Beef kebabs are a simple, delicious way to get charred, tender beef and crisp vegetables in every bite. I make these often when I want a quick grill-night winner that still feels a bit special. If you like hands-on, savory meals similar to Asian-style ground beef lettuce wraps, you’ll enjoy how customizable these skewers are.
Why Make This Recipe
- Big flavor from a short marinade — you can marinate for 30 minutes or overnight for deeper taste.
- High-protein, veggie-friendly meal that works for weeknights or backyard gatherings.
- Fast cooking: hot grill or broiler sears the outside while keeping the inside juicy.
- Versatile — swap spices, veggies, or side dishes to suit diets and seasonings.
- I love this recipe because a quick technique tweak (high heat sear then short rest) turned previously dry kebabs into reliably juicy bites. Also try a different beef approach like this Cuban-style picadillo when you want something saucier.
Recipe Overview
Prep time: 20–30 minutes (plus 30 min–12 hrs marinating)
Cook time: 8–12 minutes on high heat (or 10–14 under broiler)
Total time: 1 hour (with short marinade) to overnight (for deep flavor)
Servings: 4 (about 1.5 lb / 700 g beef yields 4 servings)
Difficulty: Easy–Medium — basic knife work and grilling/griddle skills
Cooking method: Marinate cubed beef, thread on skewers with vegetables, cook over very high direct heat (grill or broiler) to sear edges and finish to desired doneness. Also works on a hot cast-iron skillet.
My Experience Making This Recipe
I tested several cuts and marinating times to land on a simple, reliable method. Cutting uniform 1-inch cubes and using a hot, clean grate made the biggest difference. After trying long marinades that broke down texture, I found 4–8 hours gives great flavor without turning the beef mushy.
How to Make Beef Kebab
Start by cutting 1.5 lb (700 g) beef (sirloin, strip, or ribeye) into 1-inch (2.5 cm) cubes. Mix a marinade: 1/4 cup olive oil, 3 tbsp soy sauce or tamari, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp black pepper, 1 tsp kosher salt, and 1 tbsp honey (optional). Marinate the cubes for 30 minutes to 12 hours refrigerated. Thread beef alternating with bell pepper, red onion, and cherry tomatoes onto skewers. Preheat grill to 450–500°F (232–260°C) or set broiler on high. Grill 2–3 minutes per side, rotating until internal temp reads 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium. Rest 5 minutes before serving to redistribute juices.
Expert Tips for Success
- Cut uniformly: 1-inch cubes cook evenly and finish at the same time.
- Use a thermometer: target 130–135°F for medium-rare, 140–145°F for medium. Pull kebabs 5°F lower than final temp because they carryover cook.
- Two skewers per kebab: threading each cube on two parallel skewers prevents spinning when you flip.
- Preheat and oil the grate: get a 450–500°F grill and oil the grates or brush beef lightly with oil to prevent sticking.
- Use metal skewers or soak bamboo 30 minutes: soaked wood prevents burning; metal is reusable and transfers heat for faster cooking. Also see ideas for hearty sides like this beef and rice casserole.
How to Serve Beef Kebab
- Serve over a bed of herbed rice or couscous with a squeeze of lemon and chopped parsley. Consider the quick option of a one-skillet meal like this beef and rice skillet when feeding a crowd.
- Wrap kebab meat and veggies in warm flatbreads or pita with tzatziki or tahini sauce.
- Plate with grilled vegetables and a simple salad for a balanced dinner; garnish with toasted sesame or chopped mint.
- For entertaining, serve skewers on a wooden board and offer dipping sauces (garlic yogurt, chimichurri, or spicy harissa).
Storage and Reheating Guide
Refrigerate cooked kebabs in an airtight container for 3–4 days. For longer storage, remove meat from skewers, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a 350°F (175°C) oven covered with foil for 10–15 minutes, or warm quickly on a medium-hot grill for 3–5 minutes per side. Avoid microwaving if you want to retain char and texture, but you can microwave for 1–2 minutes then finish on a hot pan to refresh the sear.
