Ingredients
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3/4 pound bone-in Beef Sirloin
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2 cloves Garlic
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1/4 cup Balsamic Vinegar
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1/4 cup Water
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1 tablespoon chopped Fresh Oregano
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2 tablespoons Olive Oil
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1.5 teaspoons chopped Fresh Marjoram
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1 teaspoon Sugar
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Variations
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Instead of Beef Sirloin, use Beef Steak
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Instead of olive oil, use Vegetable Oil
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Instead of fresh marjoram, use 1/2 teaspoon Dried Marjoram Leaves
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Use dried oregano leaves instead of fresh oregano1 inch thick
Steps for Marinated Beef Kabobs
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1
Done
5 Minutes
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Prepare the Beef MeatCut and discard most of the fat and the bone from the beef. Cut beef into 1-inch pieces. |
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2
Done
12 Hours
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Prepare the Marinade, add the beef meat and refrigeratePeel and finely chop the garlic. Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in a medium glass or plastic bowl. Stir in the beef until coated. Cover and refrigerate, stirring occasionally, between 3 hours and 12 hours. If you are using bamboo skewers, soak them in water 30 minutes before using to prevent burning. I recommend to let it in your freezer 11 to 12 hours for a more delicious taste. |
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3
Done
1 Minute
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Prepare the Oven (after at least 3 hours of refrigerated marinade)You may need to move the oven rack so it is near the broiler. Set the oven control to broil. |
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4
Done
3 Minutes
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Remove the beef from the marinadeRemove the beef from the marinade, reserving the marinade. Thread the beef on the skewers, leaving a 1/2-inch space between each piece. Brush the kabobs with the marinade. |
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5
Done
9 Minutes
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Broil the Italian Beef KabobsPlace the kabobs on the rack in the broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. |
Additional Info for Marinated Beef Kabobs
The Italian Beef Kabobs with Marinade can be prepared with beef bone-in sirloin, or round steak (1 inch thick). However, the taste of marinated Italian Beef Kabobs is incredible. I do recommend making it once, and for sure, you’ll make it again.
Content on this recipe…
- Did you Know?
- About Marinated Italian Beef Kabobs Recipe
- What kind of beef is used for kabobs?
- What goes well with Italian Kabobs?
- Can I freeze or refrigerate it?
- Notes and Tips
About the Marinated Italian Beef Kabobs Recipe
Besides the great taste of this dish, it can be a lifesaver if you remain out of main course ideas with beef meat. Last night I didn’t know what to prepare for dinner, and I knew this question would pop out also the next day. I’ve remembered this awesome recipe, but because the beef meat needs to stay in the marinade for 2 to 12 hours, I prepared it for the next day (that’s today). As I am writing this article for my cookbook, in the next 2 hours, I should take out the beef from the freezer (now it’s in the marinade) and start to cook it. To be honest, I let it marinate for 12 hours, not less. When my husband comes back from work, he’ll be thrilled because he loves this dish so much. The Italian Beef Kabobs are his favorites, as well as the other types of Kabobs. If you like marinated food, I also recommend also trying the Juicy Hawaiian Marinated Steak barbeque, a meal that you’ll not forget easily.
What kind of beef is used for kabobs?
For this recipe, I used sirloin due to the fact it is lean, fits great into a balanced diet, and is a tender type of meat. It goes well with marinade, and it’s budget-friendly. Other good beef choices for kabobs are strip Steak or Tenderloin.
What goes well with Italian Kabobs?
Beef kabobs go well with any side dish, but it gets a great combo with potatoes-kind sides. You can prepare Parsley Potatoes, Roasted Red Potatoes, or even simple mashed potatoes. You can also keep it simple, with a salad. Another idea is to serve it with mayonnaise, Aurora sauce, or my preferred BBQ sauce. No matter what your choice is, the result will be great. Personally, I like it with greek salad, or/and mashed potatoes. When my husband wants to serve Italian kabobs with sauce, BBQ is the obvious choice.
Can I freeze or refrigerate it?
If you prepared more than you can eat, you can refrigerate beef kabobs for up to 3-4 days. As for freezing this dish, you can do so for up to 2.5-3 months. Just put the leftovers in a tight container before freezing.
Notes and Tips
- Essential Equipment: four 10-inch metal or bamboo skewers; broiler pan with rack.
- To save time, omit the garlic, vinegar, water, oregano, oil, marjoram, and sugar, and instead, marinate the beef in 2/3 cup of purchased Italian dressing in step 2.
- Although you might be tempted to serve the extra marinade with the cooked kabobs, you should discard any marinade that has been in contact with the raw meat. Bacteria from raw meat could transfer to the marinade.
