How to Cook Kabobs on the Stove

Flavorful beef kabobs with crunchy veggies that you can easily cook on the stove? I’m in! Let me show you how easy it is.

Steak Kabobs on the Stove

While the summer season calls for grilled kabobs in the backyard, when you know how to cook kabobs on the stove, you can satisfy your kebab cravings whenever and wherever you want. Amazing!

Whether it’s bad weather, you don’t have a grill, or you don’t have enough room for one, you can still serve delicious steak kebabs by simply cooking the beef in a pan or skillet. How awesome that sounds!

In this recipe, I’ll share simple cooking tips for success, and I also include a quick marinade that infuses the beef with tons of tasty flavors. Now, let’s cook!

Ingredients

Before you jump to the printable recipe card, check out these notes about the ingredients you’ll need for these beef kabobs:

• Beef sirloin: cube this tender cut into ½ inch cubes for quick cooking.
• Red onion: its caramelized flavor is irresistible!
• Green bell pepper: red or yellow bell peppers also work.
• Button mushrooms: their size is perfect for kabobs.
• Skewers: wooden or reusable metal skewers.
• Oil: for cooking
• Beef kabob marinade: infuses the beef with incredible flavor.

How to Make Beef Kabobs on the Stove

In the following steps, I’ll explain how to cook kabobs on the stove quickly and easily, including useful tips for success:

1. Prep
   Cut the steak into ½ inch cubes. Grab a bowl, a zip bag, or a marinade tray to combine all the marinade ingredients.
2. Marinate
   Let the beef marinate in the fridge for 30 minutes or overnight.
3. Assemble
   Discard the marinade. Alternatively, thread the beef cubes, onion, bell pepper, and mushrooms. You’ll use about 3 pieces for each skewer.
4. Cook
   In a greased skillet or pan, cook the kabobs for 2 to 3 minutes per side, flipping them around until cooked through.
5. Cover the pan
   You can cover the pan to trap the heat and finish cooking to ensure the veggies cook through.

Cooking Them Evenly 

To cook kabobs on the stove, it’s essential to cut the beef into ½-inch cubes to ensure even and quick cooking. It’s also important to cut the veggies into small pieces, also about ½ inch in size, so they cook at the same time as the beef.

How Long Does it Take to Make Stovetop Kabobs

Once you have the beef kabobs marinated, you’ll cook them on the stove for about 2 to 3 minutes per side and optionally, a few extra minutes covered with a lid. This means the meal is ready in about 10 minutes or less!

Serving Suggestions 

Now that you know how to cook kabobs on the stove, it’s time to choose a delicious side! My favorites for this recipe are veggie kabobs, corn on the cob in the oven, and cilantro lime rice. So yummy!

How to Cook Beef Kabobs on the Stove

Servings: 4 kabobs

Prep Time: 40 minutes mins

Cook Time: 10 minutes mins

Total Time: 50 minutes mins

In this recipe, I'll share all my tips to cook perfect kabobs on the stove, including a quick marinade.

5 from 5 votes

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Ingredients

For the beef kabobs:

• 1 lb beef sirloin, cubed into ½ inch cubes
• ½ red onion, cut into ½ inch pieces
• 1 green bell pepper, cut into ½ inch pieces
• 1 pint button mushrooms, whole
• Skewers
• Oil for cooking

For the marinade:

• 3 tablespoons soy sauce
• ¼ cup olive oil
• 1 lemon, juiced
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic, grated
• 1 ½ tablespoons dried basil, grated
• ½ teaspoon ground pepper
• ½ teaspoon red chili paste, optional

Instructions

Marinate:

• Make the marinade in a bowl, a marinade tray, or a zip bag by combining all the ingredients. Alternatively, use your favorite store-bought marinade to infuse your kabobs with flavor.
• Place the cubed beef in the zip bag, tray, or bowl. Transfer it into the fridge for 30 minutes or overnight. If you have a marinade tray, you can assemble the skewers and marinade them assembled.
• Remove the beef cubes from the marinade and discard the marinade. 

Assemble:

• Alternate threading the beef, onions, bell peppers, and mushrooms onto each skewer, about 3 pieces of each per kabob.

Cook:

• Heat a large cast-iron skillet or pan over medium-high heat. Once hot, grease the pan or spray the kabobs. Place the kabobs on the hot surface, about 4 per batch, and cook for 2 to 3 minutes per side, flipping them around until cooked through.
• After cooking the kabobs on two sides, you can cover the pan, reduce the heat to medium, and finish cooking the kabobs. Covering the pan traps the heat and helps ensure the veggies cook through.

Serve:

• Remove the kabobs from the pan and serve with your favorite sides.

Equipment

Marinade Bags

marinade tray

Re-useable Skewers

Nutrition

Serving: 1 kabob | Calories: 176kcal | Carbohydrates: 7g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 73mg | Potassium: 830mg | Fiber: 2g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 3mg