Beef Kebab Recipe - Steak cubes are marinated in a deliciously flavorful marinade, then grilled until charred on the outside and juicy on the inside. Perfect for spring and summer BBQs!
With spring around the corner, I can’t wait for grilling season! Kebabs are one of the first things that comes to mind when I think about all the flavorful meat we’re about to sizzle, like grilled pork kabobs, Mediterranean beef kabobs, Georgian ground beef kabobs, and these classic steak kebabs!
These are made with the BEST steak kebab marinade, which contains soy sauce, lemon juice, honey, Dijon, garlic, and plenty of spices. The beef kebabs are marinated for as little as 3 hours, then they’re ready to be skewered and grilled!
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Why You’ll Love This Recipe
- Flavor and texture. The outside of the meat is nicely charred, and the inside is juicy and flavorful!
- They’re easy to make. The ingredients are simple with possible substitutions.
- Delicious marinade. It not only penetrates flavor right down to the center of the pieces of steak, but tenderizes them too.
- Make ahead. You can prep it ahead and marinade the meat overnight.
Cooking Tips
- Soaking wooden skewers ahead of time will prevent them from burning.
- Reusable metal skewers are great to use instead.
- You can skewer the meat and veggies in any pattern you like. I would suggest ensuring there are at least 3 pieces of meat on each one.
- Make sure your meat is cut into even-sized cubes so they cook evenly.
- Avoid adding cold meat to the grill. It sticks to the grate and takes longer to cook! Let set in room temperature for 20-30 minutes before grilling.
Marinade For Beef Kebabs
- Avocado oil: Using oil in a marinade helps to disperse the rest of the ingredients, making sure the meat is evenly coated.
- Soy sauce: Adds a salty, umami flavor to the marinade.
- Lemon juice and red wine vinegar: If possible, use freshly squeezed lemon juice. Both the lemon juice and red wine vinegar contain acid that will break down the fibers in the meat, helping to tenderize it.
- Worcestershire sauce: For a depth of flavor.
- Minced garlic: Garlic makes everything better!
- Honey: A touch of sweetness for balance. The honey will also caramelize on the meat, adding to the crispy edges.
- Dijon mustard: For a zip!
- Seasoning: Onion powder, cayenne pepper, black pepper.
For steak kebabs
- Sirloin steak: Trim the steak of any excess fat (a bit of fat is ok, it adds flavor!), and cut into 1 ½ inch cubes.
- Zucchini and bell peppers: Cut the zucchini into rings and the bell peppers into cubes. Cut them the same 1 ½ inch size as the meat, so they’re all evenly sized.
- Salt: To taste.
- Avocado spray: To prevent the meat from sticking to the grill.
How to Make Beef Kebabs on the Grill
Step 1: Combine the marinade ingredients in a large glass mixing bowl. Whisk until well mixed.
Step 2: Add the cubed beef, toss to ensure each piece is submerged in the marinade, and cover the bowl with plastic wrap. Let it marinate in the fridge for up to 3 hours, or overnight.
Step 3: Preheat the grill to medium-high heat (which is about 450-500 F). As it’s heating, take the bowl out of the fridge and let the steak come to room temperature. If you’re using wooden skewers, soak them for 20–30 minutes while you wait (while they are soaking let meat come to a room temperature, by letting it sit in room temperature for 20-30 minutes).
Step 4: Skewer the meat and veggies. Start with a chunk of beef, then a round of zucchini, a cube of pepper, and another chunk of meat. Continue this pattern until your skewers are done. Discard any unused marinade.
Step 5: Spray the kebabs with avocado oil and sprinkle with salt. Add skewers to the grill and cook for 8–9 minutes, turning occasionally until they’ve reached medium-rare (which is 135 F). Add extra minutes depending on your desired doneness.
Step 6: Let them rest for a few minutes, as they are piping hot! Serve with mashed potatoes and Caesar salad, or rice and a cherry tomato salad.
How to Make Beef Kebabs in the Oven
- Place the skewered kebabs on a foil-lined, rimmed baking sheet. Cook in a preheated 450-degree oven for about 10-15 minutes, then broil it for another 5-7 to get those delicious char marks.
- The time spent in the oven will be determined by how you like yours cooked.
