These grilled beef kabobs are packed with tender steak, fresh veggies, and a flavorful homemade marinade that works perfectly for both grilling season and easy weeknight dinners. Made with top sirloin steak, colorful vegetables, and a simple beef kabob marinade, this recipe includes both an outdoor grill method and an easy oven option. Whether you’re cooking outside for a summer BBQ or making beef kabobs in the oven, this recipe delivers juicy, flavorful results every time.
Why You’ll Love This Recipe
- Tender, flavorful beef kabobs with a simple homemade marinade make for the perfect summer meal
- Includes both grilling and oven beef kabobs instructions
- Loaded with colorful fresh veggies and juicy steak
- Perfect for summer cookouts or easy weeknight dinners
- Easy to customize with your favorite vegetables
- Works with wooden or metal skewers
- A versatile main dish the whole family will love
Looking for other kabob recipes? Try easy bang bang chicken skewers with veggies or chicken tandoori kebabs.
Other Favorite Summer Recipes
Ingredient Notes
These grilled beef kabobs use simple ingredients that create big flavor with minimal effort.
- Top sirloin steak - One of the best cuts of beef for kabobs because it stays tender while holding its shape well. Other good options include strip steak, flat iron, or ribeye steak.
- Soy sauce - Adds savory flavor to the steak marinade. Use tamari if needed for gluten free.
- Worcestershire sauce - Adds depth and richness to the marinade.
- Vegetables - Bell peppers, mushrooms, zucchini, and red onion work especially well because they cook evenly alongside the beef.
- Skewers - If using wooden skewers or bamboo skewers, soak them in water for at least 30 minutes before cooking to help prevent burning.
See the recipe card below for a complete list of ingredients and measurements for these steak kebabs.
Recipe Tips & Variations
- Marinate for the best flavor - Let the marinated meat sit for at least 1 hour, but 4 hours gives the best results.
- Cut evenly - Keep the steak and vegetables similar in size so everything cooks evenly.
- Don’t overcrowd the skewers - Leave a little space between pieces for better browning.
- Use a meat thermometer - Cook to your desired internal temperature for the perfect steak kabobs.
- Add smoky flavor - These are especially delicious cooked over a charcoal grill.
- Try different vegetables - Cherry tomatoes, summer squash, or green peppers all work well.
- Skip the skewers - Turn this into easy beef kabobs in the oven by spreading everything across a sheet pan instead.
How to Make Grilled or Oven Beef Kabobs
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Marinate the beef
- In a large bowl or ziploc bag, combine the soy sauce, balsamic vinegar, honey, oil, garlic, Worcestershire sauce, salt, and black pepper.
- Add the cubed beef and toss well to coat. Cover or seal and refrigerate for at least 1 hour for good flavor, but 4–8 hours is ideal. You can also marinate the beef overnight for easy prep ahead convenience. For best texture, avoid marinating longer than 24 hours.
Step 2: Prepare the vegetables
Place the vegetables in a bowl and toss with a drizzle of olive oil, salt, and pepper.
Chop the vegetables into evenly sized pieces.
Step 3: Assemble the kabobs
If baking in the oven, you can skip the kabob assembly if desired and simply bake on the sheet pan.
If using wooden skewers or bamboo skewers, soak them in water for at least 30 minutes before assembling.
Thread the steak pieces and prepared vegetables onto the skewers, alternating ingredients as desired.
Step 4: Grill instructions
- Preheat an outdoor grill, gas grill, or grill pan to medium-high heat.
- Grill the beef kabobs over direct heat for about 10–15 minutes, turning every few minutes, until the steak reaches your preferred doneness.
Oven instructions
Alternatively, skip the skewers and spread the steak and vegetables across the sheet pan for easy beef kabobs in the oven without skewers.
Preheat the oven to 450°F.
Line a baking sheet with parchment paper. For best results, place a wire rack or cooling rack inside the baking sheet and lightly coat with cooking spray.
