Go Back

Beef Shish Kebabs for Freezer Cooking

Using a beef shish kebabs for freezer cooking recipe like this one is a great way to cook once a month. Yummy on the grill.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2254.3 kcal

Equipment

  • 2 Large Mixing Bowls For preparing and mixing ingredients
  • 1 Whisk For blending the marinade
  • 6 Resealable Freezer Bags For portioning and freezing
  • 12 Bamboo Skewers Soak in water before use to prevent burning
  • 1 Outdoor Grill For cooking the kebabs

Ingredients
  

Main

  • 1 zucchini cut into chunks
  • 1 red bell pepper cut into 1-inch pieces
  • 1 15 ounce can pineapple chunks, drained
  • 2 tablespoons olive oil
  • ½ cup ketchup
  • ¼ cup water
  • 2 tablespoons steak sauce such as A1
  • 2 tablespoons white sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 ½ pounds beef sirloin cut into 1-inch cubes
  • 12 bamboo skewers

Instructions
 

  • Place zucchini, bell pepper, and pineapple in a large bowl. Drizzle with oil; toss to coat. Portion mixture among plastic resealable freezer bags.
  • Whisk ketchup, water, steak sauce, sugar, vinegar, and Worcestershire sauce together in a separate bowl. Add beef cubes; toss to coat. Divide beef mixture among bags, squeeze out excess air, and seal the bags; freeze.
  • Thaw desired portion(s) in refrigerator before cooking, 8 hours to overnight. Meanwhile, soak skewers in warm water, 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove beef, vegetables, and pineapple from marinade and shake off excess. Discard marinade. Alternate beef, vegetables, and pineapple onto skewers.
  • Cook on the preheated grill, flipping occasionally, until cooked to your liking, about 10 minutes total for medium-rare.

Notes

1. Uniformity is key: Ensure beef cubes, zucchini, and bell pepper are cut to similar 1-inch sizes for even cooking. This prevents some pieces from overcooking while others are still raw.2. Marinade time: While designed for freezing, allowing the beef to marinate in the sauce for at least 4 hours in the refrigerator before combining with vegetables for freezing will yield deeper flavor and tenderness.3. Skewer preparation: Soaking bamboo skewers thoroughly is crucial; dry skewers can easily ignite on a hot grill.4. Grilling technique: Don't overcrowd the grill. Leave space between skewers for proper air circulation and even charring. Achieve a good sear on all sides by flipping regularly. For an extra glaze, you can brush the kebabs with a reserved portion of the marinade (before it touches raw meat) during the last few minutes of grilling.