Every year for my birthday, I get a group together of family and friends and do an over-the-top barbecue at my house. I don’t do hamburgers or hotdogs. Don’t get me wrong, I enjoy each of those a lot, but that is classic BBQ food. I go all out and do this yummy beef kabobs recipe, bacon-wrapped steak, honey mustard pork tenderloin, and usually several sides and desserts.
There is something special about meat on a stick, haha. What I really enjoy about cooking beef kabobs or shish kabobs in a group setting is that everyone has the opportunity to make their own. They can put whatever they want on it. If all they want is meat, they can do the beef and something like kielbasa sausage. Or maybe they like tomatoes but not mushrooms, etc.
You really have a complete well-rounded meal on a stick. This steak kabobs recipe is always a crowd-pleaser at my barbecues. And they are very easy to make if I can do it, you can do it. Let’s get grilling!
Step 1: Gather the ingredients
In order to make Beef kabobs you need a handful of easy to find ingredients:
- Beef – I usually use a top sirloin for this, but you can use several different cuts of beef, sourced from trusted suppliers that offer organic meat deliveries. However, I don’t recommend using stew meat, as it tends to become tough and chewy, affecting the overall quality of the dish. So, be sure to choose premium cuts of organic beef to ensure a delicious and tender result for your recipe.
- Tomatoes – I always like to use cherry tomatoes, they are the perfect size for beef kabobs.
- Mushrooms – Use the whole mushrooms, the sliced mushrooms don’t stay on very well.
- Onion – I love it when the onion caramelizes a bit on the grill, so yummy. Use yellow, white, or red onion.
- Bell peppers – The peppers add a nice touch.
- Pineapple – Grilled pineapple adds the perfect amount of juicy sweetness which blends nicely with the other ingredients.
- Black Pepper
- Garlic Powder
- Oil – Olive oil, Canola oil, Vegetable oil, Avocado oil, Coconut oil, etc.
- Skewers – I use either wooden skewers or stainless steel skewers, but my preference for beef kabobs is the bamboo wood skewers.
- Outdoor Grill – You will want to use some sort of barbecue grill, although you can make these on a George Foreman as well.
- Medium bowl
Step 2: How to make beef kabobs at home
Start by soaking your bamboo skewers in water for about 30 minutes before you want to grill your shish kabobs. The damp skewers burn less easily while on the hot grill. If you are using metal skewers then don’t worry about it.
Then start the coals or turn on the gas and get the grill heating up.
Slice the steak/beef into bite-sized pieces. Sirloin, New York Strip, London Broil, are all excellent choices for beef kabobs.
Place the pieces of beef in a medium bowl and then drizzle a bit of oil over them. Add some salt, pepper, and garlic powder as well. If you don’t use the oil, the meat may stick to your grill.
Slice up the rest of your ingredients, some of my favorites include kielbasa sausage, pineapple, onions, bell peppers, tomatoes, mushrooms, etc. Put those ingredients into separate bowls.
Now assemble the beef kabobs by adding different ingredients to the skewer. Spread each ingredient apart by about a quarter of an inch, they will cook better.
When I do this at my parties people line up and assemble their beef kabobs exactly how they want them, with the ingredients they choose. If I am in a rush, sometimes I just assemble several varieties of kabobs myself. It all depends on how interactive I want it to be.
Stack the kebabs on a baking sheet or baking pan.
Step 3: Cook those grilled beef kebabs
Once the grill is hot enough, you can tell by placing your hand about 6 inches above the grill, you should only be able to hold your hand there for 5 seconds, before removing it.
Place the beef kabobs on the hot grill and allow them to cook. Cook them until each side of the beef is browned. You will want to turn the kabobs about 4 times so each side gets cooked. Cook times will vary they take around 6 to 10 minutes depending on your grill.
If you like your meat well done, you can cook them a little longer. The veggies and fruit are usually perfect when the meat is done.
And there you go, the beef kabobs are ready to serve. Serve them warm on the stick, or use a fork to slide the pieces off and pile them up on a platter for family-style serving. Enjoy!
How long do Beef Kabobs last?
They are best when served warm. Any leftovers can be placed in a zip lock bag or an airtight container and stored in the fridge for a few days. Reheat in the oven or microwave.
What do you dip the shish kabobs in?
You can just dip them in some Worcestershire sauce or I like making a little sauce with pineapple juice from the can, some brown sugar, soy sauce, a bit of balsamic vinegar, sometimes lemon juice, and a little cornstarch to thicken it. I heat it in a pot on a burner. Tastes so good! I don’t have the exact measurements, however, but something like this:
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 1 Tbsp of soy sauce
- 2 tsp of balsamic vinegar
- 1 Tbsp of cornstarch, mixed with 2 Tbsp of water
Here are some other recipes and articles you may be interested in:
- Metal or Bamboo Skewers (soaked)
- Cutting board
- 1 lb of Beef cut into bite-sized chunks London Broil, Sirloin, New York, etc.
- 1 to 2 Large Onions
- 2 Large Bell Peppers
- Handful of Whole Mushrooms
- 10 oz Cherry Tomatoes
- 1/2 lb Fresh or canned Pineapple
- 1 lb Kielbasa Sausage optional
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 to 2 Tbsp of Canola or Olive Oil
- Begin by soaking the bamboo skewers in water if using those.
- Start the grill, whether gas, pellet, or charcoal.
- Cut the beef into bite-sized chunks and place into a bowl.
- Cut all other ingredients into bite-sized chunks and place into separate bowls.
- Drizzle oil over the beef, and sprinkle on the salt, pepper, and garlic powder. Give it a good mix. You may elect to drizzle oil and season the veggie chunks as well.
- Assemble the beef kabobs by adding a variety of the chunks of ingredients to the skewer leaving 1/4th inch of room in between.
- Add the kababs to the hot grill and cook each side for a few minutes until they are nice and browned. If you like your meat well-down cook them a little longer on each side.
- Remove and serve warm on the skewer, or use a fork and slide the pieces off onto a platter for family-style eating. Enjoy!
Do you like this shish kabob recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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