This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.