Beef Shish Kabobs (Grill, Oven, or Stovetop)

These juicy beef shish kabobs are marinated in olive oil, lemon, garlic, and fresh herbs, then threaded with summer vegetables and grilled until charred. Cook them on the grill, under the broiler, or right on the stovetop. Put some steak on a skewer and you will have a very happy crew around the table!

Before You Get Started

A few small things make the difference between juicy, tender kabobs and a chewy, unevenly cooked skewer. Here is what matters most before you start cooking:

• Cut everything the same size. Uniform beef cubes and evenly chopped vegetables cook at the same rate, so nothing dries out while the rest catches up.
• Soak wooden skewers first. Give them at least 30 minutes in water so they do not scorch or catch fire over the heat.
• Reserve half the marinade for basting. Set aside half before it touches the raw beef, then brush it on the vegetables. Never reuse the marinade the beef sat in.

Best Beef for Kabobs

The cut you choose is the single biggest factor in how tender your kabobs turn out. Here is what to reach for and what to leave at the store:

• Beef tenderloin (my pick). The most tender, melt-in-your-mouth option for kabobs.
• Top sirloin (best value). More affordable than tenderloin and still stays tender and juicy on the skewer.
• Skip the “stew meat.” It is usually chuck or round, which needs a low, slow simmer to soften. On a hot grill it just turns tough and chewy.

⇢ A little goes a long way. You only need about 1 pound of beef to feed four, since the skewers are loaded with filling vegetables too. It is a great way to stretch a pricier cut.

How to Cook Shish Kabobs

The grill is always our preference for that smoky, charred flavor, but the broiler and stovetop both work beautifully.

Step 1: Make the Marinade

Grate half of a sweet onion into a bowl, then whisk in the olive oil, red wine vinegar, lemon juice, garlic, ground mustard, thyme, oregano, salt, and pepper. 

Cut the other half of the onion into squares to thread onto the skewers later. The marinade should look loose and flecked with herbs.

Step 2: Marinate the Beef

Pour half of the marinade over the cubed beef, then cover and refrigerate. 

Thirty minutes is the minimum, but 2 to 4 hours gives you the best flavor and texture. Set the remaining marinade aside for basting the vegetables.

Step 3: Assemble the Skewers

Thread the beef onto its own skewers, and put the vegetables on separate skewers (tomatoes together, peppers together, and so on). 

Keeping them separate lets you pull the beef when it hits your preferred doneness while the vegetables finish at their own pace. 

Brush the vegetable skewers with the reserved marinade.

Step 4: Cook Them Your Way

Grill: Cook over medium-high heat, about 375 to 400°F, for 8 to 10 minutes total, flipping halfway. The tomatoes cook fastest, while peppers and onions may need an extra minute. Rub a little oil on the grates first to prevent sticking.

Broiler: Place the skewers on a foil-lined, greased baking sheet and broil on high for 8 to 10 minutes, flipping halfway.

Stovetop: Heat an indoor grill pan or large skillet over medium-high, coat with oil, and cook for 8 to 10 minutes, turning to char all sides. You can also slide everything off the skewers and stir-fry it.

You will know the kabobs are ready when the vegetables are slightly charred and crisp-tender and the beef is firm with a little spring to it.

What to Serve With Beef Kabobs

These kabobs already bring the protein and vegetables, so they pair best with a hearty side and something to soak up the juices. A cool potato or pasta salad is the most natural match for a summer plate, and a loaf of warm bread rounds it all out. 

We also love serving the beef and vegetables with pita or naan and a spoonful of tzatziki. A few favorites that work well alongside:

• Easy Potato Salad
• Bacon Ranch Pasta Salad
• 3-Ingredient Red Potatoes
• Grilled Potatoes
• No-Knead Dutch Oven Bread
• A simple green salad dressed in my Lemon Vinaigrette

For a lighter plate, serve the skewers over rice or cauliflower rice and call it a meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. I like to slide the beef and vegetables off the skewers first.

Freeze the cooked beef for up to 3 months. I do not recommend freezing the vegetables, since they turn watery and mushy once thawed.

Reheat the beef and vegetables in a skillet over medium heat with a little olive oil for 3 to 5 minutes, until warmed through. Individual servings also reheat in the microwave, loosely covered, in 1 to 2 minutes.

Frequently Asked Questions

How long should you marinate beef kabobs, and can you marinate them too long?

Thirty minutes is enough to add flavor, but 2 to 4 hours is the sweet spot for tender, well-seasoned beef. You can marinate overnight, but much longer than that and the acid in the lemon and vinegar can start to break down the meat and turn the surface mushy.

Should the beef and vegetables go on the same skewer?

I keep them on separate skewers. The beef and the different vegetables all cook at slightly different rates, so separating them lets you pull each one at the right moment instead of overcooking the beef while you wait on the peppers.

How do you keep kabobs from sticking to the grill?

Two things help. Make sure the grates are clean and hot before the skewers go down, then rub a little oil directly on the grates first. Give the kabobs a minute to sear before you try to turn them, and they will release on their own.

More Grilled Mains for Summer

• Lemon Garlic Chicken
• Grilled Italian Sausage Kabobs
• Honey Lime Grilled Shrimp
• Grilled New York Strip Steak
• Grilled BBQ Pork Chops