These boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin. Broiled in the oven for just three minutes per side, they are ready fast, making them the ideal weeknight dinner.
These beef kabobs are so flavorful! The spice combination is amazing. They are the perfect way to prepare relatively cheap steak cuts such as sirloin. I also like that I can make them in the oven under the broiler. I've got nothing against grilling, but I enjoy making these kabobs in the winter when I don't feel like grilling outside.
Ingredients
You'll only need a few simple ingredients to make these kabobs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Boneless top sirloin steak: You can splurge and use beef tenderloin instead if you'd like. But in my opinion, sirloin is excellent in this recipe.
- Olive oil: I love cooking with this delicious oil. Avocado oil is another option.
- To season: I use kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and cayenne pepper.
Variations
Adding veggies to the skewers is an excellent way to vary the basic recipe. You can cut bell peppers and onions and thread them between the beef cubes. Season the vegetables the same way you season the meat, with olive oil and a mixture of spices.
Another tasty variation is to melt ghee and use that instead of olive oil.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these beef kabobs:
Place the steak pieces in a large bowl. Add olive oil and seasonings and mix well. I use my hands to ensure the beef pieces are well coated.
Thread the seasoned steak cubes on skewers and place them on a rimmed baking sheet.
Broil the kabobs for about three minutes per side. That's it! Dinner is served.
Expert Tips
1. Sirloin steak works well in this recipe, but please make sure to use top sirloin, not bottom sirloin. Bottom sirloin is too tough.
2. When cutting the steak into cubes, leaving some fat on it is okay, as shown in the photo below. A small amount of fat is a concern when grilling, as it can cause grill flare-ups, but it's not as much of an issue when broiling.
3. Broiling the kabobs for three minutes per side should result in medium-rare beef, as shown in the photo below. If you prefer yours medium, broil for 3.5 minutes per side.
Recipe FAQs
There seems to be a debate on whether this is effective or not. I tend to use reusable metal skewers. But in the past, when using bamboo skewers, I always soaked them in water for 20-30 minutes before using them, just to be on the safe side.
I use top sirloin steak in this recipe. It's a flavorful cut of meat, and although it's not as tender as tenderloin, it's not very tough either. So there's no need to marinate the meat before cooking it.
Top sirloin is a tender enough cut to simply cube the steak, mix it with the spiced olive oil, thread on skewers, and broil.
I use this cut to make several other delicious recipes, including steak fajitas, Korean beef, beef stroganoff, and beef and broccoli.
If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough to simply cube it, season it, thread it on skewers, and place it under the broiler.
Serving Suggestions
These delicious beef kabobs pair well with a side of vegetables. Any veggie will work! But a few of my favorite side dishes to serve with them are:
Topping them with homemade tahini sauce or tzatziki sauce is another tasty option. And you can also use them in a steak salad.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
More Beef Recipes
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Recipe Card
Easy Broiled Beef Kabobs
Video
Ingredients
- 1.5 pound boneless top sirloin steak - cut into 1-inch cubes
- 2 tablespoons olive oil
Spices:
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
- Place the beef cubes in a large bowl. Add the olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper. Use your hands or a large spoon to mix well.
- Thread the seasoned beef cubes on the skewers and place them on a large, rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
- Heat your broiler on high (450°F). When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side for medium-rare or 3.5 minutes per side for medium.
- Serve immediately.
Notes
- Top sirloin works well in this recipe, but ensure you get top sirloin, not bottom sirloin. Bottom sirloin is too tough.
- Adding veggies to the skewers is an excellent way to vary the basic recipe. You can cut bell peppers and onions and thread them between the beef cubes. Season the vegetables the same way you season the meat, with olive oil and spices.
- When cutting the steak into cubes, leaving some fat on it is okay. A small amount of fat is a concern when grilling, but it's not as much of an issue when broiling.
- If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough to simply cube it, season it, thread it on skewers, and place it under the broiler.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
