Beef Kabobs

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These tasty, boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.

Broiled in the oven for just 3 minutes per side, they are ready fast, making them the ideal weeknight dinner.

These kabobs are so very 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 really enjoy making these beef kabobs in the winter, when I don't really feel like grilling outside.

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Ingredients
Variations
Beef Kabobs Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Beef Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make these tasty beef kabobs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Boneless sirloin steak: You can splurge and use beef tenderloin instead if you'd like. But in my opinion, sirloin is very good.
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
To season: I like to use kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and cayenne pepper.

Variations

A nice way to vary the basic recipe is to add veggies to the skewers. You can cut bell peppers and onions and thread them in 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 that I tried and liked is to melt some ghee and use that instead of olive oil.

Beef Kabobs Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Your first step is to cut the steak into cubes and place the cubes in a large bowl. (Photos 1-2).
Now, add olive oil and seasonings and mix well. I use my hands to ensure that the beef pieces are well coated. (Photo 3).
Thread the seasoned steak cubes on skewers. (Photos 4-5).
Broil the kabobs in the oven for about 3 minutes per side. That's it! Dinner is served. Such a quick and easy recipe. (Photo 6).

A six-photo collage showing the steps for making steak kabobs.

Expert Tip

Sirloin works well in this recipe, but do make sure you get top sirloin and not bottom sirloin. Bottom sirloin is quite tough.

Recipe FAQs

Should I soak wooden skewers?

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 I was using wooden skewers, I listened to the experts and I did soak them in water for 30 minutes prior to using them.

What cut of beef is best for kabobs?

I use 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 prior to cooking it.

Sirloin is a tender enough cut that you can simply cube the steak, mix it with the spiced olive oil, thread on skewers, and broil.

I use sirloin to make several wonderful dishes, including steak fajitas, Korean beef, beef stroganoff, and beef and broccoli.

Should I marinate the meat before cooking?

If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough that you can simply cube it, season it, thread it on skewers, and place it under the broiler.

Serving Suggestions

These tasty kabobs are great 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 the fridge, in a sealed container, for 3-4 days. Reheat them gently, in the microwave at 50% power.

Beef kabobs served on a white tray with a red napkin.

More Beef Recipes

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