Beef kabobs have been a regular on my grill for years because they’re straightforward and reliable. Marinated sirloin cubes threaded with eggplant, red peppers, and red onions take minimal prep but deliver maximum flavor.
The marinade uses pantry staples, and the actual grilling takes just 12 minutes. These work well for summer cookouts, easy weekend lunches, or weeknight meals when you want something beyond the usual rotation.
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Table of contents
Easy Shish Kebabs
I started making these kabobs when I realized my family would eat anything on a stick. The eggplant absorbs the marinade and develops a smoky char, while the peppers and onions caramelize into sweet, tender bites.
You can prep everything in the morning, let the beef marinate during the day, and have dinner ready in 15 minutes once the grill heats up. Perfect for backyard barbecues, casual get-togethers, or making a regular Tuesday feel less ordinary.
What You’ll Need
- Beef sirloin: Cut into uniform 1.5-inch cubes for even cooking.
- Eggplant:
- Red bell peppers
- Red onions
- Olive oil (for marinade)
- Soy sauce
- Balsamic vinegar
- Garlic, minced
- Fresh rosemary
- Black pepper
- Salt
- Olive oil (for vegetables)
Ingredient Substitutes
Beef Alternatives: Swap sirloin for ribeye if you prefer more marbling and richer flavor. Lamb leg works wonderfully with this marinade for a more robust taste.
Eggplant Substitutes: Zucchini or yellow squash make excellent replacements with milder flavor. Portobello mushrooms offer a similar meaty texture with deep, earthy notes that complement the beef.
Gluten-Free Adaptation: Replace soy sauce with tamari or coconut aminos for a gluten-free marinade that maintains the salty, umami depth.
How to Make Grilled Beef Kabobs with Vegetables
Step 1: Marinate the Beef
Whisk together olive oil, soy sauce, balsamic vinegar, garlic, and rosemary in a large bowl. The vinegar and soy sauce provide acidity that breaks down the meat’s fibers for tenderness.
Cut your sirloin into uniform 1.5-inch cubes, trimming away exterior fat. Add beef to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
If using wooden skewers, soak them in water for 30 minutes
Step 2: Prep the Vegetables
Cut eggplant into 1-inch pieces, peppers into 1.5-inch squares, and onions into wedges keeping some root end attached. Toss all vegetables with olive oil, salt, and pepper until evenly coated. This seasoning is crucial since vegetables don’t benefit from the beef marinade.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat (400-450°F). Clean grill grates with a wire brush and oil them well using tongs and an oil-dipped paper towel. Proper grate preparation prevents sticking and creates better grill marks.
Step 4: Thread and Grill
Thread beef and vegetables onto skewers, alternating ingredients. Leave quarter-inch gaps between pieces for heat circulation. Place kabobs on the grill and cook for 10-12 minutes, turning every 3 minutes. The beef should reach 135°F for medium-rare or 145°F for medium. Let rest 3-4 minutes before serving to allow juices to redistribute.
How To Store Leftovers and Reheat
Allow leftover kabobs to cool to room temperature before storing. Slide the meat and vegetables off the skewers and store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooled kabob components in a freezer-safe container for up to 3 months, though the vegetables may become softer after thawing.
To reheat, the oven method works best for maintaining texture. Preheat your oven to 350°F and spread the kabob pieces on a baking sheet. Heat for 8-10 minutes until warmed through, checking the internal temperature reaches 165°F for food safety.
You can also reheat in a skillet over medium heat with a splash of beef broth to prevent drying. Avoid the microwave if possible, as it tends to make the beef tough and the vegetables mushy.
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🥩 What to Serve With Beef Kabobs
🧅 Smoked Onion Bomb
🥔 Loaded Mashed Potato Casserole
🥕 Maple Glazed Carrots
🧀 Smoked Mac and Cheese
🍠 Baked Sweet Potato
Grilled Beef Kabobs
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tsp black pepper
- 1/2 tsp salt
For the Kabobs:
- 2 lbs beef sirloin cut into 1.5-inch cubes
- 1 large eggplant cut into 1-inch pieces
- 2 large red bell peppers cut into 1.5-inch pieces
- 2 medium red onions cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Whisk together olive oil, soy sauce, balsamic vinegar, garlic, rosemary, pepper, and salt. Add beef cubes, toss to coat, cover and refrigerate for 2-8 hours.
- Preheat grill to medium-high heat (400-450°F). Oil the grates well.
- Toss eggplant, peppers, and onions with olive oil, salt, and pepper.
- Thread beef and vegetables onto skewers, alternating ingredients. Leave small gaps between pieces.
- Grill kabobs for 10-12 minutes, turning every 3 minutes for even charring.
- Check beef reaches 135°F for medium-rare or 145°F for medium. Vegetables should be tender with char marks.
- Remove from grill and rest 3-4 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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