Grilled Beef and Veggie Kabobs with Asian Sauce

I absolutely love kabobs, they’re super simple, versatile, and really delicious!

My family really loves beef kabobs, but you can use whatever meat you desire, and you can use whatever vegetables you have around the house.  We happened to have peppers, onions, tomatoes, mushrooms, and a zucchini, so I cut them all into one inch chunks (you can use the tomatoes and mushrooms whole) and skewered them with the beef (many people like to do a single vegetable/meat per kabob so that the cooking time is the same, however, my dad insists they look better all mixed together and that “real grill masters” can cook mixed kabobs, so that’s what we did).  It may look like a lot of beef (which it is), but my brother’s dietary habits haven’t changed since he was 5, so his diet consists of 95% meat and potatoes.

I decided to make an Asian sauce for these kabobs, but you could also use any marinade or dressing, olive oil and spices, the possibilities really are endless.  This particular sauce isn’t completely homemade, I just doctored up some stir fry sauce (this particular brand is house of Tsang) we had around the house.  The Szechuan Spicy is, as the name implies, spicy, so if you don’t like spicy food I would cut down on, or omit it altogether, and just use more of the Classic.

After you mix up the sauce, take everything out, and throw the kabobs on the grill.

Turn them about every 10 minutes (or in the words of my dad “use your grilling intuition so you know when to turn them) and slather some more sauce on.

Cook for about 45 minutes on low heat (or until done, more great advice from Dad :p ).

When done, remove the kabobs to a platter, and serve!


Grilled Beef and Vegetable Kabobs with Asian Sauce

Serves 6


2 lbs of sirloin, cut into 1″ cubes

3 bell peppers (red, orange and yellow), cut into 1″ chunks

1 sweet onion, cut into 1″ chunks

12 mushrooms, cut into 1″ chunks

1 pint cherry tomatoes

1 small zucchini, sliced 1/2 inch thick

2/3 cup Classic Stir-Fry Sauce

1/3 cup Szechuan Spicy Stir-Fry Sauce

2 Tablespoons brown sugar

1/2 Tablespoons garlic powder

1/4 Tablespoons ground ginger

– Stick vegetables and beef onto the skewers

– Preheat grill to low and mix stir-fry sauces, brown sugar, garlic powder, and ginger in a bowl

– Place kabobs on the grill and brush with sauce

– Turn kabobs every 10 minutes, slathering on more sauce – kabobs will take about 45 minutes to cook

– Remove from heat, and serve

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