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A plate with grilled beef shish kabobs still on the skewers.
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5 from 1 vote

Beef Shish Kabob

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Lebanese
Freezer friendly: 3 Months
Shelf life: 4 Days
Servings: 12 skewers
Author: Samira

Equipment

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
US Customary - Metric

Instructions

  • Mince the garlic. Finely chop the fresh thyme and rosemary.
  • In a large bowl, add the olive oil, yogurt, paprika, sumac, thyme, rosemary, and garlic. Whisk well to combine.
  • Using a sharp knife, cut the beef steak into 1.5-inch cubes.
  • Add the beef cubes to the bowl and coat them well with the marinade. Cover it tightly and marinate it for at least 3 hours in the fridge.
  • Set up the grill, and while it's warming up, prepare the skewers.
  • Thread 7-8 pieces of the marinated beef onto each stick. Don't arrange them too tightly, but use most of the length of the skewer.
  • Grill for 12-15 minutes, flipping halfway, or until the beef is browned and cooked through. Keep an eye on them to make sure they don't overcook.
    Check for doneness with a thermometer (the internal temperature should be at least 145ºF) or with a fork (pierce the meat, and the juices should run clear).
    The beef shish kabobs are now ready to enjoy!

Video

Notes

Soak the skewers: I recommend using flat metal skewers. However, if wooden skewers are used, soak them for at least 30 minutes before grilling to prevent them from burning.
To store: Leftover shish kabobs can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. Uncooked shish kabobs can be frozen for up to three months; thaw overnight in the fridge before grilling.
Sourcing: Sumac can be found online or in Middle Eastern stores. Lemon pepper can be used as a substitute in a pinch (omit the extra pepper in this case).
Check the blog post for more tips and serving suggestions!

Nutrition

Serving: 1 skewer | Calories: 249kcal | Carbohydrates: 1g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 47mg | Sodium: 340mg | Potassium: 243mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg