I crafted Marinated Beef Kabobs where a simple marinade infuses and tenderises the beef so even budget cuts stay juicy, the reserved marinade doubles as a basting glaze, and large cubes from a block become eight skewers.

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I never thought I could get this excited over skewers, but these Marinated Beef Kabobs do something to the grill that’s hard to explain. I buy a beef sirloin or chuck block and cut big cubes, then watch how the soy sauce in the marinade sneaks deep into the meat and makes each bite oddly addictive.

It’s not just dinner, it’s that moment when the edges char and you realize you nailed the Beef Skewers Grill vibe, even if you messed up a skewer or two. Trust me, you’ll want to know the secret behind that first juicy bite.

Ingredients

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Beef sirloin or chuck, rich in protein and iron, juicy when not overcooked
Extra virgin olive oil, healthy fats for tenderness and flavor, helps carry seasonings
Soy sauce adds saltiness and umami, boosts savory depth but watch sodium
Lemon juice gives bright acidity, tenderizes meat, adds fresh sour snap
Brown sugar or honey brings sweet balance, encourages caramelized char on grill
Garlic gives pungent aromatic kick, adds savory depth when minced and cooked
Bell peppers add crunch, fiber and sweetness, color and mild vegetal flavor
Red onion brings sharp sweetness when grilled, contains antioxidants and crunch

Ingredient Quantities

2 lb (900 g) beef sirloin or chuck block, cut into large cubes

1/2 cup (120 ml) extra virgin olive oil

1/3 cup (80 ml) soy sauce

1/4 cup (60 ml) Worcestershire sauce

2 tbsp (30 ml) lemon juice

2 tbsp brown sugar or honey

4 garlic cloves, minced

1 tsp Dijon mustard

1 tsp smoked paprika

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes optional

2 tbsp chopped fresh parsley or cilantro

2 large bell peppers any color, cut into chunks

1 large red onion, cut into wedges

8 metal skewers or 8 wooden skewers

How to Make this

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1. Cut the beef block into large, even cubes (about 1 1/2 to 2 inches), trim excess fat and pat dry with paper towels so they sear better.

2. In a bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp lemon juice, 2 tbsp brown sugar or honey, 4 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if you want heat. Stir in 2 tbsp chopped parsley or cilantro.

3. BEFORE you add the beef scoop out and set aside about 1/4 to 1/3 cup of that marinade for basting later. If you forget, be sure to boil any used marinade for at least 2 minutes before using as a baste to kill germs.

4. Put the beef cubes in a zip-top bag or shallow dish, pour the remaining marinade over them, press out air and refrigerate at least 1 to 2 hours, ideally 6 to 12 hours but not more than 2
4. The acid and oil will flavor and help tenderize the meat.

5. If using wooden skewers soak them in water for 30 minutes so they dont burn. Meanwhile cut 2 large bell peppers into chunks and 1 large red onion into wedges roughly the same size as the beef pieces.

6. About 20 to 30 minutes before cooking remove the beef from the fridge so it can come closer to room temp, and preheat your grill to medium-high (about 400 to 450 F). Oil the grill grates lightly to prevent sticking.

7. Thread beef, pepper and onion onto 8 skewers, alternating pieces and leaving a little space between items so heat circulates. Make 8 skewers total.

8. Grill the kabobs over direct medium-high heat, turning every 2 to 3 minutes so they get a good sear all around. Total cooking time will be about 8 to 12 minutes depending on cube size and desired doneness (130 to 135 F for medium-rare, 140 to 145 F for medium). During the last 4 minutes brush with the reserved marinade for extra flavor.

9. Remove skewers, let rest 5 minutes so juices redistribute, then sprinkle with extra chopped parsley or cilantro and serve. Quick tips: dont overcrowd the skewer, pat meat dry before grilling for a better crust, and if you want more char sear over higher heat for a minute at the end.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife (youll want it sharp for even 1 1/2 to 2 inch cubes)
3. Paper towels or a clean kitchen towel for patting meat dry
4. Large mixing bowl and whisk (for the marinade)
5. Measuring cups and spoons
6. Zip-top bag or shallow dish for marinating
7. Skewers (wooden, soak in water first, or metal)
8. Grill or heavy grill pan and long tongs
9. Instant-read meat thermometer and a basting brush

FAQ

Q: Can I use other cuts of beef? A: Yes. Sirloin or chuck are best for kabobs, but you can use flank or skirt if you slice against the grain first. Tougher cuts may need longer marinating or a quick tenderize, otherwise they can be chewy.

Q: How long should I marinate the meat? A: At least 2 hours for flavor, 6 to 12 hours is great, and up to 24 hours is OK. Dont marinate much longer than 24 hours or the acid can start to make the meat mushy. Always marinate in the fridge.

Q: Do I need to soak wooden skewers? A: Yes soak wooden skewers for 30 minutes to prevent burning on the grill. Or just use metal skewers, theyre easier and reusable.

Q: What grill temp and cook time should I use? A: Cook over medium-high heat (about 400 to 450 F). Kabobs usually take 8 to 12 minutes total, turning every 2 to 3 minutes for even char. Aim for 135 F for medium-rare, 145 F for medium, or follow USDA guidance of 145 F with a 3 minute rest. Let meat rest 5 minutes before serving so juices settle.

