With HUNDREDS of 5-star reviews, this recipe for Beef Kabobs with a simple, savory marinade is one of the most popular recipes every summer for good reason! The meat is super flavorful and juicy, you can use any vegetables you like, and there is very little prep!

I've used this multiple times for both beef and chicken and they always turn out so much delicious flavor. My go to recipe for marinade. All ingredients are kept in most pantries so it's easy to make without having to buy anything new. ~ Melissa

a pile of beef and vegetable skewers on a white plate

Best Beef Shish Kabob Recipe

Tired of grilling boring chicken? I don’t blame you! These super flavorful beef kabobs are a total game changer for your backyard barbecues. Be ready to share the recipe because friends, neighbors, and family members will be clamoring to know what’s in the marinade and why the juicy bites of steak and veggies are just so dang good!

Kabobs are a meal all on their own, but if you are having a cookout, consider serving them with our favorite Broccoli Salad or a cool & classic Macaroni Salad.

An image of steak skewered on wooden skewers with zucchini, onions, peppers, mushrooms and potatoes for marinated beef shish kabobs.

What You Need to Make Kabobs

You likely already have everything you need for the marinade in your pantry and fridge already.

Beef Kabob Marinade Ingredients

To make the beef kabob marinade, just combine:

  • Worcestershire sauce
  • soy sauce
  • olive oil
  • mustard
  • garlic
  • brown sugar
  • lemon juice
  • basil
  • parsley
  • pepper
An image of an easy beef kabob marinade for making beef shish kabobs.
An image of cubed sirloin steak chunks in the best beef kabob marinade recipe.

Vegetable Kabob Options:

When it comes to adding things besides meat onto the skewers, I like to pick anywhere from 3-5 options from the following list:

  • red, green, yellow, or orange bell peppers
  • red or yellow onions
  • crimini or white button mushrooms
  • zucchini sliced into discs
  • baby red or yukon gold potatoes that have been boiled just until tender
  • cherry tomatoes
  • yellow squash
  • pineapple chunks

What is the best meat to use for kabobs?

A good sirloin steak is my choice of meat for beef kabobs. It's actually a tougher cut of meat that is a little less expensive that other cuts, but by cubing it into 1" cubes, marinating it in this super flavorful beef kabob marinade, and then grilling over high heat, it actually comes out juicy and tender, despite being fairly lean to begin with. Just try to be sure your cubes of steak are all about the same size so that they cook evenly on the grill.

How long to marinate meat before grilling kabobs?

You will want to marinate the cubed meat for anywhere from 1 to 6 hours. And it's a good idea to stick your wooden skewers in a shallow pan of water at the same time you set your meat in the fridge to marinate so they won't burn up on the grill.

They really only need about 30 minutes, but I always forget unless I do this step while I'm prepping the meat.

An image of a plate of grilled marinated steak kebabs with zucchini, potatoes, mushrooms, peppers, and onions.

How to Grill Kabobs with Marinated Steak & Vegetables

  1. Start by making sure the grill is clean and preheated to high heat. You can reduce the heat to medium-high once you put the kabobs on, but starting them on a super hot grill will help get a nice char on the kabobs, which is what adds that great barbecue flavor.
  2. Skewer the meat alternating with vegetables, aiming for about 4-5 pieces of steak per skewer.
  3. Use tongs to turn the skewers every 2-3 minutes until all sides have a nice char. Grill times can vary based on the temperature of the grill, temperature of the meat, the size of your chunks of steak, etc. so just keep an eye on how quickly the kabobs are cooking, but I typically grill my marinated steak kabobs for 8-10 minutes total.
  4. Don't overcook the meat. In my opinion, beef kabobs are best when the meat is cooked medium-rare to medium. I like to see a little pink inside!
An image of a skewered sirloin steak cubes grilled with onions, peppers, mushrooms, and potatoes for beef shish kabobs.

