Beef Kabobs

These easy beef kabobs need a 5-minute marinating time and yield juicy and tender meat. I love how flavorful and healthy they are! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 192kcal

Author Arman Liew

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.

Video

Notes

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.

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.

Recipe 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.

Nutrition