Texas Grilled Beef Shish Kebabs

Introduction

Fire up your Arteflame grill and get ready to experience the bold, smoky flavors of Texas with these perfectly seared beef shish kebabs. Marinated steak chunks and colorful veggies are grilled to perfection using the reverse searing method, locking in juices and flavor while achieving an incredible crust. With the Arteflame’s 1,000°F searing center and temperature-zoned flat top cooktop, this entire barbecue meal is cooked without needing any pots, pans, or lids—just pure wood-fired greatness, Texas-style.

Ingredients

• 2 lbs sirloin steak, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, thick-sliced
• 8 cherry tomatoes
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons melted butter (for cooking)
• Wooden or metal skewers

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place them in the center of your Arteflame grill.
3. Stack firewood on top of the oiled napkins.
4. Light the napkins and let the fire burn for about 20 minutes until you achieve a hot, glowing cooktop and searing center grill grate.

Step 2: Prepare Marinade

1. In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic, paprika, black pepper, and Dijon mustard.
2. Add beef cubes and mix until well-coated.
3. Marinate for at least 1 hour, preferably in the refrigerator.

Step 3: Skewer Ingredients

1. Soak wooden skewers for 30 minutes if using.
2. Alternate marinated beef, bell peppers, onion, zucchini, and cherry tomatoes onto skewers.

Step 4: Sear the Beef

1. Place beef skewers directly on the center searing grill grate.
2. Sear each side for about 1 minute until each cube develops a rich crust.

Step 5: Bring to Final Temperature

1. Move skewers from the center grate to the flat cooktop griddle near the inner ring.
2. Brush some melted butter over the meat and vegetables.
3. Continue turning skewers until beef reaches 15°F below your target internal temperature (125°F for medium-rare, remove at 110°F).
4. Let skewers rest 5 minutes; meat will carryover cook to the perfect internal doneness.

Tips

• Use thicker beef chunks to prevent overcooking during searing.
• Always move meat to the flat cooktop after searing to prevent drying out.
• The Arteflame flat cooktop heats hottest near the center; use outer zones for slower cooking veggies.
• Butter enhances char and adds flavor—dab it on as you grill for golden vegetables and juicy meat.
• Use metal skewers for better heat conduction, especially on the flat top.

Variations

1. Spicy Tex-Mex Kebabs: Add chili flakes and jalapeño slices to the marinade for a spicy kick. Pair with lime-cilantro crema on the side.
2. Southwest Chicken Kebabs: Swap beef for marinated chicken breast and use red pepper flakes and cumin in the marinade.
3. Lamb & Rosemary Kebabs: Use lamb cubes and fresh rosemary sprigs as skewers. Add lemon zest and garlic to marinade.
4. BBQ Bacon-Wrapped Kebabs: Wrap each piece of beef in half a slice of bacon before skewering for added smokiness.
5. Texan Veggie Lovers’ Kebabs: Use portobello mushrooms, eggplant, and squash in place of meat, marinated the same way for smoky flavor.

Conclusion

With the Arteflame grill’s high-heat searing center and steel flat cooktop, you can master the perfect Texas beef shish kebabs with bold flavor and juicy texture every time. This lid-free, all-on-the-grill method transforms a classic barbecue skewer into a gourmet Texan experience.

Best Pairings

• Grilled corn with paprika butter (cook directly on Arteflame cooktop)
• Texas-style baked beans (cook in a cast iron placed on the flat top)
• Roasted rosemary potatoes (buttered and grilled on the outer edge)
• Cold Lone Star Beer or a Texas-style sweet tea
• Spicy coleslaw (serve chilled for contrast)