Fire up the grill for these juicy and tender Beef Kabobs!
Beef kabobs are one of those dishes that practically every omnivore loves, at least in my family. They’re straightforward enough for weeknight meals, and the prep work isn’t too laborious. That’s why both beef and chicken kabobs are grill staples in our house—although I’ve made them in the oven, too! That said I’ve been known to grill outside when the temperature drops. There’s nothing like cooking over an open flame as the snow falls.
These kabobs are nothing short of flavorful, and that’s thanks to the marinade. It’s pretty simple and made up of common kitchen staples, including soy sauce, Worcestershire sauce, and honey. The beef comes out tender and juicy, and the bell peppers add a crisp sweetness. And when you make these on the grill, the kabobs get these caramelized edges that scream summertime—even in the winter!
Are Beef Kabobs Healthy?
For this recipe, I use sirloin steak, which is a lean cut. You get all the protein without much excess fat. You could use even leaner cuts of beef, but I’d argue it’s nice to have a bit of fat for flavor and moisture. You want to keep the meat nice and tender! There really aren’t substitutes I’d make in this recipe, although if you’re on a sugar-free diet, feel free to skip the honey.
Making Kabobs in the Oven
No grill? No problem! You can still get delicious, tender kabobs in the ol’ oven—I do it all the time! You just need to roast the kabobs at high heat (425°F) to ensure even cooking.
Once the oven is preheated, place the skewers on a baking pan lined with foil. You’ll want to use a baking pan with raised edges so that the skewers don’t touch the surface. You need the airflow for these skewers to cook evenly. Bake the kabobs for 20-25 minutes, turning them halfway through.
Also, if you’re like me and want a grill-like char on your meat, switch to the broiler for the last 2-3 minutes. While you won’t get the smoky flavor of a grill, the high heat still provides you with a crisp exterior!
How to make ahead and store
Marinate the beef and prep the vegetables up to 24 hours in advance. Store everything in the fridge, then assemble the kabobs right before grilling. Cooked leftovers stored in an airtight container in the refrigerator should last around 3 days. Reheat them in a skillet or, better yet, the broiler!
Serving Suggestions
I usually serve my beef kabobs with Corn on the Cob and homemade KFC Coleslaw. A Fresh Corn Feta Salad is a good side, too. Oh, and we can’t forget something to dip the kabobs in, like a Tzatziki or a Creamy Chimichurri Sauce. Also, if you have the time, roast some potatoes or make French Fries in the air fryer. Ultimately, the best side is whatever you think is best, so let your imagination—and taste buds—run wild!
Ingredients
- 1 1/2 pounds sirloin steak cut into 1-inch cubes
- 2 bell peppers cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Freshly chopped parsley for garnish
- Your preferred sauce for serving
Instructions
- In a bowl, whisk together olive oil, soy sauce, lemon juice, honey, Worcestershire sauce, garlic powder, black pepper, onion powder, and salt.
- Place the beef cubes in a large resealable bag. Pour the marinade over the beef, seal the bag, and ensure the beef is well-coated. Marinate in the refrigerator for at least 1 hour.
- In a bowl, add the bell pepper and onion. Drizzle with some olive oil and sprinkle on salt and black pepper to taste.
- Thread the marinated beef, bell peppers, and red onion onto skewers, alternating between the beef and vegetables.
- Preheat the grill to medium-high heat. Grill the kabobs for about 8-10 minutes, turning occasionally, until the beef is cooked to desired doneness.
- Allow the kabobs to rest, covered, for a few minutes before serving. Sprinkle with freshly chopped parsley and enjoy with your preferred sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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