If you’re looking for a fun, flavorful, and easy way to elevate your grilling game, Marinated Beef Kabobs are the way to go. These juicy, tender chunks of beef are marinated in a flavorful mixture, then skewered with veggies and grilled to perfection. Whether you’re hosting a backyard barbecue or just grilling up a quick weeknight meal, these kabobs are sure to be a hit with the whole family. The best part? You can customize these kabobs to suit your taste and use whatever veggies or spices you love. Let’s dive into how to make these marinated beef kabobs a regular part of your grilling rotation! These Kabobs are perfect for Summer grilling. They feature tender marinated sirloin steak cubes paired with peppers, zucchini, squash, onions, and mushrooms. Toss on the grill, bake, or even sear in a cast iron skillet.
What makes this dish so delicious is the homemade marinade, which is savory and full of rich flavors. For more grilling food ideas, consider grilling up this grilled pineapple or Texas Twinkies.
You can serve your kabobs with any or all of your favorite sides. This is a perfect dinner idea for any day. Great for a crowd or a simple meal for your family.
Reasons You’ll Love This Marinated Beef Kabobs Recipe…
- This homemade marinade is rich in flavor and will elevate the steak and vegetables to a new level.
- Because of the marinated steak helps to create tender and juicy steak.
- It’s easy to make and versatile in how you cook the kebabs! Indoors or outdoor options are available.
- This is a great make-ahead recipe. You can marinate the meat, prep the vegetables, and store them in the fridge until ready.
Ingredients Needed
Steak: For this recipe, reach for your choice of steak. I used a sirloin steak, but you are welcome to change it out. Tri-tip, flat iron, etc., would all be good swaps for this shish kabobs recipe.
Peppers: I used a mix of bell peppers to make these kebabs colorful. Each pepper offers a vibrant color but different flavors to elevate the dish.
Onions: Red onions are great for adding a sharp punch of flavor. Essentially, any onion will work for this recipe.
Zucchini and Squash: Yellow squash and zucchini are both used as added veggies. They are low-carb and a great complement of flavor to the other vegetables.
Mushrooms: If you are a mushroom fan, choose smaller mushrooms to toss on the kebabs.
Oil: Avocado oil, vegetable oil, canola, etc., can be used. Just reach for an oil with a high smoke point since you could be grilling.
Lemon: Use fresh lemon juice to add acidity to the marinade and tenderize the meat.
Worcestershire Sauce: This adds a deep and tangy note to the marinade. You will also find this is another ingredient to tenderize the steak.
Soy Sauce: Soy sauce is a great ingredient that helps add that umami flavor to the steak.
Garlic: You can use fresh garlic that you mince yourself or reach for jarred garlic.
Spices: Garlic powder, onion powder, black pepper, salt, and cayenne pepper help create a more complex marinade.
Parsley: This is optional but a great way to add color to the meat and veggies and offer an earthy flavor.
Variations to Recipe
Marinade: You can buy your favorite marinade or make it homemade like I did here. You can also change the ingredients used to create different flavors for the steak and vegetables.
Protein: You can swap the steak for shrimp, chicken, or even a mix of meats. Just adjust the cooking time to suit the doneness of the protein you choose.
Vegetarian: Go meatless and do all veggies. Marinate the veggies in the marinade mix for about 15-30 minutes, then grill them as you would like. Add other vegetables like cherry tomatoes, eggplant, etc.
What To Serve With Beef Kabobs
Kabobs are so versatile, and can be a meal in one or opt for some tasty sides. Let me share some ideas with you below.
- Rice: Rice pilaf or plain white or brown rice would be a tasty pairing.
- Coleslaw
- Salad: Green salad from a classic to a Greek salad loaded up with flavors.
- Hummus and Pita Bread
- Mashed Potatoes – For a heartier side dish!
- Corn on the Cob
- Potato Salad
- Fruit Salad
- Couscous
- Etc.
Tips For Making
Soak Wooden Skewers
If you are using wooden skewers you need to soak them in water for 15-30 minutes. This is needed to ensure they retain the moisture and won’t burn up when you go to grill them.
Marinating Time
Ensure you give the meat time to be marinated. This is going to be what flavors your beef but also helps to tenderize the beef.
Cutting Size
Cut the vegetables and the beef in a uniform size. This is needed so each item can cook evenly on the grill. If some pieces are larger than others you will get an uneven cook.
Leave Room On Skewers
Don’t overstuff the skewers. You want to leave a gap of space between each food so that the heat can circulate around all areas of the vegetables and meat.
Rest Before Serving
Make sure to allow the kebobs to rest for 5 minutes or so before you serve them up. This will help lock in the juices for the steak.
Extra Important Tips for the Perfect Marinated Beef Kabobs
- Don’t Overcook the Beef: Beef kabobs cook quickly, especially with smaller chunks of meat. Keep an eye on them and use a meat thermometer if you want to ensure the beef is cooked to the perfect temperature.
- Vegetable Variety: You can swap out the veggies depending on what you like or what’s in season. Try adding eggplant, cherry tomatoes, or even pineapple for a tropical twist.
