Beef Shish Kebab
This post may contain affiliate links. Please read my disclosure policy.
Beef Shish Kebab – smoky, juicy, and grilled to perfection. This is summer dinner done right (and yes, you’ll want seconds).
There’s something about meat on a stick that just makes people happy. And these Beef Shish Kebabs? Total crowd pleasers.
I’ve been making them forever, back when Remo and I would grill on our tiny deck with one of those camping BBQs that barely held a flame. We’d load up skewers, pop open a beer, and let the smoky magic do its thing. These days, I’ve upgraded to a real grill, but the recipe hasn’t changed much. It’s that good.
The marinade is bold and garlicky, with a little sweetness and spice. The veggies get tender and charred, and everything smells amazing while it cooks. Whether you’re making dinner for two or feeding a patio full of hungry people, this is the kind of meal that makes summer feel like summer.
Why You’ll Love This Beef Shish Kebab
- Big flavor, simple marinade. A few pantry staples = bold, smoky, garlicky magic.
- Built-in portion control. Everyone gets their own skewer (or three), no slicing, no fuss.
- Grill-friendly and customizable. Swap veggies, change the protein, it all works.
- Make-ahead dream. Marinate everything the night before, grill when ready.
- Total showstopper. These look just as good as they taste, especially next to a big bowl of Greek Rice.
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef: Tenderloin is the luxury pick, super soft and quick to grill. But top sirloin? Way more affordable and still delicious when marinated well.
- Let that beef marinate: Even 30 minutes makes a difference, but overnight? That’s where the flavor magic happens. Don’t skip it unless you have to.
- Skewers matter: Wooden skewers? Soak them for at least 1 hour so they don’t catch fire. Flat metal skewers? Even better, no spinning veggies, no soaking, and you’ll feel like a pro.
- Veggies = your call: I used bell peppers and red onion for that sweet-charred combo, but mushrooms, zucchini, and cherry tomatoes work great too. Use what you love.
- Oil your grill grates: Use tongs and a paper towel dipped in oil. Your kebabs will flip easier, and you’ll get those gorgeous grill marks without sticking.
How To Make Beef Shish Kebabs
In a large bowl, whisk together the salt, brown sugar, cumin, paprika, pepper, allspice, garlic, tomato paste, olive oil, and lemon juice. Bold, punchy, and smells incredible already.
Scoop out ¼ cup of marinade and set aside (you’ll use it later). Add the beef cubes to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes, overnight is even better.
Toss your chopped peppers and onion in the reserved ¼ cup of marinade. Let them hang out while the beef marinates.
Crank it to high and give it a solid 10-minute preheat. Oil the grates so nothing sticks, trust me on this. Thread the beef, peppers, and onions onto skewers, alternating as you go. You’ll get around 8 hearty skewers.
Place the kebabs on the hot grill and cook for 8 to 10 minutes, turning every couple of minutes to get a nice char on all sides. Brush occasionally with the extra reserved marinade.
Transfer to a platter and let the kebabs rest for 5 minutes before serving. Grab a skewer and dig in, no knife required.
What to Serve with Beef Shish Kebab
These kebabs are the star, but the right sides? Total game changers. Try them with:
Greek Rice
Homemade Tzatziki Sauce
Greek Salad
Creamy Cucumber Salad
Frequently Asked Questions
What’s the best cut of beef for kebabs?
Beef tenderloin is super tender, but top sirloin is more affordable and still grills beautifully. Both work great, just don’t use anything too tough.
Can I make these ahead of time?
Totally. Marinate the meat and chop your veggies the day before. You can even build the skewers a few hours ahead and keep them in the fridge until grill time.
What if I don’t have a grill?
No problem! Use a grill pan or cast iron skillet on the stove. You can also broil them in the oven, just keep an eye on them and turn halfway through.
Can I use other proteins?
Yep! Chicken, pork, even lamb work with the same marinade. Just adjust the cook time based on the meat.
Do I need to soak the skewers?
If you’re using wooden skewers, yes, soak them for at least an hour so they don’t burn. Metal skewers? No soaking needed and they’re reusable.
Storage + Reheating
- Fridge: Store leftover kebabs (meat and veggies) in an airtight container for up to 3–4 days.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. A splash of broth or a quick cover with foil helps keep the beef from drying out.
- Freezer: You can freeze the cooked beef (off the skewers) for up to 2 months. Thaw in the fridge, then reheat gently.
More Delicious Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Beef Shish Kebab
Video
Ingredients
Marinade
- 1 teaspoon salt (or to taste)
- 1 tablespoon brown sugar (packed)
- 1 teaspoon cumin (ground)
- 2 teaspoons sweet paprika
- ¼ teaspoon black pepper (ground)
- ½ teaspoon allspice
- 5 cloves garlic (minced)
- 2 tablespoons tomato paste
- ½ cup olive oil
- ½ cup lemon juice
Kebabs
- 3 pounds beef tenderloin (or top sirloin, cut into 1-inch cubes)
- 1 large green bell pepper (cut into 1-inch cubes)
- 1 large red bell pepper (cut into 1-inch cubes)
- 1 large yellow bell pepper (cut into 1-inch cubes)
- 1 large red onion (cut into 1-inch pieces)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl combine all the marinade ingredients together. Transfer ¼ cup of the marinade to a large bowl and another ¼ cup to another smaller bowl. To the first bowl with remaining marinade add the cubed beef and toss it well, making sure it's fully covered. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Add the bell peppers and onions to the large bowl with ¼ cup of reserved marinade and toss well. Set aside until ready to thread on skewers.
- Preheat your grill for 10 minutes on high heat. Lightly oil the grates of the gas grill.
- Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers.
- Place the shish kebabs on the grill and cook for 8 to 10 minutes, turning occasionally making sure to grill on all sides. While the kebabs are grilling brush the skewers a couple times with the reserved ¼ cup of marinade in the small bowl.
- Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.
Notes
- Marinate the beef for at least 30 minutes, but overnight? Even better.
- Flat metal skewers are easier to flip and don’t spin like round ones.
- Veggies are flexible: swap in mushrooms, zucchini, or whatever you’ve got.
- Don’t skip resting: just 5 minutes helps the juices settle so the beef stays tender.
- No grill? Use a grill pan or broil in the oven, still delicious.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
