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!
Lately, my son and I have been watching MasterChef Junior. He’s only five, but he is so interested in learning to cook. So this summer, you can find us at the grill! He loves to watch me work the grill, and always tells me that his stomach is growling when these Marinated Beef Kabobs are cooking. They smell amazing!
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.
Beef is perfect to provide that protein for him. In just a three-ounce serving, beef provides half of the Daily Value for protein- 25 grams! In addition to great taste and protein, he also gets good nutrition – Vitamins B6 and B12 for brain function, iron to help his body, and zinc for a healthy immune system!
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. 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 American Heart Association Heart Healthy Certified! I marinate my beef kabob meat for about 24 hours to be sure that meat has time to tenderize. Other beef options that great cuts for beef kabobs are Flat Iron or Strip Steak.
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 natural tender cut. Beef kabobs are a great application for this cut, because a little bit goes a long way!
When I use beef tenderloin for kabobs, I still marinate the beef prior to placing it on the skewers, but only to impart flavor, not to tenderize. A quick, 30-minute marinade is all you need to get your mouth watering!
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 should be grilled to rare, medium or even well done, it’s your choice! Grill the steak kabobs to your preferred doneness level. 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!
For the kabobs:
For the marinade:
If you love this delicious Marinated Beef Kabob recipe, I know you’ll find more excellent beef recipes at beefitswhatsfordinner.com. Here are a few of my favorite beef recipes!
- 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)
This post was sponsored by the Missouri Beef Industry Council. All thoughts and opinions remain my own.