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!
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What is shish kabob?
Shish kabob, also known as şiş 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 şiş in 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 meat 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.
How long should the beef marinate for?
The marinade for shish kebab is the most important part of the recipe since it gives all the flavor to the meat and makes it tender as well. For this recipe I used Mediterranean and Middle Eastern spices. Mix the spices with lemon juice and extra virgin olive oil to make the marinade for the steak cuts.
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.
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 the spice and olive oil mixture 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 important not to over cook the shish kabobs as they'll become chewy and tough. Brush them a few times with the reserved marinade as well.
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 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 or tzatziki and some bright and zesty tahini sauce.
Frequently asked questions
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.
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.
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.
Step-by-Step Recipe
Best Ever Beef Shish Kabob
Ingredients
- ½ cup olive oil extra virgin
- 1 lemon juice of
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cardamom
- 1 lb beef sirloin tip cut into 1 ½ inch chunks
- 2 onions cut into chunks
- 2 bell peppers cut into chunks
Instructions
- 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.
Video
Notes
- 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.
