BBQ season is fully upon us and we are soaking up every moment of it! There's something so simple, yet intricate about creating recipes to grill. Today, I'm sharing with you how we make our beef kabob marinade for our infamous veggie beef kabobs, as well as all the skewing secrets you should know!

From all veggie to all meat and every combo in-between, how you structure your skewers and how you skew them is a personal choice. We prefer to use reusable metal skewers, and assembling a mixture of green & red bell peppers, red onion, and overnight marinated sirloin beef. It's important to marinate your meat for 8-24 hours to get the tenderness and juiciness of your meat at max! I always try to have each piece of beef touching 1 onion and 1 bell pepper so the flavoring mingles well.

The best type of meat to use for beef kabobs is hands down sirloin. The best quality the meat, the best the bite. The longer you marinate, the better the flavor. However, if you don't have the ability to cut the meat beforehand or don't have enough room in the budget for the cheapest sirloin, beef stew cuts work well in a pinch. If you're learning and practicing grilling, I highly recommend working with stew chunks first as they're a great budget-friendly practice meat!

I recommend cutting your sirloin pieces into 1.5" chunks. This will give you a few bites for eat piece, and will be just the right size to cook evenly with your veggies. For the best even cooking, you'll want to grill your skewers on direct flame for about 2-3 minutes each side, and then another 5 minutes off flame, or when the sirloin reaches 145℉ temperature. You want the internal temperature of your grill to reach around 400℉ before putting them on.

They cool as fast as they cook, so you almost want to cook them last if they're your main dish. We always make sure to throw any sides we have onto the grill before because we'd rather have cold sides than cold skewers!

What kind of kabobs do you like to make for your BBQs? Let me know in the comments below!

The Best Beef Kabob Marinade

Print Recipe Pin Recipe

Cook Time 10

Total Time 10

Course Main Course

Servings 1 Cup

Ingredients

Marinade

½ Cup Extra Virgin Olive Oil
⅓ Cup Soy Sauce
¼ Cup Worcestershire sauce
3 TBSP Lemon juice
1 TBSP Italian seasoning
1 TSP Salt
1 TSP Freshly Ground Black Pepper
¼ TSP Onion Powder
3 Cloves Garlic, minced

Beef Kabobs

3 Lbs Sirloin Steaks
2 Green Bell Peppers
2 Red Bell Peppers
1 Red Onion
8 12" - 14" Skewers

Instructions

Marinade

Cut 3 lbs of sirloin steak in to 1½" - 2" cubes. Place into gallon-sized freezer ziplock bag.
In a large mixing cup or bowl, combine all marinade ingredients and thoroughly combine. Add to ziplock bag and, with bag fully closed, message marinade over all pieces of meat. Lay flat inside fridge for minimum of 8 hours or up to 24 hours. Every few hours, flip the ziplock bag to ensure everything evenly marinates.

Beef Kabobs

Cut all vegetables into about 1½" - 2" squares to match cuts of meat. Toss in a large bowl with oil, salt and pepper.
Layer meat and vegetables onto skewers starting with a piece of bell pepper, onion, then beef. Repeat until you reach the end point of the skewer. For presentation, I recommend alternating green and red bell peppers on the skewers.
Grill on open flame for 2-3 minutes on each side for char, then move off direct heat and cook for another 5 minutes or until beef hits internal temperature of 145℉.
Remove and serve!