This smoked beef kabob recipe can be a tasty appetizer or main for your next cookout, tailgating or dinner party.
When done on a pellet grill, there’s an added juicy, smoky flavor that makes them of my families favorite meat smoking recipe for summer! In addition, they are relatively quick to prepare and cook, making them the perfect entrée or snack.
Let’s find out how to do them like a true grill master!
Table of contents
What You Need for Smoked Beef Kabobs
- Sirloin Steak
- Red Onion
- Green Bell Pepper
- Red Bell Pepper
- Garlic Salt
- Olive Oil
- Black Pepper
- Soy Sauce
- Worcestershire Sauce
- Bbq Sauce
- Lemon Juice or Lemon Zest
How to Smoke Beef Kabobs
I think using a pellet grill for kabobs is perfect. You get that delicious smoky flavor infused into your meat.
1. Marinating the Meat
Marinating the meat helps tenderize the meat, lock in moisture, and add extra flavor. You can make a simple steak marinade with:
- 1/2 Cup Olive Oil
- 1/2 Cup Soy Sauce
- Lemon Juice and Lemon Zest to Taste
- 1/4 Cup Worcestershire Sauce
- 1/2 Tsp Mustard
- 1 Tsp Black Pepper
- 3 Cloves Minced Garlic.
Cut the beef into decent-sized chunks – around 1 inch to 1½ inch cubes. Add the marinate to an airtight container or a zip lock bag. Throw in the cubes of meat and make sure to coat all surfaces. Place in the refrigerator for at least half an hour before cooking.
2. Assembling the Beef Kabobs
The first step to assembling the kabobs is to soak the wooden kabob skewers in water beforehand. It will prevent the stick from burning while grilling. Soak for about 30 minutes in cold water.
Now to the vegetables. Wash under cold water and drain to dry. Cut the vegetables into pieces roughly the same size pieces as the meat. If using vegetables like potato or corn on the cob, part cook first.
Once the meat has marinated and bamboo wood skewers soaked, it’s time for the fun part! Place the ingredients in separate bowls for easy access. Have a tray or platter ready for the completed kabob skewers.
Alternate the meat with a vegetable onto the skewers, mixing the vegetables throughout. Leave a small gap between each item to allow for heat circulation.
Drizzle the kabobs with BBQ sauce or steak sauce. If you have any leftover marinade, drizzle that over the top instead. If not, sprinkle some Teriyaki sauce and whatever seasoning you prefer.
Grilling the Steak Kabobs
Start by checking the levels of your favorite wood chips in the hopper and top up if needed.
Spray the grill grates with cooking oil, and scrape to clean completely. You don’t want any leftover food residue sticking to your kabobs!
Preheat the smoker to 250°F for 15 minutes to prepare the smoker for cooking, once heated, turn the heat down to 180°F.
Keep the temperatures low, as smoking is at its best under 250°F. Anything above that will cook quickly but produce very little smoke. Place the skewers on the grill grate and leave for around an hour or until the meat reaches 120°F for rare, I have included a table below with the temperature for each type of doneness.
Optimal Internal Temperatures for Kabobs
The best way to check the doneness is to check the internal temperatures with a meat thermometer. Then you can be sure they cook through, regardless of appearance.
Here’s a quick guide to the desired internal temperatures:
Rare – 120°F
Medium Rare – 130°F
Medium – 145°F
Well done – 160°F
Once the kabobs finish, allow them to rest for 10 minutes before serving.
What to Do With The Leftovers
Store the leftovers in the fridge for up to 4 days/ You can use the leftover beef kabobs for sandwiches, salads, tacos and in a casserole. They also make for a quick and easy meal prep for the rest of the week.
Wondering Where Kabobs Came From?
Kabobs, kebabs, or shish kabobs, originated in the middle east. They are cubes of marinated meat slid onto a wooden skewer with roasted vegetables. The meat can be pieces of red meat, chicken, or fish.
What Cut of Beef To Use?
Top-quality cuts like filet mignon, porterhouse, and ribeye are juicy and tender and won’t need marinating. But these can be quite expensive for a pre-dinner dish.
Cuts like sirloin steak, flat iron steak, lamb, or strip steak work well too. To tenderize the meat marinate the beef cubes for 15 minutes to an hour before assembling, and they’ll be as flavorful and juicy.
Alternatively, use chunks of turkey, chicken, seafood, or fish. Again, soak these in a marinade beforehand to prevent the meat from drying out and becoming chewy.
Prefer Chicken Over Beef?
If you prefer chicken over beef or trying to cut on your red meat, you should try my bbq chicken kabobs. They are just as delicious as my beef ones!
What Vegetables Should You Put on Your Kabobs?
You can use any vegetable that is solid enough to hold its form while grilling. Some vegetable suggestions:
- Cherry Tomatoes
- Yellow Squash
- Red Onion
- Bell Peppers
- Fresh Mushrooms
What Wood Chips To Use?
Some prefer the more subtle smoke flavors like apple, cherry, maple, or pecan for beef kabobs. Others prefer more robust, smoky flavors like hickory or mesquite.
Experiment with different wood chip combinations if you are new to pellet grilling. If you have been smoke grilling for a while, you will no doubt have settled on the chips you prefer.
What Temperature to Cook Beef Kabobs At?
Set the smoker at 250°F.
What to Serve With Beef Kabobs
Looking for the perfect sides for kabobs? Here are some of our favorites!
Smoked Peaches (for a sweet treat after your meal)
Pit Boss Smoked Beef Kabobs
- Pit Boss Grill
- 8-12-inch Metal skewers
- 2 pound sirloin steak cut in 1-inch cubes
- 1 large red onion
- 1 whole green bell pepper cut in 1-inch pieces
- 1 whole red bell pepper cut in 1-inch pieces
- 1 tsp garlic salt to taste
- ½ cup olive oil
- 1 tsp black pepper
- 3 cloves garlic minced
- ½ cup soy sauce
- ¼ cup worcestershire sauce
- BBQ sauce as needed
- ½ tsp mustard
- lemon juice or lemon zest to taste
- Take a medium bowl and whisk together olive oil, soy sauce, wocestershire sauce, mustard sauce, garlic, black pepper and lemo zest to make the marinade.
- Add the sirloin steak cubes to marinde for 30 minutes for up to an hour.
- Once the marination is complete, put the meat onto the skewers alternating with the peices of green bell pepper, red bell pepper and red onion.
- Soak the wooden kabob skewers in cold water for about 30 minutes.
- Spray the grill grates with cooking oil.
- Preheat the smoker to 250 F for 15 minutes and prepare the smoker for cooking.
- Once heated, turn the heat down to 180 F and place the skweres on the grill grate and leave to cook for abour an hour and a half.
- Drizzle the kabobs with BBQ sauce or the left over marinade.
- Once the kabobs are ready, allow them to rest for 10 minutes before serving.
Kabobs are a great way to keep your hungry guests happy, with the great bonus of the backyard filling with mouth-watering smells!
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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