TCC Beef Kabobs
TCC Beef Kabobs
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.
SHOP KABOB MEAT FOR RECIPE.
Ingredients
For the Beef
- 1 ½ lbs. TCC Kabob meat (pre-cut for convenience)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp salt
- 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
For the Vegetables
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 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.