Summer’s coming on fast, so fire up that grill. This easy Shish Kabob recipe is going to be the star of your cookout season!
Well marinated beef cubes get skewered up with veggies and then grilled to juicy perfection. Ideal potluck contender? You bet!
These nearly effortless beef kabobs are a must for anyone aspiring to the title of “grill master”. Now’s your chance to join the ranks…
Meat-on-a-stick a just a fun meal, isn’t it? No matter what flavors you crave, from Puerto Rican Pinchos to Mediterranean Kofta all the way to Indian Tikka, everyone loves a good skewer.
Shish kabob is probably the most well known of them all in North America. In fact, I bet there’s a good chance that you grew up with these popular steak kebabs on the summertime menu.
They’ve evolved in many different ways from their Mediterranean origins, but today we’re bringing you our favorite.
What is Shish Kabob?
Shish kabob, also spelled shish kebab, is a dish of Mediterranean and Middle Eastern origins where chunks of meat are skewered along with vegetables, then grilled.
The name is an English take on Turkish şiş (sword or skewer) and kebap (roasted meat).
These meat kabobs made their way to the United States in the 19th and 20th centuries, and first started to become popular in cities with large Middle Eastern communities.
By the 1950’s their popularity began to spread all over the country, and shish kabob became a staple of summer time cookouts and potlucks.
The flavors of the marinade have changed a bit over time, becoming more of a fusion of ingredients that immigrants have brought from around the world. But one thing is for sure, shish kabob is one of the most beloved grilling recipes around!
Why You’ll Love this Easy Beef Kabob
- Shish kabob is the perfect summertime cookout food. The guests will all love these meals on a stick.
- They are very easy to make, and can be skewered ahead of time, so all you have to do at the end is quickly grill them up.
- The marinade gives the meat outstanding flavors. And it’s versatile, so you can use the same recipe for other proteins.
- These kabobs go with a huge variety of sides (we’ll give you some ideas later in the post), or can be enjoyed on their own as a low carb meal.
- You can totally customize them with different meats like chicken, lamb or pork, as well as veggies like mushrooms, tomatoes, zucchini, and yellow squash.
Ingredients
- Beef – Cut into 1 inch cubes. Today we are using top sirloin. Other good options are ribeye, New York strip and tenderloin.
- Veggies – Onion, multi-colored bell peppers.
- Marinade – The star of the recipe! Soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, Italian seasoning, red chili flakes, salt and pepper.
Shish Kabob Recipe
These beef kabobs come together in three simple steps:
1. Marinate: Mix together all of the marinade ingredients. Add the marinade along with beef chunks into a zip top bag. Squeeze out as much air as possible, then seal. Marinate in the refrigerator for at least 2 hours, or better yet overnight.
2. Skewer: Thread beef chunks and vegetables onto skewers, alternating. You may have some leftover vegetables, in which case you can make an extra kabob or two with just veggies.
3. Grill: Heat the grill over medium high heat. Grill the kabobs for 3-4 minutes per side, until the meat is cooked through. Rest for 5 minutes before serving.
What to Serve with Shish Kabob
Shish kabob can go with a huge variety of side dishes. To keep a classic cookout theme, think Pasta Salad, Macaroni Salad, or Coleslaw.
As these kabobs originate in the Middle East, try them with Lebanese Batata Harra, Saffron Rice, Israeli Couscous, or Balela Salad.
Some other side that pair well are Mashed Potatoes, Caesar Salad, Sweet Potato Fries, or even Grits.
Recipe Tips and Notes
- Try to plan ahead to allow for longer marination time. For best results marinate overnight, or start in the morning and then grill in the evening.
- Use a proper cut of beef. Think something you would use for steak. Avoid cuts that require long cooking time like chuck roast.
- If you’re using wooden skewers, soak them in water for at least 1 hour. This helps prevent them from catching fire.
- The vegetables should be cut to about the same size as the meat, so everything has a chance to touch the grill.
- Allow the kabobs to rest for five minutes before serving.
Storage and Leftovers
These shish kabob skewers refrigerate really well when stored in an airtight container in the fridge. They are great as leftovers for up to 5 days.
Reheat them in a 350°F oven, or in the microwave, until warmed through.
Get the summer fun started a little early with our easy shish kabob recipe. It’s been a cookout favorite for decades, and for very good reason. We hope you love these flavors as much as we do!
Shish Kabob, on our Gypsy Plate… enjoy!
Looking for more grilling recipes? Try these!
Jamaican Jerk Chicken
Korean BBQ Beef
Pollo Asado
Teriyaki Chicken
Shrimp Foil Packs
Pollo a la Brasa
Greek Steak Salad
Chicken Shawarma
Shish Kabob
This beef Shish Kabob recipe is a grilling season classic. Marinated beef cubes are skewered with veggies and grilled to juicy perfection. YUM!
Ingredients
Marinade
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 Tbsp lemon juice
- 3 garlic cloves, minced
- 1 Tbsp brown sugar
- 1 Tbsp Italian seasoning
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
Shish Kabob
- 2 pounds beef (top sirloin, New Tork strip, ribeye, or tenderloin), cut into 1 inch cubes
- 1 small red onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
Instructions
- Mix together all of the marinade ingredients. Add the marinade along with beef chunks into a zip top bag. Squeeze out as much air as possible, then seal. Marinate in the refrigerator for at least 2 hours, or better yet overnight.
- Thread beef chunks and vegetables onto skewers, alternating meat with veggies.
- Heat the grill over medium high heat. Grill the kabobs for 3-4 minutes per side, until the meat is cooked through.
- Rest for 5 minutes before serving.
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