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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
  • 1 Whisk
  • 6 Resealable Freezer Bags for portioning 6 servings
  • 1 Outdoor Grill
  • 1 Grilling Tongs

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

For optimal flavor penetration, marinate the beef for at least 4-6 hours, or overnight if possible, ensuring the acidic components tenderize without over-processing. When assembling, cut all ingredients, especially the beef and harder vegetables like bell peppers, into uniform 1-inch cubes to promote even cooking. Always soak bamboo skewers thoroughly to prevent burning on the grill. Manage your grill heat effectively: start with a good sear over medium-high heat, then move to a slightly cooler zone to finish cooking to your desired doneness, flipping frequently for an even char and cooked interior. Discard used marinade to prevent cross-contamination. Consider adding a touch of grated ginger or garlic to the marinade for an extra aromatic kick.