Colourful and juicy, these Beef Kebabs 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!
Marinated Beef Kebabs
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 Kebabs, 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 Kebab Marinade
The marinade I use for these Beef Kebabs 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 Beef Kebab 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 Kebab-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 kebabs 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 Kebabs 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 kebabs or kabobs. I’ve seen skewered meats on Turkish/Lebanese restaurants both ways, though here in Australia I fine “kebab” is used more commonly for skewers and also for Doner Kebab wraps. So I’ve gone with Kebab!
Try these on the side for a summer grill out
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 Kebabs
Ingredients
- 750g / 1.5 lb rump (picanha), beef tri-tip, sirloin steak or other steak cut suitable for quick cooking (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)
Optional sauce:
- Pink sauce , pictured in post – Note 4
- Lemon Yogurt Sauce (this goes well with the flavours here)
Instructions
Marinade beef
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Marinade – Mix Marinade in a bowl. Add beef. Marinate for 3 – 24 hours.
Making the kebab skewers
- 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.
- Cook and baste – 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.
- Rest and serve – 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:
- flank, skirt, hanger, bavette and other steaks that need to be sliced thinly against the grain (think – South American grilling cuts);
- slow cooking cuts – chuck, beef ribs, cheeks
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.
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!
Hi Nagi,
Mom’s doing great – making a speedier recovery than Dozer (thank goodness – I don’t think my sanity would last for a 12-16 week recovery like you have with Dozer)! Thanks for asking. She has been a good patient, just not a patient patient. Haha.
I’m so pleased to hear that Bev! Please pass on my regards to her 🙂 N x
Dear Dozer ,you listen to your mommy ,I pictured pulling Dozers tail and butt fur ,I had to laugh ,,Nagi you have a good heart ,I always wish you and the whole family all the love in the world your recipes I look forward to see them and hear your adventures ,the woods forest is full of ticks if you have them there ,
It was a shocker. It was on the edge of the river bank and he was sliding down into the shrub and I was on my butt trying to pull him out…. He’s so naughty!!!
Your steak marinade is a little different than the Kabob recipe, was that intentional? These sound wonderful can hardly wait to try.
Hi Karen! Yes it’s intentional – it’s scaled up slightly and also I omitted the Dijon because the marinate is better thinner for this one (thinner marinade, quicker penetration and slightly better for high heat grilling 🙂 ) N x
Bbqing these for dinner this evening. Is there supposed to be Dijon mustard in the marinade?
Hi Owen! Nope, I leave it out for this to make the marinade thinner 🙂 Quicker penetration!
Hi Nagi,
I’m playing catch up on all your recent recipes – and Dozer antics! Mom had surgery and I’ve been quite busy keeping her still, kind of like you with Dozer! ha ha!
We will be doing these kabobs this weekend! And I just LOVE reading that Dozer back to mischief again. This has made my day! Give him hugs!
Oh no Bev! I’m sorry to hear that. How is she?? I bet she’s a better patient than Dozer!
Just thought I’d share something, on the topic of marinading meat for the BBQ. Add a tablespoon of Mrs Ball’s Original Recipe Fruit Chutney to the above marinade ingredients. It really enhances the marinade. This chutney is well known and used throughout Sth Africa, however, I have seen it in Aldi on occasion as well as Woolworth’s here in Australia. There would be a local equivalent, but just not sure what it is.
Also, a tablespoon of tomato sauce (Ketchup for US readers) is a fantastic addition to the marinade ingredients.
How do I know this? My hubby is Sth African and takes his Braai (BBQing) VERY seriously! He always marinates meat for the BBQ, including that used in Kabobs.
WOAH! I know a SA butcher, I have to keep an eye out for that!!
Hi Nagi, definitely trying these, they look delicious. Dozer could pass for a lion! Beautiful mane 😊
His facial hair is definitely getting buffy!!!
I marinated chicken breast chunks and sirloin chunks at the same time. Skewered them but then abandoned the skewering process and threw everything on the grill pan on the stove. All delicious!!!! Very tasty marinade! Paired with mushroom Farro risotto and we had a yummy. Meal. Thx, Nagi! Now browsing your site for tomorrow’s dinner….
Ooh! Farro risotto – thank you for the idea Judy!
DOZER, DOZER, Trouble maker.but picture TELLS different story. Good Food, love the sidesyum! OVER ALL DID YOU HAVE good weekend? Last night no sleep the WIND WAS hauling and banging. Am lazy THIS morning. HAVE good week.
It was so relaxing!!! Lovely part of NSW down there! 🙂
Hi Nagi! I haven’t made beef kabobs in a while. I have peppers and onions from the garden, just need to get some beef and mushrooms! Sirloin is hard to find here (?), but ribeye steaks are often on sale for just a couple of dollars more per pound than ground beef…go figure. My female dog will eat/roll in anything nasty that she can find, YUCK! Kabobs just made the menu for later this week 🙂 As always, thank you my friend!
Rib eye on special?? It is one of the most expensive cuts we have! Jealous!!
Yep yep after that sea bath he sure felt he was 100% healed …uh huh 😂😂 a hottt mess is Dozer.
Nagi another easy recipe and a definite try. Enjoy the day!
Hugs ….
To be honest, I’m just grateful he didn’t roll in cow pat, which is what he did every single day the last time I took him out to a farm…
😱😱😂 happy Dozer
Of course, he thinks he’s healed — he’s a male and they never follow doctor’s instructions!! And getting back to your kabobs — it’s been too long since we’ve made any. Now we don’t have a grill and we miss our grilled meat. Hopefully, we’ll be back to grilling soon we’ll use your marinade. Sending hugs to you and that naughty boy!!
BA HA HA!!! It’s SO TRUE! You crack me up Marisa!!!
Hi Nagi!
These kebobs look yummy! I always marinate my meat bc it flavors and tenderizers it!
I have the kind of luck too with my grill! One summer when I was smoking a turkey, my gas tank was empty b4 it was done. What a pain that was…now I check it! Lol.
Dozer’s thinking what other kind of trouble he can get into, bc that was fun! At least for him it was! Never a dull moment having a dog esp when they get loose!
OMG! I would have a heart attack if that happened mid-turkey! Turkey is so crazy expensive here!
You can also cook these in the oven with the oven rack in the top position at 450 for about 10 to 15 minutes on a baking sheet. Rotate about half way through cooking. They come out close to on the grill but grilling is still better.
This is very similar to Emeril’s Kabam Kaboobs. This receipe is amazing.
I never thought to try it in the oven, thank you for the tip Matthew! I have to check out Emeril’s recipe, I really like his recipes!
Can you advise me a good olive oli. I founf this. Is it good?
https://metrocebu.news/2018/02/worlds-no-1-bertolli-olive-oil-recognized-for-its-award-winning-blends/
That’s a good one that is available at supermarkets here in Australia 🙂 I often get that for my everyday cooking!