Pit Boss Smoked Beef Kabobs

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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!

What You Need for Smoked Beef Kabobs

• Sirloin Steak 
• Red Onion
• Green Bell Pepper
• Red Bell Pepper
• Garlic Salt
• Olive Oil
• Black Pepper
• Garlic
• Soy Sauce
• Worcestershire Sauce
• Bbq Sauce 
• Mustard
• 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:

• Courgette
• 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.

Time can vary depending on the type of grill, size of kabobs, and many factors.

What to Serve With Beef Kabobs

Looking for the perfect sides for kabobs? Here are some of our favorites!

Smoked Zucchini

Smoked Mac and Cheese

Smoked Baked Potato

Greek Salad

Smoked Peaches (for a sweet treat after your meal)

Kabobs are a great way to keep your hungry guests happy, with the great bonus of the backyard filling with mouth-watering smells!

Smoke On!

Charlie

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