Written by: Ingrid Larsen

Irresistible Beef Kabobs with Flavor-Packed Marinade

Last Update on June 22, 2025

Juicy beef cubes drenched in a bold soy-lemon marinade and kissed by open-flame heat turn simple skewers into the weeknight …

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Published on

February 20, 2025

Tender beef and crisp veggies marinated in a zesty soy-lemon mix, then grilled on skewers for a crowd-pleasing meal.

Difficulty

medium

Prep time

20 min

Cooking time

15 min

Total time

35 min

Servings

4

Juicy beef cubes drenched in a bold soy-lemon marinade and kissed by open-flame heat turn simple skewers into the weeknight dinner you’ll crave all summer. Each bite balances smoky char with bright citrus, while tender veggies round out a fuss-free meal that answers every kabob craving.

Table of contents

Beef Kabobs
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Beef Kabobs

Recipe by Ingrid LarsenCourse: MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes
Calories

380

kcal

35

minutes

Tender beef and vegetables soaked in a savory soy-lemon marinade, then grilled to smoky perfection on sturdy metal skewers.

Ingredients

  • 1/2 cup soy sauce

  • 1/3 cup vegetable oil

  • 1/4 cup lemon juice

  • 1 clove garlic, minced

  • 1 tablespoon prepared mustard

  • 1 tablespoon Worcestershire sauce

  • 1 1/2 teaspoons salt, or to taste

  • 1 teaspoon coarsely cracked black pepper

  • 1 1/2 lb lean beef, cut into 1-inch cubes

  • 16 mushroom caps

  • 2 green bell peppers, cut into chunks

  • 1 red bell pepper, cut into chunks

  • 1 large onion, cut into large squares

  • 8 metal skewers

Directions

  • Whisk soy sauce, oil, lemon juice, garlic, mustard, Worcestershire, salt, and pepper in a bowl.
  • Add beef cubes to a sealed bag with marinade; chill at least 8 hours.
  • Toss mushrooms into the same bag and marinate 8 hours more.
  • Preheat grill to high and oil the grate lightly.
  • Drain meat and mushrooms; boil leftover marinade 10 minutes for basting.
  • Thread beef, peppers, mushrooms, and onion onto skewers.
  • Grill, turning often and basting, about 15 minutes until beef is browned and no longer pink.
  • Serve hot straight from the grill.

What You’ll Need

Double-check this list before firing up the grill:

  • 1/2 cup soy sauce
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic (minced)
  • 1 tbsp prepared mustard
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp salt
  • 1 tsp cracked black pepper
  • 1 1/2 lb lean beef cubes
  • 16 mushroom caps
  • 2 green bell peppers (chunked)
  • 1 red bell pepper (chunked)
  • 1 large onion (in large squares)
  • 8 metal skewers
  • Outdoor grill & long-handled tongs
  • Resealable plastic bag
  • Small saucepan for basting sauce

Detailed Cooking Instructions

Time needed: 35 minutes

Flavor-packed beef kabobs marinated in soy, lemon, and garlic, then grilled with colorful vegetables.

  1. Mix marinade

    In a bowl, whisk soy sauce, oil, lemon juice, garlic, mustard, Worcestershire, salt, and pepper.

  2. Marinate beef

    Seal beef with marinade in a bag and refrigerate 8 hours.

  3. Add mushrooms

    Add mushroom caps to the same bag; chill 8 hours more.

  4. Heat grill

    Preheat grill to high and oil the grate.

  5. Prep basting sauce

    Boil leftover marinade for 10 minutes; keep for basting.

  6. Assemble skewers

    Alternate beef, peppers, mushrooms, and onion on skewers.

  7. Grill u0026 baste

    Cook skewers 15 minutes, turning and basting often, until beef is browned and cooked through.

  8. Serve

    Transfer kabobs to a platter and serve hot.

Tips & Tricks

Marinated beef kabobs with zucchini, yellow bell pepper, and red onion sizzling on a hot grill.
  • Cut choice matters: Top sirloin or tri-tip stays tender on high heat and answers the popular “what cut of beef for beef kebabs?” question.
  • Short on time? Halve the marinating window and prick the beef cubes with a fork to help the steak marinade seep in faster.
  • Stovetop option: For beef kebabs oven-style, broil the skewers 4 inches from the element, rotating every 3 minutes.
  • Flavor twist: Swap soy sauce for pomegranate molasses when you crave a Mediterranean beef kabob marinade vibe.
  • Make-ahead tip: Thread the skewers in the morning, cover, and chill so dinner hits the grill the moment you light it.

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Frequently Asked Questions

What cut of beef for beef kebabs?

Top sirloin, tri-tip, or strip steak offer enough marbling to stay juicy while grilling quickly.

What do you marinate beef kabobs in?

A balanced mix of soy sauce, lemon juice, oil, garlic, mustard, and Worcestershire sauce adds salt, acid, and aroma for deep flavor.

What seasoning is good in beef kebabs?

Cracked black pepper, garlic, and a touch of mustard build heat and depth; smoked paprika or cumin can join for extra warmth.

What is the difference between kebabs and kabobs?

Both words describe skewered, grilled meat; “kebab” is common globally, while “kabob” is a spelling popular in American cookbooks.

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Tags:

beef / Grilling / summer

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