Colourful and juicy, these Beef Kabobs are made using marinated steak pieces to infuse with extra flavour and tenderise. I’ve used capsicum/peppers, red onion and mushroom here, but there’s a plethora of other vegetables that could be used!
I don’t know if it’s “normal” to marinate beef for kebabs, but the reason why I do it is because I reserve premium beef cuts for cooking as steaks or roasting to medium rare for special occasions. So I use better value beef cuts for kebabs and as a consequence, I’ve always marinated them to tenderise, add juiciness and a hint of flavour.
I don’t mean to talk down Beef Kabobs, because they are fabulously moorish, and if your budget stretches to using $50/kg beef fillet to make kebabs for a backyard barbie, I want your life!😂
THE BEEF KABOB MARINADE
The marinade I use for these Beef Kabobs is my everyday Steak Marinade. It’s savoury with a hint of sweet, and made with pantry essentials – soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper and oil.
And yes, you read that right – soy sauce is in the marinade. No, it doesn’t make it taste Asian-y in the slightest! It’s basically the brine for the marinade, making it ultra juicy.
THE ART OF KABOB THREADING
Just kidding – it’s not an art at all!
There’s no science behind the order in which I thread the beef and vegetables onto the skewers. I always start it with every intention of making them look the same, but I lose focus very quickly. So as you can see below, my skewers are a hodgepodge of random order.
Having said that though, I do follow these Kabob-Threading-Rules:
1. Don’t smush everything together tightly. Thread pretty loosely so some heat can get in between – this helps cook the vegetables more evenly (rather than charred edges and crunchy raw in the middle);
2. Cut your veggies so they are the same size as the meat to encourage even cooking (sometimes I even trim the veggies after threading); and
3. Two pieces of veggies between each piece of beef – it just makes the beef go further so you get 8 big kabobs from 750g/1.5lb of beef, and a nice hit of veggies per serving.
Just to be clear, I totally made these rules up myself. In case it wasn’t obvious…😂
Hands down, the best way to cook Beef Kabobs is on the barbie. But of course, when I went to do just that for the video, I found that I was out of gas. So I had to try to cook them on the stove – but the skewers are too long for my skillets so I could only fit in 2 at a time on the diagonal.
They looked ridiculous.🙄
But they were still just as tasty!! – Nagi x
PS I don’t know for certain if it’s kabobs or kebabs. I’ve seen skewered meats onTurkish/Lebanese restaurants as kebobs and when I think of kebabs, I think of Doner Kebabs. So I’ve gone with Kabob!
Try these on the side for a summer grill out
- Avocado Corn Salad
- Pasta Salad with Sun Dried Tomatoes
- Israeli Couscous Salad
- Easy Soft Flatbread
- Juicy Greek Salad
- Macaroni Salad
And for something different, try a starter of Gozleme Turkish Stuffed Flatbreads – brilliant on the BBQ!
WATCH HOW TO MAKE IT
As noted above, I had to cook these in a skillet because I ran out of BBQ gas. Because the skewers are so long, I could only fit 2 in at a time – they look ridiculous!!
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Marinated Beef Kabobs
Ingredients
- 750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut, (Note 1)
- 3 capsicum / bell peppers (red, yellow green)
- 1 large red onion
- 16 small mushrooms , 3.25cm / 1.3" wide
Marinade:
- 1 tsp minced garlic (2 large garlic clove)
- 1 tsp onion powder (or sub with garlic powder)
- 2 1/2 tbsp soy sauce (Note 2)
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp black pepper
Cooking:
- 16 flat metal skewers , 25 - 30cm / 10 - 12" (Note 3)
- Olive oil , for drizzling and cooking
- Finely chopped parsley , garnish (optional)
Instructions
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Headed down south of Sydney to a country cabin on the weekend. Dozer spent the entire time gazing (like below) and grazing (on wallaby poo and all other manner of animal droppings littered all over the property 😝).
He managed to wiggle out of his collar once* and took off after something he heard rustling in the bushes. His pursuit led him to a tight shrub in which he got stuck, so I managed to catch up to him and had to literally haul him out by grabbing his tail, then his butt fur, then eventually grabbing his collar. He got in so much trouble!!!
