Beef Kebabs
One of my favorite summer meals is beef kebabs, and the flavors here will have you ready to fire up the grill tonight. Sirloin is marinated in soy sauce, garlic, honey, and fresh lemon juice, then threaded onto skewers with onions, bell peppers, and mushrooms and grilled. They can be prepared in a grill pan on the stovetop or in the oven, making them an easy dinner year-round.
Table of Contents
Delicious Details
- Cuisine Inspiration: Middle Eastern
- Primary Cooking Method: Grill or Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
What do Greek beef kabobs, teriyaki beef skewers, and these beef kebabs have in common? They’re all made with tender, juicy pieces of beef threaded on a skewer for a quick, easy dinner. Instead of marinated beef souvlaki or shaved top round beef, these beef kebabs are made with chunks of sirloin cooked perfectly to medium. They’re also loaded with colorful veggies and mushrooms.
My favorite thing about these beef kebabs is that they can be prepared year-round. I love enjoying them on the grill in the summer months, but they’re just as easy to make inside. You can even bake them in the oven!
Why These Beef Steak Kebabs Are So Good
- Juicy, flavorful beef. Whether these kebabs are cooked on the stovetop or on the grill, the pieces of steak end up perfectly tender and juicy each time. The marinade is simple, with soy sauce, Worcestershire sauce, garlic, honey, and lemon to give it a tangy, savory, citrusy flavor. The lemon helps tenderize the steak, too.
- Loaded with veggies. Between each piece of steak is a bunch of bright, colorful veggies. I use a combination of red, orange, and yellow bell peppers, plus red onion and button mushrooms, so there’s a variety of flavor, color, and texture.
- Ready in 45 minutes. I love that these beef kebabs can be whipped up as a busy weeknight dinner. While I do prefer to marinate the steak for a minimum of 1 to 3 hours, doing so for just 15 minutes also results in incredible flavor and a meal that’s on the table in under an hour. Win-win!
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Sirloin steak – You can use any cut of beef that you like, such as sirloin steak, sirloin steak tips, or beef tri-tips.
- Worcestershire sauce – In the U.S., the most popular brands of Worcestershire sauce, Lea & Perrins and French’s, are gluten free at the time of writing. This varies in other countries, as they often add malt vinegar. Check labels before making this recipe. You can always add a little more gluten free soy sauce or coconut aminos.
- Soy sauce – Be sure to check the label to confirm it’s gluten free, as many brands are not. Tamari also work as a gluten-free alternative.
- Avocado oil – I prefer avocado oil as it has a high smoke point
- Garlic cloves – If you don’t have fresh garlic on hand, you can use jarred garlic.
- Lemon – Make sure you use fresh lemon over store-bought lemon
- Honey – This balances out the acidity from the lemon juice, soy sauce, and Worcestershire sauce.
- Spices – Garlic powder, onion powder, and black pepper.
- Veggies – I used red onion and a variety of bell peppers on these kebabs. Feel free to use just one or two colors of bell peppers if that’s what you have on hand.
- Mushrooms – I like to use white button mushrooms because they hold up well on the grill. Other similar-sized mushrooms are great too.
- Parsley – I like to top my steak kebabs with chopped parsley, but it’s optional.
How To Make Beef Kebabs
It takes just a few minutes to prep these kebabs. I love that I can marinate the beef for a few hours if I have time or for just a few minutes while I prep everything else. Be sure to scroll down to the recipe card for the printable instructions.
- Prep the steak. Cut the steak into 1 1/4 inch cubes.
- Make the marinade. Combine the Worcestershire sauce, soy sauce, avocado oil, garlic clove, lemon juice, honey, and spices in a shallow pan to zip-top storage bag.
- Marinate the steak. Add the cubed steak to the marinade and seal the bag or cover the dish. Marinate for 1-3 hours or overnight. Turn once or twice.
- Prep the veggies & skewers. Soak wooden skewers in water for 30 minutes. Cut the onion and bell peppers into chunks the same size as the beef and any larger mushrooms in half.
- Assemble the skewers. Thread the steak, mushrooms, onions, and peppers on the skewers, in that order.
- Preheat the skillet. If using a skillet, griddle, or grill pan, preheat it to high heat; if using a grill, preheat it to medium-high. Use the remaining avocado oil if using a pan.
- Cook the kebabs. Place the skewers on the preheated pan or grill. Reduce the heat to medium and cook for 8-10 minutes, about 2 minutes on each side. This should cook the steak to medium with some pink inside.
- Rest. Transfer the steak kebabs to a serving dish. Cover with foil and let rest for 3-5 minutes before serving.
- Enjoy. Top the kebabs with parsley and enjoy.
