Easy Marinated Beef Kabobs

Front shot of easy marinated steak kabobs on a blue and white serving tray

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

Cook Time 10

Marinating Time 30

Total Time 1 10

Servings 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