This beef kabobs recipe is a party-friendly guide to a smoky, tasty, crowd-pleasing treat for summer feasts. Juicy, tender beef and colorful pieces of vegetables are threaded alternately on skewers, then grilled on high heat in the oven.
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What Are Beef Kabobs?
Beef kabobs are made by threading marinated beef chunks on a skewer, along with vegetables, and putting these meat sticks on direct heat to an outdoor grill. However, for homemade versions, they can also be cooked in the oven.
Nowadays, it’s a favorite food for outdoor picnics and summer barbecues in the US.
The Differences Between Kebabs and Kabobs
“Kebab” is a universal street food that’s prepared with meat roasted on a skewer or a spit over or next to an open heat source. It’s popular in many European and Middle Eastern countries, as well as many regions in South and Central Asia in different forms and variants.
“Kabob” is a mainstream delicacy in North America, while “kebab” is seen the most in British menus. These two names do not refer to the same dishes as they follow different cooking methods, but in reality, they have been used quite interchangeably in both the US and the UK.
Are Beef Kabobs Healthy?
As beef kabobs are a sizzling menu item, it’s no surprise that they’re packed with protein and fat. This dish should be incorporated into your diet as a full meal rather than a side snack to gorge on.
For such a nutrient-dense delicacy, we still managed to keep everything under control. As a result, a serving of these beef kabobs will give you 452 calories and 43.8 grams of protein, most of which are from the grilled steak.
Put simply, beef kabobs are okay to consume for healthy adults without specific health issues and who are not facing any risks for obesity, high blood pressure, or diabetes.
Best Cut of Beef to Use for Kabobs
There aren’t many requirements for the right beef cut for a beef kabob. The marinade and high-heat grilling will do most of the work in enhancing the smoky robust flavor.
That being said, our only rule of thumb when selecting the beef cut for grills is to stay away from the thin ones such as petite sirloin steak or skirt steak. Thick cuts of beef are the best as they won’t cook too fast and dry out, and they can hold on to the skewers well.
Besides beef chuck roast, the star of today’s beef kabob recipe, other great options are filet mignon and top sirloin. These three types can all give you lean-but-still-juicy beef chunks with little fat and big beefy flavors, so opt for whichever works best for your budget.
Marinade for Beef Kabobs
In today’s recipe, we use a marinade of paprika, olive oil, chili powder, oregano, pepper, salt, garlic, onion powder, lemon juice, vinegar, sugar, mustard, and soy sauce to impart bold flavors to the beef. This marinade helps to add more moisture and break down the protein structure within the meat.
Marinating, therefore, is a must-do step to tenderize the beef and optimize the flavor, texture, and juiciness — especially when using tough and thick cuts like the beef chuck roast in this recipe. Such a simple process means a juicy beef kabob can be easily achieved even with economical beef cuts.
You can also reserve some of the marinade to baste the kabobs after grilling and before serving to get all of its savory goodness. And of course, please feel free to change up the spices and seasonings to your liking.
How to Make Beef Kabobs
Our party-friendly beef kabobs recipe promises a crowd-pleasing treat for summer feasts. These smoky, tasty beef-veggie skewers can be prepped and ready so easily in just 5 simple steps:
Preheat the oven to 480°F.
In a mixing bowl, combine the beef chuck with the marinade. Toss and rub.
Add the vegetables to the mixing bowl. Toss to marinate.
Thread and alternate the beef and the vegetables on the skewers.
Add the skewers to the baking sheet. Grill the kabobs on 480°F for 15 minutes in the oven.
Remove the kabobs from the oven. Garnish with parsley and serve hot.
Tips for Making
For beef kabobs, there are a few rules to keep in mind to get the perfect final result. Some of which are:
1. Grilling time:
The grilling time may vary quite a lot based on the type of steak cut, oven model, and distance from the heat source to the skewers. As steak can overcook easily, we suggest keeping a close eye on them and doing no more than a 15-minute grilling session.
Keep in mind that the kabobs will continue to cook even after you’ve taken them off the grill because of the heat they retain. Please take this into account when estimating the cooking time.
2. Cut all items to the same size: To encourage even cooking, be sure to cut all the steak cubes in uniform size (about 1-1.25 inches each) so they cook evenly. The veggies should also be cut into pieces that are about the same size as the steak cut.
