• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections BBQ Recipes

Marinated Beef Kabobs

By:Nagi
Published:30 Jul '18Updated:6 Mar '20
100 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Marinated Beef Kabobs with a pink sauce

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!😂

Brushing Beef Kabobs with marinade

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.

Marinated beef for Beef Kabobs

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…😂

Photo of uncooked Marinated Beef Kabobs, ready to be cooked on the grill

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!

Overhead photo of Marinated Beef Kabobs with bell peppers, mushrooms and red onion


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.

Overhead photo of Marinated Beef Kabobs with bell peppers, mushrooms and red onion

Marinated Beef Kabobs

Author: Nagi
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
BBQ
5 from 31 votes
Servings8
Tap or hover to scale
Print
  • 173
Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

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:

1. Tri tips and sirloin steak tips are the pointy ends of rump and sirloin respectively. They are ideal for kebabs because they have great beef flavour, hold up well in a cube shape, are juicy cuts and are more economical than expensive steak cuts that I reserve for cooking as steaks.
In Australia, Tri Tips is part of the Curious Cuts economical range sold at Harris Farms - described as the best part of the rump, and I agree!
Sirloin steak tips are not sold in Australia, except by special order at butchers. The sirloin tips are kept attached for roasts. They are more common in the States - sometimes labelled as "flap meat".
Alternative cuts: Use any other quick grilling cut of beef EXCEPT those that need to be sliced thinly against the grain to be tender to the bite (eg skirt, flank). Rump, sirloin/porterhouse/New York strip (same thing), economical fillets etc. Buy it in a block so you can cut big cubes. 
2. Don't worry, it won't taste Asiany. Soy sauce is a brilliant brine to tenderise meat. Use all purpose or light soy sauce. Do not use dark or sweet soy sauce.
3. If using bamboo skewers and cooking on the grill, soak in water for 30 minutes before using and use 2 skewers per kebab, side by side about 1cm apart, so the meat doesn't spin when you turn them (which is what happens if you use 1 skewer).
4. Pink Steak Sauce pictured in top photo is kind of like Yum Yum Sauce which is the sauce served at Japanese steakhouses in the States. The Kabobs are so juicy, it really isn't required, but I know some people are big fans of Sauce! I used: 1/3 cup mayo, about 1 tbsp ketchup, dash of tabasco (or hot sauce) to taste, 2 - 3 tbsp milk (or water), 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes. 
5. Nutrition per skewer.
 

Nutrition Information:

Calories: 268cal (13%)
Keywords: Beef Kabobs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

Dozer the golden retriever dog on a verandah during a misty morning

Previous Post
Brown Sugar Garlic Butter Roast Pork
Next Post
Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Overhead photo of chicken shawarma

Chicken Shawarma (Middle Eastern)

Close up of Amazing Vegetarian Pasta Salad

MARINATED Vegetarian Pasta Salad!

Thai Beef Satay Skewers with Peanut Sauce

Beef Satay with Thai Peanut Sauce

More BBQ Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




100 Comments

  1. Mrs M says

    December 27, 2019 at 4:41 pm

    5 stars
    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!!

    Reply
  2. Colleen Hotchkis says

    November 8, 2019 at 10:24 am

    5 stars
    Oh my ! Just another fantastic recipe ! I had Tenderloin chunks and I marinated 24 hours (just for the flavour ).
    WOW ! Pink sauce yummy addition.

    Reply
    • Nagi says

      November 8, 2019 at 12:20 pm

      Wahoo! Perfect Colleen!

      Reply
  3. Emma Nelson says

    October 21, 2019 at 7:25 am

    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

    Reply
    • Nagi says

      October 21, 2019 at 3:02 pm

      It’s just slightly different but you could definitely add dijon if you like! – N x

      Reply
  4. Corrine says

    October 17, 2019 at 8:12 am

    5 stars
    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.

    Reply
    • Nagi says

      October 17, 2019 at 1:40 pm

      I hope you give it a go (whatever you want to call it) 😂

      Reply
  5. Dianne says

    September 18, 2019 at 10:03 pm

    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!

    Reply
    • Nagi says

      September 19, 2019 at 7:36 am

      Wahoo! That’s great to hear Dianne!

      Reply
  6. Cathy says

    September 16, 2019 at 1:07 am

    5 stars
    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.

    Reply
    • Nagi says

      September 16, 2019 at 7:48 am

      Wahoo, that’s great to hear Cathy!!

      Reply
  7. Kathleen D says

    August 11, 2019 at 5:51 am

    5 stars
    made this last week and we loved it!

    Reply
    • Nagi says

      August 12, 2019 at 8:49 pm

      Wahoo, great Kathleen!

      Reply
  8. Jessica Flory says

    May 16, 2019 at 6:27 am

    5 stars
    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!

    Reply
    • Nagi says

      May 16, 2019 at 7:53 pm

      Wahoo! That’s awesome Jessica!

      Reply
  9. Cathy says

    April 28, 2019 at 8:56 am

    5 stars
    I made these last night. They were totally delicious! I have tried many marinades for beef kabobs & this was the best ever! Thank you!!

    Reply
    • Nagi says

      April 29, 2019 at 8:18 am

      Thanks so much Cathy!

      Reply
  10. Thao Dam says

    April 26, 2019 at 3:12 am

    Can I make it with eye fillet steak? I got this steak from my mother in law. Lol.

    Reply
    • Nagi says

      April 26, 2019 at 7:16 pm

      Sure can That!

      Reply
  11. Sam says

    February 12, 2019 at 8:21 am

    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!!

    Reply
    • Sam says

      February 12, 2019 at 8:22 am

      5 stars
      Forgot to add the 5 stars!!

      Reply
    • Nagi says

      February 12, 2019 at 12:55 pm

      Thanks so much Sam ❤️

      Reply
  12. Elaine says

    January 22, 2019 at 6:03 am

    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.

    Reply
    • Nagi says

      January 22, 2019 at 7:33 am

      ☺️ Thanks so much Elaine ❤️

      Reply
  13. Yvonne says

    December 20, 2018 at 11:55 am

    Whoops, I meant just the meat of course 🙂 Could you cut up and freeze the meat in the marinade, prior to defrosting and threading?

    Reply
    • Nagi says

      December 21, 2018 at 9:42 pm

      You sure could!

      Reply
  14. Yvonne says

    December 20, 2018 at 11:54 am

    Hi Nagi
    If pre-preparing these, could you freeze them in the marinade do you think?

    Reply
  15. M says

    December 5, 2018 at 5:06 pm

    5 stars
    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 😊

    Reply
  16. Grace says

    October 31, 2018 at 12:34 pm

    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!

    Reply
    • Nagi says

      October 31, 2018 at 10:58 pm

      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

      Reply
  17. Norma says

    September 20, 2018 at 6:51 am

    5 stars
    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!

    Reply
  18. Jeanette says

    August 29, 2018 at 5:20 am

    5 stars
    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.

    Reply
  19. Ashton says

    August 14, 2018 at 11:04 pm

    What is the bowl of white sauce pictured with the kabobs? Can you share that recipe? Thx!

    Reply
    • Nagi says

      August 15, 2018 at 9:17 am

      Hi Ashton! It’s a pink steak sauce and I popped the recipe in the notes! N x

      Reply
  20. Dorothy Dunton says

    August 11, 2018 at 12:09 pm

    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!

    Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top