Looking for a quick, easy, and crowd-pleasing dinner? These juicy marinated beef kabobs are loaded with bold flavor, perfectly charred on the grill or under the broiler, and guaranteed to bring a taste of summer to your table!
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If you love grilled beef, don’t miss this grilled beef tenderloin, a grilled New York strip steak, and this grilled flank steak marinade, too!
A Flavorful Marinade for Beef Kabobs
Kabobs (aka “dinner on a stick!”) are skewered and grilled meat, seafood, or vegetables. They’re delicious, versatile, and can be cooked on a grill or even in the oven. The way to really elevate your kabobs, however, is with a flavorful marinade. You’ll love the sweet, savory, umami flavors in this particular Asian-inspired dish. Thanks to soy sauce, garlic, ginger, green onions, honey, and a kick of red pepper, the marinade brings big flavor to the table in a very family-friendly way.
This recipe is also convenient to prep in advance, so you don’t have to spend too much time in the kitchen when you’re hosting friends for a summer cookout. Just throw them on the grill when you’re ready to enjoy!
Ingredient Notes and Tips for Success
- I prefer sirloin steak or even tenderloin for beef kabobs, but other tender cuts will also work. You’re not cooking the beef on the grill for very long, so you don’t want a tough cut (like chuck roast) that requires low and slow heat to break down tough fibers. Stew meat is not good for kabobs, because beef that’s packaged and labeled “stew meat” is usually chuck or round — tough cuts that need to be slowly simmered in liquid in order to become flavorful and tender (i.e., NOT ideal for a few minutes on the grill).
- Separate the beef and the vegetables on separate skewers. This way you can remove the beef from the grill when it’s done to your liking, while giving the vegetables more (or less) time to finish cooking. It’s hard to get the meat and veggies perfectly done at the same exact time, so keeping them separate offers a bit more control in the cooking process.
- Chop the vegetables into uniform size pieces and cut the beef into equal size chunks. This helps them cook evenly. You don’t want one huge piece of beef on the same skewer as a little piece of beef, because they will not cook in the same amount of time.
- If using wooden skewers, be sure to soak the skewers in water for a couple of hours before threading on the beef and vegetables. This will prevent the skewers from catching on fire or burning when they’re on the hot grill.
- Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same!
How to Cook Marinated Beef Kabobs
While the grill is our preference for that great smoky flavor, you can also cook the marinated beef kabobs in the oven if it’s more convenient. Those instructions are included in the printable recipe card at the bottom of the post. Here’s the overview:
- Whisk together the olive oil, soy sauce, ginger, garlic, honey, and green onions to make the easy marinade.
- Chop the beef and veggies.
- Place the beef in one bowl (or Ziploc bag) and the veggies in another. Divide the marinade evenly between the two, and toss to coat. Cover and chill for at least 30 minutes. Two to four hours is ideal, but even 30 minutes will add nice flavor. I don’t recommend marinating the veggies for more than 8 hours, since they can become soft.
- Thread the meat and veggies onto the skewers. Discard the marinade.
- Grill the kabobs over medium-high heat for a total of about 8-10 minutes, turning halfway through.
Serving Suggestions
Rice goes really well with these Asian-inspired steak kabobs, but you could also serve riced cauliflower for a lighter, grain-free option. For a heartier meal, pair the meat and veggies with frozen store-bought egg rolls, homemade garlic bread, ramen noodle coleslaw, a creamy pasta salad, a packaged slaw mix with this homemade coleslaw dressing, cowboy baked beans, Hawaiian pasta salad, this easy potato salad recipe, and a big pitcher of sweet tea. Then, finish your meal with a slice of key lime icebox cake, one bowl brownies, a plum crisp, or an Orange Julius recipe!
Preparation and Storage Tips
- Marinate the beef kebobs for at least 30 minutes. Two to four hours is ideal. I don’t recommend leaving the veggies in the marinade for more than about 8 hours, as they can soften too much and take on an undesirable texture.
