TCC Beef Kabobs
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TCC Beef Kabobs
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Author:
TCC Team
Fire up the grill and get ready for a flavor-packed experience with TCC Beef Kabobs! Made with our premium, all natural beef, these kabobs are tender, juicy, and bursting with rich, ranch-raised goodness. Each bite delivers the perfect balance of smoky char, bold seasoning, and mouthwatering beefiness.
SHOP KABOB MEAT FOR RECIPE.
Ingredients
For the Beef
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1 ½ lbs. TCC Kabob meat (pre-cut for convenience)
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2 tbsp olive oil
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2 tbsp soy sauce
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1 tbsp Worcestershire sauce
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1 tbsp lemon juice
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1 tbsp balsamic vinegar
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2 cloves garlic, minced
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1 tsp onion powder
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1 tsp black pepper
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½ tsp salt
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1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
For the Vegetables
- 1 red bell pepper, cut into chunks
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1 red onion, cut into chunks
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8-10 whole button or cremini mushrooms (stems trimmed)
Directions
In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, balsamic vinegar, garlic, onion powder, black pepper, salt, and rosemary.
Add the kabob meat and mushrooms to the marinade, tossing to coat.
Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated beef, mushrooms, red bell pepper, and red onion onto skewers, alternating between ingredients.
- Preheat the grill to medium-high heat (about 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Grill the kabobs for 8-12 minutes, turning every 2-3 minutes, until the beef is browned and reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove from the grill and let rest for 5 minutes before serving.