Beef Kabobs

Tender and flavorful, beef kabobs are an easy meal  that is perfect for summer grilling. The whole family will love this tasty recipe.

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Table of Contents
  1. Beef Kabobs
  2. Beef Kabobs Ingredients
  3. How to Make Beef Kabobs
  4. What kind of beef should I use? 
  5. Can I add extra veggies to my kabobs? 
  6. Can I cook beef kabobs in the oven? 
  7. How to Store Beef Kabobs 
  8. JUMP TO RECIPE

Flavorful and tender, beef kabobs are an easy meal the whole family will love. With just 10 minutes of prep time, this classic summertime recipe is perfect for lunch or dinner. 


MORE RECIPES: Korean Beef | Beef Stew | Beef and Broccoli


Beef Kabobs

Tender beef, skewered with fresh veggies, is a colorful and tasty recipe that’s perfectly easy for summer grilling. Layers of flavors and textures come together in an easy-to-make and easy-to-eat recipe that can be enjoyed for lunch or dinner. 

Pair your beef kabobs with classic barbecue side dishes like potato salad, macaroni salad, or try a dill pickle pasta salad. You’ll want to serve your beef kabobs with a glass of cold iced tea on the side. 

Whether you call them beef kabobs, shish kabobs, or even kebabs, eating grilled beef and veggies on a skewer is something kids and adults will all enjoy. Easy to make, you’ll love making beef kabobs for weekend meals at home as well as entertaining friends and family. 

Beef Kabobs Ingredients

  • Steaklean steak sirloin, beef tenderloin, New York Strip, or ribeye
  • Bell peppers 3 varied colored bell peppers 
  • Onion red onion 
  • Salt 
  • Pepper
  • Soy sauce
  • Oilolive oil
  • Worcestershire sauce
  • Lemon juice
  • Sugarbrown sugar
  • Garlicminced garlic
  • Italian seasoning

Marinated with soy sauce and garlic, for the yummiest flavor, you’ll want to marinate the meat for 24 hours. While you can marinate for less time if you’re in a pinch, the more time you marinate for, the better it will taste.

To help make sure that the kabobs grill evenly, you’ll want to be sure to cut the steak pieces and veggies the same size. In addition to bell peppers and onions, you can use other veggies as well, like squash, zucchini, cherry tomatoes, or even chunks of pineapple. 

There are several different cuts of steak you can use for your kabobs including top sirloin steak, beef tenderloin, New York Strip steak, or ribeye. If you’re grilling your kabobs using wooden bamboo skewers, always make sure to soak them in water before using them.

How to Make Beef Kabobs

FIRST STEP: Mix the marinade ingredients together in a small bowl or a Ziploc freezer bag. Remove ¼ cup of the marinade to use later on the vegetables when ready to grill.

SECOND STEP: Add the meat pieces to the marinade (whether in a bag or bowl) and marinate for one hour or up to 24 hours.

THIRD STEP: Preheat the grill to high heat.

FOURTH STEP: Place the reserved ¼ cup of marinade in a large bowl. Add the pepper and onion pieces and season with salt and pepper to taste. Stir to mix well.

FIFTH STEP: Thread your skewers with the meat, peppers, and onions alternating down the skewer.

SIXTH STEP: Place the kabobs directly over the heat on the grill and reduce the heat to medium-high.

SEVENTH STEP: Grill for 8-10 minutes turning the skewers every 2-3 minutes until the meat is cooked to desired doneness (medium-rare to medium) and the vegetables have a slight char around the edges.

EIGHTH STEP: Remove from the grill and serve.

What kind of beef should I use? 

There are several different cuts of steak you can use to make beef kabobs. Try top sirloin steak, beef tenderloin, New York Strip steak, or ribeye.

Can I add extra veggies to my kabobs? 

While bell peppers are an easy favorite, you could also add squash, zucchini, mushrooms, cherry tomatoes, or even chunks of pineapple to your skewers.

Can I cook beef kabobs in the oven? 

In addition to grilling your kabobs, this easy recipe can also be cooked in the oven. Place the kabobs on a parchment-lined baking sheet and bake in the oven at 350°F for about 20-30 minutes or until the internal temperature of the meat reaches 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

How to Store Beef Kabobs 

IN THE FRIDGE:  Store leftover beef kabobs in an airtight container or resealable plastic bag in the refrigerator for up to 3 days.  
IN THE FREEZER: We don’t recommend that you freeze kabobs since not all vegetables freeze well, and may turn out mushy once you thaw them.

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For the steak

  • 2 pounds lean steak sirloin, beef tenderloin, New York Strip, or ribeye cut into 1-inch pieces
  • 3 bell peppers varied colored, cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • Salt and Pepper to taste

For the marinade

  • ¼ cup soy sauce
  • ¼ cup olive oil
  • ¼ cup Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • Mix the marinade ingredients together in a small bowl or a Ziploc freezer bag. Remove ¼ cup of the marinade to use later on the vegetables when ready to grill.

  • Add the meat pieces to the marinade (whether in a bag or bowl) and marinate for one hour or up to 24 hours.

  • Preheat the grill to high heat.

  • Place the reserved ¼ cup of marinade in a large bowl. Add the pepper and onion pieces and season with salt and pepper to taste. Stir to mix well.

  • Thread your skewers with the meat, peppers, and onions alternating down the skewer.

  • Place the kabobs directly over the heat on the grill and reduce the heat to medium-high.

  • Grill for 8-10 minutes turning the skewers every 2-3 minutes until the meat is cooked to desired doneness (medium-rare to medium) and the vegetables have a slight char around the edges.

  • Remove from the grill and serve.

Calories: 545kcal | Carbohydrates: 11g | Protein: 29g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 106mg | Sodium: 961mg | Potassium: 751mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1889IU | Vitamin C: 81mg | Calcium: 52mg | Iron: 5mg

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