My Mom found this recipe for beef shish kabobs in the newspaper – a common place to get new meal ideas back in the 70’s. I still have the original newspaper clipping!  It has turned out to be my favorite marinade recipe for beef!

She used to use boneless sirloin – as that was a more affordable cut of beef. That is still a fine choice, as the marinade will work it’s magic and tenderize the sirloin beautifully.  I like to use tenderloin – as the flavor and tenderness can’t be beat.  The marjoram in this recipe is the key, and works very nicely with both the beef and the veggies in this dish.  Mom used fresh mushrooms, onions, and red or green peppers.  You will want to marinate for at least 4 hours, but preferably overnight.  You can add tomatoes, or any veggies you like.  The kabobs can be broiled in the oven, or seared outside over a gas grill.  Either way, the end result is amazing!  This is great served with rice pilaf, and a salad.  This recipe will serve 4, but you can easily double it for a bigger crowd.

Ingredients:

2 lbs sirloin or tenderloin, cut into at least 1″ cubes
1/4 c olive oil
1/4 c vegetable oil
1/4 c lemon juice
1 tsp salt
1 tsp marjoram
1 tsp oregano
1/2 tsp pepper
1 clove garlic, minced (I like a little more garlic)
1/2 c onion, chopped
1/4 c parsley, chopped
8 oz whole mushrooms
1 green pepper, cut into large chunks
1 red pepper, cut into large chunks
1 med onion, quartered, and separated

Prepare marinade.  Combine oils, lemon juice, salt, marjoram, oregano, pepper, garlic, minced onion, and parsley in a large bowl or plastic container with a lid.  Stir to combine.

Add beef to marinade.  Stir til coated.  Then add the veggies.  Gently toss until well-coated.

Cover, and marinate for at least 4 hours, but preferably overnight.  Toss the mixture once or twice.

Place meat and veggies on skewers.  You can make them random, or with a pattern.

I like to grill these kabobs outside, but you can also broil them in the oven.  Heat grill to at least 350, and turn the kabobs occasionally to desired doneness.  For medium, it will take about 15 min.  Keep an eye on them!

Remove from grill when done to your liking.  Serve with rice and salad.

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Beef Shish Kabobs

A simple but tasty marinade works magic to tenderize these beef and veggie kabobs on the grill.

Course: Main Course

Servings: 4

Author: Cindy Young

Ingredients

• 2 lbs sirloin or tenderloin cut in at least 1" cubes
• 1/4 c olive oil
• 1/4 c vegetable oil
• 1/4 c lemon juice
• 1 tsp salt
• 1 tsp marjoram
• 1 tsp oregano
• 1/2 tsp pepper
• 1 clove garlic minced
• 1/2 c onion chopped
• 1/4 c parsley chopped
• 8 oz whole mushrooms
• 1 green pepper cut into large chunks
• 1 red pepper cut into large chunks
• 1 med onion quartered and separated

Instructions

1. Prepare marinade. Combine oils, lemon juice, salt, marjoram, oregano, pepper, garlic, minced onion, and parsley in a large bowl or plastic container with a lid. Stir to combine.

2. Add beef to marinade. Stir til coated. Then add the veggies. Gently toss until well-coated.
   

3. Cover, and marinate for at least 4 hours, but preferably overnight. Toss the mixture once or twice.
   

4. Place meat and veggies on skewers. You can make them random, or with a pattern.
   

5. I like to grill these kabobs outside, but you can also broil them in the oven. Heat grill to at least 350, and turn the kabobs occasionally to desired doneness. For medium, it will take about 15 min. Keep an eye on them!
   

6. Remove from grill when done to your liking. Serve with rice and salad.