Colourful and juicy, these Beef Kabobs are made using marinated steak pieces to infuse with extra flavour and tenderise. I’ve used capsicum/peppers, red onion and mushroom here, but there’s a plethora of other vegetables that could be used!
Marinated Beef Kabobs
I don’t know if it’s “normal” to marinate beef for kebabs, but the reason why I do it is because I reserve premium beef cuts for cooking as steaks or roasting to medium rare for special occasions. So I use better value beef cuts for kebabs and as a consequence, I’ve always marinated them to tenderise, add juiciness and a hint of flavour.
I don’t mean to talk down Beef Kabobs, because they are fabulously moorish, and if your budget stretches to using $50/kg beef fillet to make kebabs for a backyard barbie, I want your life!😂
THE BEEF KABOB MARINADE
The marinade I use for these Beef Kabobs is my everyday Steak Marinade. It’s savoury with a hint of sweet, and made with pantry essentials – soy sauce, balsamic vinegar, Worcestershire sauce, garlic, pepper and oil.
And yes, you read that right – soy sauce is in the marinade. No, it doesn’t make it taste Asian-y in the slightest! It’s basically the brine for the marinade, making it ultra juicy.
THE ART OF KABOB THREADING
Just kidding – it’s not an art at all!
There’s no science behind the order in which I thread the beef and vegetables onto the skewers. I always start it with every intention of making them look the same, but I lose focus very quickly. So as you can see below, my skewers are a hodgepodge of random order.
Having said that though, I do follow these Kabob-Threading-Rules:
1. Don’t smush everything together tightly. Thread pretty loosely so some heat can get in between – this helps cook the vegetables more evenly (rather than charred edges and crunchy raw in the middle);
2. Cut your veggies so they are the same size as the meat to encourage even cooking (sometimes I even trim the veggies after threading); and
3. Two pieces of veggies between each piece of beef – it just makes the beef go further so you get 8 big kabobs from 750g/1.5lb of beef, and a nice hit of veggies per serving.
Just to be clear, I totally made these rules up myself. In case it wasn’t obvious…😂
Hands down, the best way to cook Beef Kabobs is on the barbie. But of course, when I went to do just that for the video, I found that I was out of gas. So I had to try to cook them on the stove – but the skewers are too long for my skillets so I could only fit in 2 at a time on the diagonal.
They looked ridiculous.🙄
But they were still just as tasty!! – Nagi x
PS I don’t know for certain if it’s kabobs or kebabs. I’ve seen skewered meats onTurkish/Lebanese restaurants as kebobs and when I think of kebabs, I think of Doner Kebabs. So I’ve gone with Kabob!
Try these on the side for a summer grill out
And for something different, try a starter of Gozleme Turkish Stuffed Flatbreads – brilliant on the BBQ!
WATCH HOW TO MAKE IT
As noted above, I had to cook these in a skillet because I ran out of BBQ gas. Because the skewers are so long, I could only fit 2 in at a time – they look ridiculous!!
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Marinated Beef Kabobs
Ingredients
- 750g / 1.5 lb beef tri-tip , sirloin steak tips or other steak cut, (Note 1)
- 3 capsicum / bell peppers (red, yellow green)
- 1 large red onion
- 16 small mushrooms , 3.25cm / 1.3″ wide
Marinade:
- 1 tsp minced garlic (2 large garlic clove)
- 1 tsp onion powder (or sub with garlic powder)
- 2 1/2 tbsp soy sauce (Note 2)
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp black pepper
Cooking:
- 16 flat metal skewers , 25 – 30cm / 10 – 12″ (Note 3)
- Olive oil , for drizzling and cooking
- Finely chopped parsley , garnish (optional)
Instructions
- Cut the beef into 3.25cm / 1.3″ wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 – 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3″ wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely – don’t smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Headed down south of Sydney to a country cabin on the weekend. Dozer spent the entire time gazing (like below) and grazing (on wallaby poo and all other manner of animal droppings littered all over the property 😝).
He managed to wiggle out of his collar once* and took off after something he heard rustling in the bushes. His pursuit led him to a tight shrub in which he got stuck, so I managed to catch up to him and had to literally haul him out by grabbing his tail, then his butt fur, then eventually grabbing his collar. He got in so much trouble!!!
* For those playing catch up: Dozer busted his knee a couple of months ago and had to undergo surgery. We’re 8 weeks into a 12 – 16 week post op recovery period, and he thinks he is 100% healed.
Hi Nagi,
I’m playing catch up on all your recent recipes – and Dozer antics! Mom had surgery and I’ve been quite busy keeping her still, kind of like you with Dozer! ha ha!
We will be doing these kabobs this weekend! And I just LOVE reading that Dozer back to mischief again. This has made my day! Give him hugs!
Oh no Bev! I’m sorry to hear that. How is she?? I bet she’s a better patient than Dozer!
Just thought I’d share something, on the topic of marinading meat for the BBQ. Add a tablespoon of Mrs Ball’s Original Recipe Fruit Chutney to the above marinade ingredients. It really enhances the marinade. This chutney is well known and used throughout Sth Africa, however, I have seen it in Aldi on occasion as well as Woolworth’s here in Australia. There would be a local equivalent, but just not sure what it is.
Also, a tablespoon of tomato sauce (Ketchup for US readers) is a fantastic addition to the marinade ingredients.
How do I know this? My hubby is Sth African and takes his Braai (BBQing) VERY seriously! He always marinates meat for the BBQ, including that used in Kabobs.
