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    🏠Home » Recipes » Grill Recipes

    Easy Marinated Beef Kabobs

    Jun 17, 2018 · Modified: Apr 10, 2022 by Dan Mikesell AKA DrDan · 6 Comments

    Recipe Table of Contents    
    4.84 from 6 votes

    Quick and easy marinated beef kabobs bursting with flavor and tenderness takes less than an hour. Start with a marinade of a few pantry staples, use the beef of your choice, then add some vegetables for a complete meal.

    a pile of done beef and veggie kabobs on a white plate

    Jump To:
    • 🐄Location of Sirloin Steak
    • 🥣Ingredients
    • 👨‍🍳How To Cook Beef Kabobs
    • ❓FAQs
    • 📖Kabob Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Beef shish kabobs are a standard for any home griller to master but are easy for beginners with some simple instructions. Learn how to grill the perfect summer meal for your whole family to enjoy.

    Most recipes have ten plus ingredients and involve overnight timing. Not what I wanted—just not for me. So, I used my previous sirloin steak recipes as inspiration.

    My desires:
    1) KISS with only a few ingredients. I used three.
    2) Quick. I marinated for 30 minutes, but 4 hours would be fine.
    3) Great taste and tender. Yep.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A solid 4, but on some days, it might be a lower 5—a great home BBQ classic.

    🐄Location of Sirloin Steak

    The sirloin is located behind the short loin, where most of what we usually call "steak" comes—like strip steaks and t-bones.

    Location of Sirloin
    Licensed from Depositphotos August 2021. Copyright FoxysGraphic. Modified for use.

    I suggest "top sirloin," which is the most tender version. It will definitely be labeled as top to fetch a higher price.

    The bottom sirloin is usually labeled as sirloin steak is a bit tougher but is an excellent choice with deep flavor. Also, the tri-tip roast comes from the bottom sirloin. Under that will be the sirloin tip roast.

    In other parts of the world, what we call the loin area is called the sirloin, and what we call the sirloin is called the rump.

    🥣Ingredients

    Beef

    While you could use a more expensive steak like a strip steak or even beef tenderloin, this is really a sirloin steak type of recipe so let's concentrate on that.

    I suggest top sirloin, which will be slightly more tender than normal sirloin.

    Cuts like chuck roast, stew meat, round steak, or eye of round are not good choices.

    IMPORTANT TIP: do not use thin cuts of beef and keep the chunks of beef approximately the same size— 1 to 1 ¼ inches.

    Marinade

    The marinade has simple pantry ingredients: Worcestershire sauce, soy sauce, and garlic powder with a bit of water.

    Marinate for 30 minutes to 2 hours. Most of the flavor will transfer into the meat in about 30 minutes. But if you can go 2 hours, they will be more tender. Longer is fine but not needed here.

    To go fast, start with preparing the meat and marinade, soaking wooden skewers, heat the grill, and prep the veggies/pineapple. Your 30 minutes will be up and proceed with assembly.

    👨‍🍳How To Cook Beef Kabobs

    Soak wooden skewers.

    Wooden skewers soaked for 30 minutes are best here. Metal skewers will transfer heat more and cook the center faster, which most people don't want.

    Prepare vegetables or pineapple.

    Most commonly, red or green peppers and red onions are cut into chunks. I find pieces of pineapple especially appealing with the beef. They all will cook at about the same rate as the meat. Be sure to give them a good coat of oil.

    Root vegetables like potatoes carrots will not cook in the same time frame and are not good choices.

    Prepare the grill.

    Like most beef recipes, the grill should be on high heat. For gas grills, that is all the way. On charcoal grills, lots of hot coals.

    You can check the grill surface temperature, and it will be 550° plus, but it is not needed to be checked here.

    The grill hood should be closed during cooking for better control, but open will work for this recipe but take a bit longer.

    Grill over direct heat.

    Total cooking time is about 8-10 minutes with a flip every few minutes. Cook to the internal temperature you want—140°-145° for most people.

    The tIme will vary a bit by the grill's actual temperature, the size of the pieces of beef, and, of course, your desired final internal temperature.

    ❓FAQs

    What is the final internal temperature for beef kabobs?

    Rare - cold red center has an internal temperature of 125°-130° and will probably take only 5-6 minutes. Very hard to get right and may not cook the veggies well. Remember, you can always cook a bit longer later, but you can not uncook meat.

    Medium Rare - warm red center has an internal temperature of 130°-135° should take 7-8 minutes usually.

    Medium - pink and firm has an internal temperature of 140°-145° and will usually be done in 8-10 minutes. This is good for most people.

    Medium Well - minimal pink has an internal temperature of 150°-155° and should be about 10-12 minutes. This is the most you should usually cook these kabobs.

    Well Done - firm and brown will have an internal temperature of 160°+ and is not recommended.

    Can beef kabobs be cooked in the oven?

    Yes, you can use a 425°-450° oven for about the same time as grilled. Put them on a sheet pan and use a rack if you have one. Give everything a good spray of PAM, then add the kabobs. No need to flip.

    As always, you are cooking to a final internal temperature and not by time alone. Time varies by the oven, the tray, and the size of beef chunks.

    Do I need to add salt and pepper?

    I didn't use any salt and pepper. Why? I felt there was some sodium in the Worcestershire and soy sauces. The pepper can be added later—it didn't need it.

    📖Kabob Recipes

    Marinated Steak Kabobs Similar but more complicated marinade and longer prep time.

    Honey Garlic Chicken Kabobs

    30 Minute BBQ Chicken Kabobs

    Buttermilk Ranch Chicken Kabobs

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Grill Recipes
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    🖼️Step-by-Step Photo Instructions

    soaking wooden skewers in water.

    If using wooden skewers, soak in water for 30 minutes. Metal skewers are OK, but wood is preferred due to the heat transfer of the metal.

    cubes of sirloin steak on a white board.

    Trim beef of any fat and cut into about 1 to 1 ¼ inch cubes, keeping the pieces about the same size.

    marinade for beef kabobs.

    Mix marinade: 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon garlic powder.

    mixing sirloin steak with marinade in white bowl.

    Pour over meat and mix well. Cover and refrigerate until needed—30 minutes to 2 hours. Most of the taste will transfer in 30 minutes, but longer will be more tender.

    clean and oil grill crates.

    Preheat grill on high. Clean and oil.

    tray of kabob ingedients for assembly.

    Prepare any desired fruit and vegetables. Cut into chunks about the same size as the meat.

    beef kabobs ready for the grill.

    Prepare kabobs by alternating ingredients. Brush lightly with oil, concentrating on the fruit and veggies.

    beef kabob off skewer on a plate

    Grill over direct high heat with the grill lid closed until mild charring on fruits and vegetables and the internal temperature of the beef is to your liking. About 8-10 minutes for 140°-145° usually. Let kabobs rest for about 5 minutes before serving.

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    📝Recipe

    a pile of done kabobs on a white plate

    Easy Marinated Beef Kabobs

    From Dan Mikesell AKA DrDan
    Quick and easy marinated beef kabobs bursting with flavor and tenderness takes less than an hour. Start with a marinade of a few pantry staples, use the beef of your choice, then add some vegetables for a complete meal.
    Tap to leave a Rating
    4.84 from 6 votes
    Print Email CollectionCollected
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ lbs top sirloin - or other beef
    • 2 bell peppers
    • 1 red onion
    • ½ fresh pineapple

    Marinade

    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons water
    • 1 teaspoon garlic powder
    Prevent your screen from going dark

    Instructions

    • If using wooden skewers, soak in water for 30 minutes. Metal skewers are OK, but wood is preferred due to the heat transfer of the metal.
      soaking wooden skewers in water
    • Trim beef of any fat and cut into about 1 to 1 ¼ inch cubes, keeping the pieces about the same size.
      cubes of sirloin steak on a white board
    • Mix marinade 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon garlic powder.
      mixing marinade in small bowl
    • Pour over meat and mix well. Cover and refrigerate until needed—30 minutes to 2 hours. Most of the taste will transfer in 30 minutes, but longer will be more tender.
      mixing sirloin steak with marinade in white bowl
    • Preheat grill on high. Clean and oil.
      clean and oil grill crates
    • Prepare any desired fruit and vegetables. Cut into chunks about the same size as the meat.
      tray of kabob ingedients for assembly
    • Prepare kabobs by alternating ingredients. Brush lightly with oil, concentrating on the fruit and veggies.
      beef kabobs ready for the grill
    • Grill over direct high heat rotating every few minutes until mild charring on fruits and vegetables and the internal temperature of the beef is to your liking. About 8-10 minutes for 140°-145° usually. Let kabobs rest for about 5 minutes before serving.
      beef kabob off skewer on a plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. I suggest top sirloin steak here but other sirloin or strip steak would be great.
    2. I prefer wooden skewers here but not too big of a deal. Metal will cook the interior more.
    3. Try to keep the size of the meat, vegetables, and pineapple about the same size.
    4. The grill hood can be open or closed. But closed will cook a bit faster and give more control.
    5. Brush with oil just before going on the grill.
    6. Cook to the final internal temperature you want. Medium-rare is 130°- 135° and 140° - 145°. The meat temperature will rise a few degrees after removed from heat.
    7. Be sure to rest the kabobs for 5 minutes before serving.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Easy Marinated Beef Kabobs
    Amount Per Serving
    Calories 361 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 8g40%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.01g
    Cholesterol 60mg20%
    Sodium 618mg26%
    Potassium 144mg4%
    Carbohydrates 22g7%
    Fiber 3g12%
    Sugar 15g17%
    Protein 27g54%
    Vitamin A 300IU6%
    Vitamin C 141.9mg172%
    Calcium 50mg5%
    Iron 2.7mg15%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published September 13, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Cathie

      August 15, 2021 at 4:54 pm

      OMG !!! Tried this recipe out and loved it !!!!! 😋 it really is a kabob summer look forward to testing and trying more of your home cooked kabobs . Thank you for posting them . Great job !

      Reply
    2. Miriam Weston

      August 08, 2018 at 6:38 pm

      I am going to try this!

      Reply
    3. Doug Wheeler

      May 12, 2014 at 10:11 am

      I realize this is an old post, but I noticed a comment regarding the use of accent. Whenever I use a less tender cut of meat, I just add vinegar to my marinade. It works well. Your other option is to use tenderloin which will not need a tenderizer. I also use LOTS of black pepper when I make any type of beef kabob. Adds so much flavor.

      Reply
      • DrDan

        May 13, 2014 at 7:42 pm

        Thanks for the note Doug. I have decided this a Kabob summer so a revision is on the way. I don't think I can ask people to use a nice beef tenderloin for kabobs. I may give some of your suggestions a try.
        Thank again for the comment
        DrDan

    4. Dr Dan

      September 18, 2010 at 8:37 pm

      I love pineapple on the grill. A sweet and sour would be great if you wanted.

      Reply
    5. Chris

      September 17, 2010 at 4:31 pm

      Those look good, pineapple and green bell pepper go great with beef. I bet these would also be great with a sweet and sour sauce too. Nice job Dan.

      Reply

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