These juicy, balsamic beef kabobs are marinated in a sweet-and-savory sauce, grilled till charred perfection with sweet peppers, onions, tomatoes, and mushrooms are the perfect meal.
Why You’ll Love These Grilled Beef Kabobs
These balsamic grilled kabobs with fresh summer veggies will be your new go-to lunch.
- Great for meal prep. Chop up the ingredients and marinate them in advance for an even quicker lunch.
- Outdoors and indoors. Fire up the grill or stay indoors and use the stove.
- Sweet and savory. Bell peppers and honey add sweetness, while garlic and mustard add savoriness to every bite.
- Perfect for cookouts. These juicy kabobs with summer veggies are a great way to change up the menu at all your upcoming cookouts.
Recipe Ingredients
The sweet-and-savory balsamic beef pairs beautifully with the crunchy peppers and juicy tomatoes. Scroll to the bottom of the post for exact ingredient amounts for these beef kabobs.
For the Balsamic Marinade and Beef
- Top sirloin – Remove any excess fat.
- Balsamic vinegar – Reduce the amount by half if you use balsamic reduction.
- Olive oil – Feel free to use vegetable, corn, or canola oil.
- Dijon mustard – Stone-ground mustard works too.
- Rosemary – Use dried or fresh.
- Garlic – I prefer fresh garlic and garlic paste.
- Honey – Raw honey and agave nectar are best.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
For the Kabobs
- Yellow peppers – Use your favorite color of bell pepper.
- Green peppers – Feel free to add leftover baby peppers.
- Red onion – White onion works too.
- Cherry tomatoes – Regular tomatoes don’t work for this because they’re too meaty.
- Baby bella mushrooms – White button mushrooms are a good swap.
What’s The Best Steak for Kabobs?
Top sirloin is the best steak for kebabs because of its strong beefy flavor and ability to absorb marinades. It’s also relatively lean, so it’s quick and easy to cook.
Easy Variations
Juicy pineapple, buttery shrimp, and tofu are great ways to change things up.
- Add a Korean twist. Swap the marinade ingredients for 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 1/2 tablespoons gochujang chili paste, 1 tablespoon finely chopped garlic, and 1/2 tablespoon finely chopped ginger.
- Go sweet and savory. Add chunks of pineapple or peaches to the kabobs for a sweet-and-savory twist.
- Make it vegetarian. Skip the meat and use chunks of extra-firm tofu instead. Avoid silken or firm tofu because they’ll crumble once on the grill.
- Swap the protein. Diced chicken, turkey, and medium-large shrimp are easy variations of these beef kabobs.
How To Make Beef Shish Kabobs
All the flavor’s in the marinade and toasty char once these beef kabobs hit the grill. Scroll to the bottom of the post for the full recipe card.
- Make the marinade. Except for the beef, mix all of the balsamic beef ingredients in a large bowl until smooth. Reserve 1/3 cup of the mixture. Set it aside.
- Marinate the beef. Stir the beef into the bowl until completely coated. Cover it with plastic wrap and refrigerate it for 30 minutes.
- Prep the kabobs. Alternate beef and all the veggies for the kabobs in every skewer, trying to fit in 3-4 pieces of meat. Set them aside.
- Heat the grill. Set the grill to medium-high heat (about 375F) and spray the grates with cooking spray.
- Grill them. Cook the kabobs for 3-4 minutes per side, until nicely charred. Remove them from the heat.
- Serve. Enjoy them directly on the skewers with the reserved marinade on the side, or add the steak and veggies to a bowl.
Tips for Success
If it’s too hot outside and you don’t want to fire up the grill, you can make these veggie-beef kabobs on the stove.
- Marinate it longer. Add the marinade and beef to a large Ziploc bag. Seal it and shake well. Refrigerate it overnight to tenderize the meat and help it absorb more flavor.
- Make even cuts. Ask your butcher to cut the meat for you to ensure the pieces are evenly sized. If some are larger than others, some sides will turn out raw and others will be well cooked.
- Pan-fry them. Heat a large pan or griddle over medium-high heat and grease it with cooking spray. Cook 2-3 kabobs at a time until the meat is cooked through.
- Soak them. If you’re using wooden skewers, soak them in cold water overnight or for at least 3 hours to prevent them from burning on the grill.
What To Serve With Beef Kabobs
These tender beef kabobs are an easy lunch with a side of Cilantro Lime Rice or Jasmine Rice. My Corn on the Cob, Bacon Wrapped Jalapeños, and Garlic Herb Smashed Potatoes are great too. If you prefer salads, try my Cucumber Tomato Feta Salad or Simple Arugula Salad.
Proper Storage
Make sure the kabobs are fully cooled before storing.
- Fridge: Place them in an airtight container for up to 4 days.
- Freezer: Spread them out on a baking sheet and freeze for 1 hour. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave them for up to a minute or until warm. You can also heat them in a pan over medium heat for 2-3 minutes per side.
