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These simple, healthy Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!
If you’re looking for a new or different way to enjoy red meat and seasonal vegetables this summer, then these Beef Shish Kabobs are just the answer.
While chicken is a convenient option for family suppers, it’s also nice to work beef into the regular rotation. Put some steak on a skewer and you’ll have a very happy crew around the table!
What kind of beef do you use for shish kabobs?
I prefer beef tenderloin for this recipe, but top sirloin will also work well.
While beef tenderloin can be a pricey cut of meat, you will only need about 1 lb. to feed the family, since you’re also loading your kabob skewers with plenty of fresh, filling vegetables. Stretch that meat and make it last!
I had some organic, grass-fed beef tenderloin kabob meat from my recent Moink Box, which worked perfectly here. I didn’t even have to cut up the beef, since it came diced and packaged in a 1-lb. portion. You know I love a good shortcut!
These beef shish kabobs are particularly delicious thanks to the quick homemade marinade that I use to prep the meat and to baste the vegetables.
It’s a simple combination of olive oil, red wine vinegar, garlic, onion, and other herbs.
This marinade highlights the fresh, high-quality ingredients without overpowering the meal.
How long do you cook beef shish kabobs on the grill?
You’ll notice that I separated my beef and vegetables onto individual skewers, rather than alternating all of the ingredients together on the same skewers. This is because the different ingredients need different amounts of time to cook, so it gives you more control over when you pull them off of the grill (or out of the oven).
The beef skewers cook on the grill, under the broiler, or on a stovetop grill pan for a total of about 16-20 minutes (turning regularly). The tomato skewers will cook much faster, while the peppers and onions may need a few minutes longer. Just keep an eye on your kabobs and pull each skewer off when it’s done to your liking.
You might enjoy the beef shish kabobs on their own as a complete meal, or you may prefer an additional side. I would suggest serving the kabobs with rice, over cauliflower rice, or simply with a loaf of fresh, crusty French bread.
If you want to get even fancier, try stuffing the beef shish kabobs in big fluffy pitas and garnishing them with Tzatziki sauce. Mmmmm.…you won’t regret that decision!
If you’ve tried these Beef Shish Kabobs or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Beef Shish Kabobs
Ingredients
- 1 lb. beef tenderloin or top sirloin, cut into 1 ½ inch cubes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dry mustard
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 sweet onion
- 8 cherry or grape tomatoes
- 2 sweet bell peppers (any color), seeded and cut into 1 ½-inch squares
- 8 ounces fresh white mushrooms, stems removed
Instructions
- Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
- Cut the other half of the onion into 1 ½-inch squares. Set aside.
- Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.
- Set aside the remaining marinade to use for basting later.
- When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
- Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
- Brush vegetable skewers with reserved marinade.
- Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 – 10 minutes, or until done. Keep an eye on the vegetables – the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
- Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.
Oregano wasn’t mentioned as to when to add it. Is it only to be added to marinade for veggies?
Sorry about that typo, Ev! Yes — you just add the oregano with the rest of the marinade (at the same time that you add the thyme). I’ll update the recipe right now. Thanks for letting me know!
I used the stir-fry method using the instructions for marinade, etc. for mine. I first put the meat in for about 10 minutes and stirring it during the ten minutes. Then added the veggies stirring a lot. I used medium high heat.
It was easy and great! Thanks for the great recipe.
Wonderful! I’m so glad that you enjoyed it, Barbara. Thanks for your note!
The instructions only mention grill or broiling- but stove top is also mentioned in the recipe title. What about stove instructions?
Hi, Shannon! Sorry for that confusion! I prefer to use an indoor grill pan on the stovetop, so you’ll just heat the grill pan over medium-high heat and cook the skewers until the veggies are tender and the beef is nicely charred on the outside (about 10 minutes). You can also stir-fry the ingredients on the stovetop without the kabob sticks. Hope that helps, and enjoy!
Do you broil on low or high?
Hi, Nicole! My oven only has one setting for “BROIL,” but if you have the choice I would use the “high” setting. 🙂