beef kabobs

These steak kabobs are pieces of sirloin beef skewers with mushrooms, peppers and onions, then grilled to perfection and finished off with garlic butter. An easy and hearty dinner option.

Steak Kabobs with Garlic Butter

sirloin

mushrooms

green bell pepper (seeded, cored and diced into 1 inch pieces)

red onion

olive oil

salt and pepper

butter

garlic

parsley

Heat a grill or indoor grill pan to medium high heat.

Thread the beef, mushrooms, pepper and onion onto skewers.

Brush the meat and vegetables with olive oil and season generously with salt and pepper.

Place the kabobs onto the grill and cook for 4-5 minutes per side.

Melt the butter in a small pan over medium low. Add the garlic and cook for 1 minute.&nbsp;

Remove the pan from the heat and stir in the parsley and salt and pepper to taste.

Brush the garlic butter all over the steak kabobs, then serve.

Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

https://content.jwplatform.com/videos/GWgMDz2o.mp4

These steak kabobs are pieces of sirloin beef skewers with mushrooms, peppers and onions, then grilled to perfection and finished off with garlic butter. An easy and hearty dinner option!

Tender cubes of beef are marinated in yogurt, ginger and Indian spices to create these mouth-watering kabobs. Perfect for throwing on the grill or under the broiler!

Indian Spiced Beef Kabobs

beef sirloin (cubed)

whole milk plain yogurt

ginger (minced)

garlic (minced)

curry powder

garam masala

salt

cayenne

wooden skewers

In a large bowl, whisk together marinade: yogurt through cayenne. Add beef cubes and stir until evenly coated. Marinate in the refrigerator for 30 minutes or up to overnight.

Pre-heat grill to medium-high heat and thread beef on to kabob skewers. Gently press kabobs with paper towel to remove excess marinade.

Grill kabobs 4-5 minutes per side for medium rare. Let rest 10 minutes before serving.

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!

Beef Kabobs

sirloin steak

bell peppers

Worcestershire sauce

soy sauce (low sodium)

apple cider vinegar

garlic powder

honey

onion powder

chipotle chili powder (optional,

Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5&quot;).

In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.

Add steak and let marinate for at least one hour, and up to 6 hours.

If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.

Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.

Preheat the grill to medium-high.

Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.

Remove and let sit 5 minutes before serving.

The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.

Tender Beef Kabobs (Shashlik) Recipe

lbs beef

Bell peppers (any

Purple

bamboo skewers

lemon juice (from 2 medium lemons)

salt (we love fine sea salt)

tsp black pepper

dill

dry bay leaves

Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

These Grilled Balsamic Beef Kabobs are the best! These steak kabobs are loaded with flavorful meat and veggies then glazed with a sweet balsamic marinade.

Grilled Balsamic Beef Kabobs

2lbs top sirloin,

Traina Sicilian Organic Ketchup

Balsamic Vinegar

rosemary

garlic clove,

yellow peppers, cubed

green peppers, cubed

red onion, cubed

cherry tomatoes

In a large bowl, mix Traina Sicilian Organic Ketchup, balsamic vinegar, rosemary, clove and honey. Whisk until everything is combined. Reserve 2/3 cup of marinade and set aside.

Add cubed beef to the bowl of marinade. Toss to coat the beef with the marinade. Cover and place in refrigerator. Marinade beef for 20-30 minutes.

Remove from refrigerator alternate beef, yellow pepper, green pepper, red onion and cherry tomatoes on kabob skewers.

Heat grill to medium high heat (about 375-400 degrees F). Spray the grill grates with cooking spray or rub down with olive oil soaked cloth.

Place prepared kabobs on grill and grill each side for 4-5 minutes.

Brush kabobs with remaining marinade, grill for one more minute. Remove from grill and serve.

Oh my!  We're already deep into grilling season here and kebabs are one of my all time favorite ways to put an easy dinner on the table.  These beef and vegetable beauties are going to make their way to our dinner table soon -- and that sauce sounds fabulous. Will look for Traina in our markets.

