Sunday, November 10, 2013

Grilled Marinated Shish Kebabs

This evening hubby grilled beef Shish Kebabs for dinner that I marinated overnight and all day long today. They turned out great. Both sons came for dinner this evening and the guys had theirs over rice. I grilled red peppers, onions and mushrooms, too. Since hubby doesn't like mushrooms or onions, I grilled them separately. It was such a simple meal to make. It was a beautiful sunny day and got up into the mid-upper 60s. It's supposed to be warm again tomorrow and then we have a chance of snow flurries some time this week. I snapped a few photos of the kebabs below as well as the super simple recipe for them. Enjoy!

Before going on the grill...
Ready for the grill

Grilled Marinated Shish Kebabs


1-1/2 pounds beef or lamb cut into 1-1/2-inch chunks (tenderloin or sirloin)
1 medium onion cut into 1-1/2-inch chunks
2 or 3 bell peppers, seeded and cut into 1-1/2-inch chunks
8 ounces whole mushrooms, cleaned and trimmed
1/4 cup olive oil
Juice of 2 lemons
2 large cloves garlic, minced
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
Salt and pepper, to taste


Combine beef, olive oil, lemon juice, garlic, rosemary and salt and pepper, to taste in a one gallon Ziploc-type bag. Seal bag, removing as much air as possible. Place in refrigerator and marinate at leas 8 hours or overnight. Remove from refrigerator and thread meat and vegetables on skewers. Grill for 10 to 15 minutes, or until desired doneness.


CyberSis said...


Brrrr ... I think I'll be saving this recipe for next spring. But then again, who knows ... we may get Indian Summer yet! :-)

Gourmet Girl Cooks said...

Hi CyberSis -- LOL, yes I was thinking that might be the farewell to grilling for the season myself -- 28 degrees this morning and going to 28 again tonight (which is probably 20 degrees lower than our normal low this time of year) -- but now they are saying it might be 72 here on Saturday -- so we may squeak another grill day in yet! :-)