Whether grilling or broiling, these juicy, marinated Beef Kabobs are fun to eat and easy to make.
I don’t know why, but I’ve always loved the word “kabobs.” It instantly makes dinner sound way more delicious. In fact, anytime I tell my kids we’re having kabobs, they act like I just announced a trip to Six Flags or Disneyland. For whatever reason, meat on a stick just hits differently. So when the weather warms up, roll the grill out from the garage, dust the cobwebs, and skewer every meat imaginable. From chicken yakitori to Greek lamb, I’ll usually have at least one kabob meal on the weekly Porter family menu. Still, I always find my way back to the ever-reliable beef kabob.
Beef kabobs are all about the marinade, and if your fridge looks anything like mine, you already have 90% of what you need. I don’t know about you, but no fridge is complete without that half-full bottle of Worcestershire sauce and a family-size soy sauce jug hiding behind mystery leftovers. Then, you’ll swirl in the honey, balsamic vinegar, and olive oil to finish your marinade. Also, if you have the time, feel free to marinate the beef overnight—it’s worth the wait!
When grilled or even broiled, these kabobs cook tender with caramelized edges. The honey and balsamic add a sweet, tangy glaze, while the garlic and onion powder work with the savory soy sauce. Add some veggies for good measure, and you’ve got a summer classic.
Broiling kabobs
If I didn’t live in Wisconsin, I’d probably grill year-round. But several months out of the year, Mother Nature forces me inside, where I rely on my broiler to make my favorite grilled recipes. While it’s not perfect, a broiler can mimic the charred flavor I love. It’s pretty easy because you’ll be following this recipe up until the grilling process.
After seasoning and skewering the kabobs, place them on a foil-lined baking sheet. The skewers should be pretty darn close to the broiler—about five to six inches from the heat source. Broil for eight to ten minutes, turning halfway through. Also, if you want some extra caramelization, make a little extra marinade (separate from what the meat was in) and brush your kabobs toward the end. This method is the closest you’ll get to grilling!
How do I store leftovers?
After letting the kabobs cool (no longer than 2 hours), refrigerate them in an airtight container for up to 4 days. Reheat in a skillet over medium heat until heated through. You can also wrap the kabobs in foil and warm them in a 350°F oven for about 8-10 minutes.
Serving suggestions
I like serving beef kabobs with classics like Grilled Corn On The Cob and Roasted Potatoes. Add a side of greens with Grilled Asparagus In Foil—all you need is some lemon juice to make them a knockout side! Or try this Delicious Grilled Green Beans Recipe. You’ll be amazed at what a little butter can do, because sometimes less really is more.
Beef Kabobs
Ingredients
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 1/2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon black pepper
- 1 1/2 pounds sirloin steak cut into 1-inch cubes
- Wooden or metal skewers
- 2 large bell peppers cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
- 8 ounces button mushrooms whole or halved
- Fresh parsley chopped (for garnish)
Instructions
- In a bowl, mix soy sauce, honey, Worcestershire sauce, balsamic vinegar, olive oil, garlic powder, onion powder, and black pepper.
- Add the beef cubes to the marinade and stir to coat evenly. Let sit at room temperature for at least 20 minutes.
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- Thread the marinated beef and vegetables alternately onto the skewers, leaving a bit of space for even cooking.
- Preheat your grill to medium-high (around 400°F). Place the kabobs on the grill and cook for 2-3 minutes on each side until the beef reaches your desired doneness. Remove from the grill and let rest for 5 minutes before serving. Garnish with parsley.
Leave a Comment