Colorful beef kabobs with browned beef cubes, bell peppers, and red onion, grilled and served with a lemony herb drizzle.
These beef kabobs are juicy, flavorful, and perfect for an easy weeknight dinner. The simple garlic-lemon marinade makes the beef taste bold and bright, and the quick grill gives you those tasty browned edges. Serve them with rice, salad, or warm flatbread and you’ve got a meal that feels like summer any day of the week.
Introduction
Beef kabobs are one of those dinners that look impressive but are actually very easy. You cut everything into chunks, marinate, skewer, and cook. That’s it.
The standout trick is not overcooking the beef. Kabobs cook fast, so you want high heat and short time. Pull them when the beef is still juicy, then let them rest for a minute before serving.
This is also a crowd favorite for cookouts and gatherings because everyone loves “food on sticks.” And cleanup is simple, too.
Why You’ll Love These Beef Kabobs
- Better than restaurant: Big flavor from a simple garlic-lemon marinade.
- Easy weeknight dinner: Quick prep, quick cook, big payoff.
- Family-friendly: Mild, classic flavors with juicy beef.
- Great for gatherings: Perfect for grilling and serving a crowd.
- Customizable: Swap veggies and serve with your favorite sides.
Ingredients for the Best Beef Kabobs
- Beef sirloin or top sirloin, cut into 1 1/2-inch cubes (2 pounds) – tender and great for grilling; ribeye also works.
- Olive oil (1/4 cup) – keeps beef juicy and helps browning.
- Lemon juice (3 tablespoons) – bright flavor; fresh tastes best.
- Garlic, minced (4 cloves) – bold flavor.
- Dried oregano (2 teaspoons) – classic herb note; Italian seasoning works.
- Smoked paprika (1 teaspoon) – adds color and mild smoky flavor.
- Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – brings it all together.
- Bell peppers (2 large) – color and sweetness; any colors work.
- Red onion (1 large) – gets sweet and charred on the grill.
- Zucchini (1 medium) – optional veggie; mushrooms also work.
- Wooden skewers (8–10) – soak in water 30 minutes so they don’t burn (or use metal skewers).
- Optional: chopped parsley (2 tablespoons) – fresh finish.
Beef Kabobs Recipe Step-by-Step
- 1. Whisk: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- 2. Marinate: Add beef cubes and toss to coat. Cover and chill 30 minutes to 8 hours.
- 3. Skewer: Thread beef and veggies onto skewers, leaving a little space between pieces for even cooking.
- 4. Heat: Preheat grill to medium-high heat (about 450°F). Oil the grates.
- 5. Grill: Grill kabobs 8–12 minutes total, turning every 2–3 minutes, until beef is browned and cooked to your liking. For juicy kabobs, don’t overcook.
- 6. Rest: Rest 3 minutes, then sprinkle with parsley and serve with lemon wedges.
Tips for Perfect Beef Kabobs
- Cut beef and veggies similar size so they cook evenly.
- Don’t pack pieces too tightly on skewers—airflow helps browning.
- Grill hot and fast for juicy beef.
- Turn often so all sides brown evenly.
- Rest a few minutes so juices stay in the beef.
Variations & Substitutions
- Different veggies: Add mushrooms, cherry tomatoes, or pineapple.
- Spicy version: Add 1/4 teaspoon cayenne to the marinade.
- Stove option: Use a grill pan over medium-high heat and cook the same way.
- Bowl idea: Serve kabobs over rice with cucumber salad and extra lemon.
- “Lazy” version: Use pre-cut stew beef and pre-chopped veggies to save time.
Make-Ahead & Freezing
Fridge: Marinate beef up to 8 hours ahead. Cooked kabobs keep 3–4 days.
Reheat: Reheat gently in a skillet over medium-low so the beef stays tender.
Freezer: Freeze cooked beef pieces (off skewers) up to 2 months. Thaw overnight and reheat gently.
Serving Suggestions & Pairings
- Rice pilaf or plain rice
- Roasted potatoes
- Simple green salad
- Warm flatbread and a creamy garlic sauce
Recipe Card
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus marinating)
Yield: 6 servings
Category: Main Course
Method: Grill
Cuisine: American
Diet: Dairy-free
Reader Review: These kabobs were so juicy and flavorful. The lemon-garlic marinade is perfect and the veggies were sweet and charred.
If you make these beef kabobs, please leave a rating and comment. What veggies are you adding to your skewers?