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Grilled Beef Kabobs

A thick marinade made from beef broth, tomato paste, garlic, rosemary, and lemon gives these grilled beef kabobs tons of flavor.

  • Prep1 hr 35 min
  • Cook16 min
  • Total1 hr 51 min
  • Serves6
  • Rating5.0
Grilled Beef Kabobs

Grilled Beef Kabobs are made from Large chunks of sirloin steak, marinated for hours in a thick and flavorful lemon and rosemary marinade and grilled along with red bell pepper, red onion, zucchini, and squash until wonderfully decorated with grill marks.

Grilled Beef Kabobs over yellow rice.

Type of Meat To Use

My very favorite meat for kabobs is ribeye and I choose it whenever it is on sale. Otherwise I go with sirloin which is much leaner. If you really wanted to spulrge you could use tenderloin.

Grilled Beef Kabobs with Lemon and Rosemary Marinade

Cook Veggies and Beef on Different Skewers

Even though it looks more visually appealing when the meat and vegetables are combined on one skewer, I always separate them. If you don’t, the meat will be overdone by the time the vegetables are soft and nicely charred. I typically cook the veggie kabobs about 5 minutes longer than the beef kabobs.

It also helps appease my vegetarian daughter. 🙂

Grilled Beef Kabobs with Lemon and Rosemary Marinade

How Long To Marinate

You will want to marinate the beef for at least 1 to 2 hours but not much longer than 4 hours because there is so much salt in the marinade which can change the texture of the beef over time.

How To Serve

I love to serve these kabobs over yellow or white rice with a side of either Marinated Tomato, Cucumber, and Onion Salad, Chipotle Corn Salad, or Bacon and Ranch Cauliflower Salad.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days.

Grilled Beef Kabobs with Rosemary and Lemon Marinade

Another great kabob recipe to try is this Chicken and Bacon Kabobs recipe. Talk about delicious!

Originally posted July 31, 2014.

Ingredients

Marinade

Beef and Vegetables

Equipment Blender, Skewers

Steps

  1. 1

    To make marinade, process all ingredients in a blender until smooth. Place 3/4 cup of the marinade in a large bowl and set aside.

  2. 2

    Place remaining marinade in a large ziptop bag with the beef. Toss to coat and refrigerate for at least 1 to 2 hours.

  3. 3

    Place vegetables in bowl with marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.

  4. 4

    Remove beef from bag and pat it dry with paper towels. Thread it onto metal skewers or wooden skewers that have been soaked in water for at least an hour. Thread the vegetables on separate skewers.

  5. 5

    Heat a gas grill with all burners turned to HIGH for about 15 minutes. Leave the primary burner on HIGH and turn the other burner or burners to medium-low.

  6. 6

    Clean and oil the grates and place beef kabobs on hot side of the grill and vegetable kabobs on cooler side.

  7. 7

    Cover and cook 12 to 16 minutes for the beef, turning skewers every 3 to 4 minutes.

  8. 8

    Turn vegetable skewers every 3 to 4 minutes, but let them cook about 5 minutes longer than the beef.

Notes

Want to make this recipe spicy? Add half a teaspoon of crushed red pepper flakes to the marinade.

Recipe adapted from Cook's Illustrated.

Nutrition

  • Calories357
  • Carbs10
  • Protein35
  • Fat19
  • Sodium980
  • Fiber2
  • Sugar6

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