Make mouthwatering, juicy, and tender street-style beef kabobs at home using this simple recipe! These beef kebabs feature succulent sirloin chunks marinated in a tangy-salty-umami marinade and grilled to perfection on skewers.
Inspired by our lamb kabobs, whenever we have leftover sirloin steak, there’s no better use for them that to use them in kabobs!
Table of Contents
- What are beef kabobs?
- Why you’ll love this recipe
- Ingredients Needed
- How to make delicious beef kabobs
- What to serve with beef kabobs?
- Tips to make the best recipe
- Flavor and recipe variations
- Storage instructions
- Recommended tools to make this recipe
- More beef recipes to try:
- Frequently asked questions
- Beef Kabobs
What are beef kabobs?
Sheesh kebab, beef kebab, or kabob are all variations of Middle Eastern grilled meat cooked on skewers.
Why you’ll love this recipe
- It looks incredible. If you love the visual of grilled meat and colorful veggies on a stick, you won’t be able to keep your hands off this dish.
- Mouthwatering. If you like my smoky beef bulgogi, you’ll love this recipe. 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.
- Easy to customize. Like most of my dishes, like sopes and steak salad, these beef kabobs are highly customizable. Based on the likes and dislikes of you or your guests, customize the veggies that go onto the skewers.
One bite of these kabobs will transport you to the streets of Greece or the Middle East! The beautiful char on the outside and the contrasting moist interiors are delightful to eat.
A run to your pantry is enough to gather most of the ingredients required for this recipe. Here’s a full list of the essential ingredients:
- Steak. I like using an affordable and tender cut like sirloin for this recipe. Cut it into cubes before marinating the meat.
- Bell peppers. Get all the colors- yellow, red, and green bell peppers to make colorful kabobs and cut them into squares.
- Onion. Dice red onion into cubes and separate the individual square petals.
- Olive oil. To cook the kabobs.
- Italian seasonings. Use dried Italian seasoning mix to flavor your beef.
- Salt and pepper. For the seasoning.
- Honey. To get a subtle caramelization.
- Garlic powder. Works well with the Italian seasoning and imparts a bold flavor to the recipe.
- Soy sauce. For the salty-umami flavor. Use light soy sauce with reduced sodium for this recipe. You can also substitute soy sauce with coconut aminos for a gluten-free option.
- Lemon juice. It balances the saltiness and the umami flavors and tenderizes the meat. You can also substitute the lemon juice with apple cider vinegar.
- Worcestershire sauce. Adds a kick of bold flavors to the beef.
How to make delicious beef kabobs
Master the skill of kabob making by following these five simple steps.
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.
2- Marinate the beef. Place the beef cubes into the marinade and seal the ziplock bag. Refrigerate it for at least 10 minutes or up to 8 hours to marinate.
3- Thread the meat. Cut the veggies into equal-sized cubes and thread them alternatively with beef chunks onto metal skewers.
4- Grill the kabobs. Grill the kabobs for 10 minutes over high heat, rotating the skewers every 3 minutes.
5- Rest and serve. Remove the kabobs from the heat, cover them with foil, and let them rest for 10 minutes. Serve with fresh pita, refreshing sauces, and enjoy!
What to serve with beef kabobs?
Tips to make the best recipe
- Marinate longer if possible. Although we are using a tender and leaner cut of meat, beef always benefits from longer marination.
- Use double skewers. Use two skewers instead of one to secure the meat and veggies in place.
- Make bite-size meat chunks. Cut the beef sirloin into bite-sized cubes to enjoy the melt-in-your-mouth beef. This step will also ensure even cooking.
- Chop meat and veggies uniformly. For even cooking, I suggest you cut beef, bell peppers, and onions into similar-sized cubes.
Flavor and recipe variations
- Use a variety of veggies. Besides the basic bell peppers and onions, use mushrooms, cauliflower, baby potatoes, zucchini, and 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.
To store. Refrigerate the leftover 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.
Recommended tools to make this recipe
- Grill. This grill is so versatile and easy to use.
- Skewers. I like using these bamboo skewers to thread the kabobs.
- Tongs. Rotate your kabobs with ease using these sturdy tongs.
More beef recipes to try:
Frequently asked questions
Yes, you can. Remember to soak the bamboo skewers for a few hours before threading to prevent them from burning.
You could use filets, New York Strip, rib-eye, and porterhouse.
Most certainly! Line the kabobs on a baking tray and bake at 350℉ for 20-25 minutes until done. Rotate the kabobs midway through the cook to ensure all sides are evenly roasted. For a lovely char, cook them in broil mode for the last few minutes of the cook.
- 1 1/2 lbs sirloin steak cubed
- 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
- 3 large bell peppers
- 1 large red onion
- 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 10 minutes or up to 8 hours in a refrigerator.
- Cut the vegetables into cubes. Thread the beef and vegetables onto the metal skewers.
- Preheat a grill to medium-high heat. Once hot, grill the kabobs for 10 minutes, turning every 3 minutes.
- Remove the kabobs from the grill and rest covered with aluminum foil for 10 minutes before serving.
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