Beef Kebabs Skewer Recipe Oven Onion Bell Pepper Middle Eastern

An easy beef shish kabob recipe that's packed with amazing flavors. Tender beef is marinated with olive oil, lemon and spices to make a delicious meal that you can enjoy any day of the week!

We are adding a new series of recipes to our Mediterranean recipes: Shish Kabobs! Today I'm going to show you how to make beef shish kabobs. Make sure to check out our other kabobs such as chicken shish kabob, salmon shish kabob and veggie shish kabobs. These shish kabobs are tender, flavorful and anything but boring! Serve with a side of rice, potatoes or salad for a complete meal!

Jump to:

• What is shish kabob?
• What cut of beef to use
• Ingredients
• Instructions
• Serving suggestions
• Frequently asked questions
• Notes and tips
• More Grilling Recipes
• Step-by-Step Recipe

What is shish kabob?

Shish kabob, also known asşiş kebap in Turkish, is a term that means grilled meat on skewers. Shish kebab originated in the Mediterranean and Middle East regions and is one of the many types of kabobs that's common there.

Shish (spelled şişin Turkish) simply means skewer. As for kebab, there are several ways to spell it such as kabob, kebap or kebob. No matter how you spell it, this is a tasty Mediterranean beef kabob recipe that you don't want to miss!

In the US, kabob usually refers to shish kabob and it can be made with different types of meat such as beef, fish, veal, pork and chicken. In the middle east, families usually use lamb to make shish kabobs because of its tender texture and rich flavor.

What cut of beef to use

When it comes to making shish kabob sticks, the first thing you should know about is the cut of meat you're going to use. You want a cut that is economic (fillet mignon won't work for a crowd) but also a bit tender and easy to work with.

I suggest using sirloin tip or top sirloin as shish kabob meat since they have enough fat to give flavor but are also not too expensive. These cuts are easy to work with and make delicious kabobs. Cut the beef into chunks that are not too  big or too small. I usually cut the beef into 1 ½ inch pieces.

Ingredients

Beef -As mentioned above, you need sirloin tip or top sirloin for this recipe. A little bit of fat adds a lot of flavor to the kabob.

Olive oil -Just a little bit of olive oil makes the meat absorb the flavors better.

Lemon juice -Freshly squeezed lemon juice makes the beef tender and adds such bright flavor.

Spices -The spice mix we used for this recipe is made of warm spices such as cumin, cinnamon, paprika, turmeric and cardamom. This combination gives so much flavor to the beef.

Vegetables -If you like to grill some veggies alongside the beef, try onions and peppers. Once grilled, these vegetables turn sweet and tender.

Instructions

Prepare the beef and marinade

Cut the beef into 1 ½ inch pieces. Place in a large bowl. In a small bowl, mix the spices with olive oil and lemon juice, pour it over the beef and mix to combine. Marinade for 4 to 8 hours.

Prepare for the grill

Once you're ready to grill, turn on the grill (charcoal or gas) and make sure it's on high. As the grill is heating, take the marinated beef out of the fridge and leave it at room temperature for about 30 minutes. This will help the beef chunks to cook evenly.

Next, start threading the meat on the skewers and reserve the marinade. Place all the skewers on a tray or baking sheet

Grill beef shish kabobs

Grill the shish kabobs on the grill over high heat until cooked to your liking (medium rare or medium). Turn the skewers a few times for the meat to cook evenly. It's importantnot to over cook the shish kabobs as they'll become chewy and tough. Brush them a few times with the reserved marinade as well.

read and grill

Serving suggestions

What I love the most about this recipe is that serving suggestions are endless! Here are a few ways I like to serve beef shish kabob:

• With bright and fresh salads such as sumac onions, Turkish ezme, Mediterranean salad, fattoush, tabouli or Turkish tomato salad.
• Starchy sides such as Greek potatoes, potato salad or bulgur pilaf or Persian rice go so well with this dish.
• Turn it into a sandwich or wrap with homemade pita bread or lavash, creamy hummus, baba ganoush, toum, or tzatziki and some bright and zesty tahini sauce.
• Serve it with vegetables such as grilled asparagus, Mediterranean grilled vegetables or veggie shish kabobs.

Frequently asked questions

How long should I grill the shish kabob?

This really depends on how large the beef pieces are, but usually for medium beef shish kabob, 8 minutes total (4 minutes on each side) is enough. If you would like them to be medium-well to well, then grill for about 5 minutes on each side. Make sure they're not over cooked otherwise the kabobs will be tough.

