Marinated Beef Kabobs

Looking for a quick, crowd-pleasing dinner off the grill? These marinated beef kabobs are loaded with sweet, savory, Asian-inspired flavor, charred on the grill or under the broiler, and easy enough for a busy weeknight or a backyard cookout.

What’s the Best Cut of Beef for Kabobs?

Since the beef is only on the grill for a few minutes, you want a tender cut that cooks quickly over high heat. Any of these work well:

• Sirloin (my go-to): Tender, flavorful, and budget-friendly.
• Beef tenderloin: The splurge option, and the most tender of the three.
• Ribeye: Well-marbled and forgiving, so it stays juicy.

Skip anything labeled “stew meat.” That is usually chuck or round, tough cuts that need long, slow cooking to break down and will turn out chewy on a skewer.

The marinade gives you a little extra help here, too. The ginger and soy sauce gently relax the meat as it sits, so you end up with tender, juicy bites every time.

Before You Get Started

Kabobs are forgiving, but a few small choices make the difference between evenly cooked, juicy skewers and a mixed bag. Here is what matters most:

• Use separate skewers. Thread the beef and vegetables on their own sticks so you can pull each one the moment it is perfectly cooked.
• Cut everything uniform. Aim for 1-inch pieces so the beef and veggies cook at the same rate, with no raw or overdone bites.
• Soak wooden skewers. Give them a couple of hours in water first so they do not scorch or catch fire on a hot grill.

How to Make Marinated Beef Kabobs

The grill gives you that great smoky char, but a broiler works just as well when the weather will not cooperate. Here is how it comes together:

Step 1: Make the Marinade

Whisk together the soy sauce, olive oil, ginger, honey, garlic, green onions, and red pepper flakes in one bowl. 

That combination is what gives the beef its sweet, savory, umami flavor, almost like takeout off your own grill. It should smell sweet and garlicky right away, and you can mix it up to a day ahead.

⇢ Make it your own. Stir in a splash of toasted sesame oil for nuttiness, a tablespoon of seasoned rice vinegar for brightness, or a teaspoon of Dijon for a little tang. This marinade is just as good on chicken, too.

Step 2: Marinate the Beef and Veggies Separately

Place the cubed beef in one bowl or zip-top bag and the chopped vegetables in another. Divide the marinade evenly between them, toss to coat, then cover and chill for at least 30 minutes. 

→ Marinating Times: Two to four hours is ideal for the beef. Do not let the vegetables sit longer than about 8 hours, or they will soften too much.

Step 3: Thread the Skewers

Thread the beef onto skewers and the vegetables onto separate skewers, leaving a little space between pieces so the heat can circulate. Discard the used marinade.

⇢ Mix up the vegetables. Bell peppers and red onion are classic, but zucchini, mushrooms, and cherry tomatoes all hold up well on the grill.

Step 4: Grill or Broil

Preheat your grill or grill pan to medium-high and rub a little oil on the grates to prevent sticking. 

Cook the skewers for about 8 to 10 minutes total, turning halfway, until the beef is nicely charred and the vegetables are crisp-tender. 

No grill? Broil them on a foil-lined baking sheet on high for the same 8 to 10 minutes, flipping once.

The beef is ready when the outside is lightly charred and it feels firm but still springs back slightly. For exact doneness, an instant-read thermometer is your friend: pull it at 130 to 135°F for medium-rare, or around 145°F for medium.

What to Serve With Beef Kabobs

Rice is the natural partner here, soaking up all that savory marinade. From there, round out the plate with a cool side or two. Here are some that I’d suggest trying here:

• Rice Pilaf
• Sesame Ginger Snap Pea Salad
• Ramen Noodle Coleslaw
• Easy Potato Salad
• Cowboy Baked Beans

Add a big pitcher of sweet tea and it feels like summer!

Storage

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freeze: The cooked beef freezes well for up to 3 months. I skip freezing the vegetables, since they turn watery and mushy once thawed.

Reheat: Warm the meat and veggies (off the skewers) in a skillet over medium heat with a little oil for 3 to 5 minutes, or microwave individual servings loosely covered for 1 to 2 minutes, until warmed through.

Frequently Asked Questions

Do you need to marinate beef for kabobs?

You do not have to, but it is worth it. Even 30 minutes adds flavor and helps keep the beef tender, and two to four hours is the sweet spot.

How do you keep kabobs from sticking to the grill?

Make sure the grates are hot and lightly oiled before the skewers go on, and resist the urge to move them too soon. They will release naturally once a good char forms.

Can I make beef kabobs without a grill?

Absolutely. Broil them on a foil-lined baking sheet on high for about 8 to 10 minutes, flipping halfway, or use an indoor grill pan on the stovetop.

Can I add other vegetables to the skewers?

Yes. Stick to firm vegetables that grill quickly, like zucchini, mushrooms, or cherry tomatoes, and cut them to a similar size so everything cooks at the same rate.

More Grilled Beef Recipes

• Grilled Steak Tips
• Grilled New York Strip Steak
• Grilled Beef Tenderloin
• Flank Steak Fajitas
• Easy Carne Asada