Description
Discover the ultimate beef kabobs on the grill recipe—tender, flavorful skewers perfect for dinner or a backyard feast.
Ingredients
Scale
- 1 ½ lb (680 g) beef sirloin, cut into 1‑inch cubes
- 1 red bell pepper, seeded and cut into 1‑inch pieces
- 1 green bell pepper, seeded and cut into 1‑inch pieces
- 1 large red onion, peeled and quartered, then separated into wedges
- 8 oz (225 g) button mushrooms, stems trimmed
- ¼ cup olive oil
- 3 Tbsp soy sauce (low‑sodium)
- 2 Tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
- Skewers (metal or soaked wooden)
Instructions
- Marinate the beef. In a large bowl combine olive oil, soy sauce, Worcestershire sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Add the beef cubes, toss to coat, and let sit for 15‑20 minutes at room temperature while you prep the veggies.
- Prep the vegetables. While the meat marinates, thread the bell pepper pieces, onion wedges, and mushrooms onto separate skewers or mix them with the beef later. This keeps the cooking times even.
- Pre‑heat the grill. Set your gas or charcoal grill to medium‑high heat (about 400‑450°F / 200‑230°C). If using charcoal, arrange the coals for direct heat.
- Assemble the kabobs. Alternate beef cubes with vegetables on each skewer: beef, pepper, beef, onion, beef, mushroom, and repeat until the skewer is full. Leave a little space between pieces so the heat can circulate.
- Grill the kabobs. Place the skewers on the grill grate. Cook for 3‑4 minutes on one side, then rotate 90° for a cross‑hatch pattern and grill another 3‑4 minutes. Flip and repeat on the opposite side. Total time: 10‑12 minutes, or until the beef reaches medium‑rare (internal temp 135°F / 57°C) and the veggies are lightly charred.
- Rest and serve. Transfer the kabobs to a platter, cover loosely with foil, and let rest for 5 minutes. This lets the juices redistribute, keeping the meat tender.
Notes
- Use sirloin or flank steak—tender cuts that stay juicy on the grill.
- Don’t overcrowd the skewers; air flow is key for even searing.
- If you prefer a sweeter glaze, brush the kabobs with a little honey mixed into the leftover marinade during the last minute of grilling.
- For extra smoky flavor, add a few wood chips to the charcoal or use a smoker box on a gas grill.
- Keep a spray bottle of water handy to tame flare‑ups caused by the oil in the marinade.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: beef kabobs on the grill recipe