Beef Shish Kabobs

5 from 1 vote

These simple, healthy beef shish kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop. A quick olive oil and herb marinade keeps the beef tender and full of flavor.

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 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 and set aside for the skewers.
Marinate the beef: Place the beef cubes in a large zip-top bag or bowl. Pour half of the marinade over the beef, seal or cover, and refrigerate for at least 30 minutes or up to overnight. Reserve the remaining marinade for basting.
Assemble the kabobs: If using wooden skewers, soak them in water for at least 30 minutes first. Remove the beef from the marinade and discard the used marinade. Thread the beef onto skewers. Thread the vegetables onto their own separate skewers, then brush the vegetable skewers with the reserved marinade.

Cook Options (3 Methods)

Outdoor grill (preferred): Preheat the grill to medium-high heat (375 to 400°F) and rub oil on the grates. Grill the beef and vegetable skewers for about 8 to 10 minutes total, flipping halfway. Watch the vegetables, since the tomatoes cook faster than the peppers and onions. Remove each skewer when cooked to your liking.
Broil in the oven: Preheat the broiler on high. Line a rimmed baking sheet with foil and spray with nonstick spray. Place the skewers on the sheet and broil for about 8 to 10 minutes, flipping halfway.
Grill pan or stovetop: Heat an indoor grill pan or large skillet over medium-high heat and coat with oil. Cook the skewers for about 8 to 10 minutes, flipping halfway, until the beef is charred and the vegetables are crisp-tender.

Notes

Best cut: Beef tenderloin is the most tender choice, and top sirloin is a great, more affordable option. Avoid packaged "stew meat," which stays tough on the grill.
Doneness: Use an instant-read thermometer. Pull the beef at 130 to 135°F for medium-rare, 135 to 145°F for medium, 145 to 155°F for medium-well, and 160°F or higher for well-done.
Visual cue: The kabobs are ready when the vegetables are slightly charred and crisp-tender and the beef is lightly charred and firm with a little spring.
Separate skewers: Keep beef and vegetables on their own skewers so each cooks at its own pace.
Marinating time: 30 minutes is the minimum; 2 to 4 hours gives the best flavor and texture. Avoid going much past overnight.
Storage: Refrigerate leftovers up to 3 days. Freeze the beef up to 3 months; the vegetables do not freeze well.
Reheat: Warm off the skewers in a skillet with a little oil over medium heat, 3 to 5 minutes.

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