Grilled Marinated Beef Kabobs

Grilling juicy, flavorful beef kabobs is possible with this easy recipe, my quick video (hey, it’s me!), and the tips in this post.

What Cut of Meat is Used for Beef Kabobs

Sirloin is my go-to for beef kabobs since it's tender and budget-friendly. You can also use cuts like strip steak, flat iron, ribeye, or even a large roast.

Marinating Grilled Beef Kabobs

As I show in the recipe card video, the beef kabob marinade is super simple. You’ll mix the ingredients in a bowl or zip bag, add the cubed beef, and marinate for 15 to 45 minutes, or up to overnight. Assembled skewers can also be marinated in a large Tupperware.

How to Make Grilled Beef Kabobs

With the beef marinated and the skewers assembled, here’s what you need to know about the grilling part:

1. Soak wooden skewers (if using)
   If you’re using wooden skewers, soak them in water for 30 minutes, completely submerged, to keep them from burning.
2. Preheat your grill.
   Heat the grill to medium (375F) or cook for 10 minutes with the lid closed before you place the beef kabobs, so they start cooking at the right temperature. 
3. Grease the grill grates or brush the skewers with oil.
   With an oiled paper towel and grill tongs, brush the grates to prevent skewers from sticking.
4. Grill the kabobs.
   Cook them first with the lid open, then closed. Once you flip them over, keep the lid open for a few minutes, then close it. Beef kabobs are done after 10 to 15 minutes or when the internal temperature of the meat reaches between 140F and 145F, to your desired doneness.

Laura’s Grilled Kabob Tips

What Veggies Can You Put on Beef Skewers

You can make veggie kabobs or thread them with the beef pieces. Here are the most popular things to pair with beef on a skewer:

• Mushrooms: halve large ones or use them whole if small.
• Onion: cut into ½-inch pieces or thick wedges and skewer a few layers together. 
• Peppers: cut into 1-inch squares so they cook at the same time as the beef.
• Zucchinis: to keep them from getting mushy, slice into thick rounds or ½-inch half-moons.
• Cherry tomatoes: thread them whole.
• Eggplant: cut it into 1 to 1½-inch cubes, so it holds its shape.

Easy Grilled Beef Kabobs and Marinade

Servings: 8

Prep Time: 5 minutes mins

Marinating: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 50 minutes mins

A simple recipe for perfectly grilled beef kabobs with the most delicious marinade for your next BBQ. 

5 from 52 votes

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Watch how it’s made:

Ingredients

• 2 lbs beef sirloin, cubed
• 1 red onion , cut into pieces
• 1 pint cherry tomatoes
• 1 pint mushrooms

Marinade:

• ⅓ cup soy sauce
• ½ cup olive oil
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 6 cloves garlic, grated
• 3 tablespoons dried basil
• 1 teaspoon ground white or black pepper
• 1 teaspoon red chili paste optional

Instructions

Prep:

• Cut the beef into even-sized 1-inch cubes and chop the onion into quarters, then in half.
• Make the marinade for the kabobs by mixing the marinade ingredients in a large bowl or in a zip bag. Add the cubed beef, cover with plastic wrap or seal the zip bag, and marinate for 15 to 45 minutes, or up to overnight. You can also use a marinating tray to marinate the already-assembled skewers.
• If using wooden skewers, soak them in water for 30 minutes while the beef marinates. This prevents them from burning during grilling.

Assemble:

• Thread the cubes of meat through the skewers, alternating with the vegetables (if using). Always poke through the middle of each ingredient to prevent it from sliding or falling off. Place the assembled beef kabobs on a baking sheet for easy transfer to the grill. 

Grill:

• Preheat the grill to medium-high heat, about 375F, and once hot, grease your grates by oiling a folded-up paper towel on long grilling tongs.
• Place the beef skewers on the grill in the opposite direction of the grill lines. Grill, for about 5 minutes per side, for a total of 10 to 15 minutes depending on the thickness, until the internal temperature of the meat reaches between 140F and 145F, to your desired doneness.
• Remove the kabobs from the grill on a tray. Cover them with foil if you’re still grilling other items.

Leftover storage:

• Remove the beef and veggies from the skewers and refrigerate them in an airtight container for up to 4 days. To reheat, you can microwave them for about 45 seconds to 1 minute, depending how much you're heating up. To warm them up in a pan, take them out of the fridge for 10 minutes first so they're not cold. Then, drizzle a little olive oil on a non-stick pan, and heat them up over medium heat until warmed through.

Notes

Nutritional information data is for 1 (4 ounce) serving of marinated beef sirloin, after marinading, and marinade discarded.

 

Equipment

Marinade Bags

Grilling Tongs

Re-useable Skewers

Meat Thermometer

Nutrition

Serving: 1 beef kabob | Calories: 144kcal | Carbohydrates: 0.3g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 119mg | Potassium: 392mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 2mg