Smoked Kabobs

Today, we’re diving into the world of smoked kabobs – a savory delight that’s sure to tickle your taste buds and leave you craving for more. So, put on your apron, fire up the smoker, and let’s get grilling those mouthwatering kabobs!

How to Make Smoked Kabobs

I’ll kick things off with a quick rundown of the recipe because, let’s face it, we’re all hungry, and we want to get to the good stuff ASAP!

1. Gather Your Supplies:
   • Skewers
   • Wooden chips for smoking
   • Your favorite beef cuts (more on that in a bit)
   • A variety of veggies (stay tuned for my veggie recommendations!)
   • Marinade of your choice
   • Seasonings, herbs, and spices
2. Prep the Meat:
   • Cut your beef into chunks. Opt for tender cuts like sirloin, ribeye, or filet mignon. No one wants to wrestle with chewy kabobs, right?
3. Marinate Like a Boss:
   • Let that beef soak up some flavorful marinade. Throw in some minced garlic, olive oil, lemon juice, and your secret spices. Marinate for at least an hour, but the longer, the better!
4. Thread ‘Em:
   • Thread your marinated beef chunks onto skewers alternately with your veggies. You can’t go wrong with bell peppers, onions, and mushrooms. Get creative!
5. Fire Up the Smoker:
   • Use wood chips for that smoky goodness. Hickory and mesquite wood chips add a rich, smoky flavor that’ll make your neighbors jealous!
6. Smoke ‘Em:
   • Set your smoker to about 250°F (120°C) and smoke those kabobs for 1.5 to 2 hours. Keep an eye on that temperature; we don’t want overcooked beef!
7. Serve and Devour:
   • Plate up those delicious smoked beef kabobs, sprinkle with fresh herbs, and enjoy the symphony of flavors!

Best Cuts of Meat

Alright, let’s talk beef cuts for a sec. You want tender, juicy, melt-in-your-mouth kabobs, right? Well, you can’t go wrong with cuts like sirloin, ribeye, or filet mignon. These beauties are marbling wonders that’ll keep your kabobs succulent and flavorful. Trust me; it’s like a meaty masterpiece on a stick!

What Kind of Vegetables to Use

Now, onto veggies! Bell peppers, onions, and mushrooms are my go-to choices. They add a delightful crunch and soak up those smoky flavors like champs. But hey, feel free to toss in some zucchini, cherry tomatoes, or even pineapple chunks for a tropical twist. Get wild with it!

What Kind of Wood Chips Are Best for Smoking Kabobs

When it comes to wood chips, go big or go home! Hickory and mesquite wood chips are like the rockstars of smoking. They infuse your kabobs with that intense, mouthwatering smokiness you’ve been dreaming of. Trust me; your taste buds will thank you.

Additional Tips

• Soak your wooden skewers before threading to prevent them from catching fire on the grill.
• Don’t over-marinate your meat; it can become mushy.
• Play around with different marinade recipes. The possibilities are endless!

What to Serve

Pair your smoked beef kabobs with a refreshing cucumber salad, some fluffy couscous, or a warm pita bread. And don’t forget a dollop of tzatziki sauce for that extra zing!

What to Do with Leftovers

Now, what if you have some leftover kabobs? Fear not! Dice ’em up and toss them into a stir-fry, stuff ’em into a pita pocket, or simply enjoy them cold with a side of hummus. Leftovers never tasted this good!

So there you have it, my friends – the ultimate guide to making smoked kabobs that will leave your taste buds dancing with delight. Remember, cooking is all about having fun and experimenting. So, get out there, fire up that smoker, and let’s kabob our way to culinary glory! Thanks for joining me on this tasty adventure. Until next time, happy grilling and stay smokin’!

Print

Smoked Kabobs

Elevate your grilling game with our irresistible smoked kabobs recipe. Perfect for any occasion. Learn how to create culinary magic on a stick!

Course Main Course

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Marinating 1 hour

Servings 4

Ingredients

For the Marinade:

• 1/4 cup olive oil
• 3 cloves garlic minced
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika

For the Kabobs:

• 1.5 pounds of tender beef cuts sirloin, ribeye, or filet mignon, cut into 1.5-inch chunks
• 2 bell peppers red, yellow, or green, cut into 1.5-inch squares
• 1 large onion cut into 1.5-inch squares
• 8 oz. mushrooms whole or halved (optional)
• Wooden skewers soaked in water for 15 minutes

For Smoking:

• Hickory or mesquite wood chips

Instructions

Preparing the Marinade

1. In a mixing bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, dried oregano, and paprika. Mix well to create a flavorful marinade.
2. Place the beef chunks in a large zip-top bag or a shallow dish. Pour the marinade over the beef, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best flavor.

Preparing the Kabobs

1. While the meat is marinating, cut the bell peppers and onion into 1.5-inch squares.
2. Once the beef has marinated, remove it from the fridge and let it sit at room temperature for 30 minutes to take the chill off.
3. Preheat your grill or smoker to 250°F (120°C).
4. Thread the marinated beef chunks, bell peppers, onions, and mushrooms onto the soaked wooden skewers, alternating between meat and veggies. Leave some space between each piece for even cooking.

Smoking the Kabobs

1. If using a smoker, soak hickory or mesquite wood chips in water for 30 minutes. Then, drain and place the chips in a foil packet, poking a few holes in it to release the smoke.
2. Place the foil packet with wood chips directly on the coals or in the smoker box if your grill has one.
3. Once the grill or smoker is ready and the wood chips are producing smoke, carefully place the kabobs on the grates.
4. Close the lid and smoke the kabobs for about 1.5 to 2 hours or until the meat reaches your desired level of doneness. Rotate the kabobs occasionally for even cooking.

Serving and Enjoying

1. Remove the smoked beef kabobs from the grill or smoker when they're beautifully smoky and grilled to your liking.
2. Carefully remove the skewers from the kabobs and serve hot. Garnish with fresh herbs or a squeeze of lemon if desired.