Marinated beef kabobs skewed with mushrooms, red bell pepper and red onions then grilled. Once the beef kabobs come off the grill they are topped with blistered cherry tomatoes and sprinkled with feta cheese.
Beef Kabobs Marinade
We love a good marinade and experiment often. Our one go-to marinade is simply a packet of Spicy Ranch Seasoning and canola oil. That is it! We throw our beef into a ziplock bag and let the beef marinate in that mixture. Before you anti-spicy people shut down and click off the screen let me say this, it isn’t spicy. There is no burning tongue or a gallon of ice water on standby. The seasoning mix gives the beef a nice seasoned flavor.
Beef Kabobs on the Grill
Summer food on a stick and cooked over flames. Sounds good right? Anything cooked on the grill or over a fire is delicious right!? But what do you use to skewer the beef kabobs? We have metal skewers but we usually go for the wooden skewers. Soak them in water for at least 20 minutes so they don’t catch on fire on the grill.
Vegetables to put on Beef Kabobs
In addition to the veggies on these beef kabobs you can also add the following:
- Bell peppers (assorted colors)
- Pineapple (technically a fruit but you get the idea)
- Brussel sprouts
- Corn on the cob (chop cob into 1/2 inch pieces)
- Mini potatoes
- Asparagus (cut into 2 inch pieces and skewer sideways. You will need plump asparagus)
- Radicchio (cut in half then quartered. Skewer the quarter sections)
Have a veggie/fruit suggestion? Be sure to leave it in the comments below.
Grilling bread is easy because it only takes two minutes. First you want to drizzle olive oil on the bread and brush both sides to evenly spread the oil. Then lay bread on the grill for a minute then flip and grill the other side for another minute. This will be enough time to heat the bread, get those gorgeous grill marks, and not dry out the bread.
Steak Kabobs with Blistered Tomatoes and Feta
- 2 lbs choice beef cut into cubes.
- 1 1 oz. packet Spicy Ranch Salad Dressing & Seasoning Mix
- 1/3 cup canola oil
- 2 red bell peppers cut into square pieces
- 1 large red onion petals cut into square pieces
- 24 oz. whole baby bella mushrooms.
- 2 Naan flatbreads
- 1 tablespoon olive oil.
- 10 oz. prepared hummus
- 10 oz. cherry tomatoes
- 1 teaspoon olive oil.
- Feta cheese
Mix Spicy Ranch packet with canola oil.
Place beef and Spicy Ranch mixture into a large zip lock bag. Place in the refrigerator and let marinate for at least 1 hour.
Skewer beef and vegetables and place on a tray.
Brush the back and front of the flatbreads with olive oil and place on a tray.
Place kabobs on the grill and cook until the meat is cooked to desired temperature. (rare, medium, or well done) and vegetables are charred. Remove from the grill and place on a serving tray.
Place flatbreads on the grill and grill for 1 minute on each both sides. Remove from grill and transfer to a cutting board. Cut bread like a pizza for individual servings.
Heat a cast iron skillet to medium heat.
Toss cherry tomatoes in 1 teaspoon olive oil to coat.
Add cherry tomatoes to cast iron skillet and saute until blistered. About 4-5 minutes. Remove from heat.
2 to 3 slices of flatbread
1 serving of prepared hummus
Top kabobs with 6 - 8 blistered cherry tomatoes
Top with desired amount of Feta cheese and parsley.
Be sure to follow along on facebook for more great recipes.
This post contains Amazon affiliate links.