Description
Tender Beef Kabobs, also known as Shashlik, feature marinated top sirloin beef combined with colorful bell peppers and purple onions, all grilled to perfection. This recipe offers a perfect balance of fresh lemon juice, garlic, and dill in a flavorful olive oil marinade, resulting in juicy, tender skewers ideal for a barbecue or weeknight dinner.
Ingredients
Scale
Marinade
- 1 cup mild olive oil
- 1/2 cup fresh lemon juice (from 2 medium lemons)
- 1 tsp salt (fine sea salt preferred)
- 1 tsp freshly ground black pepper
- 4 garlic cloves, pressed
- 3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dried dill weed)
- 2 dry bay leaves
Beef and Vegetables
- 2 lbs good quality beef top sirloin, cut into 1 1/2″ pieces
- 2 bell peppers (any color), sliced into 1 1/2″ wide pieces
- 1 large purple onion, sliced into 1 1/2″ wide pieces
- 15 medium bamboo or wooden skewers
Instructions
- Prepare the Marinade: Combine all marinade ingredients—olive oil, lemon juice, salt, black pepper, pressed garlic, chopped dill, and bay leaves—in a large glass or plastic bowl (avoid aluminum). Stir well to mix all flavors.
- Marinate the Beef: Place the beef pieces into the marinade bowl, stirring thoroughly to coat each piece evenly. Cover and refrigerate for 4 to 6 hours, stirring occasionally to ensure even marination. Note that the oil may solidify when chilled; allow the beef to sit at room temperature for 30 minutes before skewering to re-liquify the marinade.
- Prepare Skewers: Soak bamboo or wooden skewers in water for at least 30 minutes to prevent burning. After the beef has marinated, slice the bell peppers and purple onion. Thread the beef and vegetables alternately onto the soaked skewers. Brush or pour the remaining marinade generously over the assembled skewers.
- Grill the Kabobs: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 8 to 10 minutes, rotating them every 2 to 3 minutes to ensure even cooking. Grill until your preferred level of doneness is achieved.
- Rest and Serve: Remove the kabobs from the grill and let them rest for at least 5 minutes. This resting period helps retain juices and maintains tenderness. Serve warm with your favorite steak sauce or side dishes.
Notes
- Marinate the beef for at least 4 hours to maximize tenderness and flavor.
- Soaking wooden skewers before grilling prevents them from burning.
- Let the kabobs rest after grilling to keep them juicy.
- Use fresh dill if possible for vibrant flavor, but dried dill works as well.
- Adjust grilling time based on your preferred beef doneness.