3. Use wooden or bamboo skewers and pre-soak them:
Pre-soaking the wooden skewers in water is meant to prevent them from burning up on the grill. For thick cuts of beef, use double skewers so they hold on better and thus making it easier for you to rotate them when cooking.
Remember to always use bamboo or wooden skewers for beef kabobs to make sure the steak stays juicy and slightly pink on the inside. Metal skewers can transfer heat, so they would overcook the meat fast and also make it so much more difficult for you to grab them (by hand) when on the grill.
4. Thread it loosely: When threading the items onto the skewers, make sure to keep a little space between each of them. With a loosely threaded kabob, all the ingredients will get more heat circulation and be able to cook more evenly without the outside being charred while the inside stays underdone.
5. Allow some resting time after grilling: Allow the grilled beef kabobs to rest for about 5 minutes after removing them from the grill. This allows the juices in the beef to re-settle, keeping it nice and juicy, with flavor in every bite!
How to Store and Reheat The Leftover
Although we doubt if there would be any unfinished servings of beef kabobs, it’s good to know that leftovers can still last well for up to 3 days in the fridge.
Let the beef kabobs cool down completely to room temp, then store the leftover portions properly in airtight containers. When ready to reheat, simply pop them in the microwave, the oven, or directly on a grill to quickly warm them through before serving.
If this dish Beef Kabobs strikes your fancy, we think this Shrimp Kabobs Recipe will also suit your likings.
What to Serve With These Beef Kabobs
- Air fryer potato wedges: We decided to make a combo of finger foods by pairing our smoky beef kabobs with these delicious crispy potato wedges. They come with a similar flavor to French fries but with much less grease, and also require very little time and effort to make.
- Orange pineapple juice: This five-ingredient beverage delivers robust flavors and an abundance of vitamins and nutrients. Incorporating this sweet-sour orange pineapple juice in today’s big meal can help reset your taste buds and aid in digestion big time.
|Beef Kabobs||Main Dish||452||5.8 g||551 mg|
|Air Fryer Potato Wedges||Side Dish||185||0.6 g||298 mg|
|Orange Pineapple Juice||Beverage||112||0.0 g||6 mg|
|Total||749||6.4 g||855 mg|
Other Savory Beef Recipes:
Beef Kabobs Recipe
- 28 oz beef chuck chunked
- 1 tsp paprika
- 3 tbsp olive oil
- 1/2 tsp chili powder
- 1 tsp oregano
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp garlic minced
- 1 tsp onion powder
- 1 tbsp lemon juice
- 1 tbsp wine vinegar
- 1 tsp brown sugar
- 1 1/2 tsp traditional Dijon mustard
- 1/2 tbsp reduced-sodium soy sauce
- 6 oz yellow zucchini chopped
- 6 oz green bell pepper chopped
- 6 oz yellow bell pepper chopped
- 6 oz red bell pepper chopped
- 6 oz red onion chopped
- 1 tbsp parsley chopped
- Preheat the oven to 480°F.
- In a mixing bowl, combine 28 oz beef chuck with a marinade of 1 tsp paprika, 3 tbsp olive oil, 1/2 tsp chili powder, 1 tsp oregano, 1 tsp ground black pepper, 1/2 tsp salt, 1 tbsp minced garlic, 1 tsp onion powder, 1 tbsp lemon juice, 1 tbsp wine vinegar, 1 tsp brown sugar, 1 1/2 tsp Dijon mustard, and 1/2 tbsp reduced-sodium soy sauce. Toss and rub the beef with the marinade, make sure it's coated evenly.
- Add 6 oz yellow zucchini, 6 oz green bell pepper, 6 oz yellow bell pepper, 6 oz red bell pepper, and 6 oz red onion to the mixing bowl. Toss to marinate.
- Carefully thread and alternate the beef and the vegetables on the skewers. Don't try to thread too many pieces on one skewer, instead, keep a little space between each.
- Add the skewers to the baking sheet lined with aluminum foil. Grill the kabobs for 15 minutes on the top rack of the oven. No need to turn them midway.
- Remove the kabobs from the oven. Let the meat rest for 5 minutes, garnish with 1 tbsp chopped parsley, and serve hot.