Southwestern BBQ Beef Kabobs

Ingredients:

  • 1 lb Meriwether Farms Kabobs
  • 2 Corn on the cob (cut into rounds)
  • 1 Red onion (cut into large chunks)
  • 1 Bell pepper (cut into chunks, any color)

For the BBQ Marinade:

  • 1/2 cup Your favorite BBQ sauce
  • 2 tbsp Olive oil
  • 1 tbsp Lime juice (freshly squeezed)
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder (or more for extra heat)
  • Salt and pepper to taste

For Serving:

  • Fresh cilantro (chopped, for garnish)
  • Side Suggestions: Cilantro-lime coleslaw and grilled cornbread

Instructions:

  1. Prepare the BBQ Marinade:

    • In a bowl, whisk together the BBQ sauce, olive oil, lime juice, smoked paprika, cumin, chili powder, salt, and pepper. Taste and adjust seasoning if needed—add more lime juice for extra tang or a pinch more chili powder if you like it spicier.

  2. Marinate the Beef:

    • For Cubed Beef: Place the cubed beef in a resealable plastic bag or a shallow dish. Pour half of the BBQ marinade over the beef and toss to coat. Seal and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
    • For Ground Beef: If you’re using ground beef, mix it with the BBQ marinade, making sure the spices and sauce are well incorporated. Shape the seasoned ground beef into meatballs or small patties (about 1-1.5 inches in diameter). Let them chill in the fridge for at least 1 hour to firm up and hold their shape on the grill.

  3. Prepare the Veggies:

    • While the beef marinates, cut the corn on the cob into rounds, slice the red onion into thick chunks, and chop the bell pepper into large pieces. These will all be threaded onto the skewers alongside the beef.

  4. Assemble the Kabobs:

    • Once the beef is marinated, it’s time to assemble the kabobs. Thread the beef (either cubes or meatballs), corn rounds, red onion chunks, and bell pepper pieces onto skewers, alternating the ingredients for a colorful and even cook.
    • If you’re using wooden skewers, soak them in water for 20-30 minutes before grilling to prevent burning.

  5. Grill the Kabobs:

    • Preheat your grill to medium heat (around 350°F / 175°C).
    • Place the kabobs on the grill and cook for about 3-4 minutes per side, turning occasionally. Brush with the remaining BBQ marinade while grilling to ensure the beef gets a nice, caramelized glaze.
    • Grill the kabobs until the beef is cooked through (internal temperature of 160°F for ground beef or 145°F for cubed beef) and the vegetables are tender and slightly charred.

  6. Serve:

    • Once done, remove the kabobs from the grill and let them rest for a couple of minutes.
    • Garnish with fresh chopped cilantro for a pop of color and flavor.
    • Serve the kabobs with cilantro-lime coleslaw and grilled cornbread on the side for the ultimate Southwestern BBQ meal.

Serving Suggestions:

  • Cilantro-Lime Coleslaw: Toss shredded cabbage and carrots with fresh cilantro, lime juice, and a bit of mayo or Greek yogurt for a creamy, tangy side that complements the richness of the BBQ kabobs.
  • Grilled Cornbread: A slice of warm, buttery cornbread straight from the grill makes the perfect accompaniment to soak up all that delicious BBQ sauce.
  • Extra BBQ Sauce: Serve with extra BBQ sauce on the side for those who want a little extra kick!

Tips:

  • Even Cooking: If using large pieces of cubed beef, try to keep them uniform in size so they cook evenly.
  • Grilling Time: Make sure to keep an eye on the kabobs and turn them often to prevent burning, especially with the BBQ sauce, which can caramelize quickly.
  • Vary the Veggies: You can swap in other veggies like zucchini, mushrooms, or cherry tomatoes for a different flavor profile.

These Southwestern BBQ Beef Kabobs are a perfect choice for any BBQ or cookout. They’re loaded with bold flavors and the right amount of spice, plus they’re a fun, easy-to-eat way to enjoy grilled beef and veggies. Enjoy!

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