WOAH! I know a SA butcher, I have to keep an eye out for that!!
Hi Nagi, definitely trying these, they look delicious. Dozer could pass for a lion! Beautiful mane 😊
His facial hair is definitely getting buffy!!!
I marinated chicken breast chunks and sirloin chunks at the same time. Skewered them but then abandoned the skewering process and threw everything on the grill pan on the stove. All delicious!!!! Very tasty marinade! Paired with mushroom Farro risotto and we had a yummy. Meal. Thx, Nagi! Now browsing your site for tomorrow’s dinner….
Ooh! Farro risotto – thank you for the idea Judy!
DOZER, DOZER, Trouble maker.but picture TELLS different story. Good Food, love the sidesyum! OVER ALL DID YOU HAVE good weekend? Last night no sleep the WIND WAS hauling and banging. Am lazy THIS morning. HAVE good week.
It was so relaxing!!! Lovely part of NSW down there! 🙂
Hi Nagi! I haven’t made beef kabobs in a while. I have peppers and onions from the garden, just need to get some beef and mushrooms! Sirloin is hard to find here (?), but ribeye steaks are often on sale for just a couple of dollars more per pound than ground beef…go figure. My female dog will eat/roll in anything nasty that she can find, YUCK! Kabobs just made the menu for later this week 🙂 As always, thank you my friend!
Rib eye on special?? It is one of the most expensive cuts we have! Jealous!!
Yep yep after that sea bath he sure felt he was 100% healed …uh huh 😂😂 a hottt mess is Dozer.
Nagi another easy recipe and a definite try. Enjoy the day!
Hugs ….
To be honest, I’m just grateful he didn’t roll in cow pat, which is what he did every single day the last time I took him out to a farm…
😱😱😂 happy Dozer
Of course, he thinks he’s healed — he’s a male and they never follow doctor’s instructions!! And getting back to your kabobs — it’s been too long since we’ve made any. Now we don’t have a grill and we miss our grilled meat. Hopefully, we’ll be back to grilling soon we’ll use your marinade. Sending hugs to you and that naughty boy!!
BA HA HA!!! It’s SO TRUE! You crack me up Marisa!!!
Hi Nagi!
These kebobs look yummy! I always marinate my meat bc it flavors and tenderizers it!
I have the kind of luck too with my grill! One summer when I was smoking a turkey, my gas tank was empty b4 it was done. What a pain that was…now I check it! Lol.
Dozer’s thinking what other kind of trouble he can get into, bc that was fun! At least for him it was! Never a dull moment having a dog esp when they get loose!
OMG! I would have a heart attack if that happened mid-turkey! Turkey is so crazy expensive here!
You can also cook these in the oven with the oven rack in the top position at 450 for about 10 to 15 minutes on a baking sheet. Rotate about half way through cooking. They come out close to on the grill but grilling is still better.
This is very similar to Emeril’s Kabam Kaboobs. This receipe is amazing.
I never thought to try it in the oven, thank you for the tip Matthew! I have to check out Emeril’s recipe, I really like his recipes!
Can you advise me a good olive oli. I founf this. Is it good?
https://metrocebu.news/2018/02/worlds-no-1-bertolli-olive-oil-recognized-for-its-award-winning-blends/
That’s a good one that is available at supermarkets here in Australia 🙂 I often get that for my everyday cooking!
Hi Nagi,
I would like to make these asap to be had with rice. Could you please suggest some type of gravy / sauce to be had warm with it.
Thank you Nagi.
Susan from the UK
Hi Susan! Hmm, a warm sauce. To be honest, the only one that comes to mind is the creamy peppercorn sauce I serve with my steak. I’e shared the recipe – just search it. The flavour will pair terrifically with this!
Hey Dozer glad to read you are up to your usual antics 🐕 that greeting is from your doggy pal LUCA.
Thanks Nagi for the Kabab recipe it’s BBQ time in Toronto Canada..🍷👍
He is being VERY cheeky this week. Today, he barraged through the make shift fence I created on the deck and bolted down to the bottom of the yard. NAUGHTY DOG!!!
I so needed this recipe on Sunday. Son and girlfriend decided to come for dinner so I pulled out a 1kilo+ beef tenderloin that had been languishing in the freezer. Didn’t want the oven on so I ended up doing kebabs. I grilled veggies on the side and steamed baby potatoes and slathered them in butter. Made a nice horseradish sour cream sauce on the side. Will try yours next time
Marjory
🇨🇦🇨🇦🇨🇦
ONE DAY LATE!!!
These look great and you made the indoor grill look like you planned it that way. It doesn’t look ridiculous at all! As for Dozer…. Wallaby poo?? OMG! Don’t let him lick your face. Bahaha 🙂
I had to zoom in way close so it didn’t look so ridiculous!!! 😂
In South Africa we call them kebabas 😄
They look delicious!!
Ps. Nearly there Dozer 👍
Kebabas! I like that THE BEST!! 😂
Oh, that’s the look of a dog who just been given the “Bad Dog” comment more than once. Well, he had a good run and hopefully no damage done except for your scratches and cuts acquired while chasing him through the bush.
I love your marinade, I’ve been using it or a variation of it for years. I’m very jealous seeing you use the BBQ as we have a open fire ban and no barbies until it rains.
‘Giggling’ Ron: an open-fire ban at 32C max!!!! You and Eva better come and stay with me for a rural Australian January . . . yes, and I also ALWAYS marinate . . .
Ugh, memories of those 42C days!!!!