What to Serve With Beef Kebabs
If you’re serving them on their own, a good dipping sauce is always a nice idea. You could try a tzatziki sauce, BBQ sauce, creamy garlic yogurt sauce, or chimichurri sauce!
You could also remove the skewer and serve it over top of a salad or in a wrap.
Recipe FAQs
Since we’re using high heat (not low and slow), you want to use a cut that is already tender and flavorful.
New York steak or sirloin, like in this recipe, is my recommendation. You could also use ribeye or beef tenderloin.
Bell peppers, onions, mushrooms, zucchini, and cherry tomatoes are excellent choices that complement the beef well.
You can also take out whichever vegetable you don’t like, and double up on the one you do.
Use a meat thermometer to test the internal temperature. Medium-rare is 135F, medium is 145F, and medium-well is 150F.
Grill the kebabs for about 10-15 minutes, turning them every few minutes. Aim for an internal temperature of 135°F (57°C) for medium.
Make sure to preheat the grill and oil the grill grates before placing the kebabs on them.
Preheat your grill to medium-high heat, around 400-450°F (200-230°C).
Consider serving with chimichurri, tzatziki, or a garlic yogurt sauce. Fresh herbs and a squeeze of lemon also enhance the flavors. See delicious ideas above...
More Grilled Meat Recipes
- Grilled Ribeye Steak
- Grilled NY Strip Steak
- Grilled Chicken Thighs
- Spicy Grilled Shrimp
- Best Grilled Fish Recipe
- Grilled Lemon Garlic Chicken Thighs Skewers
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📖 Recipe
Juicy Grilled Beef Kebabs (Easy Steak Kabob Marinade)
Equipment
Ingredients
Marinade for Beef Kebabs
- ¼ cup avocado oil or olive oil
- ¼ cup soy sauce
- 1 ½ tablespoons lemon juice freshly squeezed
- 1 ½ tablespoons red wine vinegar
- 2 ½ tablespoons Worcestershire sauce
- 2 tablespoons garlic minced or finely chopped
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
For Steak Kebabs
- 2 lb sirloin steak cut into 1 ½-inch cubes
- 2 thin zucchinis cut into 1 ½-inch pieces
- 2 red bell peppers cut into 1 ½-inch cubes
- sea salt to taste
- avocado oil spray
Instructions
Prepare the Marinade
- In a large glass mixing bowl, whisk together the avocado oil, soy sauce, lemon juice, red wine vinegar, Worcestershire sauce, minced garlic, honey, Dijon mustard, onion powder, cayenne pepper, and black pepper until well combined.
Marinate the Beef
- Add the cubed sirloin steak to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, preferably overnight for maximum flavor.
Prepare Vegetables
- While the beef marinates, prepare the zucchini and red bell peppers. Cut the zucchinis into 1 ½ inch rings and the bell peppers into 1 ½ inch cubes.
Preheat the Grill
- About 30 minutes before grilling, preheat your grill to medium/high heat, aiming for a temperature between 450°F and 500°F. This ensures a good sear on the kebabs.
Assemble the Kebabs
- Once the beef has marinated, remove it from the refrigerator. Thread the skewers, alternating between the beef, zucchini, and bell pepper. Repeat the order until all ingredients are used. Leave a little space between each piece to allow for even cooking.
Season and Grill
- Lightly spray the assembled kebabs with avocado oil and season with sea salt to taste. Place the skewers on the preheated and greased grill.
- Grill the kebabs for about 8-9 minutes, turning them every couple of minutes. Use a meat thermometer to check the internal temperature; aim for 135°F for medium-rare or grill longer for your desired level of doneness.
- Once cooked to your liking, remove the kebabs from the grill and let them rest for a couple of minutes. Serve hot alongside mashed potatoes and a Caesar salad for a delicious meal. Enjoy your flavorful and juicy beef kebabs!
Notes
- Before grilling, let the beef come to room temperature for about 30 minutes. This ensures even cooking throughout.
- Make sure your grill is hot before adding the kebabs. Preheat it to medium-high heat, around 450°F to 500°F, for a good sear.
- Give each piece of beef kebab enough space on the grill. Overcrowding can cause the temperature to drop and prevent proper searing.
- After grilling, let the beef rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender bite. Or you can serve right of way, ether way works.
Nutrition
Happy Grilling!
Nadezhda
Yummy !!!