Buttermilk Marinated Kabobs
Submitted by kristinbookhamer
Beef kabobs marinated overnight in a tangy buttermilk blend with brown sugar, lemon, and herbs. Grilled with zucchini, cherry tomatoes, mushrooms, and onions.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
1 daysButtermilk isn’t just for biscuits and fried chicken. It’s a stealthy meat tenderizer that turns economical round steak into something worthy of the grill.
A 12-hour soak in buttermilk spiked with brown sugar, lemon juice, Worcestershire, basil, and marjoram breaks down tough fibers while layering in sweet, tangy, herby flavor.
Thread those tender cubes onto skewers with parboiled onions, thick zucchini rounds, cherry tomatoes, and halved mushrooms. Baste with the leftover marinade as they char over hot coals.
This is weekend grilling at its best: hands-off marinating followed by a quick, smoky cook.
Pro Tips
- Use round steak cut into 2-inch squares. The buttermilk marinade tenderizes this lean, affordable cut beautifully.
- Parboil the onions first so they soften at the same rate as the meat on the grill. Raw onions will still be crunchy when the beef is done.
- Soak wooden skewers for 30 minutes before threading to prevent them from catching fire.
- Baste frequently with the marinade during grilling. The brown sugar caramelizes and builds a glossy, sticky glaze.
Ingredients
Directions
FOR MARINADE:
Combine brown sugar, lemon juice, Worcestershire sauce, salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in refrigerator a minimum of 12 hours.
FOR KABOBS:
Parboil onions in boiling salted water to cover, 6 to 8 minutes; rinse with cold water and drain.
TO ASSEMBLE:
Alternate pieces of meat with onions, zucchini, tomatoes, and mushrooms on each skewer. Grill over hot coals until meat reaches desired degree of doneness.
Baste frequently with marinade.
Allow approximately 15 minutes for medium cooked meat. Makes 8 kabobs.
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