Beef to Use for This Recipe
I always use Sirloin tip for beef kebabs – it’s cheap, tender, and beefy.
Other cuts that work:
- Sirloin
- Strip loin
- Tenderloin
Cube up the beef into equal sized pieces that will fit onto skewers.
Marinade for Beef Kabobs
Combine in a mixing bowl:
- 3 tbsp Neutral oil (like olive oil, I used vegetable oil)
- 3 tbsp Low sodium soy sauce
- 1 tsp table ground black pepper
- 1.5 tbsp Worcestershire sauce
- 1 tbsp Evaporated Cane sugar (any sugar works)
- 1 tsp garlic powder
- Juice from 1 whole lemon (2-3 tbsp of lemon juice)
Marinate the beef for 1-4 hours at most – do not marinate overnight.
If marinated for too long the acid from the Lemon juice can negatively affect the meat.
If you’re using bamboo skewers, soak these a day in advance or while you’re marinating the beef.
After Marinating, Prep Your Veg into Squares to Skewer
I used 2 bell peppers and 2 vidalia onions but your choice of veg is entirely up to you.
Other ideas:
- Red onions
- Summer squash
- Zucchini
- Mushrooms
After marinating the beef start putting on the skewers, alternating beef and veg.
Get Your Grill to ~350-375F
Once at temperature, put kebabs on the grill.
Grill on one side for 30 seconds and then flip.
Do this back and forth until you’re happy with the exterior of the beef; You want a slight char and a brown-ish hue.
For me this was ~20 minutes with my setup but could be faster for yours.
Rest for ~5 minutes and then enjoy!
Simple Beef Kebabs
Ingredients
- 1-2 lbs Cubed beef Use round tip, sirloin, strip, or tenderloin
Marinade
- 3 tbsp Neutral oil like olive oil, I used vegetable oil
- 3 tbsp Low sodium soy sauce
- 1 tsp table ground black pepper
- 1.5 tbsp Worcestershire sauce
- 1 tbsp Evaporated Cane sugar any sugar works
- 1 tsp garlic powder
- 1 whole fresh lemon (just the juice) or 2-3 tbsp of lemon juice
Veg for the Skewers
- 2 whole Vidalia onions
- 2 whole Bell peppers
Instructions
- Take your beef and cube up into equal sized portions. You want them to be the same size so they finish at roughly the same time.
- In a mixing bowl combine the marinade ingredients ensuring the sugar is dissolved and the garlic powder is mixed well. This marinade is for ~1-2 lbs of cubed beef.If you need more marinade, make more vs scaling.3 tbsp Neutral oil, 3 tbsp Low sodium soy sauce, 1 tsp table ground black pepper, 1.5 tbsp Worcestershire sauce, 1 tbsp Evaporated Cane sugar, 1 tsp garlic powder, 1 whole fresh lemon (just the juice)
- To a gallon storage bag add your beef and marinade. Marinate for 1-4 hours. DO NOT marinate overnight – the acid in the lemon juice will negatively impact the exterior of the beef and turn it to mush.
- If you're using bamboo skewers – either soak in water a day in advance OR soak in water while the beef marinates.
- Get your grill to ~350-375F.
- Chop up your choice of veg – I used Vidalia onions and red/yellow bell peppers. Cut these into squares so that they're roughly the same size as the cubed beef.
- Take your beef and veg and put them onto the skewers, alternating veg and beef.
- Take your beef kebabs and put onto the grill, directly over the fire.
- I prefer to flip every 30-45 seconds vs searing too long in one spot – if you notice some spots getting too much love, rotate the skewer as you're cooking so other spots get more love.
- In terms of "doneness" all you're looking for is some char on the exterior of the meat and veg and for the beef to take on a brown-ish hue. For me with my setup, this took ~20 minutes but your setup might be different and may cook faster.
- Once you're happy with the beef, take off to rest for 5 minutes and then enjoy!
Other Recipe Notes Because I’ve Made These Lots
In terms of marinade, I always do a 1:1 of soy and oil. It more evenly distributes the marinade ingredients and helps with grilling and browning.
If you want a stickier more floral-sweetness use 1 tbsp of Honey instead but be careful going overboard with sugar as the meat can char too much and turn bitter.
I don’t like using onion powder in the marinade because there’s actual onion on the skewer. If I used no onions I typically add 1/2 tsp to the marinade.
If the marinade isn’t salty enough for you, add kosher salt to taste – a pinch at a time.
