With this recipe, we get tender and juicy beef shish kabobs every time. If you’re looking for an easy recipe that delivers bold flavor and crowd-pleasing results, you’re going to love these.
It’s a wonderful grilling recipe whether it’s your first time making shish kebabs or you’re a seasoned grill master. This dish brings together simple ingredients with delicious results the whole family will enjoy.
Kabobs are popular in different cultures, especially in the Middle East, where kebab recipes have been passed down for generations. This version is packed with marinated steak pieces, colorful veggies, and grilled to perfection over medium-high heat.
Best Cut of Beef for Kabobs
For best results, choose a tender cut of beef like top sirloin, beef tenderloin, or sirloin tips. These cuts are flavorful and hold up well on the grill. Avoid tougher cuts like chuck or round, unless you marinate them overnight.
Tender and Juicy: Easy Beef Shish Kabobs Recipe
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Kitchen Essentials
Ingredients
For the Marinade:
- ¼ Cup Olive Oil
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 2 Cloves Garlic minced
For the Kabobs:
- 1½ Pounds Top Sirloin sirloin tips, or beef tenderloin, cut into 2-inch cubes
- 1 Large Red Onion cut into chunks
- 1 Large Green Bell Pepper cut into 2-inch squares
- 1 Large Red Bell Pepper cut into 2-inch squares
- 1 Pint Cherry Tomatoes
- 8 Ounces Mushrooms
- Optional: zucchini or other vegetables
Instructions
- Mix marinade ingredients in a bowl; olive oil, soy sauce, Worcestershire sauce, lemon juice, kosher salt, black pepper, and minced cloves of garlic.¼ Cup Olive Oil, 2 Tablespoons Soy Sauce, 1 Tablespoon Worcestershire Sauce, 2 Tablespoons Lemon Juice, 1 Teaspoon Kosher Salt, ½ Teaspoon Black Pepper, 2 Cloves Garlic
- Add beef and refrigerate in a freezer bag or airtight container.1½ Pounds Top Sirloin
- Chop vegetables into even pieces. Such as red onion, green bell pepper, red bell pepper, cherry tomatoes, and mushrooms.1 Large Red Onion, 1 Large Green Bell Pepper, 1 Large Red Bell Pepper, 1 Pint Cherry Tomatoes, 8 Ounces Mushrooms
- Thread meat and vegetables onto bamboo skewers or metal skewers. Tip. Make sure to soak the skewers if using bamboo.Optional: zucchini
- Preheat your grill to medium-high heat. Place the shish kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes. The best way to check doneness is with a meat thermometer—aim for 135°F for medium-rare or 145°F for medium.
- Let rest for 5 minutes. Serve hot and enjoy with your favorite sides.
Your Own Private Notes
Notes
How to Marinate the Beef
In a mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, kosher salt, and black pepper. Add the steak pieces and toss to coat. Transfer the mixture to a freezer bag or airtight container. Marinate in the fridge for at least 1 hour, or up to 8 hours for maximum flavor. Food Safety. Don’t use leftover marinade as a sauce unless you boil it first for safety.________________________________________
🧄 How to Prepare the Vegetables
When prepping vegetables for your beef shish kabobs, uniformity is key. Similar-sized pieces ensure even cooking and perfect grill marks on both meat and veggies. 🧅 Onions You really can’t go wrong here—red onion, yellow, or white all work well. For the kabobs, slice the onion into quarters, then cut each quarter in half again. This creates chunky, triangular pieces that stay secure on the skewer and grill beautifully. 🌶️ Bell Peppers Use a mix of red, yellow, and green bell peppers for a colorful presentation. Cut them into squares roughly the same size as your steak pieces (about 2-inch cubes). This helps everything cook evenly over medium-high heat and creates that classic shish kebab look. 🍄 Mushrooms White button, cremini, or baby portobello mushrooms all work well. Choose mushrooms similar in size to the beef, so you don’t have to trim them much. Keep them whole if they’re small, or slice larger ones in half. ✅ Pro tip. After cutting, pat your veggies dry and lightly coat them in olive oil, black pepper, and a pinch of kosher salt before assembling. This enhances flavor and helps them char nicely on the grill.________________________________________
🍢 Assembling the Shish Kabobs
If you’re using wooden skewers or bamboo skewers, soak them in water for 30 minutes to prevent burning. You can also use metal skewers for convenience and reusability.Thread marinated beef and veggies onto the skewers, alternating pieces. Leave a little space between each item to help them cook evenly.
