Beef Kabobs in the Oven or Grill

Beef Kabob skewers in the oven or grill cooking

There’s something about cooking your meal on a stick that is just so fun! It cooks quickly, looks colorful, and is easy to eat.

Traditionally we think of making kabobs on the grill, but if the weather doesn’t cooperate it’s good to have an oven method handy. That’s why today I am making my beef kabobs in the oven, but also including instructions for the grill.

It’s all about the beef marinade

Anyone can stick hunks of meat and/or veggies on a stick and cook it. But to really get great flavor and texture, a good marinade is key. Over the years I’ve developed a combination that works perfectly for me, and I am confident you will like it too!

The foundation is bottled Italian salad dressing and olive oil. Add some yellow mustard and Worcestershire sauce, minced garlic and red wine vinegar, and voila! A marinade is made!

Mix all the marinade ingredients together in a bowl or ziplock bag. Cut the meat into one to two-inch pieces and submerge the chunks in the liquid. Minimum marinate time is one hour, but up to six hours is even better. Give that flavor a chance to penetrate into the meat!

What’s the best cut of beef for making kabobs?

I’ve made kabobs with different cuts of beef: chuck roast, chuck short ribs, even stew meat. Many advocate for sirloin steak kabobs. But by far my favorite is beef tenderloin. It’s a better, leaner cut and that really makes a difference for these kabobs. Each bite is tender and delicious!

Threading the skewers

If using bamboo skewers like me, be sure to pre-soak the skewers in water for 20-30 minutes before using. Bamboo is quite …. shall we say …. flammable. We don’t need that kind of excitement in the kitchen!

Just before loading the skewers, you might also decide to immerse the mushrooms into the marinade. Completely optional, but it does seem to impart a little extra flavor to mushrooms.

Keep in mind, the choice of vegetables is completely up to you. I went pretty traditional with onions, mushrooms and some bell pepper. Sometimes I add some tomatoes, but I feel that cherry tomatoes cook way too fast, so I try to find slightly larger Campari tomatoes if I’m in the mood for the tomato taste. You might decide to just do meat and mushroom kabobs – make them your own!

The one caution I would give is regarding potatoes. I dearly love them and tried so many times to cook potato chunks on the meat kabobs. I was never happy with the result. So now, when I want potatoes, I cook them separately. When making the beef kabobs in the oven, it is very convenient to simply roast potatoes right in the oven with the skewers. I typically start the potatoes first, to give them a head start on cooking time.

Cooking the kabobs

To cook your kabobs on the grill: preheat the grill to high heat and lightly oil the grates. Place the skewers directly on the grill and cook, turning frequently, until meat is cooked through, about 15 minutes.

To cook beef kabobs in the oven: preheat oven to 375F. Place filled skewers on a parchment-lined baking sheet. Cook 15-20 minutes, turning midway, until meat is cooked through.

For both cooking methods, remove the skewers to a shallow pan and cover with foil. Rest the meat for 10 minutes before serving.

 Serving suggestions for Beef Kabobs

In theory, kabobs are pretty much a whole meal. You’ve got protein and veggies, what more could be necessary, right? Well, some of us like just one more thing on our plate.

Beef kabobs on a plate with zucchini

Here I’m having beef kabobs with some zucchini. A great combination! Zucchini fritters work too!

Kabobs on a plate with potatoes

And here, I decided to make some roasted potatoes which made it such a “meat and potatoes” meal.

Beef kabobs Pin

Try these with some baked beans or a broccoli-kale salad. The possibilities are endless!

Beef Kabob skewers in the oven or grill cooking
Print Recipe
5 from 35 votes

Beef Kabobs in the Oven or Grill

You can enjoy these year-round!
Prep Time20 mins
Cook Time20 mins
Marinate time4 hrs
Course: Main Course
Cuisine: American
Servings: 6
Calories: 534kcal
Author: Sula


  • 1 ½ – 2 pounds lean beef cut into cubes
  • 16 oz mushrooms stems removed
  • 1-2 bell peppers seeded and cut into chunks
  • 1 large onion cut into large squares


  • 1/3 cup Italian salad dressing oil based
  • 1/3 cup olive oil
  • 1 tablespoon Worchestershire sauce
  • 1 tablespoon yellow mustard
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves minced


  • Combine marinade ingredients in a bowl or bag. Add beef cubes and cover or close. Let beef marinate for at least one, but up to 8 hours.
  • Thread meat and vegetables onto skewers. (If using bamboo, presoak the skewers in water before using)
  • Oven method: preheat oven to 375F. Place filled skewers onto a parchment-lined baking sheet.
  • Cook for 15-20 minutes, turning midway, until meat is done.
  • Grill: preheat grill for high heat and lightly oil the grates. Place skewers directly on the grill grates and cook, turning frequently, until meat is cooked through, about 15 minutes.
  • Once cooked (both methods) remove skewers to a shallow pan and cover with foil. Rest meat for 10 minutes before serving.



Calories: 534kcal | Carbohydrates: 7g | Protein: 60g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 339mg | Potassium: 1235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 7mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

As long as you’ve got that packet of skewers out, here are a few more “meat on a stick” ideas:

Chinese Chicken on a Stick

Sweet and Sour Pork Kabobs

Like grilling? These are always well received:

Grilled Chicken Legs

Pork Tenderloin on the Grill


    58 thoughts on “Beef Kabobs in the Oven or Grill

    1. 5 stars
      These beef kabobs were so good and everyone devoured them!! Thanks for giving the grill and oven option, since it was raining I had to make these in the oven and they turned out PERFECT!

    2. 5 stars
      I LOVE all kinds of kabobs, whether it’s chicken, beef or anything else. During summer we always make them on a grill but it’s always nice to have that oven option for colder months. Great recipe!

    3. 5 stars
      We have been doing so many of our meals on the grill lately and this looks to be the perfect addition. I’m sure it’ll quickly become a family favorite.

    4. 5 stars
      Your beef kebabs look delicious and I love the sound of your marinade. Thanks for giving both options for cooking, we’ve been having rather a rainy summer this year.

    5. I agree nothing beat cooking your meal on a stick! Long live summer 😎
      I live in Canada summer ☀️ is very beloved here 😆
      I love this recipe thank for sharing!

    6. 5 stars
      Delicious kabobs! My family are huge kabob lovers, and these are amazing! Thank you for all the helpful tips.

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