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Close up side shot of a pile of marinated beef kabobs on a table.
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Marinated Beef Kabobs

This flavorful marinade for beef kabobs yields flavorful, tender meat and veggies.
Course Dinner
Cuisine Asian
Keyword beef kabobs, beef skewers, marinade for beef kabobs, marinated beef kabobs
Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 620kcal
Author Blair Lonergan

Ingredients

FOR THE MARINADE

  • 1 cup less-sodium soy sauce
  • ½ cup olive oil
  • ¼ cup grated fresh ginger
  • ¼ cup honey
  • 2 tablespoons minced garlic
  • 6 green onions, chopped
  • 1-2 teaspoons crushed red pepper flakes (optional)

FOR THE KABOBS

  • 1 ½ - 2 lbs. sirloin steak, cut into 1-inch cubes
  • 1 medium green bell pepper, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch cubes
  • 1 medium 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. In a medium bowl, whisk together the marinade ingredients. Place the cubed beef in a large bowl or Ziploc bag. Place the chopped vegetables in a separate large bowl or Ziploc bag. Divide the marinade evenly between the two bowls. Toss to coat everything in the marinade. Cover and chill in the refrigerator for at least 30 minutes (or up to 8 hours).
    Marinating cubed beef in a glass bowl.
  • Thread the beef onto skewers. Thread the vegetables onto separate skewers. Discard any excess marinade in the bags.
    Process shot showing how to assemble marinated beef kabobs.

FOR THE INDOOR OR OUTDOOR GRILL

  • Preheat an outdoor grill or an indoor grill pan 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.
    Overhead shot of marinated beef kabobs on a wooden table.

ALTERNATE OVEN/BROILER INSTRUCTIONS

  • 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.
    A hand picking up marinated beef kabobs on a wooden stick.

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.

Nutrition

Serving: 1/4 of the recipe and marinade | Calories: 620kcal | Carbohydrates: 33g | Protein: 45g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 104mg | Sodium: 2410mg | Potassium: 1136mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1430IU | Vitamin C: 124mg | Calcium: 106mg | Iron: 5mg