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🔥 How to Cook Beef Shish Kabobs
Preheat your grill to medium-high heat. Place the shish kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes. The best way to check doneness is with a meat thermometer—aim for 135°F for medium-rare or 145°F for medium.Let the kabobs rest for 5 minutes before serving to keep the juices in.
✅ Tip. Don’t overcook the steak kabobs or they may become dry.
Nutrition
Recipe Tips and Tricks for Beef Shish Kabobs
Here are the best ways to make sure your beef shish kabobs come out juicy, flavorful, and grilled to perfection—whether it’s your first time or you’re a seasoned griller:
Prepare Your Skewers
If using wooden skewers or bamboo skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning. For a zero-waste option, invest in a set of metal skewers. They’re reusable, sturdy, and eco-friendly.
Marinate Your Beef
Marinating is not optional. It’s needed for adding flavor and tenderness. Let the beef soak in the marinade for at least 1 hour, or up to 8 hours in a freezer bag or airtight container. The combo of soy sauce, lemon juice, Worcestershire sauce, and spices makes the beef extra juicy.
🧼 Clean Your Grill
Before cooking, always scrub your grill with a grill brush. A clean grill prevents flare-ups caused by leftover fat or grease from your last BBQ session. This helps you get that perfect char without burning your steak kabobs.
🔥 Preheat to Medium-High
Always preheat your grill to medium-high heat before adding your shish kabobs. This allows for even cooking and nice sear marks on your meat and vegetables.
🌡️ Use a Meat Thermometer
Don’t guess—use an instant-read thermometer to check for doneness. For medium-rare, the internal temperature should read 145°F. This guarantees tender beef without overcooking.
🔁 Don’t Overflip
Too much flipping can break apart your steak pieces and ruin the skewer. Turn each kabob just once per side for even cooking and solid structure.
💤 Let It Rest
After grilling, let your kabobs rest for 5 minutes before serving. This gives the juices time to settle into the meat, resulting in ultra-flavorful bites.
✅ Pro tip. If you’re working with tougher cuts, extend marinating time or consider using a tenderizing marinade with pineapple juice or vinegar.
How Long to Soak Kabob Skewers?
To prevent wooden or bamboo skewers from burning on the grill, soak them in water for at least 30 minutes before using. For even better results, especially when cooking over high heat or for longer periods, soak them for up to 1 hour.
Tips:
- Use a shallow baking dish or tray and weigh the skewers down with a plate so they’re fully submerged.
- If you’re planning ahead, you can soak a bunch at once, drain them, and freeze them in a freezer bag for future use.
Metal Skewers vs Wooden Skewers
Metal Skewers:
- Reusable and eco-friendly
- Heat up, helping food cook from the inside
- No soaking required
- Choose flat skewers to prevent food from spinning
Wooden or Bamboo Skewers:
- Affordable and disposable
- Must soak for 30–60 minutes before grilling
- Great for light grilling or when hosting large groups
- Can burn or char if not soaked
✅ Best use. Metal for long cooks or frequent grilling. Wooden for casual, one-time use.
✅ Grill Safety for Kabobs
- Always preheat the grill to medium-high heat before cooking.
- Oil the grates or brush the kabobs lightly with olive oil to prevent sticking.
- Use tongs, not fingers, to turn kabobs safely.
- Avoid flare-ups by trimming excess fat from meat.
- Keep a spray bottle of water nearby in case of flames.
🕒 Prep-Ahead Kabob Tips
- Cut meat and veggies ahead of time and store separately in the fridge.
- Marinate meat in an airtight container or freezer bag overnight.
- You can assemble skewers up to a day in advance—store covered in the fridge.
- Freeze uncooked, marinated beef in skewers or bags for quick grilling later.
🍽️ What to Serve with Shish Kabobs
These beef kabobs pair well with:
- Three Bean salad
- Rice or couscous
- Grilled flatbread or pita
- Baba ganoush or hummus
- Tzatziki or garlic yogurt sauce
- Potato Salad
- Coleslaw
And if you’re cooking for a crowd, add a few shrimp kabobs for a surf-and-turf option.
🧊 Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven until warmed through.
You can also freeze uncooked, marinated beef in a freezer bag for up to 2 months. Just thaw in the fridge overnight before using.
Easy beef shish kabobs
This flavorful recipe is perfect for warm weather grilling, dinner parties, or a casual weeknight meal. With juicy steak, crisp vegetables, and bold seasoning, it’s no wonder kabobs are loved in so many different cultures.
My family loved this!