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These easy beef kabobs need a 5-minute marinating time and yield juicy and tender meat. I love how flavorful and healthy they are!
Love grilled beef recipes? Try my New York steak, tomahawk steak, Wagyu burger, and grilled beef tenderloin.
Come grilling season, I am ALL about meat on skewers because, let’s face it- they look pretty, and they cook fast. My beef kabobs are always a hit, and my family can get their steak fix in a fraction of the time!
Table of Contents
Why I love this recipe
- Minimal prep. While I do marinate the meat, there is no need to let it rest or refrigerating them overnight!
- Mouthwatering. Not only is the beef cooked to perfection, but it is also loaded with bold flavors from soy sauce, lemon juice, garlic powder, and Worcestershire sauce.
- Healthy. With lean protein, colorful veggies, and a wholesome marinade, this shish kabob recipe is also low-carb and keto-friendly.
- Multiple cooking options. I’ve tested these kabobs in the oven and in a skillet so you can cook them year-round!
Ingredients Needed
- Steak. I like using an affordable and tender cut like top sirloin steak. Other options include flank steak or skirt steak. Try to avoid fattier cuts like filet mignon because the excess fat actually tenderizes the veggies and makes them soggy.
- Vegetables. I use bell peppers (multiple colors!) and red or white onion. Slice them all into decent bite-sized pieces.
For the marinade:
- Extra virgin olive oil. For the fat-base of the marinade.
- Italian seasoning. An all-in-one for a flavor boost.
- Kosher salt and black pepper. To taste.
- Honey. I like to use some form of sweeter to help the meat caramelize around the sides.
- Garlic powder. Works well with the Italian seasoning and imparts a bold flavor to the recipe.
- Soy sauce. For the salty-umami flavor. Not a fan of soy? Use equal parts tamari (which is also gluten-free!).
- Lemon juice. It balances the saltiness and also tenderizes the meat.
- Worcestershire sauce. My secret ingredient for any beef marinade. Trust me, the flavor it adds is unmatched!
How to make beef kabobs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the marinade. Combine lemon juice, olive oil, soy sauce, Worcestershire sauce, garlic powder, Italian seasoning, salt, and black pepper in a small bowl, mix it well, and transfer it into a ziplock bag.
Step 2- Marinate the beef. Place the beef cubes into the marinade and seal the ziplock bag. Refrigerate it for at least 5 minutes or up to 8 hours to marinate.
Step 3- Thread the meat. Cut the veggies into equal-sized cubes and thread them alternatively with beef chunks onto metal skewers.
Step 4- Grill the kabobs. Grill the kabobs for 10 minutes over high heat, rotating the skewers every 3 minutes.
Step 5- Rest and serve. Remove the kabobs from the heat, cover them with foil, and let them rest for 10 minutes.
Alternative cooking methods
While I prefer using the grill for these steak kabobs, I’ve also tested them in the oven and in a skillet so you have options!
Oven method: Place the prepped kabobs on a baking sheet lined with aluminum foil. Bake for 13-15 minutes, rotating once, at 200C/400F. Turn on the broil setting and broil for 5 minutes, or until charred on the edges.
Stovetop method: Add oil to a hot cast iron skillet or grill pan and place over high heat. Once hot, add the kabobs and cook for 10 minutes, rotating several times throughout.
Arman’s recipe tips
- Use a meat thermometer to check the doneness of the meat. Medium rare is 130F, medium is 140F, and if you want them well done, you can wait until they reach 165F.
- Cut the beef into equal sized chunks so they cook evenly and completely. The same goes for the vegetables. I suggest 1-inch pieces for the meat.
- Aim for around 4 pieces of steak per skewer. This is the perfect amount for a quick grilling time and a solid balance of meat and veggies.
- Marinate longer if possible. Although we are using a tender and leaner cut of meat, beef always benefits from longer marination. 5 minutes is the absolute minimum, but if you have time, I suggest around 4 hours.
- Use double skewers. If your skewers are on the smaller side or seem a little flimsy. It won’t impact the grilling time.
Variations
- Use a variety of veggies. Besides the basic bell peppers and onions, use mushrooms, zucchini, and cherry tomatoes between the meat cubes.
- Add bacon. Throw bacon pieces next to the beef cubes to make these kabobs slightly indulgent.
- Make Asian kabobs. Use gochujang, ginger, sesame oil, honey, and soy sauce for an Asian-inspired marinade. You could also use a bulgogi sauce or eel sauce.
- Make it with ground beef. Instead of using beef chunks, make kabobs with ground beef, spices, onion, garlic, and seasonings. Wrap the beef patty on the skewer and grill it to perfection.
Storage instructions
To store. Refrigerate the leftover shish kabobs in an airtight container for 3-4 days.
To freeze. You can freeze the kabobs in resealable freezer-safe bags. Label the freezing date and enjoy it within two months for the best texture and flavor.
To reheat. You can microwave the kabobs briefly or reheat them in the oven until warm.
Frequently asked questions
Yes, you can. Remember to soak the bamboo skewers for a few hours before threading to prevent them from burning.
Salads to serve with this
- Green goddess salad
- Caesar salad with chicken
- Kani salad
- Rotisserie chicken salad
- Greek couscous salad
- Or serve the kabobs in my steak salad
Beef Kabobs
Video
Ingredients
- 1 1/2 pounds sirloin steak cubed
- 3 large bell peppers
- 1 large red onion
Marinade
- 1 tablespoon honey
- 2 1/2 tablespoons olive oil
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Combine the olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic powder, Italian seasoning, pepper, and salt in a bowl for the marinade.
- Pour the marinade into a zip-lock bag and place the meat inside it. Leave to marinate for 5 minutes or up to 8 hours in a refrigerator.
- Cut the vegetables and chop the beef into 1-inch cubes. Thread the beef and vegetables onto the metal skewers, aiming for 4 pieces of beef per skewer.
- Preheat a grill to medium-high heat. Once hot, grill the kabobs for 10 minutes, turning every 3 minutes. For medium-rare, aim for 130F, for medium 140F, and for well done, up to 165F.
- Remove the kabobs from the grill and rest covered with aluminum foil for 10 minutes before serving.
Notes
Nutrition
Originally published July 2023, updated and republished May 2024
Eating leftovers as I write this. Amazing kabobs! So full of flavor!! Loving these recipes
🙂 Thanks, Rebecca!
Absolutely delicious….the flavor…so good!