More Beef Recipes To Try
- Beef and Broccoli Stir Fry
- Moroccan Ground Beef Kofta Kebab
- Sheet Pan Steak Fajitas
- Grilled Ribeye Steak
Grilled Beef Kabobs
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Beef
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Description
These juicy, balsamic beef kabobs are grilled till charred perfection with sweet peppers, onions, tomatoes, and mushrooms, making the perfect summer meal.
Ingredients
Balsamic Beef:
- 2lbs top sirloin, cut into 1” cubes
- 1/2 cup Balsamic Vinegar
- 1/3 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon dry rosemary or 2 tablespoons fresh rosemary
- 1 garlic clove, minced
- 1 tablespoon of honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Kabobs Ingredients:
- 2 yellow peppers, cubed
- 2 green peppers, cubed
- 1 red onion, cubed
- 1 pint of cherry tomatoes
- 1 cup whole baby bella mushrooms
Instructions
- In a large bowl, mix balsamic vinegar, olive, mustard, rosemary, garlic, honey, salt and pepper. Whisk until everything is combined. Reserve 1/3 cup of marinade and set aside.
- Add cut beef to a bowl. Pour the marinade on top. Toss to coat the beef. Cover and place in the refrigerator and marinate for 30 minutes to 1 hour.
- Assemble kabobs: alternate yellow pepper, green pepper, red onion, meat, cherry tomatoes and mushrooms. Repeat. (I try to get 3-4 pieces of meat per skewer) Continue process until ingredients are gone.
- Heat grill to medium high heat, about 375-400°F.
- Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
- Place steak kabobs directly on the grill. Grill each side for 3-4 minutes, you want a nice char. Remove the kabobs from grill and let rest for 5 minutes.
- Serve with reserved 1/3 cup marinade.
Nutrition
- Serving Size: 2 cups
- Calories: 374
- Sugar: 10 mg
- Sodium: 231 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 0 mg
32 comments on “Grilled Beef Kabobs”
Hi Krista,
We would love to make this; where do you add the ketchup and how much? Sorry if I missed this.
Thank you!
Hey Sarah, you didn’t miss it. I actually updated the recipe to make it better and omitted the ketchup. But if you wanted to still add it, you would add it to the marinade part. Hope you enjoy it!
Made this tonight . I cook a lot of steak .. my husband said this was the very best he has ever had !! Will be my new go too. Super easy and such a great flavor ! Thank you
Yes!!!! Always great to hear when a steak eater loves my steak recipes! 🙂
What can I use as a substitute for the specialty ketchup…I can’t find it where I am. Would normal ketchup with some Italian seasoning work?
Did you search for it on the store locator page? https://www.trainafoods.com/store-locator
You could sub it with regular ketchup and italian seasonings but it would have the sundried tomato taste.
I love vibrant these kabobs are! YUM!
What a gorgeous dish that has me drooling first thing in the a.m.! The ketchup sounds like a fabulous product, and quality ingredients is always a good thing! Yum!
haha.. thanks patricia! The ketchup is incredible, so flavorful and adds a nice brightness to the marinade!
This is so delicious! Perfect for spring and summer. We just bought a grill, so my husband would love these!
Woohoo! Definitely a must make in the summer!
I can’t wait to fire up the grill! These kabobs look crazy delicious!
I can’t wait for you to try them.
I’ve got to try this tasty recipe soon!
Oh my goodness! This looks so good!
I just died and went to heaven!!! Yum!
Oooh wow, this needs to happen for dinner SOON!
It sure does!
These beef kabobs are the perfect way to start the grilling season! They look so delicious
Amen to that!
This ketchup sounds incredible! I am definitely going to try it soon!
I can’t wait to hear what you think.
These are Summer at it’s finest!! Holy cow amazing! So flavorful with the delicious marinate and your pics are beyond gorgeous!
ahhh… thank you so much Jessica!
These beef kabobs look so delicious! Especially with the balsamic marinade!! I literally drooled when I looked at your gorgeous photos!! I think I’ll make this at my sister’s house since we don’t have a grill!
Ohh thank you so much Elaine. I guess that means you MUST try them soon!
Balsamic and kabobs just seen to go so well together. Love your recipe for sweetening up the balsamic vinegar!
They sure do! Two peas in a pod.
These kabobs are so perfect for this weather! I can’t believe that BBQ season is finally here. We still haven’t had our first BBQ, but I’m pinning this recipe to try!
What? We had our first BBQ for Cinco de Mayo, it was great! Can’t wait for many more to come.
Oh my! We’re already deep into grilling season here and kebabs are one of my all time favorite ways to put an easy dinner on the table. These beef and vegetable beauties are going to make their way to our dinner table soon — and that sauce sounds fabulous. Will look for Traina in our markets.
Us too! Grilling has been my life the past 2 months and I LOVE it! You’ve got to try these kabobs, you’ll adore them!