Grilled Beef Tenderloin Shish Kabobs with Bell Peppers, Zucchini, and Mushrooms Recipe

Introduction

Shish kabobs are a delicious and colorful way to enjoy tender beef and fresh vegetables grilled to perfection. This recipe combines a flavorful marinade with a vibrant mix of peppers, onions, zucchini, and mushrooms for a satisfying meal that’s perfect for any barbecue.

Ingredients

• 2 lb Beef tenderloin (or top sirloin steaks; cut into 1 1/2-inch cubes)
• 1/2 cup Olive oil
• 3 tbsp Lemon juice
• 3 tbsp Worcestershire sauce
• 4 cloves Garlic (minced)
• 1 tbsp Italian seasoning
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 3 medium Bell peppers (any color; cut into 1 1/2-inch squares)
• 1 large Red onion (cut into 1 1/2-inch square petals)
• 1 lb Zucchini (cut into 3/8-inch rounds)
• 1 lb Cremini mushrooms (whole)

Instructions

1. Step 1: Pat the steak cubes dry with paper towels to remove excess moisture.
2. Step 2: In a large bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, sea salt, and black pepper to make the marinade. Add the beef cubes and toss gently with tongs until evenly coated.
3. Step 3: Cover the bowl with plastic wrap and marinate the beef for at least 1 hour, or up to 24 hours. If marinating longer than 2 hours, refrigerate. Remove from the fridge 30 minutes before grilling.
4. Step 4: Preheat the grill to medium-high heat and let it warm for at least 10 minutes.
5. Step 5: Thread the marinated beef cubes and vegetables alternately onto bamboo or metal skewers. Brush any remaining marinade over the kabobs.
6. Step 6: Place the kabobs on the grill and cook for 10–15 minutes, turning every 3–4 minutes to cook evenly until the beef reaches your desired doneness.

Tips & Variations

• Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
• Use your favorite vegetables like cherry tomatoes or eggplant for added variety.
• For extra flavor, add a sprinkle of smoked paprika or chili flakes to the marinade.
• Serve with a side of rice, pita bread, or a fresh salad for a complete meal.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under the broiler to retain juiciness, or enjoy cold as part of a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for shish kabobs?

Yes, chicken, pork, lamb, or even seafood like shrimp work well with this marinade and grilling method. Adjust cooking times accordingly.

How do I prevent vegetables from becoming too soft on the grill?

Cut vegetables into uniform, firm pieces and avoid overcooking by turning kabobs frequently. Some vegetables like zucchini cook faster, so keep an eye on them or thread sturdier veggies separately.

Grilled Beef Tenderloin Shish Kabobs with Bell Peppers, Zucchini, and Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

Delicious and colorful Shish Kabobs featuring marinated beef tenderloin and a variety of fresh vegetables, grilled to perfection for a flavorful and satisfying meal.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 1 hour 30 minutes (including marinating)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef & Marinade

• 2 lb Beef tenderloin or top sirloin steaks, cut into 1 1/2-inch cubes
• 1/2 cup Olive oil
• 3 tbsp Lemon juice
• 3 tbsp Worcestershire sauce
• 4 cloves Garlic, minced
• 1 tbsp Italian seasoning
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Vegetables

• 3 medium Bell peppers, any color, cut into 1 1/2-inch squares
• 1 large Red onion, cut into 1 1/2-inch square petals
• 1 lb Zucchini, cut into 3/8-inch rounds
• 1 lb Cremini mushrooms, whole

Instructions

1. Pat dry the beef: Use paper towels to thoroughly pat the beef cubes dry. This helps the marinade adhere better and promotes even cooking.
2. Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, sea salt, and black pepper until well combined.
3. Marinate the beef: Add the beef cubes to the marinade and toss with tongs to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours. If marinating longer than 2 hours, keep refrigerated. Remove the beef from the fridge 30 minutes before grilling to come to room temperature.
4. Preheat the grill: Heat your grill over medium-high for at least 10 minutes to ensure it is hot enough for good searing.
5. Assemble skewers: Thread the marinated beef cubes and vegetables (bell peppers, red onion, zucchini, cremini mushrooms) alternately onto bamboo or metal skewers. Brush any remaining marinade from the bowl over the prepared skewers for extra flavor.
6. Grill the kabobs: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning every 3-4 minutes to brown all sides evenly. Cook to your desired beef doneness.

Notes

• Soak bamboo skewers in water for at least 30 minutes before using to prevent burning on the grill.
• Adjust grilling time based on beef thickness and preferred doneness.
• Use tongs to turn kabobs gently to keep the pieces from sliding off.
• Vegetables can be swapped or omitted based on personal preference.

Keywords: shish kabobs, beef kabobs, grilled kabobs, summer grilling, marinated beef, vegetable skewers, easy grill recipe