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.
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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Boneless top sirloin steak: You can splurge and use beef tenderloin, but sirloin is more affordable and works well.
- Olive oil: Can be substituted with avocado oil or melted ghee.
- To season: Kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and cayenne pepper.
Adding veggies to the skewers is a great 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the steak pieces in a large bowl. Add olive oil and seasonings and mix well. I use my hands to make sure the beef pieces are well-coated.
Thread the seasoned steak cubes on skewers and place them on a rimmed baking sheet. (If using wooden skewers, soak them in water for 20-30 minutes before using them.)
Broil the kabobs for about three minutes per side. That's it! Dinner is served.
Recipe Tips
- Sirloin steak works well in this recipe, but please use top sirloin, not bottom sirloin. Bottom sirloin is tough and requires slow cooking. I use top sirloin in several other recipes, including sirloin steak for two, Korean beef, beef stroganoff, steak fajitas, beef and broccoli, and steak stir-fry.
- 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.
- 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.
- 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.
- Storage: 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.
Serving Suggestions
These delicious beef kabobs pair well with a simple side of salad or steamed vegetables. Here are a few ideas:
- Asparagus salad
- Creamy cucumber salad
- Israeli salad
- Cucumber tomato salad
- Homemade coleslaw
- Steamed broccoli
- Steamed carrots
Topping them with homemade tahini sauce or tzatziki sauce is another tasty option. And you can also use them in a steak salad.
Recipe Card
Oven-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 please use top sirloin, not bottom sirloin. Bottom sirloin is too tough and requires slow cooking.
- Adding veggies to the skewers is a great 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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Disclaimers
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.
