Tender & savory Beef Kabobs are a delicious grilled entrée!
Beef, tomatoes, and peppers are marinated and threaded onto skewers, then grilled to juicy perfection. This beef shish kabob recipe will be an instant summer hit that doesn’t take long to make. Follow the recipe exactly, or create a unique beef kabob recipe variation.
Find vegetable favorites like whole mushrooms, potato chunks, or cauliflower florets to add to the skewers. Or let guests build kabobs on their own before the chef grills them to order. This simple recipe is delicious any way you mix it up!
This post may contain affiliate links. Please read my disclosure policy.
Best Beef Kabobs!
- Beef kabobs are great for feeding a crowd!
- Assemble them up to a day in advance and grill when ready. They’ll still be tender, juicy, and delicious!
- This beef kabob recipe is one of the best ways to use up leftover beef or chicken and extra veggies.
- It’s super easy to mix and match the ingredients!
- Shish kabobs are handheld protein and veggie skewers that can be made grilled and kept warm in the oven until ready to serve.
- They are perfect to take along to a party or picnic with some lemon vinaigrette potato salad or this excellent Burrata salad.
Ingredients & Variations
BEEF: Top sirloin cubes are affordable and usually already come cubed in uniform sizes. Stew meat is also an affordable cut of meat that is pre-cut. Or boneless, skinless chicken breasts can be used, cut the same size as beef, but decrease cook time.
PRO TIP: Always use a meat thermometer. For beef, it’s 130-135°F and for chicken it’s 165°F.
VEGGIES: Cherry tomatoes and bell peppers add colorful crunch and flavor! Use whole mushrooms, thick slices of zucchini, chunks of red onions, halved brussels sprouts, and par-boiled baby red potatoes.
SEASONING: Oil and beef rub make the perfect marinade! Use a store-bought rub or DIY with any of these rubs and seasoning blends!
How to Cook Beef Kabobs
Yummy kabobs are super easy to make and practically failproof.
- Marinate beef cubes.
- Prepare bell peppers and tomatoes.
- Thread meat and vegetables onto skewers and grill until cooked.
PRO TIP: Any small pieces of meat or veggies can still be skewered and grilled so nothing goes to waste.
Before storing, remove meat and veggies from skewers. Place leftover beef kababs and veggies in a zippered bag and keep them in the refrigerator for up to 3 days.
Other Easy Grilled Recipes!
- Grilled Shrimp Skewers – 30 minute recipe.
- Grilled Quesadillas Three Ways – for lunch or dinner.
- Chicken Souvlaki – 15 minute prep.
- Grilled Vegetables– an easy side dish.
- 2 pounds top sirloin cut into 1 inch cubes*
- 3 Tablespoons olive oil
- ¾ cup smoked beef rub or your favorite beef rub
- 32 large cherry tomatoes
- 2 red bell peppers or your favorite color
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 about 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.
- *Lay the pieces out and try to make the kebabs even.
- **If you prefer larger 1 ½ inch cubes, grill for 8-10 minutes.
- Note: If some cubes are a little smaller than the rest, combine them onto one skewer and grill for less time.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.