Korean Beef Shish Kabob recipes
Beef Shish Kabob recipes generally taste best when given very long marinating times.
It doesn't necessarily make the meat any more tender but the flavors tend to absorb in beef shish kabobs slower than a chicken or shrimp kabob.
The longer soak time in the grated ginger and sesame oil really gives these Korean shish kabobs extraordinary flavor.
Look for thinner Sirloin steaks when they come on sale and slice them into very thin ribbons of beef.
Serves: Makes 6-8 (12") kabob
Prep time: 10 minutes
Direct Heat: 400F - 450F
Note: for best results marinate the beef overnight.
Slice the beef across the grain into 1/4" slices or ribbons.
Mix all the ingredients of the kabob marinade recipe together in a glass bowl or resealable jar.
Pour the contents of the marinade in a resealable plastic bag and add the beef. Squish the bag around so it's fully covered in the marinade.
Place bag in a glass dish in case the bag leaks and place in the refrigerator overnight.
Turn the bag over at least once if possible half-way through the marinating time.
Remove the beef from the bag and discard the marinade.
Thread the ribbons of beef on the shish kabob skewers in an over-under pattern as shown in the picture.
In 7-8 minutes lift the lid and wiggle the skewers to loosen them from the grates and flip them over and close the lid.
After another 7-8 minutes check the shish kabob skewers again. If they're browning nicely and they look done, they likely are.
The meat is thinner on these than most beef shish kabob recipes and the way you've threaded it on the skewers these cook fairly quickly.
Remove from the grill and serve immediately.
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