Grilled Beef Kebabs
Beef kebabs are cubes of sirloin marinated in lemon, garlic and herbs, threaded with peppers and onion, and grilled until charred. They are easy, social and ideal for summer cookouts.
- 32 minTotal time
- 4Servings
- 420kcal / serving
- 38 gProtein
A short marinade and medium-high heat keep the beef juicy, while the vegetables pick up smoky char. Use a thermometer because small cubes can overcook fast.
The science: why this works
- Sirloin is lean but tender, so it cooks quickly over high heat without getting tough.
- Lemon juice and Worcestershire add acid and umami to the surface, and olive oil carries the herbs and garlic.
- A short marinade flavors the meat without the acid turning the surface mushy.
- Leaving space between pieces lets the heat reach all sides for even browning.
- Resting the kebabs finishes the cooking gently and keeps the juices in the beef.
Marinade timing
Acid in a marinade only works on the outer millimeter or so of the meat. Over several hours it changes the proteins on the surface, making them mushy. Thirty minutes to four hours adds flavor and a slightly tender bite without damage.
Learn: How marinades work →Even cooking on skewers
Uniform cubes mean the meat reaches the same temperature all through the skewer. Crowding pieces together traps steam and shields the sides from heat, which leaves them pale and half-cooked, and the beef and vegetables end up unevenly done.
Learn: Brown food in batches →Grilled Beef Kebabs
32 min · 4 servings · Mediterranean · Main course
Ingredients
Makes 4 servings
- 700 gsirloin steak, cut into 1 1/2-inch (4 cm) cubes
- 3 tbspolive oil
- 2 tbsplemon juice
- 1 tbspWorcestershire sauce
- 3cloves garlic, minced
- 1 tspdried oregano
- 1 tspsmoked paprika
- 1 tspsalt
- ½ tspblack pepper
- 2bell peppers, cut into 1 1/2-inch (4 cm) pieces
- 1red onion, cut into wedges
- 8button mushrooms
Method
Tips for the best result
- Cut the beef into cubes of the same size so they cook at the same speed.
- Use two parallel skewers for floppy pieces so they do not spin when turned.
- Put quick-cooking mushrooms and onions on separate skewers if you want perfect doneness for each.
Mistakes to avoid
- Marinating overnight, which makes the surface mushy; stay under 4 hours.
- Packing pieces too tightly, which leaves the sides raw; leave a small gap.
- Grilling over low heat, which makes the beef gray and dry; use medium-high.
Variations and swaps
- Add pineapple chunks for a sweet, charred contrast.
- Use a teriyaki marinade for a sweeter kebab.
- Swap beef for chicken thigh cubes, cooked to 165°F (74°C).
- Swap sirloin for ribeye or tenderloin for a richer kebab.
- Swap lemon juice for red wine vinegar.
- Swap bell peppers for zucchini or cherry tomatoes.
Storing and reheating
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Slice cold beef into salads or wraps, or reheat gently in a skillet to 165°F (74°C).
Grilled Beef Kebabs: questions
What is the best cut of beef for kebabs?
Sirloin is a good balance of flavor, tenderness and price. Ribeye and tenderloin are richer and more tender but costlier.
How long do beef kebabs take to grill?
About 8 to 12 minutes over medium-high heat, turning every 2 to 3 minutes. Use a thermometer for the beef, since cube size varies.
Do I need to soak wooden skewers?
Yes, soaking for 30 minutes helps stop them burning. Metal skewers do not need soaking and conduct heat into the meat.
What temperature should beef kebabs reach?
The USDA recommends 145°F (63°C) for beef steak, followed by a rest. Pull at 135°F (57°C) for medium-rare carryover to reach 145°F.
Can I cook beef kebabs in the oven?
Yes. Broil on a rack 4 inches (10 cm) from the heat for 10 to 12 minutes, turning once, until browned and the beef is done.
