef Shish Kebab
- 1/2 cup Italian salad dressing
- 1/2 cup barbecue sauce
- 2 tbsp Montreal steak seasoning
- 1 tbsp Minced Garlic
- 1 tbsp green onion thinly sliced
- Whisk all of the marinade ingredients together in a small bowl. Place the meat in a plastic zip lock bag or an airtight container with a lid. Pour the marinade over the meat and seal the container. Shake the bag or container to evenly distribute the marinade over the meat evenly. let the meat soak in the marinade for at least 6 hours or overnight.
- Soak wooden skewers in water for 30 minutes to prevent them from burning.
- Feed skewer thru the center of beef chunks, and alternate with the vegetables. Leave about 1-inch at each end of the skewers exposed.
- In a small bowl, mix chili powder and smoked paprika. Dust beef and vegetables with spice mix, coating all sides.
- Heat the grill to medium-high or about 400 Degrees and grill for 7 minutes on each side or until beef is cooked to your preference. *See temperature chart below.
Oven Broiling Instructions:
- Preheat broiler on High. Place kebabs on broiling pan or foil lined rimmed baking sheet.
- Broil 3 in. from the heat, turning often, until meat reaches desired doneness and vegetables are tender, about 12-16 minutes. *See temperature guide below
- Medium Rare 135 °F
- Medium 145 °F
- Medium Well 150 °F
- Well Done 160 °F
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