Beef Kabob Recipe
Make Beef Kabob Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Meat
Vegetables & Skewers
Finishing & Garnish
Method
Marinade & Meat
- 1
Prepare the meat
Trim excess fat from the beef and cut into 1–1.25 inch uniform cubes so they cook evenly. Pat cubes dry with paper towels.
- 2
Make the marinade
In a medium bowl whisk together olive oil, soy sauce, red wine vinegar, lemon juice, minced garlic, brown sugar (or honey), paprika, ground cumin, dried oregano, kosher salt and black pepper until combined.
- 3
Marinate
Place the beef cubes in a resealable bag or non-reactive bowl. Pour the marinade over the beef and toss to coat thoroughly. Press out excess air and seal (if using a bag). Refrigerate at least 1 hour and up to 6 hours. Do not marinate longer than 8 hours to avoid overly softening the meat from the acid.
Vegetables & Skewers
- 4
Soak wooden skewers (if using)
If using wooden skewers, submerge them in water for 20–30 minutes before grilling to minimize burning.
- 5
Prepare vegetables
Cut bell peppers into 1–1.5 inch pieces, separate red onion into wedges or layers, slice zucchini into 1/2-inch half-moons, and rinse cherry tomatoes. Pat vegetables dry.
- 6
Assemble skewers
Remove beef from the marinade and let excess drip off. Thread beef and vegetables onto skewers, leaving a little space between pieces for even heat circulation. Aim for 3–4 beef cubes and 3–4 vegetable pieces per 8-inch skewer depending on size; total yields about 6–8 skewers.
- 7
- 8
Cook the kabobs
Place skewers on the hot grill or under the broiler. Cook 8–12 minutes, turning every 2–3 minutes to get even char, until beef reaches desired doneness (about 125–130°F for medium-rare, 135°F for medium). Vegetables should be tender-crisp and slightly charred. If pieces brown too quickly, move to a cooler part of the grill or reduce heat.
- 9
Rest
Transfer skewers to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute before serving.
Finishing & Garnish
- 10
Sprinkle chopped fresh parsley over the rested kabobs and serve with lemon wedges for squeezing. Adjust salt and pepper to taste at the table.
