Sam here :) This recipe is an old-school family recipe that I know you'll love. Throughout the years, I've updated a few ingredients, using fresh garlic and minced herbs for that flavor boost. But I still have a soft spot for the dried crushed garlic and parsley flakes - the old-school ingredients that remind me of being a little girl, running around the backyard while my dad and uncles kept the grill hot and filled the neighborhood with the smell of barbecue.
I hope you'll love this as much as the rest of the GIR family does! And if you're new to kebabs, be sure to check out our tips for getting it right here.
Prep Time = 1 hour
Cook Time = 10 minutes
Serving Size = 4-6 servings
¼ cup extra-virgin olive oil
¼ cup Worcestershire sauce
3 tablespoons red wine vinegar
3 tablespoons soy sauce or tamari
1 tablespoon freshly squeezed lemon juice
1 tablespoon spicy brown mustard
3 medium cloves garlic, minced (about 1 tablespoon)
2 teaspoons dark brown sugar, packed
2 teaspoons freshly ground black pepper
2 teaspoons crushed red pepper, or to taste
A note from Sam: To make it super old-school, use dried crushed garlic and add about 2 teaspoons of dried parsley flakes. That’s the way my dad did it when I was a kid :)
1½ lbs of beef sirloin cut into 1½ in. cubes
½ lb of crimini mushrooms
1 large red or sweet yellow onion
1-2 bell peppers
2 medium zucchini cut into 1½ in. cubes
2 medium summer squash cut into 1½ in. cubes
GIR Ultimate Whisk
Instant-Read Meat Thermometer → We love this one!
Large Resealable Bag → We love Stasher because they're reusable!
Eight 8–12-inch-long metal skewers → These bamboo skewers are a great alternative as well.
GIR Grill Basting Brush → Pre-order here!
GIR Grill Tongs → Pre-order here!)
- Whisk together the marinade.
- Add meat and mushrooms to a large resealable bag (or use a glass baking tray if you're a bagless household).
- Pour the marinade over the meat and mushrooms, distributing evenly. Seal the bag, eliminating as much air as possible so that the meat and mushrooms are covered by the marinade and not air.
- Marinate in the fridge; we recommend at least 1 hour, and no more than 4. Any longer than that and the acid in the marinade will break down the meat and make it too mushy!
- Slice the veggies into 1½ cubes.
- Remove the meat and mushrooms from the marinade; discard remaining marinade or use it for basting over the grill (but don’t eat it raw… it’s been touching meat!).
- Slide veggies and meat on to skewers, alternating and getting at least 2 of each veggie type and 3-4 pieces of meat on each skewer. And in case you missed it, check out kebab tips for getting it right here.
- Grill over an open flame until the meat’s internal temperature reads 130°F on an instant-read thermometer (we love this one!) and the veggies at fully cooked and tender.
- Let rest for 5 minutes before serving, crack a beer, and the party begins!
First timer? Looking to become the kebab master of your friend group? Look no further. We've pulled together a list of tips that'll crown you King/Queen of the grill. Check them out here.