Best Steak Kabobs FAQs

What cut of beef is best for kabobs?

Sirloin is typically the best choice for using when making beef kabobs. It is tender but holds together well on the skewer, and has great flavor and is less expensive than other meats.

How long do you marinate beef?

If you plan ahead, it would be great to marinate beef for anywhere from 6 hours to 24 hours. But I've also found that even marinating in the fridge for 2 to 5 hours works well too.

What vegetables to put on a shish kabob?

Shish kabobs are incredibly versatile, and you can use a variety of vegetables based on what you like and what’s available to you. Feel free to mix and match any of these veggies for colorful and flavorful kabobs!
Bell peppers (red, green, yellow)
Onions (red, white, or yellow)
Cherry tomatoes
Mushrooms (button or cremini)
Yellow squash
Cherry tomatoes
Pineapple (adds a sweet flavor)
Brussels sprouts (for a unique twist)

Should I Precook vegetables for kabobs?

Some veggies, like potatoes or denser root vegetables, might benefit from a quick blanch or parboil to soften them slightly before skewering. However, most vegetables can be put on the skewers raw and will cook nicely on the grill along with the other ingredients.

Do you season vegetables for shish kabobs?

You can drizzle the vegetables with a little olive oil and season with salt & pepper to keep things simple. Or what I like to do is after assembling my kabobs but before grilling them, I pour the marinade that the meat was in over skewered meat and vegetables so the veggies get a splash of seasoning from the marinade.

What kind of onion is best for kabobs?

You can use any onion you like, but just be sure it is thick enough to not split apart or fall off the kabobs. We like sweet onions and red onions best, but red onions, pearl onions, and even green onions that have been chopped into 2-inch pieces can be skewered and grilled as kabobs.

Do you close the grill when cooking kabobs?

We recommend cooking your kabobs with the grill cover open. Grilling with the cover closed can create a more oven-like environment, trapping heat and potentially overcooking or charring the kabobs too quickly. However, if your grill has an adjustable cover or if you're using indirect heat for a longer cooking time, you might partially close the cover to help regulate the temperature while still allowing some airflow.

How far in advance can you prep kabobs?

You can prep the kabobs up to 1 day in advance and keep them covered in the refrigerator until ready to grill.

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Marinated Kabobs (Steak Kabob Recipe)

4.81 from 336 votes
Amy Nash
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 6 people
Marinated Steak Kabobs are the perfect summer meal idea for grilling season, and extra delicious when the meat is marinated for hours in the best beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies!  This fantastic shish kabob marinade helps makes this an easy summer meal the whole family will love!



  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon minced garlic
  • 1 Tablespoon brown sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper


  • 1 ½ pounds sirloin steak or sirloin tips, cut into 1-inch cubes
  • 1 pound baby Yukon gold potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons dijon or whole-grain mustard
  • 1 Tablespoon dried rosemary
  • 8 ounces crimini mushrooms
  • 1 red onion cut into 1-inch cubes (about 3 onion layers each)
  • 2 green bell peppers cut into 1-inch pieces


  • In a medium bowl, mix the marinade ingredients together.  Reserve 1 tablespoon of the marinade.
  • Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well.  Place in the refrigerator for 1-6 hours to marinate.  This is also a good time to place wooden skewers in water to soak.
  • Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard.  Set aside.
  • Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk.  Drizzle vegetables with the reserved marinade.
  • Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.  
  • Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.  
  • Remove from the grill and rest for 5 minutes before serving.



Adapted from Serious Eats.


Calories: 389kcal | Carbohydrates: 25g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 812mg | Potassium: 1120mg | Fiber: 4g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 52mg | Calcium: 89mg | Iron: 4mg
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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    Love this marinade on the meat and veggies! The garlic and mustard really add so much flavor!

