One thing that I love about kebabs is that you can put anything you want on these skewers. So, if you have a different kind of love for vegetables feel free to customize these kebabs to your liking. You know what your family’s taste buds are like! I love the classic recipe below, but I have been known to add zucchini or squash to these as well. I also love to load on the mushrooms. Those are my absolute favorite. I know that you either love them or hate them! Not much middle ground for that. Try this recipe out and you will love it!
Check out what our friends from Budget Bytes have to say about this:
“Kebabs are definitely best on the grill, but I, like many people, don’t have a grill. So, I cooked these kebabs under my broiler.”
Kebabs in the oven taste just as good as the ones on the grill!
Ingredients
- 2 lb. top round roast
- ⅓ cup balsamic vinegar
- 1 Tbsp Crisco olive oil
- ½ tsp Heinz worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp Morton salt
- to taste McCormick’s pepper
- 2 medium bell peppers
- 1 large red onion
- 8 oz. button mushrooms
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
Instructions
- Cut the beef roast into one inch cubes (or 36 pieces of roughly the same size). In a small bowl combine ⅓ cup balsamic vinegar, 1 Tbsp olive oil, ½ tsp worcestershire sauce, 2 cloves minced garlic, ½ tsp of salt, and some freshly cracked black pepper. Pour the marinade into a zip top bag, add the beef cubes, and marinate for at least an hour.
- Lightly wipe off the mushrooms and cut each one in half. Place in a bowl and sprinkle with the remaining 2 Tbsp of balsamic vinegar, 1 Tbsp of olive oil, a pinch of salt, and some more pepper. Toss the mushrooms to coat, and refrigerate until you’re ready to make the kebabs.
- Just before you’re ready to make the kebabs, cut the bell pepper and red onion into one inch pieces. Preheat the broiler on high. Take the meat and mushrooms out of the refrigerator and begin to build your kebabs. If you cut 36 pieces of beef, make sure each kebab has 3 pieces.
- Coat a broiler pan with non-stick spray. Place the kebabs on top (6 at a time). Adjust the oven rack so that the top of the broiler pan will be about 4-5 inches from the heat source. Place the kebabs in the oven and broil for 5-7 minutes, turn the kebabs over, and broil for another 5-7 minutes on the second side. Every oven is different, so check your first batch after 3-4 minutes. You will want to flip the kebabs when they have achieved a crispy brown exterior. Use that time as a guide for the rest of your kebabs.
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Quick Tip: Don’t like one of the veggies on this kebab? Personalize it with your own taste!
Thanks again to Budget Bytes for this amazing recipe.
