Celebrating Modern Jewish Living Through Food, Tradition, and Family
Kosher beef kabobs are savory, tender, and perfect right off the grill. Serve with grilled sweet, seasonal veggies for a complete meal and get your bbq on!
The Backstory: It’s summer time and time to fire up the grill! Beef kabobs are one of the best tasting foods you can serve your family and friends. Marinating beef kabobs adds so much savory flavor and actually serves to tenderize the beef. Your guests will devour every morsel. No leftovers here! More of the Backstory after the recipe…
Kosher Beef Kabobs
- 2 lbs. Kosher Steak, cut into 1 1/2 inch chunks
- 1/2 cup soy sauce
- 1/2 cup oil
- 3 large cloves garlic chopped
- 1 tsp. mustard your choice
- 1-2 tbsp. honey to taste
- 2 tbsp. chopped sweet onions
- 2 tbsp. chopped fresh parsley or any herb of your choice
- 1/2 tsp. black pepper
- green onions for garnish (optional)
In a large baking dish place the soy sauce, oil, garlic, mustard, honey, onions, black pepper and parsley. Mix and then add the beef, mix and cover. Refrigerate for at least one hour.
If using wooden skewers soak them for 30 minutes. Metal skewers do not need this step. Put 4 pieces of beef on each skewer. But let the marinade drip back into the dish. Reserve the marinade.
Place on grill and grill for about 10 minutes. Brush the meat several times with the marinade. To check to see if the meat is grilled to your liking, remove one piece of beef and cut into it. If it needs a few minutes more, continue grilling. When done, remove from grill and let the beef rest for several minutes. This allows the juices to remain in the beef and not ooze out if you cut it immediately. Garnish and serve with the grilled veggies of your choice.
…The Backstory continues: The variety of marinades that you can use from different cuisines and cultures are endless and there are so many ways to put your personal stamp on foods simply by the seasoning, herbs, and spices that you choose to use in every step of preparation. Kosher cooking does not have to be boring–to the contrary–and I truly love to spice things up with combinations of sweet and savory ingredients that don’t overpower the main ingredients–but give them just a little bit of zing. The same goes for the vegetables that make up the other main part of the kabobs. Try adding green peppers, onions, tomatoes mushrooms, and pineapples. Pineapples add a delicious burst of sweet flavor and when balances with the peppers and onions, give a true ying-yang balance of flavors. Use your imagination and make it your own. But no matter what veggies you decide to add, the marinade is the star of this recipe.
P.S. The secret to making great kabobs is to grill the vegetables separately from the beef. Since everything needs different amount of time on the grill, it make sense to do it this way. Have all the prep done and the rest is a breeze. So let’s begin.