Summer BBQ Kabobs
Author: 
Recipe type: Kabobs
Cuisine: Middle Eastern, Asian, American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Beef and vegetable summertime bbq kabobs, with a beeriyaki marinade.
Ingredients
  • 3 Pounds beef tri tip cut into 2 inch-ish cubes (or sub what you got)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp fresh ginger minced
  • 1 Tbsp fresh garlic minced
  • zest and juice from 2 Mandarin oranges
  • ½ cup soy sauce
  • ½ cup medium-dark beer
  • ½ cup packed brown sugar
  • 1 bunch asparagus
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 pound mushrooms (baby bellas pictured)
  • 1 red onion
  • 15 or so sweet mini peppers
Instructions
  1. Put beef in bowl or zip lock bag and season with salt and pepper. Add the ginger, garlic, and mandarin zest.
  2. In large measuring cup mix soy, sugar, beer, and mandarin juice, and pour over meat.
  3. Seal and refrigerate 4-24 hours.
  4. An hour or s before dinner, start skewering the veggies and meat.
  5. Coat veggie kabobs with olive oil and season with salt and pepper.
  6. Save the left over marinade, and cook down until slightly thick (for glazing on the grill)
  7. Heat grill hot enough to sizzle the kabobs, but not enough to scorch them with flames.
  8. Grill veggies (first if you don't have enough room) to desired doneness. We did our asparagus about 3 min on each side, peppers were about 5 min each side, mushrooms were 10 min total, and the onions were 15 min on lower heat portion of bbq.
  9. Half way through cooking brush kabobs with left over marinade.
  10. Grill meat approx. 5 min on first side and 5 min on the next followed by 2-3 min on the other sides for medium.
  11. Again brush the meat with marinade during cooking for that shiny look.
  12. Serve everything together and enjoy!
Recipe by Romancing The Onion at https://www.romancingtheonion.com/summertime-bbq-kabobs/