Marinated Grilled Beef Kabobs (With Oven Option Included)
These grilled beef kabobs are marinated in a flavorful steak marinade and cooked on the grill or in the oven for an easy summer dinner.
Servings: 5
Calories: 338kcal
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.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 15.6g | Protein: 29.9g | Fat: 17.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.9g | Cholesterol: 96mg | Sodium: 503mg | Potassium: 334mg | Fiber: 1.6g | Sugar: 9g
