BEEF SHISH KABOB

Beef shish kabobs are the ultimate summer grilling recipe. Juicy and tender sirloin steak is soaked in the best beef marinade, then threaded on skewers with onion, bell peppers, and mushrooms before being tossed on a hot grill for a quick 15 minutes until perfectly browned. Hello, summer cookouts and dinner parties!

WHAT IS SHISH KABOB?

For a quick history recap — shish kabob comes from the Turkish word şiş kebap, which translates to skewered roasted meat. In the US, it’s sometimes spelled shish kebab and sometimes spelled shish kabob, but no matter the spelling, skewered meat and veggies cooked over a hot grill is a winner of a meal!

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I’ve been fortunate enough to have traveled extensively throughout the Middle East and have eaten numerous versions of shish kabobs. And if you go beyond the Middle East, different cultures have their own twist on it with a variety of marinades, veggies, and meats such as lamb, pork, or chicken (like chicken souvlaki or Greek chicken kabobs). But today I’m highlighting a classic beef shish kabob recipe threaded with chunky steak bites and colorful sliced vegetables.

BEEF SHISH KABOB RECIPE INGREDIENTS

• Steak: I’m using sirloin steak for quality meat that’s also affordable. Plus, it lends a lot of flavor no matter how you cook it. But if you’re wondering about other steak options, I’ve got a few notes on that in the next section.
• Vegetables: Red onion, bell peppers of all colors, and mushrooms are a classic kabob combo. But feel free to use other vegetables that grill beautifully such as summer squashes or eggplant.
• The Best Shish Kabob Marinade: The marinade is the key to ultra-flavorful kabobs! My version is a blend of soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, garlic, salt, and pepper. If you’re gluten-free, make sure to use Tamari soy sauce and a gluten-free Worcestershire sauce. You can find the exact brands I use linked in the recipe card below!

Find the complete recipe with measurements in the recipe card below

THE BEST MEAT FOR SHISH KABOB

When it comes to the shish kabob meat, you have two choices. You can spend a bit more for the most tender and juicy steak bite. Or, you can grab a more affordable option that lends similar results. Let’s talk through those:

• Pricier Cuts: Filet mignon or ribeye are some of the most tender pieces of beef, which is why they’re on the expensive side. But if you have the budget for them, they’re the ideal option for melt-in-your-mouth, beefy goodness. Side note — sometimes these pricier cuts taste even better when they’re not marinated (like my filet mignon recipe). So, I’d say pick and choose when you want to use it!
• Less Expensive Cuts: A budget-friendly option that will meet you in the middle is top sirloin steak, which is what I’m using in this recipe. It cooks extremely well over a fire (as long as you don’t overcook it), and is great at absorbing marinades.