Grilled Beef Kabobs feature large chunks of sirloin steak marinated for hours in a thick, flavorful lemon and rosemary sauce, then grilled alongside red bell pepper, red onion, zucchini, and yellow squash until nicely charred and marked by the grill.
Add a side of rice and these kabobs become a fantastic summer meal straight from the grill.
Steak Kabob Recipe
Grilled Beef Kabobs are an excellent choice for summer grilling. They cook quickly, are easy to serve, and are visually appealing. The skewers keep the prep tidy and the combination of marinated beef and simple grilled vegetables makes a satisfying main course that pairs wonderfully with rice or a crisp salad.
Flavorful Marinade
The marinade combines beef broth, tomato paste, plenty of garlic and onion, fresh rosemary, lemon zest, and a touch of sugar and spices. Everything is blended until smooth to create a thick coating that clings to both meat and vegetables. Two teaspoons of kosher salt are included in the marinade; the salt helps break down some protein on the meat surface, which improves flavor penetration and helps the meat retain juices during grilling.
Type of Meat To Use
Ribeye is my first choice for kabobs when it’s on sale because of its marbling and flavor. Sirloin is a leaner, still-very-good option and is commonly used for kabobs. For a more luxurious version, beef tenderloin (filet) can be used, though it is pricier. Whatever cut you choose, cut the meat into even 2-inch pieces so it cooks uniformly.
Cook Veggies and Beef on Separate Skewers
Although mixed skewers look attractive, I recommend threading meat and vegetables on separate skewers. Vegetables often require a bit more time to become tender and nicely charred, so keeping them separate prevents the beef from overcooking. In practice I typically cook vegetable skewers about five minutes longer than the beef skewers, and I turn all skewers periodically for even browning and char.
How Long To Marinate
Marinate the beef for at least 1 to 2 hours, but avoid marinating much longer than four hours. Because the marinade contains a relatively high amount of salt, extended marinating can change the texture of the meat.
How To Serve
These kabobs are delicious served over yellow or white rice and accompanied by a simple salad or grilled corn. They pair especially well with chilled cucumber and tomato salads or a lively corn salad for bright, fresh contrast to the grilled flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently to avoid drying the meat, or enjoy cold slices in a grain bowl or salad.
Another enjoyable variation is chicken and bacon kabobs for those who prefer poultry.
Grilled Beef Kabobs
Rating: 5 from 1 vote
By Christin Mahrlig
Prep: 1 hr 35 mins • Cook: 16 mins • Total: 1 hr 51 mins • Servings: 6
A thick marinade made from beef broth, tomato paste, garlic, onion, lemon zest, and rosemary gives these beef and vegetable kabobs bright, savory flavor. Serve over rice for a satisfying summer meal.
Equipment
- Blender
- Skewers (metal or soaked wooden skewers)
Ingredients
Marinade
- 1 onion, chopped
- 1/3 cup beef broth
- 1/3 cup vegetable oil
- 3 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon zest
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon ground pepper
- 1/4 teaspoon dried thyme
Beef and Vegetables
- 2 pounds sirloin steak tips, cut into 2-inch chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into chunks
Instructions
- Combine all marinade ingredients in a blender and process until smooth. Reserve 3/4 cup of the marinade in a bowl and set aside.
- Place the remaining marinade in a large resealable bag with the beef. Toss to coat, seal the bag, and refrigerate for at least 1 to 2 hours (but not much longer than 4 hours).
- Put the vegetables in a bowl with the reserved marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
- Remove beef from the bag and pat dry with paper towels. Thread beef onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread vegetables on separate skewers.
- Heat a gas grill with all burners on HIGH for about 15 minutes. Reduce heat so there is a hot zone and a cooler zone (leave one side on HIGH and turn other burners to medium-low).
- Clean and oil the grates. Place beef skewers on the hot side of the grill and vegetable skewers on the cooler side.
- Cover and cook the beef 12 to 16 minutes, turning every 3 to 4 minutes, until desired doneness is reached.
- Turn vegetable skewers every 3 to 4 minutes and cook about 5 minutes longer than the beef so the vegetables are tender and charred.
Notes
Want a spicy kick? Add 1/2 teaspoon crushed red pepper flakes to the marinade. This recipe was adapted from Cook’s Illustrated.
Nutrition
Calories: 357 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 19 g | Saturated Fat: 5 g | Sodium: 980 mg
Nutrition information is automatically calculated and should be used as an approximation.
Originally posted July 31, 2014.