Wintertime Ranch-Style Shish Kebabs

Kebabs are one of my favorite ways to eat steak, especially using the tenderized round steak or rib steaks we get from the beef we have processed.

Rib steaks aren’t my preferred cut but are perfect for kebabs. Kebabs made with rib steak meat  come out tender.

I love to make shish kebabs year-round for several reasons. They’re easy to prepare, don’t make a big mess in my kitchen that require lots of pots and pans and clean up, they’re a great way to use up vegetables that need to be eaten soon, they make a convenient meal and leftovers, are easy to eat, and usually please everyone. It wasn’t until I found a tantalizing shish kebab marinade recipe in one of my favorite cookbooks, Come ‘n Git It 2, which is a compilation of recipes from professional rodeo families, that I got into making kebabs.

Once I mix up the marinade I put it in a jar I can shake and pour from because I like to use the marinade for more than one recipe.

I don’t use all of the marinade because once meat has been marinated, the marinade has to be discarded.  

I generally use wedged onions, green peppers, mushrooms if I have them, zucchini slices, and especially potatoes to appease my diehard meat-and-potatoes husband. After I scrub the potatoes I leave the skins on and dice them up for skewering.

I leave the skins on because I’m too lazy to peel them but also because the skins are good for you.

I cube the steak into bite size pieces and mix with the vegetables and marinade.

The recipe says to let everything stand for a few hours before cooking but I have yet to think that far ahead so I either poke the steak with a fork but usually not at all, and mix everything up real good.

This time the only onions I had were green onions so I sliced and chopped them up and added them to the marinade, which worked great and I may do it again in the future.

Since the grill my husband and I have had since we got married died, we haven’t taken the time to go shopping for a new one and I’ve found that my broiler does just as good of a job. I especially like not having to go back and forth outside to check on the kebabs. I broil the kebabs and peek every five minutes or so to make sure they aren’t burning (a very important key when broiling anything) and turn them over occasionally to broil evenly.

* Note * You would be looking at a close up of my kebabs all broiled up brown and juicy looking right now but the aroma and bites I took of steak distracted me and I didn’t follow through and take a picture before my family and I ate them all. BUT, if you read on, you can see what a succulent steak broiled with the rest of the marinade looks like once it comes out of the oven.

I think this recipe gives steak excellent flavor but I’ve adjusted it slightly and only use ¼ cup of vegetable oil versus the 1 ½ cups the original recipe calls for. This recipe was contributed by Annette Brimley, wife of John Brimley PRCA team roper.

Shish Kebab marinade

¼ c vegetable oil

¾ c soy sauce

½ c lemon juice

¼ c Worcestershire sauce

2 Tbs dry mustard

2 ½ tsp salt

1 ½ tsp parsley flakes

1 tsp pepper

2 minced garlic cloves

2 chopped green onions—my addition

Pour over cubed beef, mushrooms, green peppers, onions, potatoes, zucchini, what ever suits your fancy. I add a salad, toasted bread or whatever I have on hand or leftover.

I broiled the rest of the steaks (I had thawed out two packages) for dinner using the other half of unused marinade the next night and they were just as yummy.

I then made a third meal for lunch by slicing the leftover steaks across the grain, and piled them on a bun and topped with mushrooms and shredded mozzorella cheese; broiled the open-faced sandwiches until the cheese bubbled and the bun was toasted.

Getting back to kebabs, they are an excellent way to enjoy a savory beef dinner and I love how easy it is to prepare and clean up. I think you’ll agree.

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