Overhead photo of Marinated Beef Kabobs with bell peppers, mushrooms and red onion
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5 from 26 votes

Marinated Beef Kabobs

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.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: BBQ
Keyword: Beef Kabobs
Servings: 8
Calories: 268kcal
Author: Nagi


  • 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


  • 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


  • 16 flat metal skewers , 25 - 30cm / 10 - 12" (Note 3)
  • Olive oil , for drizzling and cooking
  • Finely chopped parsley , garnish (optional)


  • 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.


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.


Calories: 268kcal