Marinated Boneless Short Rib Kebabs

Boneless Beef Short Rib Kebabs


  • 2 pounds boneless beef short ribs
  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 Tbs dried Italian herbs
  • 1 tsp salt
  • 1 Tbs red pepper flakes
  • 1 tsp onion powder
  • 5 cloves of crushed garlic
  • the juice of 1 lemon
  • zucchini
  • yellow and orange bell peppers
  • chopped red onion

Serves 6

In a mixing bowl, combine balsamic vinegar with the dried spices and salt. Mix to combine and then add garlic, olive oil, and lemon juice. Pour the mixture into a marinator or a plastic Ziploc bag and add the cut cubes of beef short ribs. Marinate the beef in the refrigerator for 2 hours if using an instant marinator or 4 hours otherwise. While the beef marinades, soak your wooden skewers in a bowl or sink of cold water.

Cut your vegetables into 1″ chunks and refrigerate until you are ready to assemble the kabobs. Assemble the kabobs, starting and ending with chunks of beef.

Pre heat your grill to medium high heat. Season the kabobs with salt and freshly cracked pepper. Cook over medium-high heat for 3-4 minutes per side. Total cooking time will be approximately 12-15 minutes.

Serve over a bed of herbed rice. Quick, easy, balanced, and healthy!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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