Pit Boss Smoked Beef Kabobs
This Smoked beef kabobs recipe can be a tasty appetizer for your next barbecue, or they can be a meal all on their own. The leftovers also make for tasty lunches thought out the week, use the beef in salads, sandwiches and wraps.
Equipment
- Pit Boss Grill
- 8-12-inch Metal skewers
Ingredients
- 2 pound sirloin steak cut in 1-inch cubes
- 1 large red onion
- 1 whole green bell pepper cut in 1-inch pieces
- 1 whole red bell pepper cut in 1-inch pieces
- 1 tsp garlic salt to taste
- ½ cup olive oil
- 1 tsp black pepper
- 3 cloves garlic minced
- ½ cup soy sauce
- ¼ cup worcestershire sauce
- BBQ sauce as needed
- ½ tsp mustard
- lemon juice or lemon zest to taste
Instructions
- Take a medium bowl and whisk together olive oil, soy sauce, wocestershire sauce, mustard sauce, garlic, black pepper and lemo zest to make the marinade.
- Add the sirloin steak cubes to marinde for 30 minutes for up to an hour.
- Once the marination is complete, put the meat onto the skewers alternating with the peices of green bell pepper, red bell pepper and red onion.
- Soak the wooden kabob skewers in cold water for about 30 minutes.
- Spray the grill grates with cooking oil.
- Preheat the smoker to 250 F for 15 minutes and prepare the smoker for cooking.
- Once heated, turn the heat down to 180 F and place the skweres on the grill grate and leave to cook for abour an hour and a half.
- Drizzle the kabobs with BBQ sauce or the left over marinade.
- Once the kabobs are ready, allow them to rest for 10 minutes before serving.