Tasty, well-seasoned beef kabobs are made in the oven. Broiled just 3 minutes per side, they are ready fast, making them the ideal weeknight dinner.
These kabobs are so flavorful! The spice combination is amazing. Such a great solution for steak cuts that are just OK.
I also like that I can make these beef kabobs in the oven, under the broiler. I’ve got nothing against grilling, but I really enjoy making these steak kabobs in the winter, when I don’t really feel like grilling outside.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty 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 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.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the kabobs might come out too salty.
Spices: I like to use chili powder, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.
How to make beef kabobs in the oven
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Cube the steak and place the cubes in a large bowl.
Add the olive oil and the seasonings and mix well. I use my hands to ensure the beef pieces are well coated.
Thread the seasoned steak cubes on skewers. If using wooden skewers, refer to the discussion below on whether you should soak them or not.
Broil the kabobs in the oven for about 3 minutes per side.
What cut of beef to use?
I use sirloin steak in this beef kabobs 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 beef.
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.
While I wouldn’t dream of turning a fatty, juicy ribeye steak into kabobs, I find that sirloin is a bit on the lean side for my taste.
So when sirloin steaks are on sale and I do buy them, I often turn them into these well-seasoned, flavorful kabobs.
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.
How to serve beef kabobs?
These kabobs are great with a side of vegetables. A few of my favorite side dishes to serve with this dish are:
Topping them with homemade tahini sauce is another tasty and healthy option. And you can also use them in a steak salad.
What about leftovers?
You can keep leftovers of these tasty beef kabobs in the fridge, in a sealed container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
More beef sirloin recipes that you might enjoy
I use sirloin to make several wonderful dishes, including steak fajitas, Korean beef, beef stroganoff, and beef and broccoli.
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Beef Kabobs
INGREDIENTS
- 1.5 lb. boneless sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 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 remaining ingredients and use your hands to mix well.
- Thread the coated beef cubes on skewers, not touching each other.
- Heat your broiler on high (mine goes up to 550 degrees F).
- Place the skewers on a large rimmed broiler-safe baking sheet. Broil, directly under the heating element, 3 minutes on each side. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.