Recipe Variations
- Mediterranean (gluten-free): Use olive oil, lemon, oregano, garlic, and omit soy sauce for a gluten-free marinade. Use tamari if you need a soy substitute.
- Dairy-free and spicy: Swap yogurt marinades for olive oil and add 1–2 tsp harissa or chili flakes.
- Vegetarian: Replace beef with 1.5–2-inch seared mushrooms, halloumi, or marinated tofu on skewers; grill the same high-heat method.
- Ground-beef kebab (kofta style): Mix 1 lb ground beef with 1 small grated onion, 1 tsp cumin, 1 tsp coriander, salt, and pepper; shape around flat skewers and grill 3–4 minutes per side. For another comforting bake idea, try baked penne with ground beef as a family-friendly alternative.
Nutritional Highlights
- High in protein: a 6–8 oz serving provides 35–45 g protein depending on cut.
- Iron and B vitamins: red meat supplies heme iron and B12, important for energy and blood health.
- Allergens: watch for soy (soy sauce) and dairy (yogurt marinades) — substitute tamari for gluten-free or omit dairy for allergy-friendly versions.
- Portion guide: 3–4 oz cooked beef per person for mixed plates; 6–8 oz for protein-forward servings.
Troubleshooting Common Issues
- Dry, tough beef: you likely overcooked or used too thin a cut. Use a thermometer and remove at target temp; rest 5 minutes.
- Meat falling apart or mushy: too much acid or too long in an acidic marinade (lemon, yogurt) can break down proteins. Reduce marinating time to 2–4 hours.
- Kebabs stick to the grill: ensure grates are clean and well-oiled, and preheat thoroughly to create an instant sear. Flip only when a natural release occurs.
Frequently Asked Questions
Q: What’s the best cut of beef for kebabs?
A: Choose tender, well-marbled cuts like sirloin, striploin, or ribeye for cubes that stay juicy. Flank or skirt work if sliced across the grain and marinated briefly; they’re leaner and benefit from a short rest after cooking.
Q: How long should I marinate the beef?
A: For noticeable flavor, 30 minutes is minimum; 4–8 hours is ideal. Avoid overly long marination in strong acids (like lemon or vinegar) beyond 12–24 hours to prevent a mealy texture.
Q: Can I use wooden skewers?
A: Yes — soak wooden skewers in water at least 30 minutes before grilling to prevent burning. Metal skewers heat faster and are reusable; flat metal skewers also stop pieces from spinning.
Q: How do I get evenly cooked kebabs?
A: Cut all pieces the same size (about 1 inch), thread them with similar vegetables, and cook over very high direct heat. Don’t overcrowd the grill; give each skewer room so air and heat circulate.
Conclusion
For more marinating ideas and a similar take on beef kabobs, see this tested recipe for Marinated Beef Kabobs – RecipeTin Eats.
Print
Beef Kebabs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
Delicious and customizable beef kebabs with charred vegetables, perfect for grill nights or backyard gatherings.
Ingredients
- 1.5 lb (700 g) beef (sirloin, strip, or ribeye), cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tbsp soy sauce or tamari
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 tbsp honey (optional)
- Bell pepper, cut into chunks
- Red onion, cut into chunks
- Cherry tomatoes
Instructions
- Mix marinade by combining olive oil, soy sauce, lemon juice, garlic, smoked paprika, ground cumin, black pepper, kosher salt, and honey (if using).
- Marinate beef cubes for 30 minutes to 12 hours in the refrigerator.
- Thread marinated beef alternately with bell pepper, red onion, and cherry tomatoes onto skewers.
- Preheat grill to 450–500°F (232–260°C) or set broiler on high.
- Grill kebabs for 2–3 minutes per side, rotating until internal temperature reads 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium.
- Rest kebabs for 5 minutes before serving.
Notes
For best results, cut beef into uniform 1-inch cubes. Use a thermometer for accurate cooking temperatures.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg