Get access to everything we publish when you sign up for Outside+.
If you’re hosting an Independence Day party this year, make your guests drool and Facebook friends jealous with this delicious kabob recipe.
BBQ Beef Kabobs
- ¾ cup dry sherry
- ½ cup soy sauce
- 4 tablespoons vegetable oil
- 3 cloves garlic, pressed
- 1 large onion, minced
- 2 ½ teaspoons ground ginger
- 3 pounds round, flank, or chuck steak, cut in 1 inch cubes
- 18 bamboo skewers, soaked in water
Combine sherry, soy sauce, vegetable oil, garlic, onion and ginger and mix well. Put beef chunks in large zipper-topped plastic bag; add marinade, turning to make sure all meat is coated. Close bag and refrigerate for at least three hours, or overnight if desired.
Preheat the grill for 10 to 15 minutes, with all burners on high. While grill is heating, drain the marinade from the bag and discard it. Thread the marinated beef onto the skewers, with sides of the pieces touching. Once grill is hot, turn all burners to medium. Place skewers on grill and cook meat for about 8 to 12 minutes, turning once or twice.
Serving suggestion: Serve with brown rice, sautéed squash and red bell pepper, with green leafy salad and balsamic vinaigrette.