Marinated Beef Kabobs + Awesome Beef Marinade Recipe
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!
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
- 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.
If you are shooting for medium rare or medium beef, make sure to use wooden skewers, which will not conduct heat like metal.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 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.
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