- Make It Ahead: Marinate the beef the night before or in the morning, and then all you need to do is grill them when you’re ready to eat. This makes it an easy option for busy evenings or entertaining.
- Add Extra Flavor: If you love a smoky flavor, try grilling your kabobs over indirect heat or using wood chips to add some extra smokiness to the meat and veggies.
- Use Metal Skewers: Metal skewers are reusable and don’t burn like wooden skewers. They also help the meat cook more evenly, as they hold heat.
Storing Leftovers
Store any of the leftovers in a sealed airtight container in the fridge for 2-3 days. You can reheat the kabobs as you wish. I like to take the meat and vegetables of the skewers before I store them in the fridge.
FAQs
Can I reuse the marinade?
No, you do not want to re-use the marinade as it is full of bacteria from soaking the raw meat in the mixture. Once you have marinated, toss it out.
Can I use metal skewers instead of wooden ones?
Any type of shewers work for this recipe. Feel free to opt for metal if you prefer. Just be aware the metal skewers get hot when being seared on the grill so use protection when grabbing them.
Why You need to try my Marinated Beef Kabobs
Before we get into the recipe, let me tell you why these kabobs are a family favorite:
- Full of Flavor: The marinade soaks into the beef, making it super flavorful and juicy. The longer the meat sits in the marinade, the more tender and flavorful it becomes.
- Quick & Easy: Once the meat is marinated, the kabobs come together in no time. Grill them up in just 10-15 minutes and you’ve got a meal that looks and tastes like you’ve spent hours in the kitchen.
- Customizable: You can swap out the veggies and spices for what you love. Want to add peppers, mushrooms, or even pineapple? Go for it! It’s an easy recipe to make your own.
- Great for Meal Prep: Marinated beef kabobs are perfect for prepping ahead of time. You can marinate the beef a day or two in advance and then just pop them on the grill when you’re ready to eat.
Marinated Beef Kabobs are the perfect way to enjoy a delicious, flavorful meal that’s easy to make and guaranteed to please. With the right marinade, tender beef, and colorful veggies, these kabobs are a great addition to any summer barbecue or weeknight dinner. So fire up the grill and enjoy this simple, tasty dish with your family tonight!
Let me know how they turn out, and feel free to get creative with your veggie and marinade combos! Happy grilling!
More Beef Recipes
Marinated Beef Kabobs
Ingredients
For the kabobs:
- 4 pounds sirloin steak or beef tri tip cut into 1 1/2 inch thick cubes
- 1 large red bell pepper deseeded and cut into large pieces
- 1 large green bell pepper deseeded and cut into large pieces
- 1 zucchini cut into 1/4 inch rounds
- 1 yellow squash cut into 1/4 inch rounds
- 1 large red onion peeled and cut into large chunks
- 16 ounce whole small mushrooms cleaned and stems trimmed
For the marinade:
- 1/2 cup avocado oil
- 1/3 cup lemon juice
- 1/3 cup Worcestershire sauce
- 4 tablespoons soy sauce
- 3-5 cloves garlic minced
- 3 tablespoons fresh parsley minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Pat the steak dry and cut into 1 1/2 inch thick cubes.
- In a large mixing bowl, combine the marinade ingredients and whisk to combine. Reserve 2-3 tablespoons of marinade to brush onto the kabobs after cooking.
- Add the steak cubes into the bowl and stir to cover each piece in the marinade. Cover and refrigerate for at least 4 hours, or overnight, and allow it to marinate for the most flavor. You can alternatively place the meat and marinade into a large zip lock bag, remove the air, close it, and place in the refrigerator.
- Prepare the vegetables by rinsing and drying them. Deseed the bell peppers and cut into large 1 1/2 inch wide squares. Slice the zucchini or yellow squash into thick 1/4 inch rounds. Peel the onions and cut into 1 1/2 inch wide squares. Trim the stems of the mushrooms just a little shorter, do not remove them completely.
- Remove the beef from the refrigerator. Take a metal skewer and thread the beef and vegetables loosely on. You do not want to overcrowd them and press them into each other. Leave just a little breathing room so it heats and cooks the pieces evenly. I like to put 2 or 3 pieces of vegetables between each chunk of meat and keep a similar pattern for all of the kabobs.
- Grill the kabobs over high heat on a preheated grill or a large skillet over stovetop. Grill for 8-12 minutes, flipping it and cooking on each side for 2-3 minutes, until medium rare and the veggies start to char around the edges. If cooking in the oven, bake in a preheated oven at 400 F for 10-15 mins each side, then broil on high for 2 minutes, or until charred. Use a meat thermometer to properly gauge cooking times and cook to an internal temperature of 130-135 F for medium-rare, 140-150 F for medium-well, and 160-165 F for well done. Remember, the temperature will continue to rise a little as it rests, so remove it on the lower end of the temperature scale for medium-rare, medium, or well.
- Place the cooked kabobs onto a baking tray and allow to rest for 5-10 minutes before serving. Brush with reserved marinade (that did not have raw meat in it) and garnish with fresh parsley. Serve with your favorite dipping sauces and maybe a side of rice, mashed potatoes, salad, or corn. Enjoy!
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