Beef Kabobs are an easy way to turn simple steak into a smoky, juicy dinner with bold grilled flavor. Tender sirloin with colorful veggies cooks fast on the grill, making this a go-to meal when you want great taste without the wait.
These Beef Kabobs are an Easy Grilling Favorite
- Flavor: A smoky beef rub gives the sirloin delicious BBQ flavor while helping to tenderize.
- Skill Level: This beginner-friendly recipe requires simple cutting, threading, and grilling steps.
- Tools: The only tools you need are bamboo or metal skewers, grill tongs, an instant-read thermometer, and of course a grill!
- Make Ahead: Assemble sirloin kabobs up to a day in advance and grill when ready. They can also be grilled and kept warm in the oven until ready to serve.
- Serving: Serve warm with a drizzle of your favorite bbq sauce, tzatziki, or a Greek dressing. And keep some sweet pickles in a bowl on the side. Take along to a party or picnic with a lemon vinaigrette potato salad or this excellent Burrata salad.
Ingredients Notes
- Top Sirloin: A great kabob cut that gets tender when cooked quickly. Cut across the grain, then into evenly-sized cubes.
- Vegetables:
- Cherry tomatoes are sweet, juicy, and colorful. Use ones that are firm so they don’t collapse on the grill.
- Bell peppers add vibrant crunch and delicious flavor. Use your favorite color and cut to a similar size as the beef.
- Seasoning: Oil and beef rub make the perfect tenderizer. Use a store-bought rub or DIY my delish best beef brisket rub. or for a bit of spice, go for this jerk seasoning.
Swaps
- It’s easy to mix and match the vegetables. Use whole mushrooms, thick slices of zucchini, chunks of red onions, halved Brussels sprouts, or par-boiled baby red potatoes.
- Vegetarian versions leave out the beef! Load up skewers with mushrooms, zucchini, onion, or summer squash.
- For a steakhouse-style kabob, use Montreal steak seasoning or a garlic pepper rub.
- To spice it up, add cayenne, chipotle powder, or a spicy BBQ rub.
- While these grilled steak skewers are delicious without a sauce, some side sauce ideas include chimichurri, garlic butter, BBQ sauce, or steak sauce
How to Make Beef Kabobs
- Marinate beef cubes. (Full recipe below.)
- Prepare bell peppers and tomatoes.
- Thread meat and vegetables onto skewers and grill until cooked.
Storing Beef Kabobs
- Before storing, remove meat and veggies from skewers. Place leftovers in a zippered bag and refrigerate for up to 4 days.
- There are multiple ways to reheat these grilled beef kabobs. In each case, avoid overheating which will dry out the meat and make the veggies mushy.
- Use a skillet over medium-low heat until just warmed but not recooked.
- Heat in the microwave at reduced power intervals until warm.
- Wrap in foil and place in a 300°F oven until just warmed through.
- Freeze for up to 2 months. Grilled vegetables may soften after thawing, so for the best texture, freeze just the beef and add fresh vegetables when it’s time to enjoy.
- Leftover kabob beef is great warm or cold in wraps, rice bowls, steak salads, quesadillas, omelets, or for quick skillet dinners.
Grilled Kabobs and Snacks
Did you make these beef kabobs? Leave a comment and rating below.
Beef Kababs
Top sirloin, sweet peppers, and cherry tomatoes make these beef kabobs a quick, flavorful recipe for cookouts, family dinners, and backyard grilling.
Equipment
Ingredients
- 2 pounds top sirloin cut into 1 inch cubes*
- 3 Tablespoons olive oil
- ¾ cup smoked beef rub beef brisket rub, or your favorite beef rub
- 32 large cherry tomatoes
- 2 red bell peppers or your favorite color
Instructions
Cube Top Sirloin
- Create cubes that are same size and thickness so they cook evenly and at the same rate.
- Cut 1 inch strips across grain, then cut each strip into 1 inch cubes.
Prepare and Cook Skewers
- Soak bamboo skewers for a minimum of 1 hour.
- Place beef cubes into a zip-top bag and add oil. Toss to coat. Add ½ of the rub and toss. Continue to add rub, a bit at a time, until the meat is fully coated (you may have leftover rub). Allow the meat to rest at room temperature for 30 min.
- Preheat the grill for direct high heat (450˚F to 550˚F).
- Meanwhile, cut bell peppers into 1 inch pieces.
- Thread the meat, bell pepper pieces, and 4 tomatoes, alternating meat and vegetables.*
- Grill the skewers on direct high heat with the lid closed as much as possible, turning every 2 minutes or so. Cook until the skewers reach your desired doneness (about 6-8 minutes** for medium rare, internal temperature of 130˚F-135˚F). Serve warm.
Notes
*Lay the pieces out and try to make the kebabs even.
**If you prefer larger 1½ inch cubes, grill for 8-10 minutes.
- If some cubes are a little smaller than the rest, combine them onto one skewer and grill for less time.
- Use this tasty beef brisket rub
Nutrition Information
Calories: 278 | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 78mg | Potassium: 768mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1848IU | Vitamin C: 56mg | Calcium: 255mg | Iron: 10mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
PIN this recipe for grilled Beef Kabobs!
