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Spicy Beef and Mushroom Kabobs

Kabobs are always so much fun for outdoor grilling; they are easy to prepare and cook, and it's easy to customize individual kabobs with the veggies and herbs each diner likes most.  For these delicious, spicy kabobs I use big chucks of meat and large button mushrooms, a great combination.  Whichever way you go though, these spices and the tasty marinade will provide plenty of flavor.  Figure about -⅓ of a pound of beef per person.

1 pounds good quality beef cut into 1" pieces (see note)
1 pound large button mushrooms
2-3 tablespoons pepper-garlic spice rub
cup Worcestershire sauce
cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons canola (or vegetable) oil
3 cloves garlic, pressed
kabob skewers if wooden, soak in water for an hour

If not precut, cut the beef into 1" hunks and place in a large bowl.  Toss the beef with the spice rub, massaging the rub in with your fingers.  Put the spiced meat into a one gallon zip lock baggie and set aside.

Mix the marinade by combining the Worcestershire sauce, soy sauce, vinegar, oil and garlic in a small bowl.  Pour the marinade into the baggie with the beef and press until as much air as possible is forced from the bag.  Zip-lock it and place in the fridge to marinate for at least 2, and up to 4 hours.

When ready to cook prepare the grill for direct grilling; the fire should be medium-hot.  Drain the beef and discard the marinade.  Clean the mushrooms off with a dry paper towel and set aside.  Thread a piece of meat onto a skewer and alternate with the mushrooms until the skewer is full.  Lay the skewers onto the grill and cook for 2-3 minutes; a nice sear should develop.  Turn and repeat on the other side.  At this point test the beef for the level of doneness you prefer (nothing beats pulling off a piece of meat and doing a direct taste test 


Because the precut "kabob" beef found in supermarket meat cases tends to be the lower-cost round, which is a tad on the tough side, I usually buy a good quality steak or roast (such as sirloin, or even rib-eye), and cut my own. 


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