Shish kabobs are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare shish kabobs: on the grill and in the oven. Enjoy them over rice, or with pita bread and yogurt sauce.
Table of Content
This summer the heat is getting unbearable, isn't it? Our air conditioning is on all day and I hate spending too much time in the kitchen. Though, the two great things I love about summer are summer fruits and food on the grill. That's why I've shared so many kababs and skewer recipes with you. These are yet another classic you are going to love. Shish kabobs are fun to say and delicious to eat!
Why make these kabobs
- The recipe is very versatile and fuss-free. Shish kebabs do not get any easier than this. All we do is marinate, skewer and grill them!!
- You can also make these on the stovetop grill or outdoor charcoal grill. Or, you can also place the skewers on a baking sheet lined with aluminum foil, spray them with cooking spray and bake in the oven for 20 minutes until golden brown.
- And the marinade is made with simple easy-to-find ingredients you probably already have in your pantry.
- You can marinate the beef for up to 12 hours and leave it in the fridge. Perfect make-ahead for BBQs.
- Today, I served them over rice, but pita, hummus, tahini, or yogurt sauce and salad are just a few more options too.
Ingredients and substitutes
- Beef - I like to use tender cuts of meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don't take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are meant for slow cooking.
- Spices - If you cook Middle Eastern or Indian food at home, you probably already have them in your pantry. In fact, cumin, cinnamon, paprika, and turmeric are all very common. Cumin does a great job of adding that smoky flavor to the meat.
- Garlic - I am using garlic powder but you can also use 2 large minced fresh garlic cloves.
- Ginger powder - It is very popular in the Middle East to use ginger powder for kebabs as compared to fresh ginger. Personally, I'm all for fresh ginger. So, a teaspoon would work great. Also, I have used ground ginger for this recipe in the video.
- Onion - I love to use onion powder or onion flakes so the fresh onion does not burn on the grill.
- Vegetables - I like to use veggies like bell peppers, red onions, and cherry tomatoes. But, the options are endless.
- Acid - I love a generous squeeze of lemon or lime. You can also add the zest to enhance the flavor of lemons.
- Skewers - I am using wooden skewers but you can also use metal skewers for this recipe.
Shish kabob recipe
- Marinate beef - Trim excess fat from the beef, then cut into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge.
Pro tip - Do not use aluminum or metal bowl to marinade. Otherwise, acid in the marinade reacts with the metal.
- Marinate veggies - Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour.
Pro tip - Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.
- Skewers - Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.
Pro tip - Do not overcrowd the skewers, otherwise, the pieces will cook unevenly.
- Grill - Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat -
- Place the kabobs on the grill and brush with oil.
- Cook for 4 to 5 minutes on each side.
Pro tip - These kabobs are best grilled to medium-rare or medium. Otherwise, they become chewy. Also, the veggies should be kept fairly al dente.
- Oven bake - These can also be made in the oven
- Preheat the oven at 425°F/220°C/ Gas Mark 6
- First, prepare a baking sheet lined with aluminum foil for each clean-up.
- Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.
- Bake on the top shelf close to the broiler for 10 to 13 minutes turning once in between.
Or, until the meat reaches an internal temperature of 145F with an instant-read meat thermometer.
Tips for success
- Use tender cuts of meat that will cook quickly. Leave the stew kind of meats for slow cooking.
- Cut the meat into no smaller than 1-inch pieces and no larger than 2-inch pieces. Too small and they will become dry and chewy, while if too large, they will be raw on the inside and overcooked on the outside.
- Marinate the meat for at least 6 hours so it has time to soak up all the flavors.
- Don't overcook the meat. Steak meat can be eaten medium-rare or medium. In fact, I like to cook mine until 145F on an instant-read thermometer.
- Serve shish kabobs immediately, as soon as they are made. But, leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
- Metal skewers are better for kabobs as they cook the meat from out as well as inside. If you use wooden skewers, soak them in water for 10 to 20 minutes at least. Soaking will prevent them from burning with the heat.
More kabobs, skewer recipes
Frequently asked questions
What is the best beef cut for shish kabobs?
The best cuts are steak meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don't take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are meant for slow cooking.
What is the best way to cook shish kabobs?
Marinate them for no less than 6 hours. While you can cook them in the oven the best way to cook shish kabobs are on the grill. You can use an electric or charcoal BBQ.
Why are metal skewers used to make shish kabobs?
Metal skewers are better for these kabobs because the metal heats up and cooks the meat from the center out. This means the meat cooks evenly, quickly, and stays moist.
