Cowboy Kebabs

Can you assemble beef kebabs ahead of time?

Yes! After the beef has marinated for the desired amount of time, you can add it on the skewers with the vegetables, then transfer them to a sealable container or bag and refrigerate them overnight. Let them come to room temperature before grilling.

How long can you marinate beef kebabs?

For most cuts of beef, marinate for at least one hour and up to overnight for the best flavor and texture. 

  What you'll need for the kabobs!
  • 1 1/2 lb Sirloin or New York strip, cut into 1-inch cubes
  • 8 oz baby portobello mushrooms, large stems removed
  • 1 red onion, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces

  • Chopped fresh parsley, for garnish

    What you'll need for the marinade!

  • 1/3 c balsamic vinegar
  • 1/3 c Worcestershire sauce
  • 1/3 c olive oil
  • 2 garlic cloves, grated
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 Tbsp honey, divided
  • 2 Tbsp Dijon mustard, divided
  1. For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.
  2. For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or overnight. Remove the meat from the refrigerator 30 minutes before grilling.
  3. If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.
  4. Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more.
  5. Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.


You can level this one up a bit with a Blue Cheese Dressing!

Stir together the mayonnaise, buttermilk, sour cream, vinegar and Worcestershire sauce in a medium bowl. Stir in the blue cheese and parsley and season with salt and pepper. Cover and refrigerate while you make the kebabs.

What You'll Need:

  • 1/2 c mayonnaise
  • 1/4 c buttermilk
  • 1/4 c sour cream
  • 2 tsp apple cider vinegar
  • Dash of Worcestershire sauce
  • 1/3 c crumbled blue cheese
  • 2 Tbsp chopped fresh parsley
  • Kosher salt and black pepper, to taste