This beef kebab recipe gives you juicy, charred cubes of beef threaded with peppers and onions for a simple, crowd-pleasing meal. I’ve grilled and broiled these kebabs dozens of times, dialing in a short marinade and a hot sear to lock in flavor. If you like intense beef flavors in small bites, try this while you’re also exploring recipes like air-fryer beef jerky for snack inspiration.

Why Make This Recipe

Big flavor: a quick, savory marinade with garlic, citrus, and spices so every bite tastes bold.
Fast and convenient: marinate 30–60 minutes and grill in 6–10 minutes—perfect for weeknights.
Versatile: kebabs work for weeknight dinners, backyard parties, or meal prep.
Balanced plate: pair with vegetables on the skewer for an easy way to add color and nutrients.
Personal pick: I love this recipe because it’s forgiving—you can swap peppers or spices and still get great results. See comfort-meal ideas like angel beef casserole if you want a cozy alternative.

Recipe Overview

Prep time: 20 minutes active, plus 30–60 minutes marinade
Cook time: 8–10 minutes grilling (depends on cube size)
Total time: 1 hour — 1 hour 20 minutes (including marinade)
Servings: 4 (about 4 skewers)
Difficulty: Easy
Method: Marinate cubed beef, thread onto skewers with vegetables, then grill or broil on high heat to sear outside while keeping the center tender.

My Experience Making This Recipe

When I tested this, the biggest discovery was timing: 1-inch cubes hit the sweet spot for a quick sear without overcooking. I also learned that oiling the grill grates and using metal skewers speeds up cooking and prevents sticking. Small changes—like increasing the acid slightly—brightened the flavor without toughening the meat.

How to Make Beef Kebab

Start by cutting 1.5–2 pounds of beef (sirloin, strip, or flank steak) into 1-inch cubes. Toss with a marinade of 3 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp black pepper, and salt to taste; chill 30–60 minutes. Thread meat alternating with bell pepper and red onion onto skewers, leaving a little space between pieces for even heat. Grill over medium-high heat (about 450–500°F / 230–260°C) for 3–4 minutes per side until a 125–130°F (52–54°C) center for medium-rare, or 135°F (57°C) for medium. Rest 5 minutes before serving.

Expert Tips for Success

Cut uniform cubes: 1-inch pieces cook evenly and reduce the risk of overcooked edges and undercooked centers.
Use a high heat: a hot grill or broiler (450–500°F) gives a fast sear and caramelization—don’t crowd the grates.
Metal skewers or soaked bamboo: metal conducts heat and cooks kebabs from the inside; if using bamboo, soak 30 minutes. Also useful to check vegetable kebab ideas like beef-stuffed zucchini boats.
Rest the meat: tent the kebabs 5 minutes after cooking to let juices redistribute for juicier bites.
Marinate smart: acid (lemon or vinegar) adds flavor but keep it to 1–2 tablespoons per pound to avoid softening the exterior too much.

How to Serve Beef Kebab

Serve on warmed pita with tzatziki, chopped cucumber, and tomato for a Mediterranean plate.
Plate over steamed rice or cauliflower rice with a squeeze of lemon and chopped parsley. Consider hearty sides like Belgian-style slow-cooked beef stew for cold-weather meals.
For a party, offer a kebab station: various sauces (harissa, garlic yogurt, chimichurri) and toppings (pickled onions, feta).
Presentation tip: remove from skewers before serving on a large platter and garnish with fresh herbs for easier eating.

Storage and Reheating Guide

Refrigerator: keep cooked kebabs in an airtight container for up to 3–4 days. Store marinade separately for raw meat only and discard used marinade unless boiled.
Freezing: freeze cooked kebab pieces flat in a single layer on a tray, then transfer to freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: reheat gently in a 350°F (175°C) oven for 8–10 minutes or on a skillet over medium heat with a splash of oil, turning once. Avoid microwave reheating if you want to preserve texture; it can make the beef tough.

Recipe Variations

Gluten-free: use tamari in place of soy sauce to keep the marinade gluten-free.
Dairy-free: this recipe is naturally dairy-free unless you serve with yogurt sauces—swap to dairy-free yogurt if needed.
Spicy: add 1 tsp cayenne or 1 tbsp harissa to the marinade for heat.
Alternative proteins: use 1-inch chicken thighs (adjust to 4–6 minutes per side) or firm tofu cubes for a vegetarian option—press tofu first to remove excess water.

Nutritional Highlights

Protein-rich: beef kebabs provide a concentrated source of protein—about 25–30 g per serving depending on serving size.
Adds vegetables: threading peppers and onions increases fiber, vitamin C, and antioxidants.
Allergen notes: contains soy if using soy sauce—use tamari for gluten-free and soy-free alternatives. Watch sodium levels; reduce soy or salt for low-sodium diets.

Troubleshooting Common Issues

Tough beef: this usually comes from overcooking or using a very lean cut; slice against the grain and target 125–135°F (52–57°C) for medium-rare to medium.
Sticking to grill: oil grates and the kebabs lightly, and ensure the grill is preheated to high before placing skewers.
Uneven cooking: avoid very large or very small pieces; keep cubes uniform and leave space between pieces on the skewer.

Frequently Asked Questions

Q: What cut of beef works best for kebabs?
A: I prefer sirloin or top round for flavor and tenderness when cut properly; flank or skirt can work but slice across the grain and marinate longer. Choose beef about 1–1.5 inches thick before cubing to ensure good texture.

Q: How long should I marinate the beef?
A: 30–60 minutes gives plenty of flavor without breaking down the surface too much. For tougher cuts, you can marinate up to 4 hours, but avoid overnight if the marinade has a lot of acid.

Q: Can I make these in the oven or broiler?
A: Yes—use the broiler on high with the rack 6 inches from the heat and broil 3–4 minutes per side, or roast at 425°F (220°C) and finish under the broiler to develop char. Flip once to get even browning.

Q: How do I keep vegetables from overcooking while the beef reaches doneness?
A: Cut vegetables slightly larger than the beef so they cook at a similar rate, and thread dense vegetables (like carrots) separately or par-cook them briefly. Bell peppers and onions usually match beef timing if cut to 1–inch pieces.

Conclusion

If you’d like a slightly different marinade or step-by-step photos for marinated beef kabobs, this recipe from Marinated Beef Kabobs – RecipeTin Eats is a great companion resource with tested techniques and visuals.

Beef Kebab