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We all love kabobs, don't we? There's something so fun about having meat on a stick, punctuated with colorful vegetables, all roasted with perfectly charred edges. Delish.
But these wonderful sticks can so easily go wrong! The chunks of beef in particular can get dry and tough unless you help it with a good marinade.
This particular marinade is one I developed over a couple of decades of cooking. Trying, tweaking, and simplifying. All in the interest of delicious and tender morsels of beef. All to see the satisfied smiles from my family whenever we had this dinner.
Now it's your turn! You get to sidestep all my mistakes and go straight to the happy family step!
Why you'll love this Kabob Recipe
Tender cubes of sirloin steak are perfectly flavored by the marinade. I like to alternate the meat with bell peppers, onions, and either mushrooms or tomatoes. But the vegetable choice is up to you!
The marinade itself is so easy, made with common pantry staples. No funky ingredients here! In fact, it doesn't even have soy sauce, which I know can be an issue for some.
And I love the flexibility of being able make the beef kabobs in the oven or cook them on the grill. Because Mother Nature doesn't always cooperate with our plans!
What you'll need for Beef Kabobs
**Be sure to scroll to the recipe card for detailed quantities and directions**
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. My favorite used to be beef tenderloin. It's a lean cut that makes delicious kabobs.
My new favorite? Sirloin steak! Its more affordable than the tenderloin and easy to make into perfectly cooked kabobs. Each bite is tender and delicious!
How to make Kabobs
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!
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 Steak 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 steak 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.
Beef Shish Kabob FAQs
In theory, these steak 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.
For instance, some zucchini made in the microwave makes an excellent choice. Zucchini fritters work too!
Or, make some roasted potatoes. This makes such a perfect "meat and potatoes" meal!
Try these with some baked beans or a broccoli-kale salad.
Got an Air Fryer? Some waffle fries or onion rings would be perfect! The possibilities are endless!
Beef Kabob storage
First, allow the kabobs to cool completely before storing. I prefer to remove the pieces of meat and veggies from the sticks, as it makes it easier to fit in a container. Place in an airtight container and refrigerate for up to 3-4 days.
To reheat, warm in a 300°F oven for 10-15 minutes. Consider covering the kabobs with foil to prevent drying out. Avoid microwaving to reheat as this can result in a tough texture.
Frequently Asked Questions
The cooking time can vary depending on the size of the meat cubes and the desired level of doneness. As a general guideline, when cooking at 400°F (200°C) the beef kabobs will need about 15-20 minutes. However, it's important to check the internal temperature of the beef using a meat thermometer to ensure it reaches a safe temperature (usually 145°F/63°C for medium-rare, 160°F/71°C for medium, and 165°F/74°C for well-done).
When grilling, it's a good idea to rotate the beef kabobs every 3-5 minutes, depending on the heat source and the size of the meat cubes. This helps to promote browning and prevent any side from getting overly charred. In the oven, turn once or twice during the cook time.
📖 Recipe
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Beef Kabob Recipe
Video
Ingredients
- 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
Marinade:
- ⅓ cup Italian salad dressing oil based
- ⅓ cup olive oil
- 1 tablespoon Worchestershire sauce
- 1 tablespoon yellow mustard
- 2 tablespoons red wine vinegar
- 2 garlic cloves minced
Instructions
- 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.
Nutrition
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:
Like grilling? These are always well received:
These kabobs are so fun, I decided to make them a Web Story! Check it out here!
Sarah
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!
Sula
Wisconsin here so I am barely south of you 🙂
Enjoy the kabobs!
Sarah James
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.
Sula
I agree, you never know when the weather will try to ruin your grilling plans!
Amanda Wren-Grimwood
That beef looks yummy! Can't wait to give these a go.
Sula
I hope you give these a try, you will be happy you did, I am sure!
Jen
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.
Sula
Almost guaranteed!
Jovita
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!
Sula
Thank you!
Chef Dennis
These Beef Kabobs are really delicious both in oven and on grill!
Sula
I'm so glad you like them!
Rachael
So delicious! These are a crowd pleaser!
Sula
Crowd pleasing for sure!
Amy
Not quite BBQ weather for us yet so I tried this on the grill and it was so yum! Kids smashed them for dinner:)
Sula
Yes that's the great part - it works in any weather!
Meesha
Yum, love kabob everything! This is a great versatile recipe to have on hand !
Sula
Kabobs are so good!
Kay
What a fantastic recipe. I love kebabs but had never tried with beef before
Sula
I do hope you give them a try - they are delish!
Joe Bedeau
What kind of kabobs do u usually make?
Taleen | Just As Tasty
Yum! I love that you can make these in the oven or grill -- gotta love a flexible recipe!
Sula
It does come in handy!
Emily Flint
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!
Sula
Yes, its always good to have a backup plan!