Grilled Beef Kabobs

These juicy, balsamic beef kabobs are marinated in a sweet-and-savory sauce, grilled till charred perfection with sweet peppers, onions, tomatoes, and mushrooms are the perfect meal.

Why You’ll Love These Grilled Beef Kabobs

These balsamic grilled kabobs with fresh summer veggies will be your new go-to lunch.

• Great for meal prep. Chop up the ingredients and marinate them in advance for an even quicker lunch.
• Outdoors and indoors. Fire up the grill or stay indoors and use the stove.
• Sweet and savory. Bell peppers and honey add sweetness, while garlic and mustard add savoriness to every bite.
• Perfect for cookouts. These juicy kabobs with summer veggies are a great way to change up the menu at all your upcoming cookouts.

Recipe Ingredients

The sweet-and-savory balsamic beef pairs beautifully with the crunchy peppers and juicy tomatoes. Scroll to the bottom of the post for exact ingredient amounts for these beef kabobs.

For the Balsamic Marinade and Beef

• Top sirloin – Remove any excess fat.
• Balsamic vinegar – Reduce the amount by half if you use balsamic reduction.
• Olive oil – Feel free to use vegetable, corn, or canola oil.
• Dijon mustard – Stone-ground mustard works too.
• Rosemary – Use dried or fresh.
• Garlic – I prefer fresh garlic and garlic paste.
• Honey – Raw honey and agave nectar are best.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.

For the Kabobs

• Yellow peppers – Use your favorite color of bell pepper.
• Green peppers – Feel free to add leftover baby peppers.
• Red onion – White onion works too.
• Cherry tomatoes – Regular tomatoes don’t work for this because they’re too meaty.
• Baby bella mushrooms – White button mushrooms are a good swap.

What’s The Best Steak for Kabobs?

Top sirloin is the best steak for kebabs because of its strong beefy flavor and ability to absorb marinades. It’s also relatively lean, so it’s quick and easy to cook.

Easy Variations

Juicy pineapple, buttery shrimp, and tofu are great ways to change things up.

• Add a Korean twist. Swap the marinade ingredients for 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 1/2 tablespoons gochujang chili paste, 1 tablespoon finely chopped garlic, and 1/2 tablespoon finely chopped ginger.
• Go sweet and savory. Add chunks of pineapple or peaches to the kabobs for a sweet-and-savory twist.
• Make it vegetarian. Skip the meat and use chunks of extra-firm tofu instead. Avoid silken or firm tofu because they’ll crumble once on the grill.
• Swap the protein. Diced chicken, turkey, and medium-large shrimp are easy variations of these beef kabobs.

How To Make Beef Shish Kabobs

All the flavor’s in the marinade and toasty char once these beef kabobs hit the grill. Scroll to the bottom of the post for the full recipe card.

• Make the marinade. Except for the beef, mix all of the balsamic beef ingredients in a large bowl until smooth. Reserve 1/3 cup of the mixture. Set it aside.
• Marinate the beef. Stir the beef into the bowl until completely coated. Cover it with plastic wrap and refrigerate it for 30 minutes.
• Prep the kabobs. Alternate beef and all the veggies for the kabobs in every skewer, trying to fit in 3-4 pieces of meat. Set them aside.
• Heat the grill. Set the grill to medium-high heat (about 375F) and spray the grates with cooking spray.
• Grill them. Cook the kabobs for 3-4 minutes per side, until nicely charred. Remove them from the heat.
• Serve. Enjoy them directly on the skewers with the reserved marinade on the side, or add the steak and veggies to a bowl.

Tips for Success

If it’s too hot outside and you don’t want to fire up the grill, you can make these veggie-beef kabobs on the stove.

• Marinate it longer. Add the marinade and beef to a large Ziploc bag. Seal it and shake well. Refrigerate it overnight to tenderize the meat and help it absorb more flavor.
• Make even cuts. Ask your butcher to cut the meat for you to ensure the pieces are evenly sized. If some are larger than others, some sides will turn out raw and others will be well cooked.
• Pan-fry them. Heat a large pan or griddle over medium-high heat and grease it with cooking spray. Cook 2-3 kabobs at a time until the meat is cooked through.
• Soak them. If you’re using wooden skewers, soak them in cold water overnight or for at least 3 hours to prevent them from burning on the grill.

What To Serve With Beef Kabobs

These tender beef kabobs are an easy lunch with a side of Cilantro Lime Rice or Jasmine Rice. My Corn on the Cob, Bacon Wrapped Jalapeños, and Garlic Herb Smashed Potatoes are great too. If you prefer salads, try my Cucumber Tomato Feta Salad or Simple Arugula Salad.

Proper Storage

Make sure the kabobs are fully cooled before storing.

• Fridge: Place them in an airtight container for up to 4 days.
• Freezer: Spread them out on a baking sheet and freeze for 1 hour. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave them for up to a minute or until warm. You can also heat them in a pan over medium heat for 2-3 minutes per side.

More Beef Recipes To Try

• Beef and Broccoli Stir Fry
• Moroccan Ground Beef Kofta Kebab
• Sheet Pan Steak Fajitas
• Grilled Ribeye Steak

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