Savory Beef & Vegetable Kebabs; morning glories

Late summer vegetables are great for grilling…. And what better way to grill vegetables than on a stick?

Kebabs are pretty when everything is on the same stick but I happen to prefer my beef rare and my onions well-done – or, at least medium. And I don’t want the tomatoes falling off into the fire.

By doing the meat and some of the vegetables separately you can cook the skewers for different times: allowing the onion to get done to your liking without overcooking the beef.

These are best if prepared earlier in the day and allowed to marinate.

Savory Beef & Vegetable Kebabs

Total time: 45 minutes plus time for marinating


  • 12oz (360gr) beef loin or sirloin, cut into 1 1/2″ (3.75cm) cubes
  • 1 yellow, orange or red bell pepper cut into 1 1/2 ” (3.75cm) squares
  • 1 red or sweet onion, cut into 8 wedges
  • 1 small – medium zucchini (courgette) 8″ (20cm), cut into 1/2″ (2cm)  thick slices
  • 6 – 8 mushrooms, large enough to be skewered, cleaned and trimmed
  • 6 – 8 large cherry tomatoes
  • 4 – 8 skewers, depending on length   if wood, soak in water while preparing the rest
  • Marinade:
  • 3 tbs olive oil
  • 3 tbs ketchup
  • 2 tbs Worcestershire sauce
  • 1 tbs soy sauce
  • 1 tbs chili powder
  • 1 tbs paprika
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • Hot pepper sauce or red pepper flakes – optional  too hot for me 😉

Beef Kebobs


  • Put wooden skewers in water to soak.
  • In small bowl whisk together all ingredients for marinade.
  • Put meat and mushrooms in a small, deep bowl.
  • Add marinade and allow to marinate for 30 minutes or up to 8 hours.
  • To assemble: 
  • Remove meat and mushrooms from marinade.
  • Put onions, zucchini and peppers in the marinade and stir to coat.
  • Thread meat, tomatoes and mushrooms onto half of the skewers, alternating.
  • Remove vegetables from marinade and thread onions, peppers and zucchini on the remaining skewers, alternating.
  • To cook:
  • Start to cook the vegetable-only skewers first, over indirect heat with the cover closed.
  • After about 7 minutes, lift cover and turn vegetables, moving over direct heat.
  • Add beef skewers over direct heat.
  • Cook for 6 – 10 minutes, or until beef is done to your liking, turning halfway through cooking time.
  • Vegetables should be crisp-tender.
  • Remove and serve with Basmati Rice or Couscous.

Print Recipe

I feel like I’m watching a train, speeding down the tracks toward a bridge…..

But the bridge collapsed and the train engineers don’t know (or, maybe, care). I’m screaming at them but no one listens.

The train is carrying 323 million passengers. I don’t want to watch but I can’t seem to look away.

I’m not going to comment on the events in Charlottsville…. or on the comments on the events.

Instead I give you Morning Glories – or, at least, the few the rabbits have allowed me to keep.

There’s a blue one:

And a magenta one:

And a pink one:

Once again, I have no words.

5 thoughts on “Savory Beef & Vegetable Kebabs; morning glories”

  1. Beautiful morning glories! I have never had much luck growing them and I don’t know why.

    One tip I found useful when grilling kebobs, use two skewers. I don’t end up having things slide off as the meat shrinks a bit when cooking 🙂

  2. Yesterday I had to insist that my husband watch the news somewhere else–he’s been watching it incessantly and I just couldn’t take it anymore…we have come to a very scarey place where no one listens to anyone anymore.

    These kabobs look amazing–on my to do list for the weekend!

  3. Gill, Ah yes…. I need to remember that we are not unique but only one of many. Sad, isn’t it?

    Zoomie. really…. how indeed. And why isn’t everyone (rather than just a majority) in a panic?

    nighstmusic, I’m not have a lot of luck with the morning glories. Apparently the rabbits like them, too. Two skewers = good idea!

    Debby, one needs to take a break from the madness – more often than I do. I think. Kebabs = good lol

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