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Grilled Beef & Vegetable Kebabs

  • 25 m
  • 8 h 30 m
Carolyn Casner
“These easy grilled beef & vegetable kebabs are not only delicious—they're economical too. Tri-tip is an inexpensive and flavorful cut of beef that takes beautifully to cooking over an open flame. Thread it onto skewers with colorful veggies and marinate for up to eight hours before cooking on the grill or over your campfire. Either way, it's a healthy and tasty summer meal.”


    • ¾ cup balsamic vinegar
    • ¾ cup extra-virgin olive oil
    • 2 tablespoons whole-grain mustard
    • 1 tablespoon dried oregano
    • 1 tablespoon dried rosemary
    • 2 cloves garlic, sliced
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • 1 pound tri-tip sirloin steak, trimmed and cut into 32 chunks
    • 16 button mushrooms
    • 16 cherry tomatoes
    • 1 small bell pepper (any color), cut into 16 pieces
    • 16 (1 inch) chunks red onion


  • 1 Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.
  • 2 Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.
  • 3 Preheat grill to medium-high. Remove the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.
  • Equipment: 8 metal or wooden skewers
  • To make ahead: Marinate kebabs (Step 2) for up to 8 hours.
ALL RIGHTS RESERVED © 2019 Printed From 11/18/2019