Name: Marinade Beef Kabob
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1½ lbs Thousand Hills Top Sirloin; 1 lb Baby Gold Potatoes; 2 Bell Peppers, your choice of color; 1 Red Onion, 1-inch cubes; 8 oz Baby Bella Mushrooms; ¾ Tbsp Dried Rosemary; 2½ Tbsp Olive Oil; 2 Tbsp Dijon Mustard; ¼ cup Olive Oil; ¼ cup Soy Sauce (Low Sodium); ¼ cup Worcestershire Sauce; 1½ Tbsp Dijon Mustard; 1½ Tbsp Brown Sugar; 1/2 Lemon, Juiced; 2 Tbsp Garlic, minced; 1 tsp Parsley, dried; 1 tsp Basil, dried; Salt and Pepper to taste

Marinade Beef Kabob

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Ready to take your grilling game to the next level? These Marinade Beef Kabobs are a delicious way to bring bold flavor and fun to your next cookout. Made with juicy chunks of 100% grass-fed beef and a savory marinade that packs a punch, these kabobs are perfect for threading with your favorite veggies and tossing on the grill. They’re easy to prep ahead, cook up fast, and make for a colorful, crowd-pleasing meal that’s great for backyard gatherings, weeknight dinners, or even meal prep. Whether you're serving them with rice, salad, or just straight off the skewer, these kabobs are a surefire hit.

Ingredients

Kabobs

1½ lbs Thousand Hills Top Sirloin
1 lb Baby Gold Potatoes
2 Bell Peppers, your choice of color
1 Red Onion, 1-inch cubes
8 oz Baby Bella Mushrooms
¾ Tbsp Dried Rosemary
2½ Tbsp Olive Oil
2 Tbsp Dijon Mustard

Marinade

¼ cup Olive Oil
¼ cup Soy Sauce (Low Sodium)
¼ cup Worcestershire Sauce
1½ Tbsp Dijon Mustard
1½ Tbsp Brown Sugar
1/2 Lemon, Juiced
2 Tbsp Garlic, minced
1 tsp Parsley, dried
1 tsp Basil, dried
Salt and Pepper to taste

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Directions

In a medium bowl, mix the marinade ingredients together. Reserve 2 tablespoons of the marinade.
Place the Tenderloin Tips into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and mix to coat well. Place in the refrigerator for 1-24 hours to marinate. This is also a good time to place wooden skewers in water to soak.
Boil the potatoes in a large pot of water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 2-3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
Alternate pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 5-6 pieces of steak on each skewer.
Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 6-8 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
Remove from the grill and rest before serving.