* For those playing catch up: Dozer busted his knee a couple of months ago and had to undergo surgery. We’re 8 weeks into a 12 – 16 week post op recovery period, and he thinks he is 100% healed.
BBQed these for our Christmas lunch 2 days ago. They were such a hit!!! And the sauce is to die for. I’m making them again today by popular demand!!
Oh my ! Just another fantastic recipe ! I had Tenderloin chunks and I marinated 24 hours (just for the flavour ).
WOW ! Pink sauce yummy addition.
Wahoo! Perfect Colleen!
Marinating beef now to make these 🙂 looks delicious! In the link to the steak sauce it includes Dijon mustard but not in the marinate ingredients for the kabobs is that correct? Thanks
It’s just slightly different but you could definitely add dijon if you like! – N x
Disclaimer, haven’t actually cooked this recipe… Yet! I just had a laugh at the kebab/kebob monologue… Recently had the same convo with my mate at a BBQ she put on. She told me these type are shish kabob!! Lol.
I hope you give it a go (whatever you want to call it) 😂
Absolutely love this marinade. Made these tonight, steak was so juicy and tender and oh so tasty. Hubby just said we need to have this again. I agree!
Wahoo! That’s great to hear Dianne!
Your marinade is the best ever!! I made the kabobs & cooked them in my air fryer. They turned out perfect!! Thank you so much for all your fabulous recipes!! I hope someday you will do a cookbook.
Wahoo, that’s great to hear Cathy!!
made this last week and we loved it!
Wahoo, great Kathleen!
Nagi this was SOOOO ridiculously delicious and easy!! I made it for a quick weeknight dinner using chicken instead of beef. (I know, beef would’ve been better but it was what we had) It was fantastic!! Thank you!
Wahoo! That’s awesome Jessica!
I made these last night. They were totally delicious! I have tried many marinades for beef kabobs & this was the best ever! Thank you!!
Thanks so much Cathy!
Can I make it with eye fillet steak? I got this steak from my mother in law. Lol.
Sure can That!
Hi Nagi,
I made these last night and they were delicious! Went down a treat and will be making again 🙂 Thank you for your wonderful recipes!!
Forgot to add the 5 stars!!
Thanks so much Sam ❤️
Hi Nagi. Thank you so much. Love your website. All the recipes are easy and delicious.
Love your steak pies. Perfect. Plus all the other. Love the pictures of Dozer. Keep up the good work oops mean recipes.😁 Take care.
☺️ Thanks so much Elaine ❤️
Whoops, I meant just the meat of course 🙂 Could you cut up and freeze the meat in the marinade, prior to defrosting and threading?
You sure could!
Hi Nagi
If pre-preparing these, could you freeze them in the marinade do you think?
Nagi I found you a couple of weeks ago and now I cook nothing but your recipes. These were amazing! Best kabobs we’ve ever eaten. I paired them with the crunchy mashed potato and I’m now obsessed. Chinese beef with honey and black pepper with sesame noodles tonight. You are the best. Give Dozer a cuddle 😊
I found your website recently and have tried two of your recipes already. You are a GENIUS!! I want to bake the kabobs in the oven. Could you give me instructions for oven temp and time, please? Thank you!
Hi Grace! I think for these I would use a VERY hot oven, say 250C/480F, drizzle with oil then bake for 15 minutes. THEN flick to broiler/grill on high to brown them nicely 🙂 N x
Nagi, I made these kabobs and they were outstanding! So easy to do and the flavors are delicious and unique; the ingredients are always in my pantry and fridge. I skipped the mushrooms and only used onion and peppers with the beef on the kabobs themselves and paired them with your Mushroom Rice. What a great combo! Thanks for another great recipe!
I made these kabobs for a family reunion. I used a whole beef tenderloin and that was a good amount for 24 people. I did make ribs on the side as well.
The marinating sauce worked very well. I added a bit of steak sauce and it was very tasty.
What is the bowl of white sauce pictured with the kabobs? Can you share that recipe? Thx!
Hi Ashton! It’s a pink steak sauce and I popped the recipe in the notes! N x
Hi Nagi! Had to come back and tell you I made these tonight and OMG so good! I skewer the meat and vegs separate because I like the steak on the rare side and my vegs cooked more. I made enough that we will have to eat it again 🙂 Best marinade I’ve had!