Keto Beef Shish Kabob Recipe: Juicy Grilled Steak and Veggie Skewers for Summer BBQ

❤️ Why you’ll love it

When summer hits and the grill comes out, you want recipes that are easy, delicious, and fit your lifestyle. These beef shish kabobs check every single box. You get juicy steak, colorful charred vegetables, and a marinade that brings everything together without a ton of effort.

I love serving these at backyard get-togethers because they look impressive but honestly come together fast. The best cut of beef for kabobs? I always reach for top sirloin. It is budget-friendly, stays tender on the grill, and soaks up the marinade beautifully. Plus, at just 9g of carbs per serving, this recipe fits right into a keto or low-carb meal plan.

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If you have picky eaters at home, the handheld format makes vegetables way more approachable. There is something about food on a stick that just makes it more fun to eat.

💭 What is a Kebab/Kabob?

The word shish kebab comes from Turkish cuisine. Shish actually means skewer, so the name pretty much tells you what you are getting. Meat and vegetables threaded onto sticks and grilled over an open flame. This style of cooking spread across the Middle East and eventually made its way to the United States, where it became a summer grilling favorite.

Traditional recipes often use lamb, but beef has become the go-to for many American home cooks. The format works so well because every piece of meat and veggie gets equal time with the marinade and the heat, giving you consistent flavor and char in every bite.

🥘 Equipment Used

You do not need fancy gear to make great kabobs. Here is what I keep on hand:

• Skewers: Metal skewers are my first choice. They conduct heat so the meat cooks from the inside out, and they never burn. If you use wooden skewers, plan to soak them in water for at least 30 minutes before grilling so they do not catch fire.
• Marinating container: A large bowl works, but I like using a gallon-sized resealable bag. It saves space in the fridge and makes it easy to toss the beef around until every piece is coated.
• Grill: An outdoor gas or charcoal grill gives you the best flavor. If you do not have one, an indoor grill pan or even your oven will get the job done.
• Silicone brush: You will want this for brushing olive oil onto the skewers while they cook. It helps everything crisp up and prevents sticking.

🧾 Ingredients Used

Here is everything you need for these keto-friendly kabobs:

For the beef:

• 2 pounds beef steak. Top sirloin, flat iron, ribeye, or beef tenderloin all work. I usually pick top sirloin because the price is reasonable and it grills up tender if you do not overcook it.

For the marinade:

• Olive oil
• Coconut aminos. This is my keto swap for soy sauce. Same savory depth with way fewer carbs.
• Cajun seasoning
• Cayenne pepper
• Salt
• Lemon pepper
• Dried thyme
• Dried rosemary

For the skewers:

• Bell peppers. Pick any colors you like. Red, orange, and yellow add sweetness while green stays a little more bitter.
• Onion. Cut into wedges so the layers hold together on the stick.
• Olive oil for brushing
• Crushed red pepper if you want a little heat at the end

You can absolutely mix up the vegetables. Zucchini, cherry tomatoes, and mushrooms all work great. Just keep everything cut to about the same size so it all cooks evenly.

🔪 How To Make This Recipe

Make the Beef Kabob Marinade

Grab a bowl or a resealable bag and mix together the olive oil, coconut aminos, Cajun seasoning, cayenne, salt, lemon pepper, thyme, and rosemary. Stir or shake until the spices are blended through the oil.

Add your cubed beef and toss until every piece is coated. Here is my best advice: marinate the beef overnight. I know that takes planning, but it makes a real difference. The flavors penetrate deeper and the meat stays juicy. If you are pressed for time, two hours will still help, but overnight is what I recommend for the best results.

One thing to remember: keep your vegetables out of the marinade until you are ready to skewer everything. Vegetables release water, and if they sit in the marinade too long, you end up with soggy peppers and onions that slide off the skewer instead of getting that nice char.

Steak Kebabs on the Grill

Cut your steak into 1-inch cubes. That size gives you a good ratio of crusty exterior to tender interior. Chop your vegetables into similar-sized pieces so nothing finishes cooking before the meat is ready.

