Everything you need to know to make the best shish kebab or steak kabobs! This easy recipe comes with the best marinade and a few important tips to follow. Don't forget to watch the video below!

Steak kabobs with bell peppers and onions served on platter

Souvlaki, brochette, satay, or kofta kebabs...If there is one thing that gets a universal "like," it's meat on a stick!

Kabobs are easy to prepare, fast-cooking, and open to awesome flavor possibilities.

And to me, steak kabobs, served next to a couple of bright salads and some baba ganoush or tzatziki, makes the perfect summer party!

What is the shish in shish kabob?

Shish kabob (or kebab, if you prefer), literally means “gobbets of meat roasted on a spit or skewers.”  

This awesome concept is Mediterranean in origin, the earliest mentions point to the Turks and Byzantine Greeks. The word shish means "sword" or "skewer."

We've already covered other skewerd meats like kofta and chicken kabobs here. But to be honest, I have struggled with beef kabobs for a while; they are the trickiest to get right. Lots of trial and error lead me to today's beef shish kabob recipe. And I learned that the key to the best beef kabob begins with selecting the right meat.

ingredients for beef kabob recipe

What meat is best for beef kabob?

Steak kabobs can be especially tricky because you need to select the right cut of meat. You want something tender and also flavorful. There are some choices out there, here is what I've learned:

  • Fillet mingon (or beef tenderloin)- this is the best cut for beef shish kabobs, it's a tender and leaner steak and will not require too much work. But, it is not as robust in flavor as other cuts of meat, that's why I still like to marinate it for a couple of hours in the fridge. The downside though is that it's fairly expensive (I do use this cut in this kebob recipe, and I try to get it on sale whenever I can).
  • Sirloin- In particular sirloin tip. This is less expensive and is a good option because of its big beefy flavor. If you allow it a few more hours in the marinade (refrigerated), you will have better results.
  • Chuck Steak- I avoid this cut of meat when it comes to kabobs. While it's a flavorful cut of meat, it can be way too tough and chewy for kabobs.

Beef kabobs marinade

There are so many ways to season beef kebabs, and no surprise here, I went for a Mediterranean-style marinade that relies on extra virgin olive oil and citrus from lemon juice and red wine.

But for best flavor, I first rub the meat in a mixture of spices:

These spices, along with garlic and onions deliver bold flavor and give the steak kabobs an appropriately Eastern Mediterranean scent.

You can change up the spice mixture to your liking. You can try something with more Greek flavors, using oregano or rosemary, for example.

How long to marinate steak kabob meat?

How long to marinate the meat will depend on the cut you choose; anywhere from 30 minutes to overnight.

For fillet mignon or beef tenderloin, you can do with 30 minutes of marinating time, but I like to go for at least a couple of hours in the fridge for more flavor.

For other tougher cuts of beef, I tend to go 4 hours or overnight, refrigerated.

Kabobs with a side of tomato salad

How to cook shish kabob?

It is so easy to overcook beef shish kabob, so we've learned! 

But back to the choice of meat; as they say, tender meat, high heat! And make it quick!

Of course, grilling time will vary depending on choice of meat, size and thickness of the pieces, and how well you like your meat cooked.

I used fillet mingon here, cut into 1 ½-inch to 2-inch cubes. Because we like our kabobs medium, it took about 8 minutes in total to grill.

A few more grilling tips

  • Use bamboo skewers to avoid over-cooking. I used metal skewers in this post but have found that because metal transfers heat well, it can tend to overcook the meat. If you're new to cooking beef kebabs, bamboo/wooden skewers will give you more control here, just make sure you soak wooden skewers in water for at least 1 hour before using them.
  • Use double skewers if you need more control to help you turn the kabobs over the grill.
  • Keep some space between the meat pieces on the skewer, this will help them cook more evenly.
  • Paint the kabobs with more of the marinade as they cook. Don't discard the marinade so fast, use it to paint the kabobs as they're cooking for more flavor.
beef shish kebab on large paltter with parsley garnish

What to serve with beef shish kebab?

Beef shish kebabs are usually served with a number of mezze sides and salads. Here are some ideas:

This kabob recipe has become a new favorite in my family! And with all the options for sides and salads, it is so easy to turn this into a big feast for a crowd!

More kabob recipes to try

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4.65 from 88 votes

Beef Shish Kebab Recipe

Suzy Karadsheh
Steak kabobs with bell peppers and onions served on platter
Best steak kabobs
Prep – 20 mins
Cook – 10 mins
Inactive time for marinating 30 mins
Cuisine:
Mediterranean
Serves – 10 people
Course:
Main Course

Equipment

  • grill
  • wooden skewers

Ingredients
  

  • 2 ½ teaspoon garlic powder
  • 1 ½ teaspoon ground nutmeg
  • 1 ½ teaspoon ground green cardamom
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • Salt
  • Freshly ground black pepper more for later
  • 3 lb Top sirloin steak OR beef tenderloin fillet cut into 1 ½-inch cubes
  • 1 large red onion cut into pieces roughly the width of the meat
  • 2 green bell peppers cut into pieces roughly the width of the meat
  • 2 red bell or orange bell peppers

