Tulo

Grilled Beef Kabobs Recipe

Skewers of marinated beef cubes, bell peppers, red onion, and zucchini charred over an open BBQ grill grate.
Photo by Solange Dini on Pexels

A short soy-garlic-lemon marinade tenderizes the beef and adds char-friendly sugars, while cutting the vegetables to match the meat's cook time means everything on the skewer finishes at the same moment instead of some pieces burning while others stay raw.

Prep
20 min
Cook
12 min
Total
32 min
Servings
6

Ingredients

Servings6
  • 2 lb beef sirloin, cut into 1.5-inch cubes
  • 2 medium red bell peppers, cut into 1.5-inch squares
  • 1 large red onion, cut into 1.5-inch chunks
  • 2 medium zucchini, cut into 1-inch rounds
  • 12 whole cherry tomatoes
  • 1/3 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
223
Protein
12g
Carbs
10g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl or zip-top bag, whisk together the olive oil, soy sauce, lemon juice, garlic, Worcestershire, salt, and pepper.
  2. 2Add the beef cubes to the marinade, toss to coat, and refrigerate for at least 30 minutes or up to 4 hours.
  3. 3If using wooden skewers, soak them in water for 30 minutes to keep them from charring on the grill.
  4. 4Preheat the BBQ to medium-high heat (about 425-450°F) and oil the grates.
  5. 5Thread the beef, bell pepper, onion, zucchini, and cherry tomatoes onto the skewers, alternating pieces and leaving a small gap between each for even heat contact.
  6. 6Grill the kabobs for 10-12 minutes total, turning every 2-3 minutes, until the beef reaches 130-135°F for medium-rare and the vegetables are charred at the edges but still hold their shape.
  7. 7Rest the kabobs for 5 minutes off the grill before serving.
How to Use a Meat Thermometer

Tips & variations

  • Cut all vegetables and beef to roughly the same size so nothing overcooks before the rest of the skewer is done.
  • Use two parallel skewers per kabob instead of one; it keeps pieces from spinning in place when you flip them.
  • Swap beef sirloin for boneless chicken thighs or shrimp, just shorten the grill time to 6-8 minutes for shrimp.
  • Dense vegetables like onion and bell pepper can go on the same skewer as the beef, but soft, fast-cooking ones like tomatoes are better on their own skewer so they don't turn to mush.

Storage & reheating

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for about 10 minutes, or in a skillet over medium-low heat, to avoid drying out the beef; microwaving tends to overcook it further.

Tips from the Tulo kitchen

  • Pat the beef cubes dry before threading them if the marinade is very wet; excess surface moisture steams the meat instead of letting it sear.
  • Metal skewers conduct heat into the center of the meat, which helps thicker cubes finish cooking through without over-charring the outside.

FAQ

How long do you grill kabobs on a BBQ?

Beef and vegetable kabobs typically take 10-12 minutes over medium-high heat (425-450°F), turning every 2-3 minutes for even charring on all sides.

Should I soak wooden skewers before grilling?

Yes. Soak wooden skewers in water for at least 30 minutes before threading; this keeps them from catching fire or charring through during the 10-plus minutes on the grill.

What's the best cut of beef for kabobs?

Sirloin is the standard choice because it's tender enough for quick high-heat cooking and holds up well on a skewer; tenderloin also works but costs more, while tougher cuts like chuck need a longer marinade to tenderize.

Can I make kabobs ahead of time?

Yes. Marinate the beef up to 4 hours ahead and thread the skewers up to a few hours before grilling, keeping them covered in the refrigerator until they go on the grill.

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