Printable Recipe
Shish Kabobs
Print Pin Rate Share by Email Share on FB Save GrowCalories: 342kcal
Adjust Servings Here: 6 servings
Description
Shish kabobs are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare shish kabobs: on the grill and in the oven. Enjoy them over rice, or with pita bread and yogurt sauce.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Beef Marinade
- 2 lbs (1 kg) Beef steak (sirloin, New York strip steak, beef tenderloin) (cut into 1-inch cubes )
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoon Lemon juice
- 2 tablespoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Ginger powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika or cayenne powder
- ½ cup Red wine (pinot noir, cabernet )
- ½ cup Parsley (chopped )
- 2 tablespoon Olive oil
Veggies Marinade
- 1 large Red onion (cut into cubes, )
- 1 large Red bell pepper (cut into cubes)
- 1 large Yellow bell pepper (cut into cubes)
- 1 large Orange bell pepper (cut into cubes)
- 1 large Green bell pepper (cut into cubes)
- 2 cups Cherry tomatoes
- 2 tablespoon Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Pepper salt
- ¼ teaspoon Garlic powder
- ½ teaspoon Paprika or cayenne pepper
Plus
- 10 - 12 Metal skewers or wooden skewers (soak the wooden skewers for 30 minutes in water. )
Instructions
- Marinate beef - Trim excess fat from the beef, then cut into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge. Pro tip - Do not use aluminum or metal bowl to marinade. Otherwise, acid in the marinade reacts with the metal.2 lbs Beef steak (sirloin, New York strip steak, beef tenderloin), 1 teaspoon Kosher salt, 1 teaspoon Black pepper, 2 tablespoon Lemon juice, 2 tablespoon Onion powder, ½ teaspoon Garlic powder, ½ teaspoon Ginger powder, 1 teaspoon Cumin powder, 1 teaspoon Coriander powder, 1 teaspoon Paprika or cayenne powder, ½ cup Red wine, ½ cup Parsley, 2 tablespoon Olive oil
- Marinate veggies - Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour. Pro tip - Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.½ cup Parsley, 2 tablespoon Olive oil, 1 large Red onion, 1 large Red bell pepper, 1 large Yellow bell pepper, 1 large Orange bell pepper, 1 large Green bell pepper, 2 cups Cherry tomatoes, 2 tablespoon Olive oil, ½ teaspoon Kosher salt, ¼ teaspoon Pepper salt, ¼ teaspoon Garlic powder, ½ teaspoon Paprika or cayenne pepper, ½ cup Red wine
- Skewers - Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.Pro tip - Do not overcrowd the skewers, otherwise the pieces will cook unevenly.10 - 12 Metal skewers or wooden skewers
- Grill - - Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat. - Place the kabobs on the grill and brush with oil. - Cook for 4 to 5 minutes on each side. Pro tip - These steaks are best kept to medium-rare or medium. Otherwise, they become chewy. Also, the veggies should be kept fairly al dente.
- Oven bake - These can also be made in the oven - Preheat the oven at 425°F/220°C/ Gas Mark 6- Prepare a baking sheet lined with aluminum foil for each clean-up. - Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.- Bake on the top shelf close to the broiler for 10 to 13 minutes turning once in between, or until the meat reaches an internal temperature of 145F with an instant-read thermometer.
Recipe Notes & Tips
- Use tender cuts of meat that will cook quickly. Leave the stew kind of meats for slow cooking.
- Cut the meat into no smaller than 1-inch pieces and no larger than 2-inch pieces. Too small will dry and chewy while too large will be raw on the inside and overcooked on the outside.
- Marinate the meat for at least 6 hours so it has time to soak up all the flavors.
- Don't overcook the meat. Steak meat can be eaten medium-rare or medium. I like to cook mine until 145F on an instant-read thermometer.
- Serve kabobs immediately as soon as they are made. But, leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
- Metal skewers are better for kabobs as they cook the meat from out as well as inside. If you use wooden skewers soak them in water for 10 to 20 minutes at least. Soaking will prevent them from burning with the heat.
Nutrition Information
Calories: 342- kcalCarbohydrates: 15- gProtein: 36- gFat: 14- gSaturated Fat: 3- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 8- gCholesterol: 89- mgSodium: 783- mgPotassium: 1005- mgFiber: 3- gSugar: 5- gVitamin A: 2672- IUVitamin C: 205- mgCalcium: 69- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Chenée
These steak kebabs are perfect for grilling season! I can't wait to try them -- the marinade has all my favorite flavors!