Beef Kabobs are an easy summer meal that is so fun to eat!
Made with a flavorful marinade and loaded with tender steak, peppers, and onions, they’re great for summer entertaining!
Great Summer Grilling Recipe
One of the best things about making shish kabobs is how easy they are to make, and to make ahead!
Most of the prep can be done in advance, which means they’re perfect for entertaining because all you have to do is throw them on the grill (or even in the oven, if you don’t have a grill!).
Because everything is cut in small pieces, they cook up quickly and are easy to serve.
Ingredients & Variations
BEEF Beef cubes are tenderized in a homemade marinade before being threaded onto skewers. This means you can use a leaner less expensive cut of meat and still get great results! For more information on the best beef to use see below.
MARINADE This homemade marinade is a combination of sweet, spicy, and tangy flavors that perfectly tenderize the beef.
Add a little more or a little less chipotle depending on your desired spice level. Swap out the honey for light corn syrup, or maple syrup for a change in sweetness. And once you have the basics of this recipe down, try adding in your own combination of spices for a flavor that is completely unique!
VEGETABLES We love threading bell peppers and red onions on these beef kabobs, but any vegetable goes!
Use different colored bell peppers for some fun, or try adding pineapples, mushrooms, cherry tomatoes, or sliced zucchini. The combinations are endless!
What is the Best Beef to Use?
When I buy steak just to grill, I almost always opt for a striploin. It has more fat and more flavor and you can get great results without a lot of prep!
But when you are cubing or marinating steak, there are a lot more options!
Because we are going to be both tenderizing and adding flavor, I like to opt for a leaner, less expensive cut like sirloin steak. It is boneless and easy to slice and is going to be a great vehicle for this kabob marinade.
Generally, the less expensive the steak, the more time you should allow for marinating and tenderizing.
How to Make Beef Kabobs
This easy recipe, with a homemade marinade, is great to make ahead!
- Prep the beef and veggies by chopping roughly the same size.
- Marinate the beef (per recipe below) and place veggies in a separate airtight container in the fridge to use later.
- When the steak is done marinating, thread them onto the skewers with the veggies.
- Cover tightly to cook in a few hours or preheat the grill to cook right away.
To Cook Beef Kabobs on the Grill
When ready to enjoy the yummy beef kabobs, cook them over medium-high heat for 8-10 minutes, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.
To Cook Beef Kabobs in Oven
Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet. Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.
To seal in the juices and give that crisp grilled exterior I love to broil them for 3-5 minutes per side! This step is optional but provides great flavor. If broiling, slightly undercook the beef shish kabobs so that they don’t overcook while broiling!
Tips for the Best Beef Kabobs
There are just a few simple tips to help make the best beef kabobs you have ever tasted!
- I invested in metal skewers a few years ago and I could never go back! They are thin and flat, so the meat doesn’t slide around when I turn the skewers, and they aren’t going to burn.
- If you are using wooden skewers, soak them just before grilling so they don’t burn.
- Cutting the beef and veggie pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
- Don’t overcook it. Steak is most tender and flavorful when it is not overdone, so use a meat thermometer to ensure you pull them off at the desired temperature for the best results.
- If making ahead of time, leave the beef marinating until you are ready to thread it onto skewers and grill it. If threaded them onto skewers ahead of time, try to not more than 2-3 hours ahead, as we don’t want to lose all the flavor from the marinade!
Great Summer Grilling Recipes
- Ham and Pineapple Skewers – awesome for the summer!
- Garlic Grilled Shrimp – on the skewer or off, they’re the perfect quick dinner!
- Grilled Red Potatoes – a great addition to these beef shish kabobs.
- BBQ Steak and Potatoes Skewers – for all of the steak and potato lovers!
- Rainbow Fruit Kabobs – the perfect way to end a summer meal
Have you made these Beef Kabobs? Be sure to leave a rating and a comment below!
- 1 1/2 pounds sirloin steak
- 2 bell peppers
- 1 large red onion
- 1/2 cup oil
- 1/4 cup Worcestershire sauce
- 2 Tablespoons soy sauce low sodium
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon garlic powder
- 1 Tablespoon honey
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder optional, for a bit of kick
- Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
- In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 6 hours.
- If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
- Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
- Preheat the grill to medium-high.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
- Remove and let sit 5 minutes before serving.
- Use metal skewers or wooden skewers. If using wooden skewers, soak them just before grilling so they don't burn.
- Cut beef and veggie pieces in uniform sizes to ensure they cook at the same rate.
- Don't overcook it. Use a meat thermometer to ensure the most tender and juicy kabobs.
- To Make Ahead: Leave the beef marinating until ready to grill. Or thread on to skewers no more than 2-3 hours before grilling to ensure the best flavor.