Chef Ron Cook: Beef Shish Kabobs

Chef Ron Cook: Beef Shish Kabobs


1 lb. beef tenderloin or top sirloin, cut into 1 ½ inch cubes

½ cup olive oil

2 tablespoons Dale’s seasoning

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon salt

¼ teaspoon pepper

1 sweet onion

2 sweet bell peppers (any color), seeded and cut into 1 ½-inch squares

2 yellow squash cut into 1 ½-inch squares

2 zucchini cut into 1 ½-inch squares


Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, Dale’s seasoning . lemon juice, garlic, salt, and pepper.

Cut the other half of the onion into 1 ½-inch squares. Set aside.

Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.

Set aside the remaining marinade to use for basting later.

When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.

Thread beef and vegetables onto skewers (if using wooden skewers, be sure to soak them in water first one hour, or up to overnight.)

Brush vegetable skewers with reserved marinade.

Place pan on stove using medium heat. Add oil or cooking spray to coat the pan.

Add the shish kabobs and cook for about 20 minutes, turning regularly. Remove each skewer from the pan when cooked to desired tenderness.

Serve with your favorite side.

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