Grilled Beef Kabobs are made from Large chunks of sirloin steak, marinated for hours in a thick and flavorful lemon and rosemary marinade and grilled along with red bell pepper, red onion, zucchini, and squash until wonderfully decorated with grill marks.
Add in some rice and you have yourself a fantastic summer meal cooked on the grill.
Steak Kabob Recipe
Grilled Beef Kabobs are one of my favorites to cook during the summer. No one can resist food on a stick. They cook up fast and don’t make a mess in the kitchen, and you only have to add some rice and you have yourself a meal that’s appealing and filling.
Flavorful Marinade
The marinade has many flavor components including beef broth, tomato paste, a hefty dose of garlic, onion, rosemary, and lemon. It all gets processed in the blender to form an ultra-thick marinade that coats the meat and vegetables well. A full two teaspoons of salt helps dissolve some of the meat’s proteins as it marinates and allows the meat to retain more of its juices as it grills.
Type of Meat To Use
My very favorite meat for kabobs is ribeye and I choose it whenever it is on sale. Otherwise I go with sirloin which is much leaner. If you really wanted to spulrge you could use tenderloin.
Cook Veggies and Beef on Different Skewers
Even though it looks more visually appealing when the meat and vegetables are combined on one skewer, I always separate them. If you don’t, the meat will be overdone by the time the vegetables are soft and nicely charred. I typically cook the veggie kabobs about 5 minutes longer than the beef kabobs.
It also helps appease my vegetarian daughter. 🙂
How Long To Marinate
You will want to marinate the beef for at least 1 to 2 hours but not much longer than 4 hours because there is so much salt in the marinade which can change the texture of the beef over time.
How To Serve
I love to serve these kabobs over yellow or white rice with a side of either Marinated Tomato, Cucumber, and Onion Salad, Chipotle Corn Salad, or Bacon and Ranch Cauliflower Salad.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days.
Another great kabob recipe to try is this Chicken and Bacon Kabobs recipe. Talk about delicious!
Grilled Beef Kabobs
Equipment
- Skewers
Ingredients
Marinade
- 1 onion,, chopped
- 1/3 cup beef broth
- 1/3 cup vegetable oil
- 3 tablespoons tomato paste
- 4 cloves garlic,, chopped
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon zest
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Beef and Vegetables
- 2 pounds sirloin steak tips,, cut into 2-inch chunks
- 1 zucchini,, sliced
- 1 yellow squash,, sliced
- 1 red bell pepper,, cut into 1 1/2-inch pieces
- 1 red onion,, cut into chunks
Instructions
- To make marinade, process all ingredients in a blender until smooth. Place 3/4 cup of the marinade in a large bowl and set aside.
- Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.
- Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.
- Remove beef from bag and pat it dry with paper towels. Thread it onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread the vegetables on separate skewers.
- Heat a gas grill with all burners turned to HIGH for about 15 minutes. Leave the primary burner on HIGH and turn the other burner or burners to medium-low.
- Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.
- Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.
- Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 31, 2014.
I made these for a family bbq. The flavor is amazing and the meat nicely tenderized. Your idea of separating the meat and vegies, brilliant! Why didn’t I think of that?!
They really cook so much better when they are separate don’t they?
So I absolutely love beef kabobs, but I think I have to side with your vegetarian daughter on those veggie kabobs because they look AMAZING! Maybe I’ll give the meat ones to my carnivorous boyfriend and keep the veggie ones to myself. 😉 Love this recipe, Christin!
How delicious.. nice summer dinner 🙂
Yum, your marinade sounds delicious and loaded with great flavors. I was just thinking of grilling for dinner. This would be perfect!
That marinade sounds so flavorful, and I love the addition of the tomato paste! I need to try this — I can’t stop eating off of sticks lately because it’s so easy and perfect for summer. 🙂
These kabobs are seriously perfect! I bet the flavor is amazing!
Beef kabobs are one of my favorite things to grill! Love how loaded yours are with tons of summer veggies! That marinade sounds perfect. 🙂
That marinade sounds awesome! Our rosemary is growing like crazy in our garden so I need some more ways to use it up! And these kabobs are so fun – we always forget to make kabobs when we grill but I really need to change that!
Wow, I can taste these already!