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–+ servings
Grilled Beef Kabobs with Lemon and Rosemary
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5 from 1 vote

Grilled Beef Kabobs

A thick marinade made from beef broth, tomato paste, garlic, onion, lemon zest, and rosemary gives these beef and vegetable kabobs tons of flavor. Serve over yellow rice for a wonderful summer meal.
Prep Time1 hour 35 minutes
Cook Time16 minutes
Total Time1 hour 51 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Author: Christin Mahrlig

Equipment

Ingredients

Marinade

  • 1 onion, chopped
  • 1/3 cup beef broth
  • 1/3 cup vegetable oil
  • 3 tablespoons tomato paste
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons grated lemon zest
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

Beef and Vegetables

  • 2 pounds sirloin steak tips, cut into 2-inch chunks
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 red onion, cut into chunks

Instructions

  • To make marinade, process all ingredients in a blender until smooth. Place 3/4 cup of the marinade in a large bowl and set aside.
  • Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.
  • Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
  • Remove beef from bag and pat it dry with paper towels. Thread it onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread the vegetables on separate skewers.
  • Heat a gas grill with all burners turned to HIGH for about 15 minutes. Leave the primary burner on HIGH and turn the other burner or burners to medium-low.
  • Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.
  • Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.
  • Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.

Notes

Want to make this recipe spicy? Add half a teaspoon of crushed red pepper flakes to the marinade.
Recipe adapted from Cook's Illustrated.

Nutrition

Calories: 357kcal | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 980mg | Potassium: 884mg | Fiber: 2g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 3mg