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Marinated Beef Kabobs on a platter sitting on table
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Marinated Beef Kabobs

Marinated Beef Kabobs are a tasty dinner any night of the week. You can grill, bake, air fryer, or use a grill pan indoors. This recipe is full of flavor from the homemade steak marinade and variety of vegetables that compliment the steak well.
Course Main Course
Cuisine American
Keyword grilled steak kabobs, marinated beef kabobs, steak kabobs
Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time 4 hours
Total Time 4 hours 50 minutes
Servings 10 servings

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!