Beef Kebabs Beef Bell Pepper And Mushroom Kabobs Recipe

Ingredients for Beef Kebabs Beef Bell Pepper And Mushroom Kabobs

• Dry Red Wine
• Olive Oil
• Red Wine Vinegar
• Sugar
• Fresh Parsley
• Garlic Cloves
• Salt
• Dried Rosemary
• Pepper
• Sirloin Steaks
• 1 lb cremini mushrooms (halved or quartered if large)
• Green Bell Pepper

How to Make Beef Kebabs Beef Bell Pepper And Mushroom Kabobs

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
2. Add 1 lb beef sirloin steak (cut into 1-inch cubes), 1 lb cremini mushrooms (halved or quartered if large), and 2 large green bell peppers (cut into 1-inch pieces) to the bowl. Gently toss to coat everything evenly in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor.
4. If freezing, carefully arrange the marinated beef, mushrooms, and peppers onto skewers, leaving some space between each piece for even cooking. Wrap each skewer tightly with plastic wrap and then place them in a freezer-safe bag. Freeze for up to 3 months.
5. Preheat grill to medium-high heat (about 375°F). If using frozen kabobs, thaw completely before grilling.
6. Grill the kabobs for 4-5 minutes per side, or until the beef is cooked to your desired doneness and the vegetables are tender-crisp. Baste with extra marinade during grilling.
7. Remove from grill and let rest for 5 minutes before serving. Garnish with fresh parsley or chives, if desired.