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Easy Kosher Beef And Vegetable Kabobs Grilled Perfection

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Meat (Fleishig)

Beef and vegetable kabobs are a summer grilling favorite. Cubes of beef are marinated in olive oil, red wine, garlic, rosemary and thyme, then threaded with zucchini, bell peppers, red onion and cherry tomatoes and grilled until charred and juicy.

Choosing the Cut and Threading

Chuck stays juicy and flavorful on the grill, especially after a few hours in the marinade. Cut the meat and vegetables into similar sizes so they cook evenly. For even cooking, you can also thread the beef and the vegetables on separate skewers, since they cook at different rates. Soak wooden skewers for 30 minutes first.

Kosher Notes

This is a meat (fleishig) recipe. Use a kosher red wine in the marinade. Serve with rice, couscous or pita and a tahini or chimichurri sauce.

Leftovers

Leftover kabobs keep for 3 days and reheat gently in the oven.

Easy Kosher Beef And Vegetable Kabobs Grilled Perfection
Tender beef and perfectly charred vegetables come together in these easy kosher kabobs with a simple herb marinade that delivers restaurant-quality results every time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil
  • 2 tablespoons red wine
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves only
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Kabobs
  • 1.5 pounds beef chuck roast cut into 1.5-inch cubes
  • 2 medium zucchini cut into thick rounds
  • 2 large bell peppers red and yellow, cut into squares
  • 1 large red onion cut into chunks
  • 1 pint cherry tomatoes

What I use for this recipe

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Method
 

  1. In a large bowl, whisk together olive oil, red wine, minced garlic, rosemary, thyme, kosher salt, and black pepper to make the marinade.
  2. Add beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.
  4. Remove beef from marinade and reserve the leftover marinade for basting. Thread the skewers alternating beef, zucchini, bell peppers, red onion, and cherry tomatoes.
  5. Grill kabobs for 12-15 minutes total, turning every 3-4 minutes and basting with reserved marinade. The beef should reach an internal temperature of 135°F for medium-rare.
  6. Let kabobs rest for 5 minutes before serving. The vegetables should be tender with nice char marks, and the beef should be juicy and caramelized on the outside.

Notes

For best results, soak wooden skewers in water for 30 minutes before threading. If using metal skewers, be careful as they get very hot. Leftover kabobs keep well in the refrigerator for 3 days and can be reheated gently in the oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 480mg 21%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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