Beef Kabobs are the ultimate summertime dinner! Layers of tender marinated sirloin and colorful vegetables with the perfect amount of char from the grill. They’re easy, flavorful, and as good as my chicken kabobs. They’re always a huge hit!
With Summer in full swing, I’ve been giving my oven a break and grilling a lot more. Kebabs are one of our favorite meals to make on the grill because they’re so simple and ready in no time. Plus, we all LOVE kebabs in my house, so it’s always an easy choice for dinner.
There are endless combinations of ingredients that you can use to make kebabs. They’re great with beef, lamb, chicken, seafood – you name it. Add seasonal veggies or even fruit and you have a delicious and healthy meal that everyone will enjoy.
Today, I’m sharing my favorite steak kabobs recipe. It starts with marinating cubes of Sirloin steak so they’re tender and packed with flavor. Then, I alternate pieces of colorful bell peppers and onions and cook everything on the grill until it’s tender and slightly charred.
My mouth is watering just thinking about making these again!
You can enjoy beef kabobs as-is, pair them with a side dish, or even make them ahead of time for BBQs and summer get-togethers. This really is the ultimate summertime recipe!
Which is correct, “kebabs” or “kabobs”? Both “kebabs” and “kabobs” are correct, but their usage depends on the region. In British English and many other places, people say “kebabs” more often. In American English, “kabobs” is the preferred term. Choose the one that best fits your audience or your preference.
Ingredients & Substitutions
- Steak for kebabs — I like to use top sirloin steak or filet mignon for kebabs because they are lean, tender, and flavorful. But you can also use beef tenderloin or less expensive cut of meat. You also can make this recipe with chicken or even ground beef.
- Veggies — I’m using red onion for a pop of color, but sweet yellow onions are also a great option. You can use any color of bell peppers you like, but I prefer red bell pepper, yellow, and orange for kabobs. They’re sweeter than green peppers, which gives a nice balance of flavors. There are so many vegetables that work wonderfully on kebabs! Some of my favorites are cherry tomatoes, zucchini, and mushrooms.
- Soy sauce — This is the base for the kabob marinade. You can sub coconut aminos if that’s what you have on hand.
- Red wine vinegar — Adds just the right amount of tang.
- Worcestershire sauce — The savory flavor pairs so well with beef.
- Seasonings — A blend of garlic powder, Italian seasoning, and black pepper. You can also use coriander, minced garlic, chopped fresh herbs and cumin if you desired. I didn’t use salt in this recipe because the soy sauce is salty enough.
How to make Beef kebabs
Marinate beef:
- Prepare the steak marinade in a large bowl and add the cubes of sirloin. Then, refrigerate and let the steak marinate for 30 minutes to 2 hours.
- In the meantime, soak the wooden skewers in water for at least 30 minutes.
Assemble and grill the kebabs:
- Before grilling the beef kabobs, grease the grate with vegetable oil or extra virgin olive oil and heat it to medium-high. Then, thread the marinated steak, red onion, and bell peppers onto the soaked skewers in an alternating pattern. It’s about 5 pieces of steak per skewer.
- Grill the kebabs, turning them occasionally, for 8-10 minutes or until you cook the steak and veggies to your preference.
Rest and serve:
- Once they’re done, remove the beef kabobs from the grill and let them rest for a few minutes before serving. Then, squeeze a bit of lemon juice on top if you like a citrus flavor.
Olivia’s Recipe Tips
- The longer you marinate the meat, the more tender and flavorful it’ll be. Though, I don’t recommend going past the 2-hour mark, as it can make the beef too soft.
- If you like your steak on the pink side, I recommend using wooden skewers. Metal skewers can get hot enough to cook the meat.
- Be sure to leave a little space in between each item on the skewer. If the ingredients are too close together, the kebabs will steam instead of grill.
- Double skewers make the kebabs much easier to turn on the grill.
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You can grill it on a charcoal or gas grill, or use a grill pan (a large cast iron skillet works well too).
How To Store Leftovers
Beef kabobs are best served right off the grill, but you can store any leftovers in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I prefer not to use the microwave as it can dry out the steak. Instead, I reheat beef kebabs under the broiler for just a minute or two.
What To Serve with Beef Kebabs
I typically serve beef kabobs on a bed of rice with a green salad on the side. It’s such an easy meal that’s SO tasty and nutritious.
You could also make a whole meal on the grill and serve the kebabs with grilled corn cob while it’s in season!
These beef kabobs are already packed with protein and veggies. So, sometimes I keep it super simple and serve them with a side of homemade crusty bread, or pita bread and delicious tzatziki sauce.
Frequently Asked Questions
If you don’t have a grill, or maybe the weather’s not ideal, you can also make beef kebabs in the oven. Place them on a baking sheet and bake at 425°F for about 10-15 minutes, or until they’re cooked to your liking. To get some char, you can turn on the broiler for the last minute or so. Just be sure to keep a close eye on it.
I start by trimming any large pieces of fat that I don’t want. Then, I cut the steak into even-sized cubes about 1 ¼-inch thick. You can also ask your butcher to cut it for you and save some time!
Yes, it’s very important to soak the wooden skewers in water to prevent them from burning while they’re on the grill.
I always begin and end the kabobs with a cube of steak, so they keep everything else from falling off. Then, I put an onion and one or two bell peppers in between each piece of steak.
Shish kabobs are skewered and grilled pieces of meat, often accompanied by vegetables. The term “shish” comes from the Turkish word for “skewer,” and “kabob” means “roasted meat.” Typically, the shish kabob recipe consists of chunks of marinated meat (such as beef, lamb, chicken, or seafood) and vegetables like bell peppers, onions, and tomatoes, all threaded onto skewers and cooked over an open flame or grill.
Wanna taste more? Check out the full collection of Summer Recipes here at Primavera Kitchen, including my favorite Side Dishes for grilling!
Fire Up The Grill This Summer!
Beef Kabobs Recipe
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Ingredients
For the Kebabs:
- 1 pound Sirloin steak trimmed and cut into 1 ¼-inch cubes
- 1 small red onion cut into 1-inch pieces
- 2 medium bell peppers any color, cut into 1-inch pieces
For the Marinade:
- 3 tablespoon soy sauce
- 3 tablespoon red wine vinegar
- 2 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Whisk together marinade ingredients in a bowl.
- Add steak cubes to the marinade, cover, and refrigerate for 30 minutes to 2 hours.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat grill to medium-high heat.
- Put the marinated steak, red onion, and bell pepper on skewers, alternating between the meat and veggies.
- Grill kebabs for 8-10 minutes, turning occasionally, until steak is cooked to desired doneness and the vegetables are tender.
- Remove from grill, let rest briefly, and enjoy with green salad and rice!
Tips
- Cut the steak into uniform cubes so they all cook evenly.
- Don’t forget to soak the skewers in water to prevent them from burning.
- The kebabs don’t take long to cook, so be sure to keep a close eye on them.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Olivia Ribas says