Thread everything onto your skewers, alternating beef and vegetables. I usually go beef, pepper, beef, onion, and repeat until the skewer is full. Leave a little space at each end so you have something to grab with tongs.

Preheat your grill to medium heat, right around 375°F. This is the sweet spot. Too hot and the outside burns before the inside cooks through. Too low and you miss out on that charred flavor.

Place the skewers on the grill and cook for about 10 minutes total. Turn them every 3 minutes so all four sides get some color. You want the internal temperature to reach 145°F for medium. Use a meat thermometer if you have one. It takes the guesswork out and makes sure your beef is safe to eat.

During the last minute, brush the skewers with a little more olive oil and sprinkle on some crushed red pepper if you like things spicy.

Shish Kebabs in the Oven

No grill? You can still make great kabobs in the oven.

Preheat to 375°F. Line a baking sheet with parchment paper or foil to make cleanup easier. Lay the assembled skewers on the sheet, leaving space between them so air can circulate.

Bake for 30 minutes. Flip the skewers every 10 minutes and brush with olive oil each time. This keeps the meat from drying out and helps the vegetables get that roasted, caramelized finish. Add crushed red pepper at the end if you want a little kick.

🥫 Storing and Reheating

These beef kabobs reheat well, so do not hesitate to make extra for easy lunches or dinners later in the week.

Refrigerator: Store leftovers in an airtight container for 3 to 5 days. I usually slide the meat and vegetables off the skewers before storing. It saves space and makes reheating simpler.

Reheating: The microwave works fine. Heat for 2 to 4 minutes depending on your microwave. If you used metal skewers, take the food off them before microwaving. Metal in the microwave is a bad idea. For better texture, I like to reheat kabobs on a grill pan or indoor griddle over medium heat for a couple of minutes per side. It brings back some of that fresh-off-the-grill char.

💭 Tips and Variations

After making these kabobs more times than I can count, here are my top tips:

• Soak wooden skewers: If bamboo or wood skewers are your only option, soak them in water for at least 30 minutes before grilling. This keeps the ends from burning and breaking while the meat cooks.
• Keep meats separate: Do not mix beef, chicken, and shrimp on the same skewer. They need different cooking times. Chicken needs to reach 165°F, shrimp cooks in just a few minutes, and beef is best at 145°F. Give each protein its own skewer.
• Go longer on the marinade: Overnight is ideal, but even a quick 30-minute soak adds flavor if you are in a rush.
• Spice it up: If you like heat, try peri peri seasoning, harissa powder, or creole seasoning in the marinade. You can also just add more cayenne.
• Save money on meat: Top sirloin gives you excellent results for a lower price than ribeye or tenderloin.
• Clean and oil your grate: A clean grill grate means less sticking. I brush mine with a little oil right before adding the skewers.
• Add Worcestershire sauce: A tablespoon mixed into the marinade adds a deeper, richer flavor to the beef.
• Switch up the vegetables: Cherry tomatoes, zucchini rounds, and whole mushrooms all belong on kabobs. Try different combinations to see what your family likes best.

🍽️ What can I eat this recipe with?

These kabobs are filling on their own, but they pair well with keto-friendly sides:

• Cauliflower rice: Light and fluffy, it soaks up the juices from the beef. Season it simply with salt and a little butter.
• Steamed asparagus: Fresh and green, it adds crunch and balances the richness of the steak.
• Keto potato salad: Usually made with cauliflower, this gives you that creamy side dish comfort without the carbs.
• Roasted vegetables: Throw extra zucchini, peppers, or mushrooms on a sheet pan with olive oil and roast them alongside your kabobs.

For something extra, whip up a quick spicy mayo for dipping. Just mix mayonnaise with a little sriracha or your favorite hot sauce.

👩🍳 Frequently asked questions

📚 Related Recipes

If you liked this keto beef shish kabob recipe, you might enjoy these other low-carb dishes:

• Keto Coleslaw
• Air Fryer Chicken Breast
• Air Fryer Salmon
• Bacon Broccoli Salad
• Pan-seared Tilapia
• Baked Whole Catfish

Looking for more grilling inspiration? Check out this grilled beef kabobs recipe from Food Network for another take on skewers.

