Ground Beef Kabobs With Mushrooms

Ground Beef Kabobs

Ground Beef Kabobs With Mushrooms

Ever wondered why your beef kabobs don’t turn out as juicy and flavorful as you’d hoped, even when using top-notch ingredients?

The secret often lies not just in the quality of the beef but in how you marinate and cook it.

My uncle, a real grill aficionado, taught me everything I know about making the perfect kabobs.

One sunny afternoon, he shared his foolproof method that transformed our family barbecues.

He started with the right cuts—choosing steak pieces that were naturally tender but could benefit from a bit more juiciness.

He would marinate them overnight in a mixture of soy sauce, balsamic vinegar, Worcestershire sauce, and a splash of olive oil, with a plethora of garlic and black pepper.

This marinade not only infused the meat with savory flavors but also helped tenderize it, making each bite fabulously juicy and rich.

For him, ground beef kabobs weren’t just about the meat. He loved to add colorful vegetables like red peppers, onions, and mushrooms—each chosen for their ability to complement the beef and withstand the high heat of roasting.

He always emphasized the importance of keeping things simple yet special, turning everyday meals into memorable occasions.

Following his advice has never let me down at any barbecue.

Every time I thread those marinated pieces of beef and vegetables onto skewers and lay them over the grill, I can almost hear his voice guiding me: “Let the flavors talk, and keep the heat to medium to keep everything ultra-tender.”

It’s not just a meal; it’s a moment of connection with my past, shared now with friends and family.

Ground Beef Kabobs With Mashrooms

Sizzling Beef Kabobs On Grill Recipe


  • 750g / 1.5 lb beef (tri tips, sirloin steak tips or other steak cuts)
  • 3 bell peppers (one each of red, yellow, and green)
  • 1 large red onion
  • 16 small mushrooms, about 1.3 inches wide

For The Beef Kabob Marinade

  • 1 tsp minced garlic (equivalent to 2 large cloves)
  • 1 tsp onion powder (or substitute with garlic powder)
  • 2 1/2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp vegetable oil (or any neutral-flavored oil)
  • 1/4 tsp black pepper

Cooking Equipment

  • 16 flat metal skewers, 10-12 inches long
  • Olive oil for drizzling and cooking
  • Finely chopped parsley for garnish (optional)


  1. Cut the beef into cubes, about 1.3 inches wide.
  2. Combine all the marinade ingredients in a bowl. Add the beef cubes and ensure they are well coated. Marinate for at least 20 minutes, or up to 24 hours for deeper flavor.
  3. Chop the bell peppers and onion into squares, roughly the same size as the beef cubes.
  4. On each skewer, alternate threading the marinated beef with the vegetables and mushrooms. Space them out slightly to allow even cooking.
  5. Brush the assembled kabobs with the leftover marinade, then lightly drizzle them with olive oil.
  6. Preheat a barbecue grill or large skillet over high heat. Add a tablespoon of oil. Once hot, grill the kabobs in batches. Cook for about 2 minutes per side until they develop a slight char, rotating to cook all four sides (total of about 8 minutes). Baste with marinade occasionally during cooking.
  7. Once cooked, transfer the ground beef kabobs with mushrooms to a plate, cover loosely with foil, and let them rest for 3 minutes. Sprinkle with chopped parsley if using, and serve hot.

Beef Kabobs On Grill

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