Juicy Beef Shish Kabob Recipe for Perfect Summer Grilling

Name: Beef Shish Kabob
Prep time: 1 h
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs top sirloin steak, cut into 1 inch cubes; 2 bell peppers (any color), cut into 1 inch pieces; 1 large onion, cut into 1 inch pieces; 1/4 cup olive oil; 3 tbsp coconut aminos (or soy sauce); 1 tbsp cajun seasoning; 1 tsp cayenne pepper (adjust to taste); 1/2 tsp salt; 1 tsp lemon pepper; 1 tsp dried thyme; 1 tsp dried rosemary

By:

Ruby Bennett

Published:

June 8, 2026

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️ Why you’ll love it

If you’re looking for a summer recipe that brings everyone to the table, these beef shish kabobs are exactly what you need. They’re perfect for backyard barbecues, quick weeknight dinners, or even meal prep. I love how this recipe sneaks in plenty of colorful vegetables, even for picky eaters.

You can make them on the grill or in the oven, so no matter the weather you can enjoy them. And because there’s no added sugar, honey, or sweet condiments, these kabobs are naturally low carb and keto friendly. Trust me, you won’t miss the sweetness at all.

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What is a Kebab/Kabob?

The word “shish kebab” comes from Turkish, where “shish” means skewer. So a shish kebab is simply meat and vegetables threaded onto a skewer and cooked over heat. This style of cooking is popular across the Middle East and has become a favorite in the United States, especially during grilling season. The term “kabob” is just a different spelling, but they mean the same thing. The beauty of kabobs is how versatile they are you can use beef, chicken, lamb, or even seafood.

Ingredients Used

To make these beef shish kabobs, you will need a few simple ingredients. The star is beef steak, and I recommend top sirloin for a good balance of tenderness and price. For the marinade, you will use olive oil, coconut aminos (or soy sauce), cajun seasoning, cayenne pepper, salt, lemon pepper, thyme, and rosemary. The vegetables are bell peppers in green, red, yellow, or orange, plus onions. Cut everything into similar sized cubes so they cook evenly.

1.5 lbs top sirloin steak, cut into 1 inch cubes
2 bell peppers (any color), cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
1/4 cup olive oil
3 tbsp coconut aminos (or soy sauce)
1 tbsp cajun seasoning
1 tsp cayenne pepper (adjust to taste)
1/2 tsp salt
1 tsp lemon pepper
1 tsp dried thyme
1 tsp dried rosemary
Wooden skewers (soaked in water for 30 minutes)

How To Make This Recipe

Make the Beef Kabob Marinade

In a medium bowl, whisk together the olive oil, coconut aminos, cajun seasoning, cayenne pepper, salt, lemon pepper, thyme, and rosemary. The recipe calls for 1 teaspoon of cayenne, but you can add more if you like extra heat.

This marinade is bold and savory, with just a touch of spice. It works perfectly to tenderize the beef and give it a deep flavor.

Steak Kebabs on the Grill

Cut the steak into uniform 1 inch cubes, and do the same with the bell peppers and onion. In a large bowl, combine the beef with the marinade. If you are short on time, you can toss the vegetables in the marinade too, but I prefer to keep them separate until assembling. Thread the skewers alternating beef, pepper, onion, and so on.

For a nice look, use two different pepper colors between each piece of meat. Preheat your outdoor grill to 375 degrees Fahrenheit. Place the skewers on the grill and cook for at least 10 minutes, turning every 3 minutes. The beef is done when the internal temperature reaches 145 degrees Fahrenheit for medium rare. During the last 2 minutes, brush the kabobs with a little olive oil and sprinkle crushed pepper on both sides.

Shish Kebabs in the Oven

If you don’t have a grill or the weather isn’t cooperating, the oven works beautifully. Preheat your oven to 375 degrees Fahrenheit. Place the assembled skewers on a lined baking sheet. Bake for 30 minutes, flipping them every 10 minutes and lightly brushing with olive oil each time. During the last 5 minutes, sprinkle crushed pepper on both sides. The result is tender, juicy kabobs that taste nearly as good as grilled ones.

Storing and Reheating

These beef shish kabobs are excellent for meal prep. Once cooked, let them cool, then store in an airtight container in the fridge for 3 to 5 days. To reheat, remove any metal skewers and microwave for 2 to 4 minutes. For a fresher taste, you can also reheat them on an indoor grill or griddle for a few minutes. This brings back some of that grilled flavor and keeps the meat from drying out.

Tips and Variations

Here are some tips to make your kabobs even better. Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Do not mix different types of meat on the same skewer because they cook at different rates. For the best flavor, marinate the beef overnight and keep the vegetables separate until you assemble the skewers. If you want more heat, add peri peri seasoning, harissa powder, creole seasoning, or all purpose seasoning to the marinade. You can also add Worcestershire sauce, cherry tomatoes, garlic powder, or red pepper flakes. For keto or low carb, skip any sugary marinades and use avocado oil instead of olive oil for a higher smoke point. Budget friendly cuts like sirloin tips work great, just trim any excess fat. Clean your grill grates well and oil them to prevent sticking.

Pro tip: Leave small gaps between the pieces on the skewer. This allows heat to circulate evenly and prevents vegetables from burning before the meat is done.

Beef Cut	Tenderness	Best For Kabobs?
Top Sirloin	Very tender	Yes, budget friendly
Ribeye	Very tender, marbled	Yes, excellent flavor
Flat Iron	Tender	Yes, good value
Beef Tenderloin	Most tender	Yes, but pricier
Round or Chuck	Less tender	Not recommended (tough)

️ What can I eat this recipe with?

These beef kabobs are a satisfying main dish on their own, but they pair wonderfully with low carb sides. Try them with cauliflower rice, steamed asparagus, Instant Pot broccoli, or a crispy keto potato salad. For a quick meal, serve with mixed greens and a dollop of spicy mayo. If you aren’t watching carbs, classic sides like rice, pita bread, or tzatziki sauce are excellent. For more ideas, check out our Grilled Kabob Recipes for Summer.

Frequently asked questions

What is the best cut of beef for shish kabobs?

Use tender cuts like sirloin, ribeye, or tenderloin. These stay juicy and cook evenly on the grill.

How long should you grill beef kabobs?

Grill over medium high heat for 8 to 12 minutes total, turning every 3 4 minutes for even cooking.

How do you keep beef kabobs from drying out?

Marinate the beef for at least 2 hours, cut into uniform pieces, and avoid overcooking. Let the meat rest a few minutes after grilling.

Do you need to soak wooden skewers before grilling?

Yes, soak wooden skewers in water for 30 minutes to prevent them from burning on the grill.

What vegetables go well on beef shish kabobs?

Bell peppers, onions, zucchini, cherry tomatoes, and mushrooms are classic choices that grill well.

Can you make beef shish kabobs in the oven?

Yes, place skewers on a baking sheet and broil for 10 15 minutes, turning once, or bake at 400°F until done.

Juicy Beef Shish Kabob Recipe for Perfect Summer Grilling

️ Why you’ll love it

What is a Kebab/Kabob?

Ingredients Used