    1. 5 stars
      Omg! I made this yesterday and it was DELICIOUS! My 12/14 year old raved about it and asked for me to make this again in the future. I did use regular mustard and lime instead of lemon because that is what I had on hand. I put meat to marinate at 1130pm and grilled it around 3-4pm the next day. It was full of so much flavor. You guys will definitely not be disappointed in this recipe!

  2. 5 stars
    I am a huge steak lover so I know this is going on my menu for the weekend. I love how simple and easy the marinade is and all those vegetables make for one beautiful kebob! Perfect for summer backyard parties too!

  3. 5 stars
    These kebabs look amazing. Thanks for the ideas on favorite fillings. When I make these I like to put out the fillings and have my family make their own kebabs. Nobody can seem to agree on which vegetables are acceptable so I put them to work. Saving this, that marinade sounds perfect, thank you for sharing your recipe.

  4. 5 stars
    That marinade sounds really flavorful and easy to make. I think I could put that together in the morning before work and grill when I get home. I love that you've put potatoes on the kebabs and parboiling them first would have them creamy inside with a smoky charred exterior -- DROOL! This is a beautiful and delectable recipe!

  5. 5 stars
    I love those recipes when that are several spellings of the name. Makes for interesting keyword searching for us bloggers. Summer grilling season is finally here....and these are perfect. I always love the presentation of meat and veggies in skewers.....and you could also call it "meat on a stick". Happy grilling season....these might just have to hit the grill this weekend. Great way to feed a crowd.

  6. 5 stars
    Yum! I love kabobs! They are so perfect and versatile for BBQ. You can customize them and make them several different ways. Great tip about soaking the skewers. I have never done that, but I will next time! I can't wait to throw these on the grill. Kabobs are great for gatherings because you can make the food stretch further and they are easy to grab and eat. Thanks for the recipe.

  7. 5 stars
    Those Kebab look so delicious! Your tips are super useful for people like me who sucks at grilling haha! I love that you used so many different herbs in the marinade, I really makes the recipe pop

  8. 5 stars
    I've been looking for a beef marinade for our next summer party. Your recipe sounds delicious! The brown sugar and garlic by itself has me sold on it!

  9. 5 stars
    I'm definitely on the kebab side, but I agree that they're tasty either way. 🙂 Thanks for all the great tips, and the suggestions for different veggies to add. (The potatoes are really good idea!) Could I marinate the beef longer, or would that not be good for the flavor/texture?

    1. Marinating the beef longer tends to make it start to get a little bit mushy. You CAN go longer, but (like if you want to put it in the marinade in the morning but then you are leaving for work), but I wouldn't do it 24 hours in advance.

      1. It serves about 4-6 people, depending on how many kabobs each person has (we usually can plan on about 2 per person).

  10. 5 stars
    We are ALL about the grill during the summer, and kabobs are on the menu at least once a week. I love the sound of this marinade! The Dijon mustard, with those wonderful herbs, and little hint of sweetness from the brown sugar sound absolutely perfect with the beef. These kabobs would be perfect for a picnic or barbecue--so easy to make and so full of flavor!

    1. Holy nuts, this was scrumdiddlyumptious! I used tri-tip steaks, because that is what I had on hand. I used tri colored tiny potatoes, red sweet peppers and My yellow squash leftover from the garden. The marinade was also wonderful drizzled over the veggies. My husband and son loved it, and want me to use this the next time I make steaks. Thank you for a wonderfully delicious  recipe! 

  11. 5 stars
    I am always on the lookout for new recipes for the grill. It is hot hot hot here right now and we have been grilling every night in order to keep the house cool. I love recipes like this that require marinading beforehand, it really helps with meal prep!

  12. Looks like a great marinade! I just made a batch, but didn't do the math ahead of time. My only comment thus far is that the recipe, as written, only makes one cup. So one needs to double the ingredients to follow the recipe thru. Cant wait to try it!

    1. Thanks for catching that It was supposed to say to reserve 1 tablespoon, not one cup of the marinade for drizzling over the veggies.

