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Delicious Grilled Beef Kabobs Recipe

Juicy, flavorful, and easy to make, this delicious grilled beef kabobs recipe features tender marinated beef, vibrant vegetables, and a smoky grilled finish. Perfect for backyard BBQs, weeknight dinners, or summer cookouts!
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Prep Time 25 minutes
Cook Time 12 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6
Calories 420 kcal

Ingredients
  

For the Beef Kabobs:

  • 2 lbs beef sirloin or ribeye cut into 1.5-inch cubes
  • 1 large red bell pepper cut into chunks
  • 1 large green bell pepper cut into chunks
  • 1 red onion chopped into large pieces
  • 1 zucchini thickly sliced
  • 1 cup cherry tomatoes
  • Metal skewers or soaked wooden skewers

For the Marinade:

  • 1/4 cup soy sauce
  • 3 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar or honey
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes optional
  • 1 tsp fresh thyme or 1/2 tsp dried thyme

Instructions
 

Step 1: Make the Marinade

  • In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, lemon juice, Dijon mustard, garlic, brown sugar, smoked paprika, pepper, chili flakes, and thyme until well combined.

Step 2: Marinate the Beef

  • Place cubed beef in a large ziplock bag or shallow container.
  • Pour marinade over beef and mix well to coat.
  • Cover and refrigerate for 2 to 8 hours (overnight for best results).

Step 3: Prep the Vegetables

  • While the beef marinates, chop the bell peppers, onion, and zucchini into 1.5-inch pieces. Leave cherry tomatoes whole.
  • Toss veggies in a little olive oil, salt, and pepper.

Step 4: Assemble the Kabobs

  • Thread beef and vegetables onto skewers, alternating ingredients. Leave small gaps between pieces for even cooking.

Step 5: Grill the Kabobs

  • Preheat grill to medium-high heat (400–450°F).
  • Lightly oil grill grates to prevent sticking.
  • Grill kabobs for 10–12 minutes, turning every 2–3 minutes until beef is cooked to your desired doneness (135°F for medium-rare, 145°F for medium).

Step 6: Rest and Serve

  • Remove kabobs from grill and let rest for 5 minutes before serving

Notes

  • Beef Cuts: Sirloin is lean and tender, but ribeye adds extra juiciness thanks to its marbling.
  • Vegetable Swaps: Mushrooms, pineapple, eggplant, and parboiled potatoes make great additions.
  • Make-Ahead: Marinate beef overnight and assemble skewers up to 4 hours ahead.
  • Oven Option: Roast in a 425°F oven for 15–20 minutes, turning once. Broil briefly for char.
  • Leftovers: Store cooked kabobs in the fridge for up to 4 days. Reheat on a hot skillet or grill.
  • Freezing: You can freeze raw marinated beef for up to 2 months. Thaw before grilling.