Grilled Beef Shish Kabobs are one of my favorite summer dinners. Tender, juicy chunks of beef are marinated for maximum flavor, then threaded onto skewers with colorful vegetables and grilled until perfectly charred. They’re easy to prepare, fun to eat, and perfect for backyard cookouts, family dinners, and summer entertaining.
There’s just something about food on a stick that makes everyone excited for dinner. These kabobs are loaded with juicy steak, bell peppers, onion, and zucchini but you can customize them with your favorite vegetables. The simple marinade helps tenderize the beef while adding incredible flavor.
The Best Beef For Shish Kabobs
For tender kabobs, chose a cut of beef that grills well. Cut the beef into 1 1/2-inch cubes so that it cooks evenly and stays juicy. Some excellent choices include:
- Sirloin Steak
- Tenderloin
- New York Strip Steak
- Ribeye Steak
Vegetable Options
One of the best things about shish kabobs is how versatile they are Try using:
- Bell Peppers (any color)
- Onion- Red, Sweet or Yellow
- Mushrooms
- Cherry Tomatoes
- Zucchini or Yellow Squash
- Baby Potatoes- boil them until tender first.
Marinate The Beef
Marinate the beef for at least 2 hours and preferably 4 to 6 hours for maximum flavor.
What To Serve With Beef Shish Kabobs
- Loaded Ranch Potato Salad
- Caesar Potato Salad
- Corn Maque Choux
- Grilled Garlic Parmesan Corn
- Creamy Cucumber and Tomato Salad
- Orange Rice
- Parmesan Rice
Wooden Skewers
If using wooden skewers, be sure to soak them in water for at least 30 minutes to help prevent burning.
Grilling Time
There are many variables that will affect grilling time: heat of grill, size of steak pieces, how well done you want the meat, etc. Aim to have the grill at medium-high heat (400 to 450 degrees). The kabobs will take anywhere between 8 to 15 minutes. They should be nicely browned and charred on the edges and feel slightly firm, but still have some give when pressed on.
Recipe Tip
If you like your beef medium-rare, and your veggies pretty well done, you are better off putting them on separate skewers. Do a few all beef skewers and a few all veggie skewers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold on top of a salad.
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Grilled Beef Shish Kabobs
Ingredients
- 1½ pounds top sirloin steak
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves grated
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon black pepper
- 1 red bell pepper cut into 1½-inch pieces
- 1 sweet onion cut into chunks
- 1 zucchini cut into thick slices
Instructions
- Cut steak into 1½-inch pieces.
- Whisk together the olive oil, vinegar, soy sauce, Worcestershire sauce, garlic, oregano, paprika, sugar, and black pepper in a medium bowl. Add steak and stir to coat.
- Cover with plastic wrap and refrigerate for 4 to 6 hours, giving it a stir a time or two during the marination period.
- Turn the grill on to medium-high heat.
- Arrange the steak and vegetables on skewers. Brush with marinade and sprinkle lightly with salt.
- Grill for about 15 minutes, brushing with marinade halfway through and turning to cook all sides evenly.
Notes
Nutrition
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