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!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Gail says
Delicious!! I made this for Father’s Day and it was a hit! And that pink sauce was so simple to make and very yummy. I love every single one of your recipes and I’ve made many of them – you have never steered me wrong, thanks so much!!
Jacqueline says
Loved it and such great tips for kabobs I always struggle with them… flavour was excellent and kids agreed and we used the old school Tupperware marinade container and kept shaking it 😊
J-Mom says
The beef was very tasty and juicy. Had it with your garlic butter rice with kale, and a side of roasted vegetables. Scrumptious. Thank you for the recipes!
avi halberthal says
Is it possible to bake it in the oven on a shallow tray? xx
Nagi says
Hi Avi – yes, however I’d use a grill/broil function to cook 🙂 N x
Melissa Lubnevskis says
i made these last night.what a hit!! my 3 year old daughter loved them and loved the pink dip. Thank you. i just joined the facebook page to get more awesome recipes!!!
Nagi says
I’m so glad you enjoyed it Melissa! N x
Mrs M says
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!!
Colleen Hotchkis says
Oh my ! Just another fantastic recipe ! I had Tenderloin chunks and I marinated 24 hours (just for the flavour ).
WOW ! Pink sauce yummy addition.
Nagi says
Wahoo! Perfect Colleen!
Emma Nelson says
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
Nagi says
It’s just slightly different but you could definitely add dijon if you like! – N x
Corrine says
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.
Nagi says
I hope you give it a go (whatever you want to call it) 😂
Dianne says
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!
Nagi says
Wahoo! That’s great to hear Dianne!
Cathy says
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.
Nagi says
Wahoo, that’s great to hear Cathy!!
Kathleen D says
made this last week and we loved it!
Nagi says
Wahoo, great Kathleen!
Jessica Flory says
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!
Nagi says
Wahoo! That’s awesome Jessica!
Cathy says
I made these last night. They were totally delicious! I have tried many marinades for beef kabobs & this was the best ever! Thank you!!
Nagi says
Thanks so much Cathy!
Thao Dam says
Can I make it with eye fillet steak? I got this steak from my mother in law. Lol.
Nagi says
Sure can That!
Sam says
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!!
Nagi says
Thanks so much Sam ❤️
Sam says
Forgot to add the 5 stars!!
Elaine says
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.
Nagi says
☺️ Thanks so much Elaine ❤️
Yvonne says
Whoops, I meant just the meat of course 🙂 Could you cut up and freeze the meat in the marinade, prior to defrosting and threading?
Nagi says
You sure could!
Yvonne says
Hi Nagi
If pre-preparing these, could you freeze them in the marinade do you think?
M says
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 😊