Can I make this recipe in the oven?

It's pretty easy to make this recipe in the oven using your broiler. Marinade the beef chunks as instructed and once ready to cook, thread them on skewers. Broil the kabobs three inches under the broiler for 7 to 8 minutes on each side, making sure they won't burn.

How long should the beef marinate for?

Since beef is tougher compared to chicken and fish, it requires longer time to marinade. It's best to marinate beef for shish kabob between 4 to 8 hours so the cuts absorb all the flavors and tenderize as well.

Notes and tips

• Beef shish kabob is best served right after cooking. However, you can store the leftovers in an airtight container and reheat on the stove or microwave for a short time.
• If grilling steak kabobs, make sure the grill is on high heat since the you want to cook the meat on high heat for a short time to get the best texture and flavor.
• You can use either metal or wooden skewers. If using wooden skewers, make sure to submerge them in water for 30 minutes to prevent them from burning.
• If you would like the vegetables to be completely tender and fully cooked, thread them on separated skewers since their cooking time is different from the beef.
• Is it your first time making shish kabobs? Prepare and grill one skewer first, try it to make sure you like the flavor, tenderness and texture of the meat before grilling the rest.

More Grilling Recipes

• Best Ever Beef Shish Kabob (Grill and Oven) [Video]

• Greek Grilled Chicken Recipe

• Grilled Chicken Wings Recipe Persian Style

• Mediterranean Grilled Vegetables Recipe

Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Step-by-Step Recipe

Best Ever Beef Shish Kabob

An easy beef shish kabobs recipe that's packed with amazing flavors. Learn all the tips and tricks for making the best shish kabobs at home.

Prep Time 15 mins

Cook Time 20 mins

marination 4 hrs

Total Time 35 mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 431 kcal

• ▢ ½ cup olive oil extra virgin
• ▢ 1 lemon juice of
• ▢ 1 tsp cumin
• ▢ ½ tsp cinnamon
• ▢ 1 tsp paprika
• ▢ ½ teaspoon turmeric
• ▢ ¼ teaspoon cardamom
• ▢ 1 lb beef sirloin tip cut into 1 ½ inch chunks
• ▢ 2 onions cut into chunks
• ▢ 2 bell peppers cut into chunks

• Mix olive oil, lemon juice, cumin, cinnamon, paprika and turmeric in a large bowl.

• Add in beef chunks and using tongs, mix them well so they're covered with the marinade.

• Cover and refrigerate for at least 4 hours up to 8 hours.

• Turn on the grill and set it to high heat. Take the marinated meat out of the fridge and place it on the counter to come to room temperature.

• Thread the beef chunks and vegetables on skewers, alternating between the  meat and the vegetables. Sprinkle with a little salt.

• Grill the beef shish kabobs for 4 minutes on each side for medium and 5-6 minutes on each side for medium well or well.

• Serve warm with different side dishes (see the post for side suggestions)

Oven instructions:

• Make the marinate and marinade the beef chunks for 4 to 8 hours.

• Turn on broiler to high. Place the prepared skewers on a baking sheet lines with aluminum foil and coated with cooking spray.

• Broil 3 inches from the broiler for about 7-8 minutes on each side or until they're cooked.

• Beef shish kabob is best served right after cooking. However, you can store the leftovers in an airtight container and reheat on the stove or microwave for a short time.
• If grilling steak kabobs, make sure the grill is on high heat since the you want to cook the meat on high heat for a short time to get the best texture and flavor.
• You can use either metal or wooden skewers. If using wooden skewers, make sure to submerge them in water for 30 minutes to prevent them from burning.
• If you would like the vegetables to be completely tender and fully cooked, thread them on separated skewers since their cooking time is different from the beef.
• Is it your first time making shish kabobs? Prepare and grill one skewer first, try it to make sure you like the tenderness and texture of the meat before grilling the rest.

Calories: 431 kcal Carbohydrates: 12 g Protein: 26 g Fat: 31 g Saturated Fat: 5 g Cholesterol: 62 mg Sodium: 73 mg Potassium: 647 mg Fiber: 3 g Sugar: 6 g Vitamin A: 2146 IU Vitamin C: 94 mg Calcium: 54 mg Iron: 3 mg

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Source: https://www.unicornsinthekitchen.com/beef-shish-kabob-grill-oven/

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