Beef Shish Kabob

Square overhead image of beef shish kabobs on an oval platter.

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5 from 1 vote

These simple, healthy beef shish kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!

Course Dinner

Cuisine American, Middle Eastern

Keyword beef shish kabob, beef shish kabobs, how to cook shish kabobs, how to make shish kabobs, shish kabobs

Prep Time 20

Cook Time 20

Marinating Time 2

Total Time 2 40

Servings people

Calories 408.5kcal

Author Blair Lonergan

Ingredients

1 lb. beef tenderloin or top sirloin, cut into 1 ½-inch cubes
½ cup olive oil (plus extra for rubbing on the grill grates)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon ground mustard
1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
1 teaspoon minced fresh oregano (or ¼ teaspoon dried oregano)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 medium sweet onion, divided (sub with a red onion for a zesty bite)
8 cherry tomatoes or grape tomatoes
2 medium sweet bell peppers (any color), seeded and cut into 1 ½-inch squares
8 ounces fresh white mushrooms, stems removed

Instructions

MAKE THE MARINADE

Cut the onion in half. Grate half of the onion and place it in a medium bowl. Add the olive oil, vinegar, lemon juice, garlic, ground mustard, thyme, oregano, salt, and pepper. Whisk to combine. Cut the other half of the onion into 1 ½-inch squares. Set aside to use on the kabobs.

MARINATE THE BEEF

Place the beef cubes in a large zip-top plastic bag or bowl. Pour half of the marinade into the bag or bowl, seal or cover, and refrigerate. Marinate the beef for at least 30 minutes, or up to overnight. Set aside the remaining marinade to use for basting later.

ASSEMBLE THE KABOBS

If using wooden skewers, be sure to soak them in water for at least 30 minutes before using. When ready to prepare the kabobs, remove the beef cubes from the marinade. Discard the marinade in the bag or bowl. Thread the beef onto skewers. Thread the vegetables onto their own individual skewers (for instance, put all of the tomatoes together on skewers, all of the onions together, all of the peppers together, and all of the mushrooms together). Brush the vegetable skewers with the reserved marinade.

OUTDOOR GRILL (PREFERRED)

Preheat an outdoor grill 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. Keep an eye on the vegetables – the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the grill when cooked to desired tenderness.

BROIL IN THE OVEN

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. Keep an eye on the vegetables – the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler when cooked to desired tenderness.

GRILL PAN OR STIR-FRY ON THE STOVETOP

Preheat an indoor grill pan or large skillet over medium-high heat. Coat with oil. Add the ingredients to the pan or skillet. Cook for a total of about 8-10 minutes, flipping halfway through.

Notes

You'll know the kabobs are done and ready to come off the grill when the vegetables are slightly charred and crisp-tender. The outside of the meat should be lightly charred, and it should feel firm but slightly springy to the touch. Use an instant-read meat thermometer to know when the beef reaches your desired level of doneness: 130-135°F for medium-rare; 135-145°F for medium; 145-155°F for medium-well; and 160°F+ for well-done.

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