Do you call these beef shish kebabs or steak kabobs? Either way, juicy, succulent steak, grilled to perfection then served with a tangy herb sauce – they’re easy to make and incredibly delicious
That herb saue is this Mojo Verde – it’s tangy, vibrant and perfect for grilled or fatty meats. It’s very similar to this chimichurri sauce too.
These beef shish kebabs or (steak kabobs) are one we make often, especially when the sun is shining and we want a good grilled dinner. It’s got all the flavour you’re looking for but it’s so effortless to make.
Steak skewers like these can be prepared ahead of time and the cook very quickly so you can get to the important part, eating. Served next to a bright salad, this classic meat on a stick is the perfect summer dish.
Beef shish kebabs are perfect for every occasion
This 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
- 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 really go down a treat. The meat is succulent and tender and also quick to cook and the herby, punchy sauce cuts through all that meatiness.
What is a shish kebab?
Known also as kabobs, shish kebabs are cubes of meat and vegetables on skewers. 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.
The beef is first marinated in just dry rub which I love because dry spices are so easy to keep on hand. Then it’s grilled to taste, smothered in Mojo Verde and happily devoured.
What meat to use for kabobs
You’re looking for a meat 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 tenderloin are super tender but lighter on beefy flavour and a little more expensive.
Do not use stewing steak, chuck steak, flank or skirt steak. These are all too tough for this particular cooking style.
Which vegetable to use in kabobs
In my opinion, just about anything you can secure on a stick. Onions and capsicum (bell peppers) are always a great option. Others that work wonderfully are mushrooms, zucchini and yellow squash.
How to cook kabobs
Shish kebabs are meant to cook quickly so stick with cuts of meat suited to fast cooking like those mentioned above.
- 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.
- Overhead grill / broiler: Again the high heat works perfectly here but keep a close on them, turning them reguarly, and not with your bare fingers as those skewers can get hot.
Tips for easy kabobs
- Make sure to soak the bamboo skewers for at least 1/2 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 overheat 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 kebabs on top. This will ensure you get a nice
- Cut the pieces about 1.5 inches square. This is a good bite size, 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.
What to serve with shish kebabs
The easy shish kebabs pictured here were served with these garlic butter potatoes and mojo verde. They’re great served on a summer day with a simple sides like
- Wrap them up: Add them to one of these flatbread wraps 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 fllavourful 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.
More recipes you’ll love
- Steak Enchiladas
- Mini Korean Beef Tacos
- Mums Steak and Mushroom Pie
- Slow Cooker Beef Stroganoff Recipe
- Flank Steak with Chimichurri Sauce
- Sticky Honey Soy Chicken Wings
- Slow Cooker BBQ Brisket
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Ingredients
- 1 kg porterhouse (sirloin) steak (rump also works)
- ½ red capsicum (bell pepper), cut into chunks
- ½ small red onion, cut into chunks
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 freshly cracked black pepper
- ¼ teaspoon cayenne pepper
- 1 batch mojo verde (see recipe) – takes 5 minutes
For best results, always weigh ingredients where a weight is provided
Instructions
- Mix together the dry rub ingredients and rub all over both sides of the steaks. Put them in the fridge, covered, for at least 2 hours. Take out of the fridge 1/2 an hour before cooking.
- Make the mojo verde (link above and in notes)
For the beef shish kebabs
- Soak bamboo skewers for at a least 1/2 an hour before cooking
- Cut the steak into large cubes (about 1.5 inches square).
- Thread the steak onto bamboo skewers, alternating with capsicum and onion
- Heat some oil in a 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).
- Serve with salad and the mojo verde sauce.
Notes
- I use a standard Australian 20ml tablespoons (4 teaspoons worldwide)
- This mojo verde is so easy to make.
- Make sure to soak the bamboo skewers for at least 1/2 an hour before cooking.
- Shish 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 a nice.
- Cut the pieces about 1.5 inches square. This is a good bite size, will brown perfectly on the outside while leaving the inside tender.
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