Steak Kebab Temperatures
As written, these steak kebabs should end up cooked medium with pink inside. If you prefer steak more rare or more well-done, you can adjust the cook time by a minute or two. The best way to ensure the exact temperature is to use an instant-read thermometer.
- Rare: 120°F
- Medium rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well-done: 160°F
🍴 In the Cupcakes & Kale Chips Kitchen…
- Meat Thermometer – I get my Javatools Instant-Read Thermometer out of the drawer any time I have to check the internal temperature of meat I am cooking, especially when I am grilling.
Can I Bake These Instead?
Absolutely. Follow the recipe as directed and bake the beef kebabs at 425°F until they reach the desired doneness.
Recipe Tips
- Uniform veggie sizes. Do your best to cut all of the veggies into roughly the same size, with the bell pepper and onion pieces the same size as the steak. Smaller mushrooms can be kept whole while larger ones should be cut in half.
- Soak wooden skewers. If you use wooden skewers, be sure to soak them for at least 30 minutes before threading the ingredients onto them to prevent them from burning on the grill.
- Shorten the marinade time. If you are short on time, you can place the steak in the marinade and just let it sit while you prepare the vegetables.
- Use oil in the pan. If you are cooking this in a skillet or other pan instead of on the grill, be sure to add additional avocado oil to prevent them from sticking.
Proper Storage
- Fridge: Store leftover beef kebabs in the fridge, covered, for up to 5 days.
- Reheat: You can reheat the kebabs in the oven at 300°F for eight minutes until they’re heated through. You can also put them in a skillet for 4 to 6 minutes.
Make It A Meal
- Rice: A side of rice, whether brown butter cauliflower rice or plain white rice, makes a quick and easy side for the kebabs.
- Potatoes: Potatoes make a great side for these beef kebabs because there are so many options. Some of our favorites are smashed potatoes, loaded baked potatoes, parmesan mashed potatoes, and pesto roasted potatoes.
- Salad: I often make these beef kebabs on the grill in the summer. They pair so well with classic summer salads, like Instant Pot potato salad, bacon ranch potato salad, Greek salad, and tropical broccoli salad.
More Easy Beef Recipes
Beef Kebabs
Sirloin is marinated in soy sauce, garlic, honey, and fresh lemon juice, then threaded onto skewers with onions, bell peppers, and mushrooms to make these beef kebabs. They can be prepared on the stovetop or the grill, making them an easy dinner year-round.
Servings: 8 people
Ingredients
- 1½-2 pounds sirloin steak
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce , gluten free soy sauce or tamari, if needed
- 2 Tablespoons avocado oil , plus an additional 2 Tablespoons if cooking in a skillet or grill pan
- 4 garlic cloves , minced
- 3 Tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- half of a red onion
- half of a red bell pepper
- half of a yellow bell pepper
- half of an orange bell pepper
- 8-10 oz. white button mushrooms
- 2 Tablespoons chopped parsley , for garnish, optional
Instructions
- Cut the 1½-2 pounds sirloin steak into 1 ¼ inch cubes.
- In a shallow pan or zip-top plastic storage bag, combine ¼ cup Worcestershire sauce, ¼ cup soy sauce, 2 Tablespoons avocado oil, 4 garlic cloves, 3 Tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper. Stir until well mixed.
- Add the beef cubes to the pan or plastic bag. Seal the bag, pressing out any extra air, or cover the dish and marinate the beef for at least 1-3 hours or up to overnight, turning once or twice.
- While marinating and assembling the kebabs, if you are using wooden/bamboo skewers, soak the skewers in water for 30 minutes. Also, cut the half of a red onion, half of a red bell pepper, half of a yellow bell pepper, and half of an orange bell pepper into chunks about the same size as the beef, and cut any larger 8-10 oz. white button mushrooms in half.
- Thread the ingredients on the skewers, alternating the steak, mushrooms, onion, and peppers.
- Heat a skillet, griddle, or grill pan over high heat or an outdoor grill to medium-high. If using a pan, add the remaining avocado oil.
- Place the skewers in the preheated pan or on the grill, reduce to medium, and cook for 8-10 minutes, about 2 minutes on each of the four sides. A total of 8 minutes will create pink on the inside. You can cook the steak for less or more time, depending on how rare or well-done you like it.
- Transfer to your serving dish and cover with aluminum foil or lid for 3 to 5 minutes before serving.
- If you have leftover peppers and steak, you can toss them in the skillet and cook them for 6-8 minutes.
- Top your kebabs with 2 Tablespoons chopped parsley, if desired, and enjoy
Notes
Store leftover beef kebabs in the fridge for up to 5 days. Reheat in the oven at 300°F until heated through.
Nutrition Facts
Beef Kebabs
Amount Per Serving
Calories 136
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg12%
Sodium 552mg23%
Potassium 395mg11%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 92IU2%
Vitamin C 6mg7%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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