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Grilled Beef Kabobs are a must-make for your next cookout or weeknight dinner. Tender marinated steak, crisp onions, and sweet bell peppers are skewered and grilled for the perfect bite. Serve them with rice, couscous, or warm pita bread for an easy and impressive meal.
Try these next: Grilled Chicken Skewers or Veggie Pita Sandwiches.
Why I Love This Recipe
- Fast and easy – Quick prep and simple marinade made with pantry staples.
- Cooks quickly – Just 15 minutes of cooking time—perfect for grilling season.
- Make it your own – Versatile enough to serve with a variety of sides.
- They are gorgeous – Beautiful presentation for casual gatherings or barbecues.
RECIPE WALK-THROUGH
Before You Begin…
Get all of the ingredients together and do any prep you need to do before you start cooking.
- Steak: We used sirloin tender steaks, but New York strip, tenderloin, or ribeye also work well. Avoid tough or lean cuts like chuck or eye of round.
- Vegetables: Bell peppers and red onion bring sweetness and crunch. Feel free to add mushrooms or cherry tomatoes.
- Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
How To Make Beef Kabobs
See the recipe card below for full, detailed instructions
Start by mixing the marinade of soy sauce, oil, vinegar, lemon juice, garlic, salt, and pepper. Reserve a portion for basting.
Marinate your cubed steak in the rest for at least 2 hours.
Toss the chopped vegetables with oil, salt, and pepper, then thread the meat and veggies onto skewers.
Grill over medium-high heat for 8–12 minutes, turning every few minutes and brushing with the reserved marinade.
Cook until your steak reaches your preferred doneness, then serve immediately.
Frequently Asked Questions
Can I prepare the kabobs ahead of time?
Yes! You can marinate the steak and chop the veggies up to a day ahead. Assemble the skewers and refrigerate until ready to grill.
Can I use other vegetables?
Definitely. Zucchini, mushrooms, and cherry tomatoes all grill well and can be swapped or added in with the bell peppers and onions.
What’s the best cut of beef for kabobs?
Sirloin is great for tenderness and flavor. You can also use tenderloin, ribeye, or New York strip. Avoid very lean or tough cuts like eye of round or chuck.
Can I bake these instead of grilling?
Yes! Bake kabobs on a foil-lined sheet at 425°F for about 15–18 minutes, turning once halfway through. You can broil briefly at the end for a charred finish.
Serving Suggestions
- Serve over fluffy rice, lemony couscous, or tucked into pita with a dollop of tzatziki.
- For added variety, alternate in mushrooms or zucchini slices.
- Want more flavor? Sprinkle with sumac or drizzle with garlic yogurt sauce before serving.
Storage Tips
The Best Way to Store Leftover Beef Kabobs
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months, though peppers may soften when thawed.
- Reheat: Reheat gently in a skillet or microwave until warmed through.
Recipe Tips
- Pat the meat dry after marinating to help it brown better on the grill.
- Use two skewers per kabob to keep them from spinning during grilling.
- Don’t skip soaking wooden skewers. They’ll scorch or catch fire otherwise!
More Skewers and Kabobs
Beef Kabobs
Equipment
- Wooden or metal skewers
Ingredients
- 1 ½ pounds steak 2” cubes
- 2 large bell peppers 2” pieces
- 1 large red onion 2” pieces
- 1 tablespoon neutral oil
- salt and pepper to taste
For the marinade
- ¼ cup soy sauce
- ¼ cup neutral oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice + 1 teaspoon zest
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional
- Chopped parsley for garnish
Instructions
- In a small bowl combine all marinade ingredients, reserve ¼ cup of the marinade for later.
- Place the steak in a container and pour the remaining marinade over the meat. Massage the marinade into the meat and then place it in the refrigerator for at least 2 hours or up to overnight.
- If using wooden skewers, soak in room temperature water for at least 30 minutes.
- Preheat your grill or indoor grill pan to medium high heat, about 400℉-425℉.
- Remove meat from the marinade and pat dry with paper towels and discard meat marinade.
- Toss the peppers and onions with a tablespoon of oil and a sprinkle of salt and pepper.
- Skewer meat, peppers and onions onto the prepared skewers, you should be able to fill 4-6 skewers ¾ full. TIP: Use two skewers for each kabob for more stability while cooking!
- Brush the hot grill with oil and grill the skewers, brushing with the reserved marinade and turning them over every 4 minutes, until the steak reaches your desired doneness. 145℉ for medium, 150℉ for medium well, about 8-12 minutes total.
- Remove from the grill and serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
