Grilled Beef Kabobs 2

These beef kabobs get a 12-hour overnight marinade in a punchy blend of soy sauce, lemon juice, Worcestershire, mustard, and garlic. That long soak tenderizes the round steak and saturates every cube with salty, tangy, savory flavor before it even hits the grill.

Round steak is a leaner cut that benefits from the acid in the marinade. The lemon juice and Worcestershire break down the tighter muscle fibers over those 12 hours, turning what could be a chewy cut into something tender enough for skewers.

Bell pepper, mushrooms, cherry tomatoes, and onion chunks alternate with the beef on the skewers, picking up char and smokiness from the hot coals while the reserved marinade gets basted on during grilling.

Kitchen Tips

• Marinate the full 12 hours. Round steak needs the time. A quick soak won’t tenderize or flavor it enough. Overnight in the fridge is ideal.
• Cut vegetables into similar-sized chunks. Everything should be about 1 inch so it cooks at roughly the same rate as the beef.
• Don’t push vegetables too tight on the skewer. Leave a small gap between pieces so heat circulates and everything cooks evenly.
• Turn skewers every 3-4 minutes for about 15 minutes total for medium. The marinade’s sugars can burn fast, so watch for flare-ups.

Variations

• Steak upgrade: Use sirloin or ribeye instead of round steak for more marbling and a more tender result with less marinating time needed.
• Pineapple addition: Thread chunks of fresh pineapple between the meat and vegetables for a sweet, caramelized bite.
• Teriyaki style: Add 2 tablespoons of brown sugar and a teaspoon of grated ginger to the marinade for an Asian-inspired twist.