- Store leftovers in an airtight container in the fridge for up to 3 days. The beef will keep in the freezer for up to 3 months. I find that the veggies have a watery, mushy texture when thawed, so I don’t recommend that option.
- Reheat the meat and veggies (off the skewers) in a skillet over medium heat with some olive oil for 3-5 minutes, or until warmed through. You can also reheat individual servings loosely covered in the microwave for 1-2 minutes, or until warm.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Marinated Beef Kabobs
Ingredients
FOR THE MARINADE
- 1 cup less-sodium soy sauce
- ½ cup olive oil
- ¼ cup grated fresh ginger
- ¼ cup honey
- 2 tablespoons minced garlic
- 6 green onions, chopped
- 1-2 teaspoons crushed red pepper flakes (optional)
FOR THE KABOBS
- 1 ½ – 2 lbs. sirloin steak, cut into 1-inch cubes
- 1 medium green bell pepper, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch cubes
- 1 medium yellow bell pepper, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch cubes
Instructions
- Pre-soak wooden kabob skewers in water for a few hours before grilling. In a medium bowl, whisk together the marinade ingredients. Place the cubed beef in a large bowl or Ziploc bag. Place the chopped vegetables in a separate large bowl or Ziploc bag. Divide the marinade evenly between the two bowls. Toss to coat everything in the marinade. Cover and chill in the refrigerator for at least 30 minutes (or up to 8 hours).
- Thread the beef onto skewers. Thread the vegetables onto separate skewers. Discard any excess marinade in the bags.
FOR THE INDOOR OR OUTDOOR GRILL
- Preheat an outdoor grill or an indoor grill pan to medium-high heat. Rub oil on the grill grates (to prevent sticking). Grill the beef kabobs and the vegetable kabobs for a total of about 8-10 minutes, flipping halfway through.
ALTERNATE OVEN/BROILER INSTRUCTIONS
- Preheat the broiler on high heat. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place the prepared beef and vegetable skewers on the baking sheet. Broil the kabobs for a total of about 8-10 minutes, flipping halfway through.
Notes
Nutrition
Recipe Variations
- Double the amount of beef that you use and skip the veggies.
- Add a couple of tablespoons of seasoned rice vinegar for a nice acidic note.
- Swap a couple of tablespoons of olive oil and replace it with toasted sesame oil for a unique nutty flavor.
- Add 1 tablespoon fresh rosemary or thyme for savory, earthy flavor.
- Include 1 tablespoon Dijon mustard for depth and a slight tang.
- Try adding other veggies to your skewers, such as cherry tomatoes, zucchini, or mushrooms.
- This kabob marinade would be equally delicious with chicken skewers.
More Kabob Recipes to Try
Hawaiian Kielbasa Kabobs
30 minutes mins
Beef Shish Kabobs for the Grill, Oven, or Stovetop
2 hours hrs 40 minutes mins
Honey Lime Grilled Shrimp
50 minutes mins
Originally published in July, 2015, this post was updated in May, 2025.
Oh these kabobs look fantastic, Blair! I love the easy marinade! This sounds like a great meal for the summer! Pinned!
Thanks, Gayle! It’s definitely a great EASY summer dinner. 🙂
My mouth is watering! What amazing pictures!!! Love the Korean style flavors!! Perfect for the weekend and for dinner tonight! Yeah!! 🙂
Cathy
Thanks, Cathy! Easy dinner ideas are always helpful, right?!
You’re on a roll with these yummy kabob recipes! These look amazing!! The marinade looks so flavorful; I bet these are going to be a hit at my house! Can’t wait to try them out!
Hah! Thanks, Anna! Can you tell that my family loves grilled meat and veggies? I stick with the crowd-pleasers!
Love everything about this!!! What a fresh take on Korean bbq! Will have to try this (and send to my mom as well).
Thanks Anne!!! ? I hope that your mom approves!!