Balsamic and kabobs just seen to go so well together.  Love your recipe for sweetening up the balsamic vinegar!

These beef kabobs look so delicious!  Especially with the balsamic marinade!!  I literally drooled when I looked at your gorgeous photos!!  I think I'll make this at my sister's house since we don't have a grill!

These are Summer at it's finest!! Holy cow amazing! So flavorful with the delicious marinate and your pics are beyond gorgeous!

This ketchup sounds incredible! I am definitely going to try it soon!

This is so delicious! Perfect for spring and summer. We just bought a grill, so my husband would love these!

Beef Shish Kebab Recipe

nutmeg

tsp ground green cardamom

allspice

paprika

Salt

black pepper (more

sirloin beef

onion

green bell peppers (cut into pieces roughly the width of the meat)

red bell bell peppers

red onion (thinly sliced)

lemons (juice of)

Extra Virgin Olive Oil

dry red wine

Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.

Mix the spices:  In a bowl, mix together the spices to make a spice rub for the cubed meat.

Season the meat cubes with the spices and combine well so that the meat is evenly covered.

Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).

Remove the meat from the fridge one hour before grilling.

Lightly oil the grates of a gas grill and heat for 10 minutes on high.

Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)

Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.

Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!

https://content.jwplatform.com/videos/B6VgMN1r.mp4

Steak Kabobs

Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low- carb, use cauliflower rice!

GRILLED CHILEAN BEEF Kabobs W/ SMOKY CHIMICHURRI

lbs Beef- tenderloin, ribeye, sirloin, cut into 1 ½ inch cubes

Cup oil

lime lime

garlic- finely minced

Tablespoon Badia “complete” Seasoning

pepper

Skewer additions: cherry or grape tomatoes, sweet onions

cilantro

lime juice

jalapeno

coriander

½ teaspoon smoked paprika

water

rice,

¼ cup cilantro- chopped

scallions – chopped

lime

Garnish- lime wedges, chopped cilantro

Cut the beef into cubes and place in a zip lock bag or in a medium bowl.

Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.

In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.

In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.

Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.

Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.

Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.

Serve the beef skewers with the Smokey Chimichurri and the rice.

The photos in this post are absolutely fantastic!

This looks awesome and I am making it tonight! 

One note, though, the auto-play video is not so good. It blasted through my work computer speakers and I kept scrolling and scrolling and couldn't find the video to turn it off (my mute key is broken, haha, I figured it would be faster to try to find the video rather than navigate to computer sound settings. I was wrong).

If video ads look compelling, I will click them to play. I whitelist my favourite blogs on Ad-Blocker to support their incomes, but as soon as ads blast music or play video without my consent (a click!), I generally stop visiting the site or enable a plugin to stop the video.

Very delicious - have been wanting to try homemade chimichurri for a long time and we'll do it again! I let the meat marinade for a couple of hours and the whole meal, rice and all, was a hit. The only deviation was I used a Pacific pho base (I was out of chicken broth which I always use for rice, quinoa, etc.) for the rice, which was pretty awesome. We had it with a 2013 Beringer Estate zin. 5 stars without a doubt! 

PS: despite my current mess of a website, I left it anyway. Should have some time in Dec to get it going again and will have to share this recipe there!

I made this for dinner last night and it was excellent. The marinade for the steak is probably the best part. Unfortunately, I was lazy about buying smoked paprika and needed to substitute with regular, but we still enjoyed the recipe thoroughly!!!

My fiancé said that this has to be kept in our keeper pile!

We used skirt steak and it was delicious!  Comes together very quickly.  I used only half a jalapeno, but in the future will use whole one.  Very flavorful, we all enjoyed it!

Yummy!  I made this with skirt steak and the whole family loved it!  The meal comes together very quickly and you get quite a big bang for your buck!  We had a little chimichurri sauce leftover after we devoured the meat.  I tossed it with some pasta and had it for lunch the next day!

