Beef Shish Kebab

This beef shish kebab is made with tender sirloin cubes marinated in lemon, garlic, and yogurt, threaded with peppers and onions, and grilled until charred and juicy in about 12 minutes.

Try my Lamb Shish Kebab or Steak Stir Fry Recipe next for more easy skewer and steak dinners!

Want a backyard dinner that looks impressive but is surprisingly easy? A great beef shish kebab is the answer. Big, juicy cubes of beef soak up a bright, garlicky marinade, then cook quickly over high heat alongside sweet peppers and onions for a meal that tastes like your favorite Middle Eastern grill house.

This beef shish kebab uses simple ingredients, one bowl for the marinade, and a short cook time. You can grill it, broil it, bake it, or air fry it, so it works in every season and every kitchen. It is also completely alcohol free and made with plain lemon and yogurt, which makes it a good fit for any table.

Ingredients List

For this beef shish kebab you need 2 pounds of beef sirloin, olive oil, lemon juice, garlic, plain yogurt, paprika, cumin, oregano, salt, and pepper. For the skewers you need bell peppers, a red onion, and mushrooms, plus 8 skewers.

Sirloin is the best balance of flavor, tenderness, and price. Ribeye and tenderloin also work if you want a more luxurious kebab. Cut the beef into even cubes about 1 1/2 inches wide so every piece cooks at the same speed. If you use wooden skewers, soak them in water for 30 minutes first so they do not burn.

How to Make It

This is just the overview for this beef shish kebab. Scroll down to the recipe card for exact measurements and timing.

Whisk the olive oil, lemon juice, garlic, yogurt, and spices together. Toss the beef cubes in the marinade and refrigerate for 2 to 4 hours. Thread the beef onto skewers with the peppers, onion, and mushrooms. Grill over medium high heat, turning every few minutes, until the beef is browned on all sides and cooked to your liking. Rest for 5 minutes before serving.

How Long to Cook Beef Shish Kebab

Cooking time depends on the method. Use this chart for beef cubes about 1 1/2 inches wide. Beef is safe to eat at 145°F, followed by a 3 minute rest.

Make Ahead Method

• Marinate the beef up to 12 hours ahead and keep it covered in the refrigerator. The yogurt tenderizes the meat as it sits.
• Assemble the skewers up to 1 day ahead and store them covered in the refrigerator until you are ready to cook.
• Freeze the marinated beef in a freezer bag for up to 3 months and thaw overnight in the refrigerator.

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Beef Shish Kebab

Recipe by TheMeatTable

0.0 from 0 votes

Course: BeefCuisine: Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

380

kcal

Tender sirloin cubes marinated in lemon, garlic, and yogurt, skewered with peppers and onions, and grilled until juicy.

Ingredients

• 2 lbs beef sirloin, cut into 1 1/2 inch cubes

• 1/4 cup olive oil

• 3 tbsp fresh lemon juice

• 4 garlic cloves, minced

• 1/4 cup plain yogurt

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 2 bell peppers, cut into 1 1/2 inch pieces

• 1 large red onion, cut into wedges

• 8 oz whole mushrooms

• 8 skewers, wooden skewers soaked 30 minutes

Directions

• Make the marinade. Whisk the olive oil, lemon juice, garlic, yogurt, paprika, cumin, oregano, salt, and pepper in a large bowl.
• Marinate. Add the beef and toss to coat. Cover and refrigerate 2 to 4 hours.
• Assemble. Thread the beef, bell peppers, onion, and mushrooms onto the skewers.
• Grill. Heat the grill to medium high and cook the skewers 8 to 10 minutes, turning every 2 to 3 minutes, until browned on all sides.
• Check doneness. Insert a meat thermometer into a cube of beef and cook until it reaches 145F.
• Rest and serve. Rest the skewers 5 minutes and serve with rice, flatbread, or salad.

Notes

Cut the beef into even cubes so they cook at the same time. Soak wooden skewers for 30 minutes to keep them from burning. To broil, cook 8 to 10 minutes on the top rack, and to air fry, cook at 400F for 8 to 10 minutes. Do not reuse marinade that touched raw beef.

For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the center of a beef cube with a meat thermometer.

Nutritional Information

This beef shish kebab is a high protein, low carb meal. Each serving, based on 4 servings, has about 380 calories and 36 grams of protein, plus iron, zinc, and vitamin B12 from the beef.

A serving also has about 10 grams of carbohydrates, 2 grams of fiber, and 22 grams of fat, with 7 grams of saturated fat. Sodium is about 520 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To make this beef shish kebab lighter, trim the visible fat from the beef and cut the olive oil to 3 tablespoons. The yogurt and lemon still keep the meat tender and flavorful.

Add extra vegetables like zucchini, cherry tomatoes, and eggplant to each skewer to boost the fiber and bring the calories per serving down. Use half the salt for a lower sodium meal.

Serving Suggestions

Serve the skewers over fluffy rice or with warm flatbread, a cucumber and tomato salad, and a spoonful of garlic yogurt sauce. A squeeze of lemon right before eating brightens every bite.

For more grilled dinners, pair it with my Ground Lamb Kebabs for a full kebab platter, or try my Sirloin Steak in Oven on a cold night.

Common Mistakes to Avoid

A few simple slips can leave your kebabs tough or burnt. Avoid these when you make beef shish kebab.

• Cutting uneven cubes – Pieces of different sizes cook at different speeds, so cut them all about 1 1/2 inches wide.
• Skipping the soak – Wooden skewers burn on the grill unless they soak in water for 30 minutes first.
• Crowding the skewers – Leave a little space between the pieces so the heat reaches every side.
• Marinating too long – Lemon juice makes beef mushy after about 12 hours, so keep it to 2 to 4 hours.
• Overcooking – Beef cubes dry out fast, so check at 8 minutes and use a thermometer.

Storing Tips for the Recipe

Store leftover beef shish kebab in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3 to 4 minutes, or in a 350F oven for 8 to 10 minutes, so the beef does not dry out.

Cooked kebabs freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Throw away any marinade that touched raw beef.

Conclusion

This beef shish kebab proves that a restaurant style grill dinner is easy to make at home. A simple marinade, a hot grill, and a few colorful vegetables are all you need for tender, flavorful skewers that everyone will love.

FAQ

What is the best cut of beef for shish kebab?

Beef sirloin is the best balance of flavor, tenderness, and price. Ribeye and tenderloin also work well.

How long should I marinate beef shish kebab?

Marinate the beef for 2 to 4 hours for the best flavor and tenderness. Do not marinate longer than 12 hours.

How long do you grill beef shish kebab?

Grill the skewers over medium high heat for 8 to 10 minutes, turning every 2 to 3 minutes, until the beef reaches 145°F.

Can I make beef shish kebab in the oven?

Yes, broil the skewers on the top rack for 8 to 10 minutes, or bake them at 450F for 12 to 15 minutes, turning once.

Do I need to soak the skewers?

Yes, soak wooden skewers in water for 30 minutes so they do not burn. Metal skewers do not need soaking.

What is the difference between beef shish kebab and lamb shish kebab?

The marinade and method are very similar, but beef has a milder flavor than lamb. See my Lamb Shish Kebab for the lamb version.

Try These Next

• Flank Steak
• Garlic Butter Steak Bites
• Lamb Shish Kebab
• Ground Lamb Kebabs
• Steak Stir Fry Recipe
• Healthy Ground Beef Recipes
• Sirloin Steak in Oven
• Beef and Broccoli