|This favorite recipe for Marinated Beef Kabobs is something I used to make at Lake Powell.|
(This recipe was revisited and updated with photos and better recipe notes in May 2011.) In one of my previous lives (before food blogging!) I used to cater houseboat trips on Utah's beautiful Lake Powell, and this recipe for Marinated Grilled Kabobs was one of my favorite things to make on the houseboat. It's hard to believe that this recipe has been hanging out in the recipe archives without a single photo since 2005! It's nearly Memorial Day Weekend, and everyone should be breaking out their grill by now, so I made this a few days ago and took some photos. If you can find the wonderful double kabob skewers like you see in the photo they're perfect for this recipe, or any other type of kabobs.
tri-tip and trimmed off most of the fat.) I don't like my beef too well done, so I cut the meat in chunks about 2 inches across.
World's Easiest Grilled Vegetables next to this on my grill!
Marinated Beef Kabobs
(Makes 4 generous kabobs but recipe can easily be doubled, recipe created by Kalyn and cooked for years on houseboats at Utah's Lake Powell.)
2 pounds lean beef cut into 2 inch cubes
(Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)
2 T beef stock or red wine
2 T balsamic vinegar
1 T Worcestershire sauce
1/4 cup olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. steak seasoning (any brand, I used my homemade Montreal Steak Seasoning)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
black pepper to taste
2 bay leaves
Trim most of the visible fat from the meat and cut into 2" cubes. (If you're making this for the South Beach Diet, remember the guideline is meat with 10% fat or less.)
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
When ready to cook, preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it's easy to take off one piece of meat and cut into it to see if it's done to your liking, or use a digital meat thermometer to check the temperature.
Let the kabobs rest for at least 5 minutes before serving. This is great with World's Easiest Grilled Vegetables.
South Beach Suggestions:
This would be a perfect main dish for any phase of the South Beach Diet. For phase one, serve with Arugula and Gorgonzola Salad with Balsamic Vinaigrette and Grilled Asparagus with Parmesan. For phase two or three you could add something like Lake Powell Spicy Rice
More Tasty Ideas for Kabobs:
(Recipes from other blogs may not be South Beach Diet friendly; check ingredients.
Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade from Kalyn's Kitchen
Grilled Zucchini and Sausage Kabobs from Kalyn's Kitchen
Chicken and Veggie Kabobs with Garlic and Basil from Kalyn's Kitchen
Kalyn's Souvlaki from Kalyn's Kitchen
Greek Chicken Kabobs from My Baking Addiction
Mount Olympus Meatball Kabobs from White Trash Barbecue
Colorful Fish Kabobs from The Leftover Queen
Moorish Pork Kabob from Seriously Good
Grilled Mahi-Mahi Kabobs from Home with Mandy
(Want even more recipes? I find these recipes from other blogs with Food Blog Search.)