For the marinade

  • 1 large red onion thinly sliced
  • 2 lemons juice of
  • 1 cup Extra Virgin Olive Oil I used Private Reserve Greek extra virgin olive oil
  • 1 cup dry red wine

Instructions
 

  • Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
  • Mix the spices: In a bowl, mix together the spices to make a spice rub for the cubed meat.
  • Season the meat cubes with the spices and combine well so that the meat is evenly covered.
    Seasoned meat cubes
  • Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
    meat cubes added to the marinade
  • Remove the meat from the fridge one hour before grilling.
  • Lightly oil the grates of a gas grill and heat for 10 minutes on high.
  • Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)
    uncooked beef kabobs on a tray ready for grilling
  • Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.
    kabobs on the grill
  • Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!

Video

Notes

  • Cook's Tip: If you have the time, allow the meat to marinate in the fridge for 2 to 4 hours or overnight if you're using a tougher cut of meat. I used beef tenderloin which is a tender cut of meat and does not require too much time in the marinate. 
  • Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe. 

Nutrition

Calories: 273.7kcalCarbohydrates: 8.4gProtein: 31.2gFat: 10.6gSaturated Fat: 3.4gPotassium: 649mgFiber: 2.2gSugar: 3.2gVitamin A: 931.7IUVitamin C: 62.6mgCalcium: 47.1mgIron: 2.7mg
Tried this recipe?

This post first appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers' benefit

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    This marinade is ridiculously easy and delicious. I've used it twice with venison loin (AKA backstrap). The first time I used Cabernet Sauvignon which was a bit on the sweet side (but still great!). Last night I used a Merlot which was drier and more to my liking. Both times I marinated baby portabella mushrooms with the meat and they were a big hit! FWIW, I skewer things together, meat on one, bell peppers on one, etc... May not be the best presentation, but I load all the skewers on a large platter and go buffet style...FWIW, I served it on a bed of quinoa.

    Thank you Suzy for this fantastic recipe!

  2. Hello, I am looking forward to making this recipe this weekend for the first time. We aren't wine drinkers and have never cooked with it. Would you please tell me what kind of wine you used?
    Thank you much,
    Mandy

    1. Hi Mandy. Any dry red wine that is not super expensive will work. The answer is elaborated on in the actual post.

  3. 5 stars
    I used this recipe for some easy, tasty kabobs that we grilled on the boat this past weekend. I used NY Strip Steak for my meat and it came out nice and tender. I marinaded overnight to help with tenderizing. I added some red pepper flakes just to give it a tiny bit of heat. Everyone loved the kabobs and every last bite was eaten! I will be doing this again.

  4. 4 stars
    just an fyi to FRED. There is quite a bit of great kabob meat on a whole beef tenderloin, not all of the tenderloin is suitable for "Filet Mignon". I use the ends and the chain meat for kabobs, have been for years. this yields at least 3 lb. of great kabobs/tenderloin. I'm sure we have all had the experience of tough beef kabobs at least once in our lives, using well seasoned beef tenderloin will eliminate that disappointment....thanks for the recipe!

  5. Excited to try this recipe? Is there anything I could use instead of the red wine? We are a family of nondrinkers. Thank you.

  6. 5 stars
    These were so delish!! Made 8 lbs of them for a large group of campers and they were a bit hit!! So juicy and flavorful!!! Thank you!!

      1. Hi, Azza! You can try using beef broth/stock in place of the red wine. The flavor profile will be different, but it will add the needed liquid.

  7. Filet Mignon? For Kebabs? Are you insane, or just rich?
    So I take it a lot of people are not making this with $10/lb meat for their parties....?
    I am just beyond words for this sacrilege to filet mignon.l chop it up into kebabs???
    Seriously? i can't do this.....

    1. Fred, not sure if you read the entire post. Here's an excerpt from the post: I have tried several cuts in the past, and was always disappointed at the tough and chewy kabobs I ended up with. I finally gave in and went for beef tenderloin or fillet mignon, which is absolutely tender and buttery. The downside to fillet mingon is, of course, the big price tag; if you are grilling for a crowd, a less expensive choice is tip sirloin.

    2. 5 stars
      I always make filet Mignon kebabs... what’s the difference grilling it in whole pieces or in chunks. Just as good if not better!! ❤️

  8. Thank you for this wonderful dish!
    My only note is, if someone decides to use the marinade for anything else, it should be boiled and covered for 10 minutes before since it was in contact with raw meat

  9. Swooning! I might have to sub sirloin for my large gang this summer, although I know it won't be quite as tasty. Thank you.

  10. What do we do with the left over marinade . I made the tomato salad last week , I been thinking of it ever since ??It's great !

    1. Hello, Maria. The e-cookbook is available for free to anyone who subscribes to our weekly e-mail newsletter. On your desktop, you'll find to the very right of the page a place where it says "Free e-cookbook" and there is a spot to put your name and e-mail address below to join the community. You'll receive the cookbook shortly thereafter. Hope this helps.

  11. This totally belongs on the July 4th BBQ menu. I am digging your marinade. I know it is simple but that does not mean it is not good.