Go Back
–+ servings
Close up side shot of a pile of marinated beef kabobs on a table.
Print Pin

Marinated Beef Kabobs

These marinated beef kabobs are tender, juicy, and packed with sweet, savory, Asian-inspired flavor. Grill them or broil them for an easy summer dinner the whole family loves.
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

  • Best cut: Sirloin is ideal. Tenderloin and ribeye also work. Avoid "stew meat" (chuck or round), which stays tough on a quick-cooking skewer.
  • Separate skewers: Keep beef and veggies on their own skewers so each finishes at the right time.
  • Uniform pieces: Cut beef and vegetables into even 1-inch pieces for the most even cooking.
  • Marinating time: At least 30 minutes, ideally 2 to 4 hours for the beef. Do not marinate the vegetables more than about 8 hours, or they soften.
  • Doneness: Use an instant-read thermometer: 130 to 135°F for medium-rare, 135 to 145°F for medium, 145 to 155°F for medium-well, 160°F+ for well-done.
  • Vegetable swaps: Zucchini, mushrooms, and cherry tomatoes all work well in place of or alongside the peppers and onion.
  • Storage: Refrigerate leftovers up to 3 days. Freeze the cooked beef up to 3 months (the veggies do not freeze well).

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