These grilled beef kabobs are bursting with flavor thanks to a super tasty marinade! Juicy pieces of beef are mixed with veggies for a fun and colorful meal on a stick.
Who doesn’t love food on a stick? I swear they taste better that way! Whenever I make these kabobs, I like to serve them with rice or a fresh salad—it just makes everything better!
Key Ingredients & Substitutions
Beef: Use sirloin or ribeye for tenderness. If you’re looking for a leaner option, consider flank steak or even chicken. Just keep in mind that cooking times may vary.
Bell Peppers: Red and green bell peppers add color and sweetness. You could swap in yellow or orange peppers for a sweeter flavor, or use zucchini and cherry tomatoes for a twist.
Marinade: This marinade brings the flavor to life! If you’re avoiding soy sauce, try tamari or coconut aminos. You can also experiment with balsamic vinegar for a unique taste.
Mushrooms: They add a lovely texture. If you’re not a fan, you can leave them out or replace them with chunks of eggplant or pineapple for a different flavor.
How Do I Make Sure My Kabobs Don’t Stick to the Grill?
A common challenge is that kabobs can stick, but there are a few simple tricks. First, ensure your grill is hot before adding the kabobs. Preheating helps sear the meat. Brush the grates with oil just before grilling, which creates a barrier. You can also lightly oil the kabobs themselves for extra protection.
- Use medium-high heat (about 400°F or 200°C) for grilling.
- Turn the kabobs every 3-4 minutes for even cooking and to prevent sticking.
- Let the kabobs rest for a few minutes after grilling. This helps all the juices redistribute.
Grilled Beef Kabobs With The Best Marinade
Ingredients:
Main Ingredients:
- 1 ½ lbs (700 g) beef sirloin or ribeye, cut into 1 ½-inch cubes
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 green bell pepper, cut into 1 ½-inch pieces
- 1 large red onion, cut into 1 ½-inch pieces
- 8 oz (225 g) mushrooms, trimmed
- 2 tbsp olive oil
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Marinade:
- ¼ cup soy sauce
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp lemon juice (freshly squeezed)
- 2 garlic cloves, minced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp crushed red pepper flakes (optional for heat)
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time and at least 2 hours to marinate the beef, so plan for a total of at least 2 hours and 20 minutes before grilling. If you can, marinate overnight for maximum flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together all the marinade ingredients: soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, smoked paprika, black pepper, salt, and red pepper flakes (if you’re using them). Make sure everything is well mixed so all the flavors can come together!
2. Marinate the Beef:
Add the beef cubes to the marinade, tossing them to coat thoroughly. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the beef marinate for at least 2 hours, or even better, overnight for deeper flavor.
3. Prep for Grilling:
About 30 minutes before you’re ready to grill, take the beef out of the fridge to let it come to room temperature. This helps it cook evenly. Meanwhile, you can prepare your veggies by cutting them if you haven’t done so.
4. Preheat the Grill:
Preheat your grill to medium-high heat, which should be around 400°F (200°C). This is the perfect temperature for getting a nice sear on the meat without burning it.
5. Assemble Your Kabobs:
Thread the marinated beef, red and green bell peppers, onion pieces, and mushrooms alternately onto the skewers. You can mix and match as you like, but be sure to leave a little space between each piece so they cook evenly.
6. Grill the Kabobs:
Brush the grill grates with a little oil to prevent the kabobs from sticking. Place the kabobs on the grill and cook for about 10-12 minutes total. Be sure to turn them every 3-4 minutes to ensure even cooking and a beautiful char!
7. Serve and Enjoy:
Once the beef is cooked to your desired doneness and the vegetables are tender and slightly charred, remove the kabobs from the grill. Let them rest for about 5 minutes before serving. This helps keep them juicy. Serve your delicious kabobs hot on a plate with rice, pita, or your favorite side dish!
Enjoy your juicy, flavorful grilled beef kabobs! They’re sure to be a hit at your next meal!
Frequently Asked Questions (FAQ)
Can I Use A Different Cut of Beef?
Absolutely! While sirloin or ribeye are great choices for tenderness, you can also use flank steak or tenderloin. Just remember that cooking times may vary based on the cut and thickness of the meat, so adjust accordingly to achieve your desired doneness.
How Long Should I Marinate the Beef?
For the best flavor, marinate the beef for at least 2 hours, but overnight is even better! This allows the marinade to penetrate the meat fully and enhance its taste. If you’re short on time, even 30 minutes will provide some flavor, but longer is recommended.
What Vegetables Can I Add to the Kabobs?
You can get creative with your kabob veggies! Besides bell peppers and onions, consider adding zucchini, cherry tomatoes, asparagus, or even pineapples for a sweet twist. Just make sure all the vegetables are cut to a similar size for even cooking.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the microwave or on the stovetop. Be sure to cover them to retain moisture and prevent drying out!
