• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner Beef Middle Eastern
4.4 from 14 votes

Beef Shish Kebab

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •8/24/22 4 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for beef shish kebab.

These skewered Beef Shish Kebab’s are one very impressive way to serve both meat and vegetables. Marinated in an abundance of mouth-watering flavors, they are especially perfect for an outdoor BBQ gathering. Everyone will love and appreciate the single serve portions of these colourful skewers.

2 skewers of beef shish kebabs on a plate next to a bed of rice on a black plate.
Table of Contents Open
  • Beef Shish Kebab
  • Ingredient Notes
  • How To Make Beef Shish Kebabs
  • FAQ’s
  • Frequently Asked Questions
    • What can you serve with shish kebabs?
    • What is the best cut of meat for shish kebabs?
    • Can I make kabobs the night before?
  • Tips
  • Leftovers
  • More Delicious Recipes To Try
  • Beef Shish Kebab
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Beef Shish Kebab

I love beef and this is one of my favorite ways to cook it. It’s so easy and you can use a variety of vegetables to suit your taste. I used colourful bell peppers and red onion but you can easily add some whole earthy mushrooms, zucchini, or sweet cherry tomatoes.

For any BBQ gathering, it’s a great option since everyone will have their own (or more) skewer of food. Simply pair this with some delicious greek rice, baked potatoes, a great side dish like my caesar or greek salad, and a nice dinner roll. There are endless ways to turn this into a full meal deal.

Ingredient Notes

overhead shot of all the ingredients needed to make beef shish kebab.
  • Beef – Tenderloin is the most tender cut, but top sirloin is also a great choice.
  • Sugar – Use plain old white sugar to add a hint of sweetness and help caramelize the beef as it’s grilling.
  • Cumin – Ground cumin is rich and hearty, earthy and warm, with an edge of citrus, and adds instant depth to any dish. 
  • Paprika – I use sweet paprika. It adds colour and has a mild peppery flavor.
  • Allspice – Adds some great taste. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper.
  • Garlic – Fresh is best, minced. Use as much or as little as you like, the more the better in my opinion.
  • Tomato Paste – This will thicken the marinate a bit and adds some tomato flavor.
  • Oil – A good olive oil is preferred for the marinade.
  • Lemon Juice – Fresh squeezed lemon juice will help to tenderize the meat, and balance out the flavors.
  • Peppers – I used yellow, orange and red, but of course use any colour you prefer.
  • Onion – I used red onion because it has a stronger taste than yellow or white onion.

How To Make Beef Shish Kebabs

process shots showing how to prepare meat for beef shish kebab.
  1. Mix Marinade and Add Beef: 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.
  2. Marinade Vegetables: 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.
  3. Preheat Grill: Preheat your grill for 10 minutes on high heat. Lightly oil the grates of the gas grill.
  4. Make Skewers: Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers.
  5. Grill the Kebabs: 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.
  6. Serve: Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.
process shots showing how to grill shish kebabs.

FAQ’s

Frequently Asked Questions

What can you serve with shish kebabs?

There is an endless list of side dishes to serve with kebabs. Try rice, baby potatoes, salads, corn on the cob, and the list goes on. Serve with your favorite side dishes, there’s no rules here.

What is the best cut of meat for shish kebabs?

Beef tenderloin is the best cut for beef shish kabobs, it’s a tender and leaner steak and will not require too much work. But, it is not as robust in flavor as other cuts of meat, that’s why sirloin can also be used as its also a leaner meat.

Can I make kabobs the night before?

Most of the work of making kabobs can be completed the day before like cutting the meat and vegetables, which takes up the most time. Simply prepare the marinade the day before and marinate the meat until next day when ready to grill.

beef shish kebab skewers on a white serving platter.

Tips

  1. If using bamboo or wooden skewers, soak them in water for at least one hour before using. Using flat metal skewers will prevent your meat and vegetables from rotating, and you won’t have to soak them in water like the wooden ones.
  2. Don’t skip the marinating step. Allow the meat get friendly with the marinade for at least 30 minutes.
  3. Substitute the beef for another protein of your choice for a change such as chicken or pork.
  4. Use a thermometer to check doneness for the beef. For rare the internal temperature should read 135°F and for medium rare it should read 145°F.

Leftovers

Leftovers can be kept in an airtight container for 3-4 days in the refrigerator.

2 skewers of beef shish kebabs on a plate next to a bed of rice on a black plate.

More Delicious Recipes To Try

  • Mititei (Romanian Street Food)
  • Chinese Chicken Skewers
  • Beer and Honey BBQ Chicken Skewers
  • Beef Teriyaki Skewers
  • Oxtail Stew
  • Chicken Souvlaki
  • Stuffed Cabbage Rolls
  • Beef Wellington
  • Easy Kofta (Beef Or Lamb)

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.

2 skewers of beef shish kebabs on a plate next to a bed of rice on a black plate.
Print
4.43 from 14 votes

Beef Shish Kebab

Prep 20 minutes
Marinating Time 30 minutes
Cook 10 minutes
Total 1 hour
Rate Recipe
These skewered Beef Shish Kebab's are one very impressive way to serve both meat and vegetables. Marinated in an abundance of mouth-watering flavors, they are especially perfect for an outdoor BBQ gathering. Everyone will love and appreciate the single serve portions of these colourful skewers.
8

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 

  • Mix Marinade and Add Beef: 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.
  • Marinade Vegetables: 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 Grill: Preheat your grill for 10 minutes on high heat. Lightly oil the grates of the gas grill.
  • Make Skewers: Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers.
  • Grill the Kebabs: 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.
  • Serve: Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.

Video

Notes

  1. If using bamboo or wooden skewers, soak them in water for at least one hour before using. Using flat metal skewers will prevent your meat and vegetables from rotating, and you won’t have to soak them in water like the wooden ones.
  2. Don’t skip the marinating step. Allow the meat get friendly with the marinade for at least 30 minutes.
  3. Substitute the beef for another protein of your choice for a change such as chicken or pork.
  4. Use a thermometer to check doneness for the beef. For rare the internal temperature should read 135°F and for medium rare it should read 145°F.
  5. Leftovers can be kept in an airtight container for 3-4 days in the refrigerator.

Nutrition Information

Serving: 1skewerCalories: 376kcal (19%)Carbohydrates: 9g (3%)Protein: 39g (78%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mg (33%)Sodium: 422mg (18%)Potassium: 840mg (24%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1077IU (22%)Vitamin C: 94mg (114%)Calcium: 59mg (6%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

2 skewers of beef shish kebabs on a plate next to a bed of rice on a black plate.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 82
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Debra Lee
Debra Lee
Posted: 1 year ago

5 stars
This was excellent! I used sirloin and cooked on a charcoal grill and the flavor was perfect and the meat was so tender. I used green, yellow and red bell peppers and whole mushrooms. I’ll definitely make this again. Thank you for this recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Debra Lee
Posted: 1 year ago

My pleasure, glad you liked it!

0
Reply
YKT
YKT
Posted: 1 year ago

5 stars
Love these Beef Shish Kebab’s!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  YKT
Posted: 1 year ago

Thanks!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz