Marinated Beef Kabobs + Awesome Beef Marinade Recipe

I reveal little known tips for Marinated Beef Kabobs, the best beef cuts to use, precise grilling times, and my favorite marinade.

I can’t stop thinking about these Marinated Beef Kabobs, they’re bold, a little messy and totally worth it. I usually reach for top sirloin steak and sneak in fresh rosemary because that piney note just wakes everything up.

There’s a real difference between dull weekend meat and something that makes you pause mid-bite, and that’s what I chase with this one. In the full post I dig into the best cuts, how long to grill them and the Beef Marinade that never fails me, but here I’ll just say get ready for charred edges, juicy centers and flavors that make you wanna go back for another skewer.

Ingredients

• Top sirloin steak: Rich in protein and iron, gives hearty meaty flavor, can be lean if trimmed
• Extra virgin olive oil: Adds healthy monounsaturated fats, silky mouthfeel, boosts flavor and satiety
• Soy sauce or coconut aminos: Salty umami punch, adds depth, watch sodium unless you use low sodium
• Lemon juice: Bright acidic citrus, cuts richness and adds vitamin C freshness
• Garlic: Pungent aromatic, gives savory depth, small amounts may aid immune function
• Red onion: Sweet, slightly sharp, adds crunch and fiber, caramelizes nicely when grilled
• Bell peppers: Colorful, vitamin C rich, add sweetness and crisp texture to kabobs
• Cremini mushrooms: Earthy umami, absorb marinade, low calorie, add meaty bite and moisture
• Cherry tomatoes: Juicy pops of sweetness and acidity, lots of antioxidants and vitamin C

Ingredient Quantities

• 2 lb (900 g) top sirloin steak, trimmed, cubed (about 1 to 1.5 inch pieces)
• 1/3 cup extra virgin olive oil
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp dijon mustard
• 3 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp fresh rosemary, chopped or 1 tsp dried rosemary
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 tsp erythritol or 1 tsp brown sugar, optional for a touch of sweetness
• 1 large red onion, cut into large wedges
• 2 bell peppers, assorted colors, cut into large pieces
• 8 oz (225 g) cremini mushrooms, whole or halved if large
• 8 oz (225 g) cherry tomatoes

How to Make this

1. Trim and cube the 2 lb top sirloin into about 1 to
1.5 inch pieces, pat dry with paper towels (this helps a better crust), then set aside; if using wooden skewers, soak them in water at least 30 minutes so they dont burn.

2. Whisk the marinade: 1/3 cup extra virgin olive oil, 1/4 cup low sodium soy sauce or coconut aminos, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 1 tbsp dijon mustard, 3 cloves minced garlic, 1 tbsp red wine vinegar, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp chopped fresh or 1 tsp dried rosemary, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 tsp erythritol or 1 tsp brown sugar if you want a touch of sweetness.

3. Put the cubed steak in a ziptop bag or shallow dish, pour in the marinade, squeeze out extra air and massage so all pieces get coated. Refrigerate 2 to 8 hours for best flavor; dont marinate much longer than 12 hours or the texture can get mushy.

4. About 30 minutes before grilling, remove beef from fridge so it comes closer to room temp for even cooking; also preheat grill to medium-high (roughly 400 to 450 F).

5. Prep the veg: cut 1 large red onion into large wedges, chop 2 bell peppers into large pieces, leave 8 oz cremini mushrooms whole or halved if big, and keep 8 oz cherry tomatoes whole. Try to make pieces similar in size to the steak cubes so everything cooks evenly.

6. Thread the skewers: alternate steak and veggies, leaving a little space between pieces so heat circulates. Dont cram them tight. If you like, do two veggie-only skewers so tomatoes and mushrooms dont overcook while steak finishes.

7. Grill the kabobs over direct medium-high heat 8 to 12 minutes total, turning every 2 to 3 minutes so they char evenly. For doneness aim for internal temps about 130 to 135 F for medium-rare, 140 to 145 F for medium. If you want a little extra char, finish over the hottest part for a minute per side.

8. If you want to baste, reserve a small amount of marinade before adding raw meat and brush during the last 1 to 2 minutes. Do not use the raw marinade unless you bring it to a rolling boil for at least 5 minutes to kill bacteria.

9. Remove kabobs, let rest 5 to 10 minutes so juices redistribute, then slice off skewers or serve as-is. Taste and adjust with a pinch more salt or a quick squeeze of lemon if it needs brightness.

Equipment Needed

1. Chef’s knife, sharp for trimming and cubing the steak
2. Sturdy cutting board, big enough for meat and veg
3. Paper towels, to pat the steak dry for a better crust
4. Skewers, metal or wooden (soak wooden ones at least 30 minutes so they dont burn)
5. Large zip-top bag or shallow dish, for marinating the beef
6. Mixing bowl and whisk or fork, to combine the marinade quickly
7. Measuring cups and spoons, for accurate proportions
8. Grill or heavy-duty grill pan, preheated to medium-high (400 to 450 F)
9. Long tongs, for turning kabobs safely over the heat
10. Instant-read meat thermometer, to check doneness and avoid overcooking

FAQ

Marinated Beef Kabobs + Awesome Beef Marinade Recipe Substitutions and Variations

• Top sirloin steak substitutions:
  • Flank or skirt steak, they soak up the marinade fast so slice thin across the grain.
  • Tri-tip or sirloin tip, a bit cheaper and great on the grill.
  • Ribeye or hanger steak, more marbled so they’re juicier, just watch cook time.
• Extra virgin olive oil substitutions:
  • Avocado oil, higher smoke point so better for hot grills.
  • Grapeseed oil, neutral flavor and good for searing.
  • Light olive oil, milder olive taste but still works well.
• Low sodium soy sauce or coconut aminos substitutions:
  • Tamari, gluten free and almost the same flavor.
  • Regular soy sauce, use less added salt if you go this route.
  • Liquid aminos (Bragg), similar umami, slightly sweeter.
• Cremini mushrooms substitutions:
  • White button mushrooms, milder but cooks the same way.
  • Portobello, slice or cube big caps for meatier bites.
  • Shiitake or king oyster, firmer texture and bold flavor.

Pro Tips

1) Thread each kabob onto two parallel skewers so the pieces dont spin when you flip them, it makes turning way easier. If you use wood, soak em well, but honestly metal skewers give more even heat and less drama.

2) Pat the beef dry like crazy before it hits the grill, that dryness = better crust. Don’t cram the grill either, overcrowding makes stuff steam not sear, so cook in batches if needed.

3) Keep veggies and meat similar in size, or grill veggies separately — mushrooms and cherry tomatoes love to overcook while the steak finishes. If you want even more control, par-roast dense veg a few minutes first or save the tomatoes for the last turn.

4) Reserve a little marinade to baste but never use the raw stuff unless you boil it first. Use an instant-read thermometer for doneness, let the kabobs rest 5 to 10 minutes, then hit em with a squeeze of lemon and fresh herbs for brightness, it makes a big difference.