A true summer grilling favorite: Grilled Marinated Beef Kabobs! They are flavor-packed, perfectly tender, and very easy to make.
The marinade makes the beef incredibly flavorful, tender, and moist. And the seasoned vegetables are the perfect complement for a wonderful meal!
What I also love about these beef kabobs recipe is that it’s prep-ahead friendly. Easy and convenient.
These grilled marinated beef kabobs have become a summer grilling favorite at our house!
They are so flavorful thanks to the amazing marinade for beef kabob, which not only makes them so delicious but also tenderizes the meat perfectly. It’s a winner!
Here’s why we love making these grilled marinated beef kabobs at home:
- Flavor-packed and tender thanks to the easy marinade!
- Customizable: Use any veggies you like for the skewers!
- Prep-ahead friendly!
You can find the full and detailed list of ingredients for the marinated beef kabobs recipe in the recipe card down below, but I wanted to provide a few initial helpful ingredient notes right here:
- Marinade ingredients: Olive oil, soy sauce, Worcestershire sauce, red wine vinegar, dijon mustard, Italian seasoning, minced garlic, and ground black pepper. All these ingredients make a wonderful marinade that not only adds flavor, but also helps tenderize the meat.
- Sirloin steak: Sirloin is my favorite cut to make kabobs, but NY strip or ribeye will work too.
- Veggies, such as bell pepper, mushrooms, and onions. Feel free to customize them!
- Italian seasoning and garlic powder to season the veggies
- Salt and pepper
- Olive oil
Making these marinated beef kabobs is pretty easy and straightforward. Make sure you have about 6 skewers handy. I use stainless steel skewers, bamboo skewers are fine too – just make sure to soak them for 20 minutes before using.
Step 1 | Marinate the meat
In a large resealable plastic bag, combine all the marinade ingredients. Add the cubed beef into the marinade, making sure it’s coated evenly. Seal bag and let marinate in the fridge for up to 4 hours.
Step 2 | Season veggies
Season the chopped vegetables with Italian seasoning, garlic powder, salt, and a few grinds of ground black pepper.
Step 3 | Assemble kabobs
Assemble the kabobs with the marinated beef and the seasoned veggies, alternating. You should have about 6-8 skewers.
Tip: Make sure the prepped vegetables are about the same size as the meat to allow for even cooking.
Step 4 | Grill kabobs
Preheat a grill. Grill for about 3 minutes per side, about 12 minutes total for medium-rare to medium. If you want it more done, cook for an extra 1-2 minutes per side. Let the beef kabobs rest for 5-10 minutes before serving.
How Long to Marinate
Marinades that contain vinegar or another acidic component, such as lemon juice, help tenderize meat very effectively by breaking down the proteins in the meat. The result is super flavorful, tender, and juicy meat.
However, when left for too long, it can actually start to make the meat too chewy and tough, which is why I’d recommend marinating the meat for 3-4 hours only. I would not recommend marinating overnight.
Substitutions and Variations
Feel free to swap out the veggies in these grilled marinated beef kabobs recipe. Here are a few of my favorites:
- Zucchini or yellow squash
- Pre-cooked baby potatoes
- Large cherry tomatoes
If you’d rather use chicken or another protein instead, that’s totally fine. You can also try these Greek Chicken Kabobs.
Prep Ahead Tips
There are several things you can do the prep these marinated beef kabobs in advance:
- Cut the beef into 1-inch cubes the day before.
- Chop the veggies 1 day in advance, but don’t season until you’re ready to assemble.
- Assemble the kabobs a few hours before grilling or the morning of.
Pairing and Serving Ideas
As for side dishes you can pair these with, these are my absolute favorites:
I’d recommend using sirloin steak, but NY strip or ribeye would work too.
Up to you! I like to use stainless steel skewers, but bamboo skewers work too – just make sure to soak them in water for 20 minutes prior to using.
For medium-rare to medium, cook about 3 minutes per side (about 12 minutes total) over high heat. If you want them cooked more, add another minute or two per side. For best results, I’d recommend using a meat thermometer: 135 F for medium-rare, 145 F for medium, 150 F for medium-well.
No. The soy sauce is already salty enough.
This recipe was published in 2021 and updated in June 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Make sure the prepped vegetables are about the same size as the meat to allow for even cooking.
- Marinate the meat for 3-4 hours, not overnight. Because the marinade contains vinegar and lemon juice, marinating the beef for too long can make the meat tough and chewy.
- If using wooden bamboo skewers, soak them in water for 20 minutes before using to prevent the skewers from burning.
Marinated Beef Kabobs
- ⅓ cup olive oil
- ⅓ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon dried Italian seasoning
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1.75 to 2 pounds sirloin steak, cut into 1-inch cubes - excess fat trimmed
- 3 bell peppers - cut into 1 inch squares
- 1 large red or yellow onion - cut into 1 inch squares
- 8 ounces cremini or button mushrooms - bottoms trimmed
- ½ teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil - as needed
- Make sure you have skewers handy. You need about 6 skewers. I’d recommend using stainless steel skewers. If using bamboo skewers, soak them in water for 20 minutes before using in order to prevent them from burning.
- Marinate the meat: In a large resealable bag, mix all the marinade ingredients until evenly combined. Add the cubed sirloin steak and make sure it’s all well-combined. Seal the bag, removing any excess air, and let it marinate for 3-4 hours in the fridge.
- Preheat the grill over medium-high heat.
- Season the veggies: In a large bowl, toss the chopped bell peppers, chopped onions, and mushrooms with Italian seasoning, garlic powder, salt (about ½ teaspoon) and a few grinds of ground black pepper.
- Assemble the kabobs: assemble the skewers with the marinated beef and the seasoned veggies, alternating. I use 4-5 pieces of meat per skewer. You should have about 6 skewers. Discard the marinade.
- Grill on the preheated grill for 12 minutes total (about 3 minutes per side) for medium-rare to medium. If you want them cooked more, cook for an additional minute or so per side. Tip: check the internal temperature with a thermometer, 135 F for medium-rare, 145 F for medium, and 150 F for medium-well.
- Let the kabobs rest for 5-10 minutes before serving to allow the juices to redistribute. Serve and enjoy! Recommended: serve with chimichurri sauce.
- Marinating time: 3-4 hours should be planty. Don’t marinate overnight as it can make the meat tough and chewy.
- For even cooking, make sure the veggies are about the same size as the beef.
- Cooking steak kabobs indoors: You can cook them indoors, although you may need to finish them in the oven for just 3-5 minutes (at 400 F) or until desired doneness.
- Recommended cooking times: For medium-rare to medium, cook about 3 minutes per side (about 12 minutes total) over high heat. If you want them cooked more, add another minute or two per side. Always use a meat thermometer: 135 F for medium-rare, 145 F for medium, 150 F for medium-well.
- Veggies: Try zucchini, cooked baby potatoes, larger cherry tomatoes, or pineapple chunks.