Easy Marinated Beef Kabobs

Need a quick, easy and healthy dinner recipe that the entire family will love? These tender and juicy Marinated Beef Kabobs are packed with flavor, and then seared on the grill or broiled in the oven for maximum char. It's summer on a stick!

Can you believe that it's July? You didn't actually think that I'd let the summer pass us by without at least one more grilling recipe, did you?

You might remember my Peach-Glazed Chicken Kabobs from earlier in the season, which Keith deemed the BEST recipe that I have ever shared in the history of the blog. High praise, my friends.

Well, since kabobs are so easy, so fast, and can conveniently be prepped in advance, I figured that I should go ahead and come up with a sirloin steak kabobs recipe as well!

How to make Easy Beef Kabobs:

First, let's start with the simple Asian-inspired steak skewers marinade. You'll need just 5 basic ingredients:

• Soy sauce
• Ginger
• Garlic
• Honey
• Green onions

Whisk the marinade together until completely combined, and then set aside.

Next, chop the vegetables...

...and the beef! I like to use sirloin steak for beef kabobs, but other tender cuts will also work.

When available, I buy the sirloin already packaged in large chunks so that I only need to dice it a bit more before marinating. A simple shortcut!

Once the beef and the vegetables are cut, place them in separate bags and marinate in the prepared sauce for at least 30 minutes.

Thread the vegetables onto skewers,

and the marinated steak onto separate skewers.

Grill everything over medium-high heat for a total of about 8-10 minutes, turning halfway through.

What to serve with Beef Kabobs:

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, offer one of these easy sides as well:

• Egg Rolls
• Ramen Noodle Salad
• Chinese Chicken Salad with Cashews (omit the chicken and serve the beef with the salad instead)
• Cold Peanut Sesame Noodles (omit the chicken and serve the pasta as a side dish with the beef)

Cook's Tips and Recipe Variations:

• I prefer to keep the beef cubes on skewers separate from the vegetable 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 the vegetables perfectly done at the same exact time, so keeping them separate offers a bit more control in the cooking process.
• Try to chop the vegetables into uniform size pieces and the beef into equal size chunks. This helps to keep the cooking time even. 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.
• I like to use sirloin steak 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).
• This is a nice prep ahead dinner, because you need to marinate the beef and vegetables for at least 30 minutes, or up to 24 hours.
• 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.
• You can also cook the beef kabobs in the oven. Those broiler instructions are included below.
• Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same!

More kabob recipes that you might enjoy:

• Maria's Ranch Chicken Kabobs
• Beef Shish Kabobs
• Hawaiian Kielbasa Kabobs
• 5-Ingredient Grilled Italian Sausage Kabobs
• Garlic & Herb Grilled Pork Kabobs
• Honey Sesame Shrimp Kabobs

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Easy Marinated Beef Kabobs

These tender and juicy Marinated Beef Kabobs are packed with flavor, and then seared on the grill or broiled in the oven for an easy dinner recipe any night of the week!

Course Dinner

Cuisine Asian

Keyword beef kabobs, beef skewers, Korean Beef

Prep Time 30 minutes

Cook Time 10 minutes

Marinating Time 30 minutes

Total Time 1 hour 10 minutes

Servings 4 people

Calories 314kcal

Author Blair Lonergan

Ingredients

FOR THE MARINADE:

• 1 cup soy sauce
• ¼ cup grated fresh ginger (or 4 teaspoons dried ground ginger)
• 2 tablespoons minced garlic
• ¼ cup honey
• 6 green onions diced
• 1-2 tablespoons red pepper flakes optional

FOR THE KABOBS:

• 1.5 - 2 lbs. sirloin steak, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 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.
• Place beef chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
• In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the beef and the other half of the marinade into the bag with the vegetables. Toss to coat everything in the marinade and then place bags in the refrigerator for at least 30 minutes (or up to overnight).
• Thread beef onto skewers. Thread vegetables onto separate skewers. Discard 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 over the grill (to prevent sticking), and grill the beef kabobs and the vegetable kabobs for 4-5 minutes on each side (for a total of about 8-10 minutes).

FOR THE OVEN/BROILER:

• Preheat the broiler on high heat. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Place the prepared beef and vegetable skewers on the baking sheet. Broil kabobs for 4-5 minutes on each side (for a total of about 8-10 minutes).

Notes

• I prefer to keep the beef cubes on skewers separate from the vegetable 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 the vegetables perfectly done at the same exact time, so keeping them separate offers a bit more control in the cooking process.
• Try to chop the vegetables into uniform size pieces and the beef into equal size chunks. This helps to keep the cooking time even. 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.
• I like to use sirloin steak 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).
• This is a nice prep ahead dinner, because you need to marinate the beef and vegetables for at least 30 minutes, or up to 24 hours.
• 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.
• You can also cook the beef kabobs in the oven. Those broiler instructions are included below.
• Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same! 

Nutrition

Serving: 1/4 of the recipe and marinade | Calories: 314kcal | Carbohydrates: 21g | Protein: 43g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1194mg | Potassium: 967mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1485IU | Vitamin C: 120.9mg | Calcium: 69mg | Iron: 4.7mg

This recipe was originally published in July, 2015. The photos were updated in July, 2019.