Arrange the skewers on the rack and bake for 10–15 minutes, depending on your desired doneness.
Broil for an additional 5–7 minutes to create more browning and caramelization.
Grilled Steak Skewers FAQs
Store leftover beef kebabs in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave, oven, or skillet until warmed through.
The leftover steak and vegetables are also delicious served over rice, salads, or grain bowls.
Top sirloin steak is one of the best cuts because it stays tender while holding up well on skewers. Other good options include ribeye, strip steak, or flat iron steak.
Yes! This recipe includes instructions for both oven beef kabobs and grilling. Baking at high heat and finishing under the broiler helps create delicious caramelization.
Yes. If using wooden skewers or bamboo skewers, soak them in water for at least 30 minutes before cooking to help prevent burning.
Use a meat thermometer to check doneness:
135°F for medium-rare
145°F for medium
150–155°F for medium-well
This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce and a gluten-free Worcestershire sauce. They are dairy free.
Other Easy Beef Recipes
If you make this grilled beef kabob recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Marinated Grilled Beef Kabobs (With Oven Option Included)
Ingredients
For the marinade:
- ⅓ cup low-sodium soy sauce or tamari
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the kabobs:
- 1 ½ pounds top sirloin steak, cut into 1 ½-inch cubes
- 1 red onion, cut into 1-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 8 ounces baby Bella mushrooms
- 1 zucchini, cut into ½-inch rounds
- Salt and pepper, to taste
Instructions
Marinate the beef:
- In a large bowl or ziploc bag, combine the soy sauce, oil, honey, balsamic vinegar, Worcestershire sauce, garlic, salt, and black pepper.
- Add the cubed beef and toss well to coat. Cover or seal and refrigerate for at least 1 hour for good flavor, but 4–8 hours is ideal. You can also marinate the beef overnight for easy prep ahead convenience. For best texture, avoid marinating longer than 24 hours.
Prepare the vegetables:
- Chop the vegetables into evenly sized pieces. Place the vegetables in a bowl and toss with a drizzle of olive oil, salt, and pepper.
Assemble the kabobs:
- If using wooden skewers or bamboo skewers, soak them in water for at least 30 minutes before assembling.
- Thread the steak pieces and prepared vegetables onto the skewers, alternating ingredients as desired.
- If baking in the oven, you can skip the kabob assembly if desired and simply bake on the sheet pan.
Grill instructions:
- Preheat an outdoor grill, gas grill, or grill pan to medium-high heat. Grill the beef kabobs over direct heat for about 10–15 minutes, turning every few minutes, until the steak reaches your preferred doneness.
Oven instructions:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. For best results, place a wire rack or cooling rack inside the baking sheet and lightly coat with cooking spray.
- Arrange the skewers on the rack and bake for 10–15 minutes, depending on your desired doneness (see recipe notes for internal temperatures and levels of doneness).
- Broil for an additional 5–7 minutes to create more browning and caramelization.
- Alternatively, skip the skewers and spread the steak and vegetables across the sheet pan for easy beef kabobs in the oven without skewers and cook following the same instructions.
Notes
- Use a meat thermometer to check doneness:
- 135°F for medium-rare
- 145°F for medium
- 150–155°F for medium-well
- Save time/prep ahead:
- Marinate ahead - Prep the beef kabob marinade and steak the night before for easier dinner prep.
- Chop vegetables early - Store prepped vegetables in the refrigerator until ready to assemble.
- Use metal skewers - Reusable metal skewers save prep time since they don’t require soaking.
- Make sheet pan kabobs - Skip threading the skewers entirely for a faster oven version.
- Double the batch - Great for meal prep or feeding a crowd during grilling season.
- This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce and a gluten-free Worcestershire sauce. They are dairy free.
- The recipe can be found on My Fitness Pal by searching "BWB Grilled Beef Kabobs." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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