Home » Recipes » Main Course » Marinated Beef Kabobs + Awesome Beef Marinade Recipe
posted by Michelle Gothon Jun 30, 2019 (updated Jul 15, 2022)
These Marinated Beef Kabobs are flavorful, tender, and easy to customize! Also, learn the best type of beef for your kabobs, how long to grill your kabobs, and (what I think is) the best damn beef marinade recipe on the internet!
“Great marinade. Picky teenager ate without any A1 or other sauce. Definitely marinade for 24 hours. Meat becomes very tender and flavorful. Make sure your meat is around the same sizes and skewer vegetables separate from the meat. We cooked this on a charcoal grill. Amazing.”- Michelle, Pinterest User
We’ve loved grilling these beef kabobs this summer, so I’m excited to share with you how I get perfect beef kabobs on the grill every time; including my favorite beef kabob marinade, the best beef for kabobs, and how long to grill your beef kabobs.
Why do I love kabobs so much? After a long day of work and school, my husband and son are SO hungry! I try hard to make sure my son gets a high protein dinner every night.
“Made this for the family this weekend. Marinated the meat for 24 hours. It was fantastic. The meat was flavorful, juicy and tender. This is a keeper!”
Rebecca, Pinterest User
You can really make kabobs customizable and fun for the family. My mushroom-loving husband can load his skewers up with mushrooms, while my son and I typically stick with sweet bell peppers.
“I used the marinade on 2 sirloin strip steaks and it was delicious! I halved the recipe for the 2 steaks.”
Val B.
It’s a ton of fun to get your family in on the action, and my son loves watching the kabobs that he made sizzle on the grill!
What is the best beef for kabobs?
Personally, I recommend using sirloin steak for kabobs. It’s economical, has excellent flavor and is lean and heart healthy!
I marinate my sirloin for about 24 hours to be sure that meat has time to tenderize. Flat iron and strip steak are also great cuts for beef kabobs.
But, if you want this recipe tonight for dinner and are unable to marinate, I would then recommend working with beef tenderloin. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized.
When I use beef tenderloin for kabobs, I still marinate the beef prior to placing it on the skewers, but only to add flavor. A quick, 30-minute marinade is all you need!
Tips for Perfect Steak Kabobs
Regardless of the cut of beef that you choose for your kabobs, there are a few more tips to make sure your beef kabobs turn out perfect each time:
- Be sure to cut the beef into even pieces to ensure they cook through consistently. I like to cut my beef into about a 1 to 1.25-inch piece.
- Use wooden skewers to be sure the beef stays a bit rare in the middle. Metal skewers conduct heat, so I only use them for chicken and vegetables.
- Beef kabobs can be grilled to rare, medium or even well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.
- Allow the grilled beef kabobs to rest for about 5 minutes after removing from the grill. This allows the juices in the beef to re-settle, keeping it nice and juicy, with flavor in every bite!
- Consider threading the beef and vegetables onto separate skewers so you can better manage their cook times, especially if you are a first-time kabob griller!
- When choosing a leaner cut of meat, make sure you use a marinade, like the awesome beef marinade in this recipe!
Marinated Beef Kabobs
Yield: 10-12 servings
Prep Time: 8 hours
Cook Time: 10 minutes
Total Time: 8 hours 10 minutes
Packed with protein and vitamins, Marinated Beef Kabobs are flavorful, tender, and easy to customize with the vegetables of your choice! Also, in this post, learn the best type of beef for your kabobs, how long to grill your kabobs, and my favorite beef kabob marinade!
Ingredients
For the kabobs:
- 5 pounds sirloin steak, cut into 1-inch cubes
- 1 bell pepper
- 1 red onion
- 1 pound button mushrooms
- wooden skewers
For the marinade:
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 dash of hot sauce
Instructions
- Put all marinade ingredients in a gallon sized Ziploc bag. Add chunks of beef, and re-seal bag. Double bag if necessary, to prevent leaks, but be sure to remove as much of the air as possible before sealing. Allow the beef to marinade at least 8 hours, up to 24 hours.
- Before grilling, if using wood skewers, soak them in a bowl of water for 20-30 minutes prior to grilling.
- Prepare the vegetables by cleaning and removing stems, and slicing into wide, 1-inch pieces. For the mushrooms, wash gently with a damp cloth, and then remove about ¾ of the stem. Do not remove all the stem, the remaining stem will help the mushroom stay tight on the skewer.
- Thread the beef and vegetables onto the skewers.
- Grill over high heat for 8-10-minute total, turning every 3-4 minutes.
- Remove the kabobs from the grill, and rest on a plate loosely covered in aluminum foil before serving For 5 minutes. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that escapes when you cut into the beef.
Notes
If you are shooting for medium rare or medium beef, make sure to use wooden skewers, which will not conduct heat like metal.
Nutrition Information
Yield 12Serving Size 1
Amount Per ServingCalories 558Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 20gCholesterol 174mgSodium 638mgCarbohydrates 4gFiber 1gSugar 1gProtein 52g
This nutrition calculation includes all of the marinade ingredients, of which only part ends up being consumed.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Here are a few of my favorite recipes that I think you’ll also love!
- Balsamic Marinated Flank Steak
- Carribbean Beef Burgers with Mango Salsa
- Bacon Wrapped Beef Tenderloin with Balsamic Fig Sauce
- Hibachi Steak Lettuce Wraps
- Red Wine Pot Roast with Mushrooms (Crock Pot Option)
- Turkey Fajita Kabobs
- Shrimp Kabobs: Spicy, Sweet Shrimp Skewer Recipe!
- Bacon Wrapped Chicken Skewers
- Grilled Chicken Skewers
- Grilled Corn On the Cob in Foil
- Lemon Pepper Pork Chops
- The Best Grilled Cod Recipe
Grilled Main Course
originally published on Jun 30, 2019 (last updated Jul 15, 2022)
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54 comments on “Marinated Beef Kabobs + Awesome Beef Marinade Recipe”
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Beth Pierce — Reply
What a great recipe for the grill! I will be adding this to my dinner line up for the week!
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Lisa Jensen —
I tried this tonight with filet mignon, it marinaded for 6 hours……it was sooooo delicious! I want more of it now! Everyone loved it!❤️
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Sara Welch — Reply
What a savory recipe and so full of flavor! These were perfect for the grill this weekend!
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Katerina @ diethood .com — Reply
I can’t wait to try these!! They sound incredibly delicious!
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Krista — Reply
Kabobs on the grill are a summertime favorite for us! They look absolutely perfect!
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Catalina — Reply
These kabobs look really inviting! My whole family will love them!
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Jade Manning — Reply
These would be perfect for a bbq!!
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These look so fun and tasty!
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Krasnick5 — Reply
Can you make this ahead of time and freeze the meat in the marinade for a later date?
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Michelle Goth —
Yes, you can! You may see a bit of separation in the marinade when frozen but it will sort itself out when thawing!
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Susan Proctor — Reply
Made these for dinner. Followed your instructions to a T, With the exception of we skewered the meat and veggies all together even being a first time kebabor. In fact this was the only the third time I’ve ever use the outside grill. They turned out excellent. We use 2 ribeyes and all the veggies. Never made these before but will do again soon. Excellent marinade too.
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Michelle Goth —
Susan, I’m so happy they turned out well for you, and helped your break in your grill! 🙂 Thanks for letting me know.
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Stacy Carlson — Reply
Have you ever marinated the veggies, too?
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Stacy Carlson —
In a different container of course.:)
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Michelle Goth —
Yes! You can definitely marinate the veggies. AWESOME on mushrooms and peppers. If you are mixing squash in, just make sure you don’t marinate it for very long! 30 minutes should do.
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Cody — Reply
How many skewers do you think this would make? I am making kebabs for 30 people and I plan to use this recipe for half the kebabs I’m making. The other half will be chicken kebabs 😊
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Michelle Goth —
Hey Cody! This recipe calls for 5 pounds of beef, which I think is safe to feed 10-12 people. Since you’re looking at feeding more like 15 people, you might want to increase to 7 pounds, just to be safe? Good luck!
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Rafael Leal — Reply
Waaoo, I have been impressed with the exquisite flavor, when I saw how beautiful you are, I knew that your marinade must be very rich, and I was not going to leave bad with my friends, I must confess that I said that it was mine, well, I was jealous that they saw how cute you are. Thanks for Sharing your Exquisite Recipe. Kisses.
