Do you call these beef kebabs or beef kabobs? Either way, they’re juicy, succulent steak seasoned with a simple dry rub then grilled to perfection. They’re easy to make and incredibly delicious. Steak skewers like these can be prepared ahead of time and they cook very quickly so you can get to the important part, eating.
I love to drizzle over mojo verde sauce or chimichurri sauce; they’re both tangy, vibrant and perfect for grilled meats.
These beef kebabs are perfect for grilling when the sun is shining and lovely with a simple side salad or potato salad but can also be so comforting served with rice or roast potatoes. The perfect meat on a stick, it’s got all the flavour you’re looking for, is naturally gluten-free and it’s so effortless to make.
Try these garlic parmesan chicken skewers alongside them!
This recipe was first published here on January 4th, 2018 and has been updated with clearer details.
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What is a kabob?
Known also as kebabs or shish kebabs (the latter being the term I grew up with), kabobs are cubes of meat and veggies on skewers, then grilled. Marinated or lightly spiced and cooked quickly, they make a simple but tasty dinner. Originating in the Middle East, they’ve become a worldwide favourite.
Ingredients and substitutions
Jump to the recipe card for full ingredients and instructions.
The best steak for kabobs
You’re looking for a steak here that cooks quickly and is naturally more tender. Porterhouse / Sirloin and rump steak will give you great flavour whilst still being a fairly tender cut. Eye fillet or beef tenderloin are super tender but lighter on beefy flavour so they might be overwhelmed by the spice mix. Those latter two are more expensive too.
Don’t use steak or beef that requires long cooking like stewing steak or chuck steak. Whilst sometimes grilled quickly, flank steak and skirt steak will be too tough for kabobs because of the size of the chunks on the stick.
The dry rub
I love this dry rub for any steak and it’s great for steak kabobs too. It has a great balance of simple dried spices and you can make a big batch to save for later. Composed of paprika, mustard powder (a fave of mine on beef or chicken), onion powder, garlic powder, cumin, sugar, cayenne, salt and pepper.
While I use the dry rub as a marinade, you can also add some liquid if you prefer a wet marinade. My choices would be a little dash of soy sauce, Worcestershire sauce and some extra virgin olive oil. You could also try a squeeze of lemon juice or some red wine vinegar in place of the Worcestershire.
Vegetables
I keep things simple with just onion and capsicum (bell pepper). But sometimes I add mushroom and, IMO, just about anything you can secure on a stick in small chunks or slices will work. Others that work wonderfully are zucchini, cherry tomatoes and yellow squash.
Perfect for every occasion
This beef kabobs recipe really is so versatile in how you can serve it as you can make everything ahead and then just cook on the grill for a few minutes each side when you’re ready.
- Shish kebabs make a fantastic appetiser or finger food for a party – use single beef cubes on each stick.
- Serve up 2 or 3 as a brilliant meal for entertaining friends and family.
- Great weeknight meal due to it being healthy, light and quick to make.
These steak kabobs really go down a treat. The meat is succulent and tender and also quick to cook and a herby, punchy sauce cuts through all that meatiness.
How to cook kabobs
Beef kebabs are meant to cook quickly so stick with cuts of meat suited to fast cooking like those mentioned above.
Jump to the recipe card for full ingredients and instructions.
- Grilling: Either on a BBQ grill or in a pan but make sure it’s over fairly high heat to give them a great caramelisation on the outside.
- Oven grill / broiler: Again the high heat works perfectly. Line a baking sheet with foil and rub over some oil so they don’t stick, then add your beef kabobs. Keep a close eye on them, turning them regularly, and not with your bare fingers as those skewers can get hot.
Tips for easy kabobs
- Make sure to soak the bamboo / wooden skewers for at least ½ an hour before cooking. This will stop them from burning and also help slightly to keep the meat moist inside.
- Don’t use metal skewers. They heat up while cooking and can overcook the inside of the meat.
- Square skewers will make the kabobs easier to control on the grill than round ones. Also, the thicker the skewer the better. If using round skewers, use 2 for more control.
- Make sure to get your grill or pan nice and hot before laying the beef kebabs on top. This will ensure you get a nice sear.
- Cut the pieces about 1 ½ inches square. This is a good bite size and will brown perfectly on the outside while leaving the inside tender.
- Don’t squish everything together on the stick. Even the slightest gap allows more air to circulate around all the pieces so they cook more evenly.
- Leave space around them as they cook. Don’t jam them right up against each other in the pan or they steam rather than get a nice caramelisation.
What to serve with beef kabobs
The easy beef kebabs pictured here were served with these garlic butter potatoes and mojo verde. They’re great served on a summer day with simple sides like;
- Wrap them up: Slide the cooked veggies and beef chunks off into flatbread wraps or pita bread with a simple salad.
- Salads: Simple potato salad, Spiced roast sweet potato salad or Roasted beetroot feta salad.
- Warm sides: Like this Warm potato asparagus salad or this flavourful Spanish red rice.
- Condiments: Try this Homemade ranch dip, Avocado cream sauce or this Chunky roasted tomato salsa. Also, these Quick pink pickled onions are the perfect tangy and sharp accompaniment. If you want to dial up the decadence, add this creamy mushroom sauce.
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Ingredients
- 800 g porterhouse steak (or top sirloin steak) (1 ¾lb)
- 1 red capsicum (bell pepper) , cut into ~1 ½ inch chunks
- 1 small red onion , cut into ~1 ½ inch chunks
STEAK DRY RUB
- 2 teaspoons paprika
- 1 ½ teaspoons mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon cumin
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper
OPTIONAL: To serve
For best results, always weigh ingredients where a weight is provided
Equipment
- Bamboo / wooden skewers
- Grill pan or BBQ grill
- Tongs
Instructions
- MAKE THE DRY RUB:Mix together the dry rub ingredients in a small bowl. Tip: The dry rub can be made ahead. It stores well, for months, in a jar with a tight-fitting lid so why not make up a big batch and have it at the ready in the pantry.
- MARINATE THE BEEF (For 1 hour or up to 24 hours ahead):Cut the steak into large cubes (about 1 ½ inches square). Toss well with the dry rub, then chill in the fridge, covered, for at least 1 hour or up to 24 hours.
- Make the mojo verde or chimichurri (if using).
- FOR THE BEEF KABOBS:Soak bamboo skewers at least 30 minutes before adding the steak.
- Thread the steak onto bamboo skewers, alternating with chunks of capsicum and onion. I normally use 3 pieces of steak per skewer.
- Heat some oil in a grill pan or frying pan over medium-high heat, then add the skewers a few at a time. Turn the skewers often and cook them for about 5-7 minutes (depending on how well done you like your steak).
- Optional: Serve drizzled with mojo verde / chimichurri sauce.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Make sure to soak the wooden / bamboo skewers for at least ½ an hour before cooking.
- Meat kabobs / kebabs are meant to cook quickly so stick with cuts of meat suited to fast cooking like sirloin, porterhouse and rump.
- Make sure to get your grill or pan nice and hot before laying the kebabs on top. This will ensure you get good caramelisation on the outside.
- Cut the pieces about 1 ½ inches square. This is a good bite size, will brown perfectly on the outside while leaving the inside tender.
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