Betty's Beef Kabobs

When Judy Wicks first started the White Dog Cafe, she wanted to serve the foods she relished as a child. Her mother, Betty Wicks, a great cook and renowned hostess, gave her this old family recipe for beef kabobs when the only kitchen at the cafe was a charcoal grill in the backyard. Customers loved it then and they still ask for it today. Betty’s Kabobs remain a summer barbecue classic.

June 28, 2022

Ingredients

SERVINGS: 4 Serving(s)

1 cup vegetable oil
¾ cup soy sauce
½ cup fresh lemon juice
½ cup Dijon mustard
1 tablespoon freshly ground black pepper
2 garlic cloves, minced
1½ pounds beef sirloin, trimmed of excess fat and cut into 1-inch cubes
16 mushroom caps
1 small red bell pepper, cut into 1½-inch squares
1 small yellow bell pepper, cut into 1½-inch squares
1 small white onion, cut into 1½-inch pieces
8 cherry tomatoes
8 long metal skewers, or 8 wooden skewers soaked in water for at least 1 hour

Preparation

Prepare the marinade: Whisk together the oil, soy sauce, lemon juice, mustard, black pepper, and garlic in a large bowl.

Add the cubed meat and mushroom caps to the bowl and toss to coat with the marinade. Cover and refrigerate for 4 to 6 hours.

Prepare a charcoal grill or preheat the broiler.

Evenly divide the marinated meat, mushrooms, and all of the remaining vegetables among the 8 skewers. Transfer the marinade to a saucepan and bring to a boil for 1 minute. Reserve the marinade.

Grill the kabobs over a solid bed of glowing coals, turning frequently and basting with the reserved marinade, for 5 to 8 minutes for medium-rare. To broil the kabobs, set them a few inches from the broiler and turn frequently for 8 to 10 minutes.

Serve hot, accompanied by lemon-garlic rice and grilled corn on the cob, if desired.

OTHER WAYS TO DO IT: Try substituting chicken, turkey, swordfish, or shrimp for the beef Adjust the cooking times as necessary.