Amazing Ginger Soy Beef Kabobs!

These Ginger Soy Beef Kabobs are the quintessential summertime grilled food!

Shish Kabobs are a great dish to have when entertaining during the summer months. Everyone loves to eat food on a stick! Skewered cubed marinated meats and vegetables are simple to make and full of possibilities!

What could be more fun than having a kabob party?! My ginger soy beef kabobs will set the stage for a tasty evening for you and your friends! Set up a buffet table outside and cover it with brown kraft paper. Stack up oval shaped plates, skewers in a small pail or mason jar, and utensils wrapped in napkins. Put the vegetables on a long sheet tray or individual bowls with tongs followed by the meat on another tray. Each person can walk through the line, create their own skewer and bring it right to the grill!

I recommend using a tender cut of meat like a sirloin or strip steak because the cooking time for a kabob is very quick. Chuck or stew meats need long cooking times in order to become tender so they are not a good choice for this application. If you do decide to have a shish kabob party, offer a variety of items like marinated chicken, pork, sausage, lamb, salmon or shrimp with a wide array of veggies. In addition to those listed below, try zucchini, squash, potatoes, lemons, pineapple and corn.

The Method of Ginger Soy Beef Kabobs

The method of making shish kabobs is simple. Cut your protein into cubes, marinate and then skewer with delicious fresh in season veggies!

ingredients:

• sirloin
• soy sauce
• honey
• ginger
• garlic
• lemon peel
• crushed red pepper
• veggies: tomato, mushroom, pepper, onion

basic directions:

Several hours in advance, cut the sirloin into 1 inch pieces. Whisk the soy sauce and next 5 ingredients together in a measuring cup. Place the beef in a gallon sized ziploc bag then pour the marinade over the top. Let out the air, zip tightly, massage the meat and place in the refrigerator for 3-4 hours.

Cut the veggies into bite size pieces approximately the same size as the meat. Skewer the meat and veggies. Grill over medium heat 5-6 minutes, turning 2-3 times.

Cook’s Notes:

Tips for success:

Invest in a good set of skewers. No matter how many times I have tried pre-soaking wooden skewers in water, they still burn. A good set does not have to cost much and will last a long time.

Marinate the meat for at least 3-4 hours but overnight is even better.

When placing the meat and veggies on the skewer, alternate meat-one veggie-meat-one veggie. This will allow the marinade to season the vegetable next to it.

recipe variations:

This marinade can be used on any protein: chicken, pork, fish, seafood or even just on veggies!

You can totally change up the veggies. Think seasonally, locally and what you like to eat!

No grill? No problem! You can cook these on a grill pan or place them under the broiler!

serving suggestions:

I always serve these Ginger Soy Beef Kabobs with my plank fries! Another great potato side would be my Crispy Salt and Vinegar Potatoes

For these plank potatoes: Scrub the skins clean. Cut in half lengthwise. Then each half cut into thirds ending up with 6 slices. I used 3 large russets. Soak the planks in cold water for 1-2 hours. Drain and pat dry. Toss in a bowl with olive oil, kosher salt and fresh ground pepper. Separate potatoes into 2 batches. Air fry at 400 degrees for 15 minutes, shaking every now and then. Open, flip potatoes and cook another 5 minutes. Repeat with the second batch.

storing:

Store in an air tight container for up to 2-3 days. (trust me, you will not have any to store!)

The Essentials:

If you make these Ginger Soy Beef Kabobs and love them, I would love if you come back, give me a 5 star rating and leave a comment!