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Grilled beef kabobs make a delicious and easy summer meal. This recipe calls for sirloin steak, bell peppers, and onions. The steak is marinated in a simple mixture of olive oil, lemon juice, garlic, cumin, paprika, cardamom, salt, and pepper before threading onto skewers. Serve with rice or grilled vegetables for a healthy and satisfying meal!
When the weather starts to warm up, it’s time to start cooking outdoors! One of my favorite grilled recipes is kabobs. I love making steak, lamb, chicken, and even fruit kabobs on the grill! They are easy to make and always a hit with guests. For a Mediterranean twist, serve with a yogurt dipping sauce or classic tzatziki, and enjoy!
why you’ll love these Marinated Steak Kabobs
- Tender. The marinade makes the steak cubes so tender that they practically fall off of the skewer!
- Flavorful. The combination of cardamom, cumin, paprika, and fresh garlic creates a delicious flavor that will bring you back for more!
- Easy to make. This recipe is easy to follow and can be made in just a few simple steps.
- Can be made ahead of time. These kabobs can be made ahead of time and then grilled when you’re ready to eat. This is great for summer BBQs or potlucks!
Ingredients to make Steak Kabobs
- Sirloin steak: Sirloin is the best choice when it comes to making steak kabobs. It’s lean, flavorful, and won’t break the bank.
- Bell peppers: I like to use a mix of red, yellow, and orange bell peppers for these kabobs. They add a pop of color and are slightly sweeter than green peppers.
- Onions: I prefer to use sweet yellow onions in this recipe because they have a milder flavor than white onions. However, you can use whatever type of onion you have on hand.
Ingredients For the Marinade
- Olive oil: The olive oil helps to tenderize the steak and also keeps it from sticking to the grill.
- Lemon juice: The lemon juice adds brightness and acidity to the kabobs.
- Garlic: Fresh garlic is a must for this recipe! It really adds depth of flavor to the kabobs.
- Cumin: Cumin is a classic spice that pairs well with beef.
- Paprika: Paprika adds a touch of heat and smokiness to the kabobs.
- Cardamom: Cardamom is a warm and slightly sweet spice that gives these kabobs a unique flavor.
- Salt and pepper: To taste
How to make Steak Kabobs On The Grill
- Place the olive oil, lemon juice, garlic, cumin, paprika, cardamom, salt, and pepper in a large bowl.
- Whisk well until thoroughly combined.
- Add the beef chunks to the marinade.
- Stir to coat each piece of sirloin. Allow the steak to marinate.
- Place the beef kabobs on the preheated grill and brush any leftover marinade on top.
- Cook through, flipping through the process.
Tips for making Beef Skewers
- Don’t skip the marinating time. The spices really develop in the beef if you marinate it for a few hours or preferably overnight.
- Keep space between the beef kabobs on the skewer. Make sure you’re not pushing them too close together, because this will ensure more even grilling. The vegetables in between the marinated beef will also help with this.
- Use metal skewers if possible. I’ve found that the metal stainless steel skewers tend to adhere better to the meat, and there’s less chance of wooden skewers chipping or the need to soak wooden skewers.
- Use double skewers if you’re using wooden skewers. This is a helpful tip that makes it easier to turn the kebabs on the grill when cooking them.
popular substitutions & additions
- Use flank or round steak. If you can’t find sirloin steak, you can use flank or round steak for this recipe. Just be sure to slice the beef against the grain into chunks before marinating.
- Try other vegetables. If you’re not a fan of bell peppers, you can try using mushrooms, zucchini, or summer squash instead.
- Add some fruit. For a sweet and juicy addition, try adding chunks of pineapple, mango, or watermelon to your kabobs.
- Make it spicy. If you like things spicy, try adding a sliced jalapeno or red pepper flakes to the marinade.
what to serve with your Beef Kabobs
From grilled vegetables to fragrant rice and fresh salads, these beef kabobs are great with lots of side dishes! My favorite is rice and salad!
- Persian Tahdig Crispy Rice (pictured below)
- Cucumber Tomato Avocado Salad (pictured below)
- Watermelon Blueberry Salad
- Grilled Zucchini
- Grilled Asparagus
how to reheat & store Steak Kabobs
These kabobs are best served fresh off of the grill. However, if you have leftovers, they can be stored in an airtight container in the fridge.
To reheat, simply grill or broil the kabobs for a few minutes until heated through.
How long will steak kabobs with veggies last in the fridge?
Properly stored, steak kabobs will last for up to three days in the fridge.
Can I freeze Grilled Beef Kabobs?
Yes and no. After the kebobs have been cooked, I don’t recommend freezing them as the vegetables will become mushy. However, you can freeze the raw beef cubes for later use.
Frequently asked questions
For steak kabobs, you’ll want to cut the beef into one-inch cubes. If your butcher doesn’t have pre-cut sirloin, you can ask them to do it for you or do it at home. Just be sure to slice the beef against the grain into chunks before marinating.
If you’re using wooden skewers, you’ll want to soak them in water for at least 30 minutes before threading on the kabobs. This will help to prevent them from burning on the grill.
I like to start with a piece of beef, then alternate between vegetables. This helps to keep the vegetables from sliding around on the skewer.
This grilled beef kabobs recipe is perfect for your next summer BBQ! The steak is flavorful and tender, and the veggies are slightly charred and oh so delicious. These kabobs are sure to be a hit with your family and friends!
More beef recipes:
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Grilled Beef Kabobs
- 2 pounds beef sirloin cut into 1-inch cubes
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves finely minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cardamom
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large yellow onion cut into 2 inch chunks
- 1 red pepper cut into squares
- chopped parsley for serving
- In a large bowl, place the olive oil, lemon juice, garlic, cumin, paprika, cardamom, salt and pepper, and whisk to combine. Add the beef chunks and stir to coat. Allow the beef to marinate for at least 2 hours or up to 24 hours.
- Soak wooden skewers in a bowl of cold water for 30 minutes, if using. Preheat the grill on high heat.
- Thread the marinated beef and vegetables onto the skewers. Place the beef kabobs on the preheated grill and brush any leftover marinade on top. Cook for 8 minutes total, flipping the skewers every 2 minutes.
- Allow the beef kabobs to rest covered in aluminum foil for 5 minutes before serving.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.