This colorful marinated beef kebab recipe makes the most tender and juicy beef using just a handful of ingredients. These beef skewers are moist, grilled to perfection, and flavorful every time. Marinated and tender, kebabs are the best way to eat steak during the warm weather, and are super hard to mess up.
Love Skewers and Kebabs? Try Chicken Fajita Skewers, Pineapple Shrimp Skewers and Beef Kofta as well.
Sizzle & Flavor: Perfectly Marinated Beef Kebabs
Just like me, I bet every year you cannot wait to light the coals and turn on the grill this summer.
There are 2 main elements to making the best kebabs that inject extra flavor without overpowering the natural flavor of beef, and make the meat tender. One is a delicious steak marinade and two is the added flavor of smokiness of the grill.
- Marinade: Perfectly tender steak marinated in a yummy beef marinade is what I want on my grill. The marinade matters because that is what transforms regular steak into the full wow experience! Here I used soy sauce, Worcestershire sauce, garlic and honey to bring a plethora of flavors into one delicious steak marinade!
- The grill: When beef is grilled in between the pieces of vegetables, they enhance the flavor along with the smokiness of the grill while cooking. Perfect to pair with any of your favorite BBQ foods or a nice summer salad.
Jump to:
- Sizzle & Flavor: Perfectly Marinated Beef Kebabs
- Beef Kebab and Marinade Ingredients
- How to make Beef Kebabs
- How to Choose the Right Cut of Beef
- How Long Should I Marinate?
- Best Tips for Mouthwatering Beef Kebabs
- What veggies go well with kebabs
- More delicious grill/skewer recipes
- More delicious beef recipes
- Reviews
Beef Kebab and Marinade Ingredients
- Beef: Always use steak!
- The typical vegetable stuff: onion, mushroom, bell pepper.
- Worcestershire sauce: Since it already contains vinegar which will allow the steak to tenderize, this is a natural ingredient to our marinade.
- Garlic: Minced garlic to both tenderize the steak and create flavor
- Honey: I love using honey on ribs, steaks and tenderloins. Not only does it bring sweetness, it also helps bind the marinade together like a glue.
How to make Beef Kebabs
Perfectly tender beef marinated in a yummy marinade. Grilled in between pieces of vegetables that enhance the flavor along with the smokiness of the grill while cooking. Perfect to pair with any of your favorite BBQ foods or even with a nice summer salad.
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Servings: 8 kebabs
Equipment
- 8 kebab skewers metal or wood
- knife
Ingredients
Marinade
- ¼ cup olive oil
- ¼ cup soy sauce low sodium
- 1 lemon juiced
- 3 tablespoon Worcestershire sauce
- 3 tablespoon honey
- 3 cloves garlic
- ½ teaspoon ground pepper course
Kebabs
- 1 ½ lb beef cut into 1 ¼ cubes
- 2 bell peppers different colors, cut into 1 inch pieces
- 1 red onion large, cut into 1 inch pieces
- 4 oz baby bella mushrooms or button mushrooms
Instructions
Marinate the beef
- In a large bowl whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, garlic, and pepper.
- Add in the beef and mix until the beef is coated. Cover with plastic wrap and sit in the fridge for at least1 hour or up to 24 hours.
- Remove from the fridge before preheating your grill. Preheat your grill to high heat. You are aiming for about 425 F in your grill.
- While your grill heats, make the kebabs by placing about 2 pieces of veggies in between each chunk of beef. Reserve the marinade for basting.
- Place the kebabs on the grill and baste with the marinade generously. Close the lid and cook for 2 minutes.
- Flip and baste every 2 minutes, so you cook all the sides of your beef. About 8 minutes in total to get to a medium steak inside.
- Cook longer or shorter depending on how done you want your steak.
- Remove from the grill and let rest for 3-5 minutes before serving.
Calories: 331kcal
Notes
Special tip: Something magical happens when you squeeze a lemon over kebabs that have just come off the grill and are still screaming hot.
Nutrition Facts
How to make Beef Kebabs
Amount per Serving
Calories
331
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
12
g
Cholesterol
60
mg
20
%
Sodium
548
mg
24
%
Potassium
471
mg
13
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
16
g
32
%
Vitamin A
941
IU
19
%
Vitamin C
47
mg
57
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
941
IU
19
%
Vitamin C
47
mg
57
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
How to Choose the Right Cut of Beef
Choose the right cut of beef for kebabs! Anything that's fatty & sinewy is a no-go since your quick grilling won't have time to tenderize the meat. Even a cut like tri-tip can be way too chewy for kebabs.
- I like sirloin and sirloin tip the best, followed by filet mignon if money is no object. But if you want to be frugal you can buy beef tenderloin ends for a pretty reasonable price, and they would make excellent kabobs.
- Well-marbled rib-eye is delicious, but cheaper types have big layers of fat that need to be cut out (unless you want it dripping), and that can be time consuming and result in odd-shaped pieces on the skewers.
How Long Should I Marinate?
Only 1 or 2 hours! Time matters because the meat will start to self cook and turn brown. But if you marinate overnight, try to avoid acid ingredients such as Olive oil (especially if extra virgin), limes, vinegar. It can ruin your meat, and is guaranteed to make it brown.
Best Tips for Mouthwatering Beef Kebabs
- If using wood, soak wooden skewers in water at least 30 min before grilling to prevent burning.
- Get the metal skewers. They are cheap and durable. As for soaking wooden skewers, my advice is to skip them and rather use metal ones, made specifically for kebabs. Wooden ones are always flimsy and a pain in then butt.
- I also recommend using the short skewers. They're easier to fit on a paper plate, with far less food waste.
- Use a varieties of vegetables per skewer. I usually do mushrooms, onions, bell peppers, zucchini and cherry tomatoes.
- Brush with olive oil and salt and pepper them. Then pull them off the skewers to a serving platter.
- Don't crowd things on the skewer. A little space between each piece allows heat to circulate evenly.
- Just a simple tip: This works really well with garlic marinade - a generous lemon squeeze after the beef comes off the heat.
What veggies go well with kebabs
My standard is bell pepper, onion, mushrooms, zucchini & pineapple. And tomatoes!
Paul says
Made these this Easter weekend on the grill. Used cheaper steak but it worked
Olya says
You can also marinate overnight, even though the meat might turn out brown