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Makayla — Reply
This marinade was DELICIOUS! There is local restaurant around where I live that has the great steak kabobs and this recipie has taken its place. Yum!
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Michelle Goth —
I am so glad you liked it!!!! Thank you Makayla!
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Mandi — Reply
I made this and something came up so I was unable to make last night. By the time I use they will be marinated for 48 hours. Is this still ok or did I just waste?
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Michelle Goth —
Hi Mandi! Still perfectly safe to cook, but you might notice some loss in texture!
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Debbie — Reply
OMG.. We LOVE this.. It comes out so good. I’ve also added chopped dried onions and some times chopped garlic. I’ve omitted the hot sauce. We have used this for when I bbq, beef, chicken, and pork.
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Val B — Reply
I used the marinade on 2 sirloin strip steaks and it was delicious! I halved the recipe for the 2 steaks.
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Michelle Goth —
Val, that is awesome to hear! Thank you for letting me know! 🙂
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Mary — Reply
Grill covered or not?? Why is this not listed?
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Michelle Goth —
Hi Mary! Thanks for the question. I assume a basic level of grilling and smoking knowledge when I write recipes, which is why it’s not listed. But I’m happy to help. Unless you are flash searing something on the grill, keep the grill covered and just use your vents to manage the airflow and temperature. Your chances of flare ups (burnt meat) are much higher with the lid off. Thanks again!
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Kathy — Reply
Can these be grilled and served an hour later. I want to make them for a shower and cook them before the guests arrive. Thanks for your help!
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Michelle Goth —
Yes! I think so. You may want to shave a minute or so off the cook time. I would cover with aluminum foil and keep on warm in the oven until you’re ready to serve! The marinade will help keep the meat tender.
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Shelly — Reply
Could this be done and then frozen for a quick meal later?
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Michelle Goth —
Hi Shelly! I haven’t tried, but I think it could work. I usually do a gentle reheat on cooked meat (like 250 Fahrenheit or so) in the oven to make sure it doesn’t get dried out!
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Jill — Reply
Think it is safe to marinate for 3 days? I feel like it would be even more tender if I did.
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Michelle Goth —
Hi Jill! I believe you can marinate up to 2 days… after that you risk having the meat break down and become a little mushy!
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Jess — Reply
What instructions would you recommend if you cooked them in the oven instead? Temp? We don’t have a grill but the recipe sounds really good!
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Michelle Goth —
Hi Jess! You have two options for the oven, you can bake them at 375 for 15-20 minutes, or you can broil them on high for about 3 minutes per side! I like to line the baking tray with a rack and put the skewers on them! Good luck! 🙂
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Vicki — Reply
I just wondered if that was lemon juice from a bottle or a whole real lemon. Ty
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Michelle Goth —
Hi Vicki! I used fresh lemon, but if you have the bottled lemon juice, that will work too!
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Jenn — Reply
I’m obsessed with this marinade! Thanks for the awesome recipe!
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Jo Keohane — Reply
Love kebabs and these were wonderful. The marinade was easy and so packed full of flavor!!
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Gina — Reply
The marinade was beyond delicious, using it for all my steak going forward!
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Bella B — Reply
We made these last night. They were delicious and next time I think I will make more as they went fast.
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Jennifer — Reply
This marinade is soooo flavorful! My kabobs turned out wonderfully and I can’t wait to make them again!
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Liz — Reply
These kabobs were so good! I made them for my dad and he was so impressed. Great flavors!
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Laila — Reply
I’m going to try these in the oven like I saw a recipe for chicken kabobs
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Michelle Goth —
Hope it works well for you Laila!
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Teeville — Reply
I added 1/2 Cup of red wine… all we tasted was the wine. Best to leave this recipe as written
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Maureen — Reply
Made these meat skewers for a Happy Hour dish, and everyone loved them. Followed the recipe but used crushed garlic, bottled lemon juice, and added a few spices. Super easy and delicious! Thanks for sharing it!
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Kathy — Reply
Just came upon your recipeses. Very excited to get started cooking. Thanks for sharing , really appreciate it!
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Michelle Goth —
Thank you Kathy! I hope you enjoy!
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