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 Time20minutes
Cook Time1hour30minutes
Marinating1hour
Servings4
Ingredients
For the Marinade:
1/4cupolive oil
3clovesgarlicminced
Juice of 1 lemon
1teaspoonsalt
1/2teaspoonblack pepper
1teaspoondried oregano
1teaspoonpaprika
For the Kabobs:
1.5poundsof tender beef cutssirloin, ribeye, or filet mignon, cut into 1.5-inch chunks
2bell peppersred, yellow, or green, cut into 1.5-inch squares
1large onioncut into 1.5-inch squares
8oz.mushroomswhole or halved (optional)
Wooden skewerssoaked in water for 15 minutes
For Smoking:
Hickory or mesquite wood chips
Instructions
Preparing the Marinade
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.
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
While the meat is marinating, cut the bell peppers and onion into 1.5-inch squares.
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.
Preheat your grill or smoker to 250°F (120°C).
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
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.
Place the foil packet with wood chips directly on the coals or in the smoker box if your grill has one.
Once the grill or smoker is ready and the wood chips are producing smoke, carefully place the kabobs on the grates.
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
Remove the smoked beef kabobs from the grill or smoker when they're beautifully smoky and grilled to your liking.
Carefully remove the skewers from the kabobs and serve hot. Garnish with fresh herbs or a squeeze of lemon if desired.