Q: Can I use the same marinade on chicken or veggies? A: Yes the flavor works well on chicken, pork and veggies. But chicken needs to reach 165 F so cook longer or cut smaller, and fish takes much less time so watch it closely. For safety, reserve a portion of marinade before adding raw meat if you want to baste while cooking.

Q: Can I reuse the leftover marinade as a sauce? A: Not straight from the bowl. If you want to reuse it you must bring it to a rolling boil for a few minutes to kill bacteria, or better yet set aside some marinade before adding raw meat so you can use it directly.

Marinated Beef Kabobs Recipe Substitutions and Variations

Beef sirloin or chuck: try lamb leg cubes for a richer bite, boneless chicken thighs if you want something milder and faster to cook, or large portobello mushrooms or extra-firm tofu for a vegetarian option — they soak up the marinade well.
Extra virgin olive oil: swap for avocado oil or light olive oil for a higher smoke point, canola or vegetable oil for a neutral flavor, or add a teaspoon or two of toasted sesame oil for a nutty twist.
Soy sauce: use tamari for gluten-free, coconut aminos for a soy-free and slightly sweeter profile, or low-sodium soy sauce to cut salt without losing umami.
Worcestershire sauce: substitute equal parts balsamic vinegar plus a splash of soy sauce, a small dash of fish sauce for extra umami, or a vegan Worcestershire if you avoid anchovies.

Pro Tips

1. Pat the cubes dry and let them sit at room temp about 20 to 30 minutes before grilling so they sear better; trim big fat chunks first so you dont get constant flare ups.
2. Marinate long enough to flavor and tenderize, about 6 to 12 hours, but not more than 24 or the acid will start to make the meat mushy. Always set aside some marinade for basting, and if you forget do not use the used marinade without boiling it first.
3. Because theres sugar in the marinade only brush it on during the last few minutes so it wont burn; for a real crust sear over high heat for a minute or two then move to slightly cooler spots to finish.
4. Use metal skewers or double up wooden ones so pieces dont spin, keep veggies and meat spaced so heat circulates, and check doneness with a thermometer then rest the skewers 5 minutes so the juices settle.

Marinated Beef Kabobs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

438

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife (youll want it sharp for even 1 1/2 to 2 inch cubes)
3. Paper towels or a clean kitchen towel for patting meat dry
4. Large mixing bowl and whisk (for the marinade)
5. Measuring cups and spoons
6. Zip-top bag or shallow dish for marinating
7. Skewers (wooden, soak in water first, or metal)
8. Grill or heavy grill pan and long tongs
9. Instant-read meat thermometer and a basting brush

Ingredients

2 lb (900 g) beef sirloin or chuck block, cut into large cubes
1/2 cup (120 ml) extra virgin olive oil
1/3 cup (80 ml) soy sauce
1/4 cup (60 ml) Worcestershire sauce
2 tbsp (30 ml) lemon juice
2 tbsp brown sugar or honey
4 garlic cloves, minced
1 tsp Dijon mustard
1 tsp smoked paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes optional
2 tbsp chopped fresh parsley or cilantro
2 large bell peppers any color, cut into chunks
1 large red onion, cut into wedges
8 metal skewers or 8 wooden skewers

Directions

Cut the beef block into large, even cubes (about 1 1/2 to 2 inches), trim excess fat and pat dry with paper towels so they sear better.
In a bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp lemon juice, 2 tbsp brown sugar or honey, 4 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if you want heat. Stir in 2 tbsp chopped parsley or cilantro.
BEFORE you add the beef scoop out and set aside about 1/4 to 1/3 cup of that marinade for basting later. If you forget, be sure to boil any used marinade for at least 2 minutes before using as a baste to kill germs.
Put the beef cubes in a zip-top bag or shallow dish, pour the remaining marinade over them, press out air and refrigerate at least 1 to 2 hours, ideally 6 to 12 hours but not more than 2
The acid and oil will flavor and help tenderize the meat.
If using wooden skewers soak them in water for 30 minutes so they dont burn. Meanwhile cut 2 large bell peppers into chunks and 1 large red onion into wedges roughly the same size as the beef pieces.
About 20 to 30 minutes before cooking remove the beef from the fridge so it can come closer to room temp, and preheat your grill to medium-high (about 400 to 450 F). Oil the grill grates lightly to prevent sticking.
Thread beef, pepper and onion onto 8 skewers, alternating pieces and leaving a little space between items so heat circulates. Make 8 skewers total.
Grill the kabobs over direct medium-high heat, turning every 2 to 3 minutes so they get a good sear all around. Total cooking time will be about 8 to 12 minutes depending on cube size and desired doneness (130 to 135 F for medium-rare, 140 to 145 F for medium). During the last 4 minutes brush with the reserved marinade for extra flavor.
Remove skewers, let rest 5 minutes so juices redistribute, then sprinkle with extra chopped parsley or cilantro and serve. Quick tips: dont overcrowd the skewer, pat meat dry before grilling for a better crust, and if you want more char sear over higher heat for a minute at the end.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.