Best Ever Beef Shish Kabob

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! If you love Middle Eastern street food, you should try my doner kebab recipe!

What cut of beef 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 1/2 inch pieces.

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. 

Vegetables – If you like to grill some veggies alongside the beef, try onions and peppers. Once grilled, these vegetables turn sweet and tender. 

Instructions

Prepare the beef and marinade

Cut the beef into 1 1/2 inch pieces. Place in a large bowl. In a small bowl, mix the spices with olive oil and lemon juice, pour it 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.

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 sumac onions, Turkish ezme, 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, toum, or tzatziki and some bright and zesty tahini sauce, zhoug or toum.
• Serve it with vegetables such as grilled asparagus, Mediterranean grilled vegetables or veggie shish kabobs.

Frequently asked questions

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.