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!
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Why you'll love this recipe
✔️ This easy recipe for beef shish kebabs uses an outdoor grill so you don't make a mess in your kitchen! There is an indoor option, too, though.
✔️ Shish kebabs don't take much work at all, and they go with so many different side dishes—getting dinner done is a breeze.
✔️ These are the best beef kabobs for meal-prepping. Their flavor lasts and can feed the whole family all week long.
Ingredients
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 kabobs:
- beef sirloin or ribeye steak
- red onion
- red bell pepper
- green bell pepper
- yellow bell pepper
- wooden or metal skewers
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.
Equipment
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FAQ's
Beef sirloin (leaner) or ribeye (more tender) work best. However, you can experiment with your favorite cut of 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.
Test kitchen tips
- Remember to soak the skewers for about a half hour so that they don't burn while grilling.
- Sometimes you can find precut kebob veggies at the grocery store to cut down on prep time. Look in the produce section.
- 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!
Variations
- 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 or cherry tomatoes.
- No grill? No problem. Use an indoor grill pan or a cast iron skillet to cook the steak shish kabobs on the stove.
Storage
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.
Related recipes
- 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!
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.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
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 1.5-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
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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.
- 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.
- 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!
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