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These easy beef kabobs are quickly marinated and then grilled, yielding juicy and tender meat every time. They are flavorful, healthy, and one of my family’s favorite fresh dinners.
★★★★★ REVIEW
“Eating leftovers as I write this. Amazing kabobs! So full of flavor!! My kids are picky eaters, but this is a surefire way to get them eating beef. These are made weekly.” – Elizabeth
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Come grilling season, I am all about meat on skewers because, let’s face it- they look pretty and cook fast. My beef kabobs are always a hit, and my family can get their steak fix in a fraction of the time!
While I marinate the meat, it is unnecessary to let it rest or refrigerate it overnight. The kabobs are juicy and tender with bold flavors. I typically serve them with fresh salads and baked potatoes (air fryer baked potatoes are a hit!), but you can pair them with anything you like. Bonus? I’ve tested these kabobs in the oven and a skillet, so you can cook them year-round (we do!).
Key Ingredients
- 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 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.
- Marinade. My simple marinade features all the flavor profiles. It contains olive oil, honey, Italian seasoning, garlic powder, soy sauce, lemon juice, and Worcestershire sauce.
How to make beef kabobs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix the marinade ingredients in a small bowl.
Step 2- Place the beef cubes and the marinade in a ziplock bag. Refrigerate for at least 5 minutes or up to 8 hours.
Step 3- Cut the veggies into equal-sized cubes and thread them alternatively with beef chunks onto metal skewers.
Step 4- Grill the kabobs for 10 minutes over high heat, rotating the skewers every 3 minutes. Remove from the grill, rest for a few minutes, then serve.
Arman’s recipe tips
- Use a meat thermometer to check the doneness of the meat. Medium rare is 130°F, medium is 140°F, and if you want them well done, you can wait until they reach 165F.
- Cut the beef into equal-sized chunks so it cooks 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.
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.
Frequently asked questions
Yes, you can. Remember to soak the bamboo skewers for a few hours before threading to prevent them from burning.
More grilled beef favorites
If you tried this Beef Kabobs recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 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.
Nutrition
Originally published July 2023, updated and republished May 2025
Great recipes thank you
What is the round bread in the picture?
It’s called souvlaki bread here 🙂
Tried similar dish in Greece, it is called souvlakj. I think it was pork.
Eating leftovers as I write this. Amazing kabobs! So full of flavor!! Loving these recipes
🙂 Thanks, Rebecca!
Absolutely delicious….the flavor…so good!