Marinated and flavored with peppercorns, bay leaves, lemon juice, garlic and curry, this is our favorite Beef Kabob recipe.
I’m always confused on whether I kabob, kebob or k-bob. Most of the time I safely skewer as to not commit a culinary faux pas. Consulting dictionary.com, kabob seems to be the norm and I found we can use all “a’s” and kabab or throw in a c and cabob. However we spell it, I’m very fond of “small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer”.
When I first started my blog, the reason for the project was to share recipes with friends and family, and to cook through my database and compile a final collection of bests and favorites. For example, I wanted to take the time to compare the five different beef kabob recipes that I had saved over the years, come up with a favorite and delete the impostors.
I’ve had this recipe for a long time, and it’s a combination of a couple of different marinade ideas put into use when I didn’t have ingredients to complete a recipe. Ad-libbed versions sometime turn into wonderful creations. I love the end flavor result and also the visual side of these skewers. Bright orange peppers, dark glossy cubes of beef separated by fresh green sticks of fragrant onions.
With curry as an ingredient, this is a natural served over rice, but for this meal we chose sauteed asparagus and black beans seasoned with cumin and jalapeno.
- ⅓ cup olive oil
- ¼ cup beef broth
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2 bay leaves
- 8 whole peppercorns
- ½ pound Top Sirloin Steak, cubed
- 1 orange bell pepper, cubed
- 6 green onions, green ends cut
- In a large plastic bag, place beef and marinate overnight. Reserve ¼ cup marinade to baste while cooking.
- Skewer beef, peppers and onion and grill 4 – 5 minutes until beef is done.
Beef Kabobs…It’s What’s for Dinner.
On this day..
The kabobs look great! I am bookmarking this so we can make it next weeeknd. YUM!
Let me know how you like them Stephanie.
Great summertime meal. I haven’t “skewered” anything in a long while
How ever you spell them, they look delicious.
Thanks Larry!
Yum Lea Ann. I love kabobs. They make me think of my dad. Beef kabobs were his specialty.
Thanks Karen.
We don’t make those whatchamacallits often enough! Great flavors!
Oh, how delicious. We love kebabs. One day (hopefully soon), I will be able to eat them again,too.
oh no, don’t tell me you’re on a “soft food” diet. Hopefully you’ve been enjoying lots of ice cream.
Yum! We just got some skewers this year … it makes it so much more fun to eat!
I agree Jane.
I haven’t made beef kabobs in a long time. Yours sound so interesting with the curry flavor…very clever.
It’s good Karen. You should give it a try.
It looks so proud !
I’d love to eat!
I have not made kabobs in forever!! I bet my girls would love these and hubby loves curry!! thanks for sharing!
I’ve been on sort of a kabob kick lately. Mostly all kinds of things combined with Chicken and I’m trying to use up some of those sauces on the fridge door.
I don’t care what you call them, those look delicious! I still remember the first time I tried them and it was at my aunt’s house in Denver on vacation. Love the green onions and the marinade sounds so good. Those sides have got my attention, too – what a gorgeous photo!
I was about to send out search and rescue! Good to hear from you Vickie!
You have an Aunt that lives in Denver?
Sorry – I was in Texas for 8 days with no wireless and haven’t slowed down since I got back.
And yes, I did have an aunt and uncle that lived there when I was little. They have both passed, now.
Oh goodness, I did see that you told Nancy you were going for a wedding. Did Aaron get married? Can’t wait to hear all about that.
These are excellent small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer!!!!!
LOL, thanks Chris.