If you're hungry for a satisfying yet easy summer meal, look no further than beef shish kabobs! Tender meat and crisp veggies are marinated for great flavor and then grilled to smoky perfection in about ten minutes.
Juicy steak kabobs are a great option for barbeques, cookouts, and camping. They're also perfect when you want to switch up your weeknight dinner routine—serve with rice, potatoes, or pasta, and enjoy!
Jump to:
- What makes this recipe irresistible
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftovers
- Repurpose your leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Steak Kabob Recipe
What makes this recipe irresistible
Shish kebabs don't take much work, and they go with so many different side dishes—getting dinner done is a breeze. Plus thie is the BEST marinade. It is easy-to-make and flavorful!
I love a great kabob, and this recipe has been my favorite for years. The meat is tender and juicy, the marinade flavorful and those grilled veggies? My-oh-my!!!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- For the marinade, you'll need olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, and Montreal steak seasoning.
- For the beef kebabs:
- beef sirloin, sirloin tip, or ribeye steak
- red onion
- red bell pepper
- green bell pepper
- yellow bell pepper
- wooden or metal skewers
Creative variations to try
- Feel free to use any kind of meat you like. Not a fan of beef chunks? Opt for chicken, lamb, or shrimp! Prefer New York strip steak? Go ahead! There are plenty of great choices.
- You can add more veggies to the kababs. Be sure to choose options with quick cooking times, like zucchini, mushrooms or cherry tomatoes.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Combine all the marinade ingredients. Mix well until everything is combined.
- Place the beef cubes in a large resealable plastic bag. Pour the marinade over the meat. Seal the bag or cover the dish with plastic wrap.
- Marinate in the refrigerator for at least 2 hours.
- Preheat your grill to medium-high heat.
- Prepare the kabobs. Thread the marinated beef cubes onto the skewers. Make sure to leave a little space between each piece for even cooking.
- Grill the kabobs for about 8-10 minutes, turning occasionally.
Essential tools for this recipe
- wooden or metal skewers
- tongs for flipping on the grill
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Frequently asked questions (FAQ’s)
Top sirloin steak (leaner) or ribeye (more tender) work best. However, you can experiment with your favorite cut—beef tenderloin is another good option. Avoid tougher cuts like chuck steak.
I do recommend marinating it, yes. This is one of the best marinades, and it is what makes the steak kebabs so yummy!
It comes down to preference. Metal skewers are easy to clean and reuse. Wooden skewers are cheap, but be sure to buy a good quality. Plus, you'll have to soak bamboo skewers, so they take an extra step.
Sure thing! Gas, charcoal, whatever—as long as you've got a hot grill, you're good to go! You can even use a grill pan on the stove.
Deb’s tips for the perfect dish
Let the steak pieces sit at room temperature for 20-30 minutes while the grill heats up. This will help it cook more evenly.
- Remember to soak the skewers for about a half hour so that they don't burn while grilling.
- Let the steak pieces sit at room temperature for 20-30 minutes while the grill heats up. This will help it cook more evenly.
- This is a delicious steak marinade, but don't let it sit longer than two days, or the steak can actually get a little mushy.
- Remember to check the internal temperature of beef for doneness with a meat thermometer. Rare is about 130 degrees F, and well-done is around 160.
- If your grill skills are a little rusty, check out these 15 grilling mistakes and learn how to avoid them!
How to store leftovers
Refrigerate—Place your leftover beef shish kabobs into an airtight container and refrigerate. They'll keep for about four days.
Freezer—Seal the shish kebobs in a freezer-safe container. In the freezer, beef and veggies last for about two months.
Reheat—The best way to reheat shish kabobs is to wrap them in foil and bake at 350 degrees F until heated through. However, you can speed things up and use the microwave if you prefer.
Repurpose your leftovers
Leftover kabobs make great sandwiches on day two. Wouldn't that be terrific? A little mayo and mustard and lunch is ready! It would also be great to use the leftover steak and veggies in fried rice. A great meal with just a little effort.
More recipes you’ll love
- Grilled Teriyaki Chicken Skewers have an ideal balance of sweet and savory flavor. They're easy and a great addition to any meal.
- Give dinner a little down-under flavor with juicy and tender Grilled Shrimp. It's the perfect summer protein to enjoy in just minutes.
- Great with any of your favorite side dishes, Grilled Honey Glazed Chicken is easy to make and gets everyone excited to eat!
Perfect pairings: what to serve with
- Creamy Pasta Salad is packed with flavor and textures. Each bite will make you sing—hopefully, not with your mouth full, though!
- Don't shut off the grill just yet! Bacon-Wrapped Asparagus is simple to make and tastes great with beef shish kabobs.
- Yeast Rolls for Beginners are easy to make and complement any meal with warm, fragrant, bready goodness.
Grab some skewers at the store, I think you'll love these as much as we do! and if you do, leave a rating below. I'd appreciate your feedback!!!
Steak Kabob Recipe
Ingredients
- For the marinade:
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon Montreal steak seasoning
- For the kabobs:
- 1.5 lbs beef sirloin or ribeye steak cut into 2-inch cubes
- 1 large red onion cut into chunks
- 1 large red bell pepper cut into chunks
- 1 large green bell pepper cut into chunks
- 1 large yellow bell pepper cut into chunks
- wooden or metal skewers
Instructions
- Combine all the marinade ingredients in a medium-sized bowl – olive oil, soy sauce, Worcestershire sauce, and steak seasoning. Mix well until everything is combined.
- Cut the beef into 2-inch cubes. Place the beef cubes in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to infuse and soak into the meat.
- If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during grilling.
- Preheat your grill to medium-high heat.
- While the grill is heating up, prepare the kabobs. Thread the marinated beef cubes, alternating with the chunks of onion and different-colored bell peppers, onto the skewers. Make sure to leave a little space between each piece for even cooking. Discard leftover marinade.
- Once the grill is hot, grease the grates lightly to prevent sticking. Place the kabobs on the grill and cook for about 8-10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness and the vegetables are slightly charred and tender.
- Remove the kabobs from the grill and let them rest for a few minutes.
- This makes 8-12 kabobs, depending on your skewers' size, serves 6-8 people. Enjoy!
L says
I love kabobs. One of my favorite meals. Nothing better than this.