We loved this recipe!  Made everything in it.  The whole family loved it.  Super flavor filled and would make it again.

I love your site and recipes. I have used one of your recipes every night of the week so far and have the rest of the week planned out with more! Thank you for your inspiration!

So so so delicious! I didn't use the Badia seasoning, I did the other mix and now it is one of our favorite seasoning blends.

Excellent recipe and absolutely delicious.  Made it with  baked potatoes and grilled veggies.   Delicious !!! Will make this for guests !

This is my second time making it! Thank you!  It is awesome!

Made for our friends last night - everyone raved! Perfect summer grilling recipe.  Thanks!

My husband is very picky and he loved this. It’s truly delicious. Will definitely make again.

Sylvia, your site and this recipe specifically is how/when I started enjoying cooking again after decades.

Being vegan/vegetarian helps because I don't feel conflicted about what I make for my husband and I...it brings us happiness and health.

Get grilling with our Beef Kofta Recipe! Loaded with fresh parsley, onion, garlic, and cumin. This Mediterranean ground beef kabob recipe is a hit every time!

Beef Kofta Recipe

Medium Onion

Cloves Garlic

Cup of Fresh Parsley

Lbs Ground Beef (can use lamb or even a combination of both)

Teaspoons Cumin

Teaspoon Pepper

In a small food processor chop up the onion, garlic, and parsley.

Place the ground beef into a large bowl and top with the rest of the ingredients.

Mix the beef mixture until combined.

Shape the mixture into beef kofta kebab shapes and grill as is or place on a skewer then grill.

Grill or pan fry until cooked thoroughly, about 4-6 minutes per side depending on the size and thickness. We cook until well done,&nbsp;160 to 165 degrees F.

These juicy steak skewers are inspired by the flavors of Tuscany in central Italy. I suggest seeking out boneless ribeye if possible and trimming off any thick pieces of fat.

rosemary ((from about 2 sprigs))

sage

cherry tomatoes ((see note 2))

Salt and black pepper

bread (for serving, optional)

Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).

In a bowl or zipper-top plastic bag big enough to hold the steak, onions, and tomatoes, add olive oil, garlic, rosemary, and sage and stir or mash to combine. Add steak, onions, and tomatoes and toss to coat.

Building one skewer at a time, thread one piece steak, one whole tomato, and one onion chunk (2 layers), pushing to the end with the handle.

Repeat with additional steak and vegetables until the skewer is full, then repeat with additional skewers until all steak and veggies have been skewered. Season generously with salt and pepper (I use at least 2 teaspoons kosher salt and 1 teaspoon pepper).

To assemble the kabobs:

Preheat grill over medium-high heat for 10 minutes and clean and iil grates. Grill the skewers directly over high heat for 5 minutes. Transfer to indirect heat and continue to cook until your desired doneness is reached, about 3 to 7 minutes longer.

While the skewers are grilling, brush slices of crusty bread with olive oil. Add to the grill and cook until golden brown, about 2 to 4 minutes. To serve, arrange skewers on a platter and serve with the bread.

To grill the kabobs:

Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

Top 11 beef kabobs recipes from across the web

The most viewed beef kabobs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Steak Kabobs with Garlic Butter

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GRILLED CHILEAN BEEF Kabobs W/ SMOK...

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Top 11 beef kabobs recipes from across the web

The most viewed beef kabobs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steak Kabobs with Garlic Butter

Indian Spiced Beef Kabobs

Beef Kabobs

Tender Beef Kabobs (Shashlik) Recip...

Grilled Balsamic Beef Kabobs

Beef Shish Kebab Recipe

GRILLED CHILEAN BEEF Kabobs W/ SMOK...

Beef Kofta Recipe

Beef Kabobs

Marinated Beef Kabobs

Steak Kabobs

The most viewed beef kabobs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine