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Beef Kebabs Recipe

Beef Kebabs feature tender marinated steak, colorful vegetables, and mushrooms grilled until perfectly charred.
Easy to prepare and ready after a quick cook on the grill or skillet.
Perfect for barbecues, meal prep, and family dinners.
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Prep Time 20 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

For the Kebabs

  • 1½ pounds beef rump picanha, tri-tip, or sirloin steak, cut into 1¼-inch cubes
  • 3 bell peppers red, yellow, and green, cut into large squares
  • 1 large red onion cut into chunks
  • 16 small mushrooms

Marinade

  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 2½ tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon vegetable oil
  • ¼ teaspoon black pepper

For Cooking

  • Metal skewers
  • Olive oil for brushing
  • Fresh chopped parsley for garnish (optional)

Optional Serving Sauces

  • Creamy pink dipping sauce
  • Lemon yogurt sauce

Instructions
 

  • Cut the beef into evenly sized 1¼-inch cubes.
  • In a large bowl, whisk together the garlic, onion powder, soy sauce, Worcestershire sauce, balsamic vinegar, vegetable oil, and black pepper.
  • Add the beef to the marinade and toss until evenly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.
  • Cut the bell peppers and onion into large pieces that match the size of the beef cubes.
  • Thread the marinated beef, bell peppers, onion, and mushrooms onto metal skewers, alternating the ingredients. Avoid packing them too tightly for even cooking.
  • Brush the assembled kebabs with the reserved marinade and lightly drizzle with olive oil.
  • Heat a grill or large skillet over high heat until hot.
  • Cook the Beef Kebabs for about 2 minutes per side, turning to cook all four sides, for a total of approximately 8 minutes or until the beef reaches your preferred doneness.
  • Baste occasionally with the reserved marinade while cooking.
  • Transfer the kebabs to a serving platter, cover loosely with foil, and let them rest for 3 minutes.
  • Garnish with chopped parsley and serve with your favorite dipping sauce.

Notes

  • Sirloin, rump, picanha, or tri-tip all work beautifully for this recipe.
  • Add zucchini, cherry tomatoes, or eggplant for more variety.
  • Serve with garlic rice, couscous, grilled corn, or fresh salad.
  • Lemon yogurt sauce makes an excellent accompaniment.