Beef Shish Kabob

Name: Beef Shish Kabob
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lb beef steak ((fillet, top sirloin or ribeye), cut into 1.5-inch cubes); 1/2 cup olive oil; 1/2 cup plain yogurt; 3 cloves garlic (minced); 1 Tbsp paprika; 1 Tbsp Sumac; 1 Tbsp fresh thyme ((1 tsp dried thyme)); 1 Tbsp fresh rosemary (few sprigs (1 tsp dried rosemary)); 1/2 Tbsp black pepper; 1/2 Tbsp salt

By Samira

published November 04, 2024

5 from 1 vote

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Learn how to make the best beef shish kabobs with tender sirloin steak and special homemade marinade. This is the ultimate grilling recipe to enjoy all summer!

Grilled Beef shish kabobs on a table next to grilled onions and grilled veggies.

At our house, summer weekends are all about firing up the grill, with the irresistible aroma of sizzling meat filling the air. At family events in Lebanon, we enjoy making various skewers; our typical lineup includes favorites like this beef kabob, kofta kebab (ground meat skewers), and shish tawook (chicken skewers), as well as skewers of onion and tomato, making each grill-out a feast to remember.

We start by marinating the beef in a flavorful marinade that not only tenderizes it beautifully but also makes it so irresistible. Alongside, we grill a variety of veggies, and we usually serve shish kabobs with creamy homemade hummus, smoky baba ganoush, and fresh tabbouleh salad, creating the perfect spread for our summer grillouts and gatherings with friends.

Recipe video tutorial

What is Shish Kabob?

Shish kabob, or “mashawi” as it’s called in Lebanon, is a beloved Middle Eastern dish featuring skewered, grilled meats. The name combines the Turkish word “shish,” meaning skewer, and the Persian word “kabob,” meaning grilled meat. Typically, the dish includes skewers of beef, lamb, or chicken, often paired with vegetables, allowing everyone to customize their own combination. Traditionally grilled over a backyard barbecue, beef shish kabob is marinated to both tenderize the meat and elevate its rich flavors.

A plate with grilled beef shish kabobs still on the skewers.

Ingredients

Beef steak: You can use fillet, top sirloin, ribeye, or your favorite cut, depending on your preference and budget. See below for more tips!
Marinade: This homemade marinade will tenderize the meat and infuse it with mouthwatering flavors. You will need olive oil, natural yogurt, fresh or dried thyme and rosemary, garlic, sumac, paprika, salt, and black pepper.

See the printable recipe card below for full information on ingredients and quantities.

Best meat for shish kabob

For beef kabob, you can use less expensive cuts like top sirloin or chuck steak and enhance their flavor and tenderness with marinades.

Alternatively, opt for premium cuts such as filet mignon, ribeye steak, beef tenderloin, or New York Strip for special occasions. These high-end cuts naturally offer rich flavor and tender texture, but marinating them can further tenderize the meat.

Regardless of the choice, I always marinate all beef cuts to add extra juiciness and flavor.

How to make beef shish kabob

Prepare the marinade: First, mince the garlic and finely chop the fresh thyme and rosemary. Then, in a large bowl or glass container (large enough to hold the beef), add the olive oil, yogurt, spices, herbs, and garlic. Whisk well to combine.

Steps for mixing ingredients for marinade.

Cut the beef: Cut the beef steak into 1.5-inch cubes with a sharp knife. Depending on the size and shape of the steak, I like first to cut long strips and then chop them into cubes.

Marinate the Beef: Mix the beef cubes into the marinade. Make sure to coat well so all the pieces are covered in the sauce. Then, cover the bowl and refrigerate for a minimum of 3 hours.

Set Up the Grill and thread the skewers: Once you are ready to cook, first prepare your grill. While that’s warming up, skewer the beef. Depending on the size of the stick, thread 7-8 pieces of meat on each of them. Don’t squash them too tightly; instead, use most of the length of the skewer.

Marinated beef cubes arranged on skewers.

Grill: Place the skewers on the grill and cook the marinated beef kabobs for 12-15 minutes, flipping halfway or until the meat is browned and cooked through. Keep an eye on them so you don’t overcook them.

It’s best to check for doneness with a thermometer—the internal temperature should be at least 145ºF. Alternatively, when pierced with a fork, the beef should be tender, and the juices should run clear.

Cover the shish kabobs immediately with pita bread after grilling. The pita bread helps trap the vapors and moisture to make the beef even more juicy!

I love enjoying beef shish kabob in sandwiches, wrapped in pita bread with a generous spread of homemade hummus, topped with grilled onions and tomatoes, or paired with vegetarian arayes. I just can’t get enough of it!

Traditionally, these shish kabobs are meant to be grilled outdoors. You can also use an indoor grill pan or a regular pan if you don’t have a grill pan. Either way, you’d be surprised how quickly the beef shish kabob cooks, all thanks to the marinade that helped tenderize the beef!

Expert tips

Cut your meat into even-sized cubes so it cooks uniformly. This helps avoid having some pieces undercooked while others are overdone.
Allow the meat to marinate for at least three hours. This process not only tenderizes tougher cuts but also infuses the meat with deeper flavors, enhancing the overall taste of your kabob.
If using bamboo sticks, soak them for 30 minutes. This will prevent the skewers from catching fire or burning during grilling, which could cause the skewers to weaken and potentially drop the food from the grill.
Monitor the shish kabobs closely while grilling. Factors like the type of grill, the intensity of the heat, and even outdoor weather conditions can affect cooking times. Regular checks will help ensure that your shish kabobs are grilled to perfection without being overcooked.
Space out the pieces on the skewer to allow heat to circulate properly. This ensures that each piece is evenly cooked while also allowing the smoke from the grill to flavor the meat.

A hand holding a piece of pita with beef kabob and grilled tomato and onion.

FAQs

What to serve with beef shish kabobs?

Traditionally, beef shish kabobs are paired with a mezze spread that includes fresh salads like tabbouleh, fattoush, or Shirazi salad, along with mezze favorites like Batata Harra (spicy potatoes), the best hummus, smoky baba ganoush, bold toum, and tangy pickles. These are the classic sides that go perfectly with shish kabobs, but of course, you can mix it up with whatever you love.

What skewers are best for grilling kabobs?

I use flat metal skewers instead of wooden ones because they’re reusable and prevent the meat and veggies from spinning when they’re flipped on the grill.

What’s the done temperature for beef shish kabobs?

For beef kabobs, aim for an internal temperature of 145°F for medium doneness. If you prefer them to be cooked more, target 150°F for medium well or 160°F for well done.

Why skewer veggies separately?

Skewering your veggies on their own stick is a game changer when you’re grilling. It lets you cook everything just right since veggies and meat don’t always need the same time on the grill. Plus, it keeps juicy tomatoes from messing with the heat on your grill. Just brush the veggies with a bit of oil before throwing them on, and you’re good to go. It keeps things simple and tasty!

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If you try this beef shish kabob recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!