Beef Shish Kabobs

Beef Shish Kabobs

Are you ready to fire up the grill and embrace that sunny-day energy? These Beef Shish Kabobs are a total summer vibe on a stick—juicy, smoky, and loaded with color. Between the seasoned sirloin, vibrant bell peppers, crisp red onion, and buttery baby potatoes, this recipe is your all-in-one grilled feast. And trust me, it’s as delicious as it is simple.

Grilling season is made for this kind of magic. Pair these kabobs with The Best Grilled Corn on the Cob, Roasted Potato Salad with Bacon Vinaigrette, or Herb Garlic Butter Smashed Potatoes

Beef Shish Kabobs | The Food Cafe.

Why You’ll Love This Recipe

• One skewer = full meal – steak, potatoes, and veggies in one
• Perfectly grilled – hot and fast at 450°F for juicy, tender steak
• Totally customizable – swap veggies or protein based on preference
• Simple ingredients – pantry staples and fresh produce

Ingredient Overview

Here’s what you need to get kabob-ing:

• 1 to 1.5 lbs boneless top sirloin, cut into 1-inch cubes
• 1 (8 oz) bag baby white or gold potatoes, halved
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 1 tsp garlic salt
• 1 tsp red pepper flakes
• 2 tsp Worcestershire sauce
• 1 tsp steak seasoning
• 1 tsp onion powder
• 1 tsp light brown sugar
• 2 tbsp avocado oil
• 6 metal skewers (or soaked wooden skewers)
• Steak sauce (optional) for serving

Step-by-Step Instructions

How to Make Beef Shish Kabobs

1. Prep the Potatoes: Cut baby potatoes in half and place in a microwave-safe bowl with 2 tbsp water. Cover and microwave for 4 minutes. Let cool.
2. Season Everything: In a large bowl, combine the beef, potatoes, and chopped veggies. Add garlic salt, red pepper flakes, Worcestershire sauce, steak seasoning, onion powder, brown sugar, and avocado oil. Toss to coat.
3. Assemble the Kabobs: Thread skewers with beef, red pepper, onion, green pepper, and potato. Repeat until skewers are full.
4. Grill: Heat grill to 450°F and spray grates with non-stick spray. Grill kabobs uncovered for 5 minutes per side (10 minutes total for medium rare).
5. Rest & Serve: Let rest for 2–3 minutes, then baste with steak sauce (optional) and dig in!

Pro Tips & Variations

• Use metal skewers to skip the soaking step.
• Filet mignon or tenderloin are more luxe beef alternatives.
• Don’t skip softening the potatoes – it ensures even cooking.
• Mix up the veggies: zucchini, mushrooms, and cherry tomatoes work great too.

Storage Tips

• Refrigerate: Leftovers can be stored in an airtight container for up to 3 days.
• Reheat: Warm on a skillet or grill for best texture.
• Freeze: Not recommended due to cooked veggie texture.

What’s the best beef for shish kabobs?

Top sirloin is affordable and tender, but you can also use filet mignon or tenderloin if you’re feeling fancy.

Can I use wooden skewers?

Yes, just make sure to soak them in water for 20 minutes before grilling.

How do I keep kabobs from sticking to the grill?

Spray your grill grates with non-stick cooking spray and make sure they’re hot before adding the kabobs.

Nutrition Info (Per Serving):

• Calories: ~340
• Protein: ~26g
• Carbs: ~15g
• Fat: ~20g

Join the Conversation

If you loved these Beef Shish Kabobs, let’s keep the summer grill party going! Try these next:

• Creamy Bacon Macaroni and Cheese
• Creamy Pea Salad with Bacon
• Sheet Pan Succotash
• The Best Texas Sheet Cake

Tag your creations on Instagram @shannon_ladywarrior — I love seeing your spins on these recipes!

Key Ingredients used in this recipe:

• Metal skewers
• Boneless Top Sirloin
• Baby yellow potatos
• Red/Green Peppers
• Red onion
• Steak Seasoning
• Red pepper flakes
• Worcestershire sauce
• Onion powder
• Avocado oil