📖 Recipe

Keto Beef Shish Kabob

Prep time: 15 minutes | Cook time: 10-30 minutes | Servings: 5

Ingredients:

• 2 lbs beef steak, cut into 1-inch cubes (top sirloin recommended)
• 1/4 cup olive oil
• 1/4 cup coconut aminos
• 1 tbsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp lemon pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bell peppers, cut into chunks
• 1 large onion, cut into wedges
• Olive oil for brushing
• Crushed red pepper (optional)

Instructions:

1. In a large bowl or resealable bag, mix together the olive oil, coconut aminos, Cajun seasoning, cayenne pepper, salt, lemon pepper, thyme, and rosemary.
2. Add the cubed beef and toss until well coated. Cover and refrigerate overnight for best flavor, or at least 2 hours if you are short on time.
3. Cut the bell peppers and onion into pieces roughly the same size as the beef cubes.
4. Thread the beef and vegetables onto skewers, alternating between meat and veggies. Leave some space at the ends for handling.
5. For the grill: Preheat to 375°F. Grill the skewers for 10 minutes, turning every 3 minutes, until the beef reaches an internal temperature of 145°F.
6. For the oven: Preheat to 375°F. Place skewers on a lined baking sheet. Bake for 30 minutes, flipping and brushing with olive oil every 10 minutes.
7. In the last minute of cooking, brush with olive oil and sprinkle with crushed red pepper if using.
8. Serve hot with your choice of keto sides.

Notes:

• Soak wooden or bamboo skewers in water for 30 minutes before grilling to prevent burning.
• Do not mix different meats on the same skewer since they cook at different rates.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Remove meat from metal skewers before microwaving leftovers.

Nutrition per serving (1/5 of recipe):

Keto Beef Shish Kabob

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🔥 Fire up the grill for juicy steak skewers loaded with colorful charred vegetables.
🥩 Perfectly seasoned beef with a savory marinade that keeps carbs low and flavor high.

• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

2 pounds beef steak

Olive oil

Coconut aminos

Cajun seasoning

Cayenne pepper

Salt

Lemon pepper

Dried thyme

Dried rosemary

Bell peppers

Onion

Olive oil for brushing

Crushed red pepper

Cook Mode Prevent your screen from going dark

Instructions

1-Make marinade and marinate beef: Mix olive oil, coconut aminos, Cajun seasoning, cayenne, salt, lemon pepper, thyme, and rosemary; add beef cubes and marinate overnight (or at least 2 hours). Keep vegetables separate.

2-Cut and thread skewers: Cut steak and vegetables into 1-inch pieces, then thread alternately onto skewers, leaving space at ends.

3-Preheat grill: Preheat grill to medium heat (375°F).

4-Grill kabobs: Place skewers on grill and cook for about 10 minutes, turning every 3 minutes, until internal temperature reaches 145°F. In the last minute, brush with olive oil and sprinkle crushed red pepper if desired.

5-Preheat oven: Preheat oven to 375°F and line a baking sheet with parchment paper or foil.

6-Arrange skewers for baking: Place assembled skewers on the prepared baking sheet, leaving space between them.

7-Bake kabobs: Bake for 30 minutes, flipping every 10 minutes and brushing with olive oil each time. Add crushed red pepper at the end if desired.

Last Step:

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Notes

💡 Marinate beef overnight for maximum flavor penetration and juicier results, though 2 hours works in a pinch.
🧊 Keep vegetables separate from the marinade until skewering to prevent them from becoming soggy and sliding off.
🔑 Use metal skewers for better heat conduction, or soak wooden skewers in water for 30 minutes before grilling to prevent burning.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Marinating Time: 2 hours to overnight
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grill
• Cuisine: Turkish-American
• Diet: Keto

Nutrition

• Serving Size: 2 skewers
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 90mg