Beef Kabobs with Marinade

Side-by-side row of a dozen beef and veggie kabobs.

5 stars (3 reviews)

This grilled beef kabob recipe features a savory, lightly sweet and perfectly spicy beef marinade and your favorite hearty veggies. Juicy and flavorful marinated steak shish kebabs are an easy and versatile dish you'll be making again and again all grilling season!

Prep Time45

Cook Time10

Total Time55

Course: Main, Main Course

Cuisine: American

Servings: - 18 kabobs

Calories: 296kcal

Author: Sommer Collier

Equipment

20 Thick bamboo or metal skewers

Ingredients

For the Beef Kabob Marinade –

½ cup olive oil
½ cup soy sauce
¼ cup honey or agave syrup
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon hot sauce Cholula, Tabasco, Frank’s, Sriracha
½ teaspoon garlic powder or 1 clove garlic, mined

For the Shish Kabobs –

3 pounds thick-cut steaks 1 ½ inch (We used NY strips, but consider ribeye, sirloin, and London broil.)
1 large red onion
2 large bell peppers any color
1 pound mushrooms button or cremini
1 pound brussels sprouts

US Customary - Metric

Instructions

If using wooden or bamboo skewers, buy the thickest skewers you can find. Then set out a baking dish and fill it with 1-inch of water. Place the bamboo skewers in the water to soak, for at least 30 minutes, but as long as it takes you to prep and marinate the steak. This will ensure they don't burn up completely on the grill.
Set out a small bowl (or measuring pitcher) for the beef kabob marinade, and a large bowl (or baking dish) for the beef.
In the small bowl, combine the olive oil, soy sauce, honey, apple cider vinegar, hot sauce, and garlic powder. Whisk well to combine.
Cut the steaks into large 1 ½ inch cubes. (Big chunks - so they won't burn to a crisp before the vegetables are cooked.) Place the beef chunks in the bowl.
Pour 1 cup of the beef marinade over the steak cubes, reserving the rest of the marinade for later use. Toss well to coat. Then cover and allow the beef to marinate for at least 30 minutes. If planning to marinade longer, place the steak cubes in the refrigerator and marinade for up to 12 hours.
When ready to grill, cut the onion, and bell peppers into large 1 ½ inch chunks. Clean off the mushrooms and trim the brussels sprouts.
Preheat the grill to medium heat, about 400°F. Set out a rimmed baking sheet.
Now carefully slide the beef chunks and vegetables onto the skewers, alternating meat and vegetables. Be careful with the brussels sprouts, as they are dense and need a little work getting on the skewers. Place the finished kebabs on the baking sheet.
Once all the beef kebabs are prepped and ready, brush the remaining marinade over the beef cubes and vegetables.
Grill over medium heat for 5 minutes per side, 10 minutes total. Allow the kebabs to rest for 3-5 minutes then serve!

Video

Notes

Storing Leftovers - Take the meat and veggies off of the skewers and place in an airtight container. Store leftovers in the fridge for up to 3 days.

Freezing - The veggies won't have the same tender texture if frozen, thawed and reheated. But the meat will keep well in an airtight container in the freezer for up to 3 months.

Reheating - Reheat leftovers in the microwave. Heat them in short bursts at 50% power so the shish kabob beef and vegetables rewarm without overcooking.

Nutrition