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Skewered beef kabobs with colorful vegetables ready for grilling

Best way to grow Beef Kabobs in 4 steps

This recipe provides a simple, yet delicious method for preparing flavorful beef kabobs that are perfect for grilling. Marinated in a savory mixture, the beef cooks up tender and juicy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1.5 lbs beef sirloin, cut into 1-inch cubes
  • 0.5 cup soy sauce
  • 0.25 cup olive oil
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 0.5 tsp black pepper
Kabobs
  • 2 bell peppers (various colors), cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 zucchini, sliced into half-moons

Equipment

  • medium bowl
  • grill
  • skewers

Method
 

Preparation
  1. In a medium bowl, combine soy sauce, olive oil, honey, minced garlic, grated ginger, and black pepper to create the marinade.
  2. Add the cubed beef sirloin to the marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes, or preferably several hours, for best flavor.
Assemble Kabobs
  1. Thread the marinated beef and chopped vegetables (bell peppers, red onion, cherry tomatoes, and zucchini) alternately onto skewers.
  2. Ensure not to overcrowd the skewers, leaving a little space between each piece for even cooking.
Cooking
  1. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
  2. Place the kabobs on the hot grill and cook for 12-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp.
Serve
  1. Remove the kabobs from the grill and let them rest for a few minutes before serving.
  2. Serve hot, optionally garnished with fresh herbs or a squeeze of lime.

Notes

For extra flavor, try adding a pinch of red pepper flakes to the marinade for a subtle kick. If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning.