Name: Marinated Beef Kabobs
Prep time: 40 min
Cook time: 20 min
Total time: 240 min
Ingredients: 1 1/2 pounds Sirloin steak (cut into 1-2 inch cubes); 1/2 ounce dry onion soup mix (half an envelope); 1 Tablespoon sugar; 1/2 cup ketchup; 1/4 cup white vinegar; 1/4 cup vegetable oil; 1 Tablespoon yellow mustard; 1/4 teaspoon salt; 8-10 whole mushrooms (capped); 1 white onion (sectioned); 1 green pepper (cut into eighths); 1 red pepper (cut into eighths); 16-20 cherry tomatoes

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These marinated beef kabobs are a flavorful and easy-to-prepare dish just perfect for backyard barbecues, family gatherings, or a simple yet satisfying weeknight meal.

Traditionally, kabobs consist of marinated meat and vegetables grilled over an open flame, infusing them with rich, smoky flavors. Kabobs, also known as kebabs or skewers, trace their roots back to the Middle East, where they have been a staple for centuries.

As the dish has spread across the globe, various cultures have added their unique twists, creating a wide range of kabob styles to enjoy. A well-crafted beef kabob strikes the perfect balance between tender, juicy meat and flavorful vegetables.

When selecting the ideal cut of beef for kabobs, opt for sirloin, which offers a good blend of tenderness and flavor. With this recipe, you will marinate your meat in a mouthwatering mixture of ingredients that will tenderize the beef while adding a delicious taste that pairs perfectly with grilled veggies.

To assemble your kabobs, you will thread your beef cubes and vegetables onto skewers, alternating between the various vegetable ingredients. Not only do these vegetables add a burst of color and flavor to your kabobs, but they also make for a well-rounded and nutritious meal. They’re a favorite for people sticking to low-carb and keto diets.

While my family prefers mushrooms, onions, green peppers, red peppers, and cherry tomatoes, you can add your own favorites to suit your preferences. Some folks like to add slices of summer squash and zucchini, for example.

What to serve with marinated beef kabobs

For a well-balanced meal with marinated beef kabobs as the main dish, consider complementary sides to enhance the flavors while contrasting a bit with the rich, savory taste of grilled meat and vegetables.

A crisp green salad is an excellent choice for adding a light and healthy component to your meal. Opt for fresh, seasonal greens like romaine, spinach, or mixed baby greens, and top with a simple vinaigrette dressing to let the natural flavors of the vegetables shine. (Try: Harvest Salad with Honey Balsamic Vinaigrette.)

For a sweet and juicy side, a colorful fruit salad of a medley of seasonal fruits such as strawberries, melon, pineapple, and grapes would be delicious. Add a touch of freshly squeezed lemon juice or lime juice to brighten the flavors and prevent the fruit from browning.

Tzatziki sauce makes a delicious accompaniment for these skewers. So it makes sense that similarly tangy sides go well with them, too. One refreshing option is a tangy coleslaw made with shredded cabbage, carrots, and a creamy, zesty dressing. Another option with crisp texture and bright flavors is my broccoli salad, which goes wonderfully with the tender beef and grilled vegetables.

If you’re looking for a heartier option to round out your meal, consider serving your kabobs over a bed of fluffy rice or quinoa, which will soak up the delicious marinade and give you a filling, starchy component.

Alternatively, these loaded smashed potatoes topped with sour cream, cheese, and chives can serve as a comforting side dish that complements the flavors of the kabobs.

To quench your thirst, offer a refreshing pitcher of homemade lemonade or iced tea, which you can tailor to your preference by adding fruits, herbs or spices. You can do the same with water by adding sliced cucumber, citrus fruits, berries, or mint.

If you serve adult beverages, pair your kabobs with a light, fruity wine that complements the dish’s flavors. A crisp rosé or a light-bodied Pinot Grigio will bring out the best in your marinated beef kabobs.

Kitchen Equipment Needed

Baking Sheet
Large mixing bowl
Cutting board
Knife
Basting brush
8-10 skewers

Ingredients needed to make these beef kabobs

Below are the items to gather to prepare these grilled beef and veggie skewers.

Sirloin Steak: Provides the main protein source with a tender texture and rich flavor.
Onion Soup Mix: Adds a savory element to the marinade.
Sugar: Helps balance the acidity of other marinade ingredients while promoting caramelization during grilling.
Ketchup: Contributes a tangy, slightly sweet tomato flavor to the marinade.
White Vinegar: Tenderizes the meat and adds a mild acidic component to the marinade.
Vegetable Oil: Helps to disperse the marinade ingredients evenly and prevents the meat from sticking to the grill.
Yellow Mustard: Adds a tangy, savory note to the marinade and aids in tenderizing the meat.
Salt: Enhances the overall flavor and helps the meat retain moisture.
Mushrooms: Adds an earthy flavor and more meaty texture to the kabobs.
White Onion: Caramelizes slightly when grilled for a mild, sweet onion flavor.
Green and Red Peppers: Bell pepper adds a crisp texture and sweet, slightly bitter taste.
Cherry Tomatoes: Contributes a juicy, sweet and acidic element to the dish.

Frequently asked questions

Below are some common questions and answers about making and serving these marinated beef kabobs. If you have a question I’ve not covered, drop it in the comments. I will reply as soon as I can.

Do you grill kabobs with the lid open or closed?

It is best to grill kabobs with the lid closed, as it allows for even heat distribution and faster cooking. However, keep an eye on the kabobs to prevent overcooking.

How do you know when kabobs are done?

To ensure your kabobs are fully cooked, use an instant-read thermometer to check the internal temperature of the beef. The meat should reach a temperature of no more than 145°F for medium-rare, no more than 160°F for medium, or about 170°F for well-done.

Should I wrap my kebabs in foil?

Wrapping your kabobs in foil isn’t necessary, as it may prevent the meat and vegetables from developing those delicious, charred marks and flavors from the grill. If you worry about the meat drying out, you can wrap them loosely in foil after cooking to keep them warm and moist while preparing other dishes.

Can I use different vegetables for my steak kabobs?

Feel free to customize your kabobs with your favorite vegetables. Some other delicious options include red onions, zucchini, eggplant, squash, asparagus, or even pineapple for a touch of sweetness. Just be sure to cut them into similar-sized pieces (1-inch pieces is best) for even grilling.

Of course, you can also lightly coat the veggies in olive oil and sprinkle with seasonings like black pepper, garlic or paprika on your skewers to adjust the flavor to your liking.

Can I use different meats to make grilled kebabs?

Of course you can! When serving a large group, I like to mix it up a bit by making some with cubed chicken breasts. To elevate these for a small dinner, you could even do them with filet mignon.

How long should I marinate the beef?

For the best flavor, marinate your beef for at least two hours, or up to 24 hours for maximum flavor. Refrigerate the beef while it’s marinating to keep it fresh.

Can I make the kabobs in the oven or on a stovetop?

Yes, you can cook kabobs in the oven or on a stovetop if you don’t have access to a grill. For oven-baked kabobs, preheat your oven to 375°F and bake for about 15 to 20 minutes or until the beef reaches your desired level of doneness.

For stovetop kabobs, heat a grill pan over medium-high heat and cook the kabobs for eight to 10 minutes, turning occasionally, until cooked through.

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