Ingredients Jump to Instructions ↓

  1. recipe created by Kalyn and cooked for years on houseboats at Utah's Lake Powell.)

  2. 2 pounds lean beef cut into 2 inch cubes

  3. (Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat.)

  4. Marinade:

  5. 2 T beef stock or red wine

  6. 2 T balsamic vinegar

  7. 1 T Worcestershire sauce

  8. 1/4 cup olive oil

  9. 1/2 tsp. onion powder

  10. 1/2 tsp. garlic powder

  11. 1 tsp. steak seasoning (any brand, I used my homemade Montreal Steak Seasoning )

  12. 1/2 tsp. dried thyme

  13. 1/2 tsp. dried oregano

  14. black pepper to taste

  15. 2 bay leaves

  16. Trim most of the visible fat from the meat and cut into 2" cubes. (If you're making this for the South Beach Diet, remember the guideline is meat with 10% fat or less.)

  17. Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)

  18. When ready to cook, preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.

  19. 8-10 minutes for rare,

  20. 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it's easy to take off one piece of meat and cut into it to see if it's done to your liking, or use a digital meat thermometer to check the temperature.

  21. Let the kabobs rest for at least 5 minutes before serving. This is great with World's Easiest Grilled Vegetables .


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