Grilled Beef Kababs

These beef kababs earn their flavor the old-fashioned way: a 12-hour soak in a marinade of soy sauce, lemon juice, Worcestershire, mustard, and garlic. That overnight bath tenderizes boneless round steak and pushes flavor deep into the meat before it ever touches the grill.

Round steak is a leaner, tougher cut than the sirloin most kabab recipes call for. The long marinade is what makes it work. The acid from the lemon juice breaks down tough fibers while the soy sauce and Worcestershire add umami that penetrates the cubes all the way through. Don’t shortcut the marinating time. A quick 30-minute soak barely touches the surface.

Alternating beef with green bell pepper, mushrooms, cherry tomatoes, and onion on the skewers means every piece of meat picks up charred vegetable flavor as it grills. The reserved marinade gets basted on during cooking for another layer of glaze.

Pro Tips

• Cut the beef and vegetables into similar-sized pieces so they cook at the same rate on the grill.
• Leave a small gap between pieces on the skewer. Cramming them tight traps steam and prevents browning.
• Turn the skewers every 3 to 4 minutes for even charring on all sides. Don’t just flip once.
• Thread cherry tomatoes and mushrooms on separate skewers if possible. They cook faster than the beef and can be pulled off the grill earlier.

Variations

• Swap round steak for sirloin or tenderloin for a more tender kabab that doesn’t need as long a marinate.
• Add chunks of pineapple to the skewers for a sweet-savory grilled combination.
• Serve over a bed of rice pilaf or with warm pita bread and a yogurt-cucumber sauce.