  13. Do I reserve a tablespoon or cup of marinade???? Recipe says to reserve 1T then it says to drizzle veggies with a cup! Confused.

    1. My apologies! It just 1 tablespoon, not a cup, that needs to be reserved. I corrected it in the recipe card.

  14. Made this tonight with orange bell peppers and red onions. It was awesome! Will definitely make this again and again!

  15. This marinade was amazing!  Perfect balance of salty, sweet, spicy. I will definitely be making these again.

  16. I made these for a college graduation party for 100 people. They were so flavorful. I broiled in the oven the night before and warmed in the oven to serve. The meat remained moist and delicious.

  17. These look so good! The marinade sounds so flavorful and I love the addition of rosemary.

    1. I would try using the broiler function and cooking them similar to how you cook them on the grill.

  18. Wow this was sooooooo good. The marinade made the steak so flavorful. The potatoes were delicious and my yellow squash came out cooked perfect. My 2 year old couldn't get enough also. Thank you so much for the awesome recipe.

  19. Do you think this marinade could work for chicken too? Also do you think I could freeze the meat in the marinade and then grill the night I defrost it?

    1. Yes, you could use this marinade for chicken. And yes, you could freeze the meat in the marinade and grill it after thawing in the fridge overnight.

  20. This marinade was wonderful. I used top sirloin and only marinated it for 3 hours. I followed the directions except for the potatoes since my family wanted rice. The brown sugar helped to counter the tanginess and provided a nice sauce on the meat and vegetables. I will make this again and again.

  21. This was amazing!  I doubled the marinade recipe and marinated the veggies with the meat.  Unbelievable!  I made 2 dozen kabobs - it wouldn't have mattered how many of them I did - they would have all been eaten!  Definitely a keeper!

    1. How did you cut the corn?  raw corn n the cob?  what kind of knife?  how hard was it?  Ad how did you get bamboo skewers to go through it?

  22. Without a doubt, this truly is the best kabob recipe! The marinade gives an amazing flavor. My family devours these.

    1. Hmm, that's an interesting question! You can definitely make kabobs with ground beef. But I have never tried marinating ground beef before! I would suggest forming the meat into balls and marinating it that way.

  23. I tried this marinade tonight and it was wonderful! The flavor was perfect! I will definitely be saving this recipe.

  24. Trying to figure weight watchers points. Is the serving size 6 or is the whole recipe 6 1 kabob servings?

    1. hi,did it really taste good after grilling? i tasted it before i put my beef in and i thought it was accidy but i never made this before so i was wondering did it have a good flavor when grilled i hope?lol
      thank you

  25. Using this recipe AGAIN, for the 4th time this summer.
    No tweeking needed, it's perfect. Most items for the marinade can be found in most peoples pantry, which helps alot.
    The potatoes are a great addition! Sure, an extra step par-boiling them, but how hard is that? A nice alternative to rice, which is the norm for a starch with kabobs (for us, at least). Thank you for this delicious recipe!

  26. I made this marinade today and it was absolutely delicious. Cut NY strips into 1 inch cubes with onion, bell pepper, mushrooms, and potatoes. Marinated the steak cubes for 3 hours. Cooked for 13 minutes on medium heat and the kebabs were perfect.

    1. I believe that there are quite a lot of comments above reflecting that people have been making and loving this recipe! I hope that helps!

    2. I have!!!
      I've made it to recipe several times, and am going to try it with chicken breast this week. Only question is how long to marinate the chicken; 6 hours(ish), like the steak?
      DO IT!!!

  27. Has anyone substituted the dried herbs for fresh?  Being the end of summer, I still have fresh herbs.  Would you go with 2-3 tablespoons of each for fresh?  

  28. Enjoyed this recipe.  Slight tweak - added rosemary and took out parsley to give it more a Greek flavour.  Also doubled the garlic 🙂