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Beef Kabobs
These juicy Beef Kabobs are marinated in a sweet and savory sauce and then grilled to perfection. They are perfect for a summer BBQ for dinner any night of the week.
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 8 Skewers
Calories: 264 kcal
Course:
Main Course
Ingredients
- 1 ½ pounds steak sirloin or ribeye, cut into 1-inch cubes
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
For the marinade:
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- In a bowl, whisk together the marinade ingredients. Place the beef cubes in a resealable bag or shallow dish and pour the marinade over the beef. Ensure all the pieces are coated evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
- Preheat or prepare your grill to medium-high heat.
- Prepare the bamboo skewers by threading marinated beef, red bell pepper, green bell pepper, and red onion onto the skewers, alternating between ingredients.
- Lightly oil the grill grates to prevent sticking. Place the assembled kabobs on the grill.
- Grill the kabobs for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
- Remove the steak kabobs from the grill and allow them to rest for a few minutes before serving.
- Serve the kabobs with your favorite sides and enjoy!
Cup of Yum
Notes
- For the best flavor, it's recommended that the beef be marinated overnight. This not only enhances the taste but also helps tenderize the meat, making it juicier and more flavorful when grilled.
- Both sirloin and ribeye are excellent choices for kabobs due to their flavor and tenderness. Sirloin is leaner, while ribeye offers a bit more fat, which can contribute to a juicier kabob.
- Feel free to add or substitute other vegetables based on your preferences or what you have on hand. Mushrooms, zucchini, and cherry tomatoes are great additions to beef kabobs.
- If using charcoal, wait until the coals are uniformly white and ashy for the most consistent heat. For gas grills, preheating is key to prevent sticking and achieve those grill marks without the food becoming tough.
- Feel free to use an indoor grill pan if you're unable to grill outside. Just cook the kebabs on medium-high heat for about 3 minutes per side or until the desired doneness of the steak is achieved.
- Leftover steak kebabs can be stored in an airtight container in the refrigerator for up to 3 days. For best results, remove the beef and vegetables from the skewers before storing. Reheat gently to maintain juiciness and prevent drying out.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
6g
(2%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
52mg
(17%)
Sodium
452mg
(19%)
Potassium
337mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
661IU
(13%)
Vitamin C
32mg
(36%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Skewers
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 452mg | 19% |
| Potassium | 337mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.