There’s a reason why we can’t get enough shish kabob recipes in the oven. Not only are these dishes visually stunning, but they’re also incredibly versatile! Of course, my oven beef skewers are undeniably tasty, with their tender bite and savory flavor. If you’re in the mood for chicken, my Baked Chicken Kabobs boast a light and zesty taste that pairs amazingly with everything from veggie sides to rice dishes.

Beef shish kabob skewers on a bed of rice from the top view.

Ingredients You’ll Need

With all-natural ingredients and the choicest cuts of meat, this beef kabobs recipe couldn’t be tastier. Below, you’ll find the three sets of ingredients—beef, seasoning, and veggies—to transform your steak into a restaurant-quality meal.

Beef

If you’re wondering, “What kind of beef is best for kabobs?” I’ve got you covered! I’ve found the best cuts to make your easy steak kabobs as tender and flavorful as possible.

  • Sirloin: Sirloin is my favorite choice when making beef kebabs in the oven due to its flavorful composition. This inexpensive cut is widely available at most grocery stores. We tested this recipe both with top sirloin steak and sirloin roast. They both worked beautifully, so you can use either cut you can get your hands on.
  • Tenderloin: Also referred to as “filet mignon,” beef tenderloin boasts one of the most tender textures among steaks. However, it tends to be more expensive than sirloin, so keep your budget in mind when selecting your type of kabob meat.
  • Ribeye: The thorough marbling and heartiness of ribeye steak make it a no-brainer for those who value richness in their beef. However—similar to tenderloin—ribeye tends to be pricier than other steaks, so I prefer more cost-effective variations for this recipe.
  • Chuck roast: Though this cut will technically work in this recipe, I don’t recommend it. Chuck roast tends to produce chewier and tougher meat—even given its long marination time—which will interfere with this recipe’s desired texture.

Beef Kabob Seasoning / Marinade Ingredients

Marinating your meat is the key to making the most tender, full-bodied oven steak kabobs. My go-to easy seasoning for beef kabobs strikes the ultimate balance between savory, sweet, and umami flavors—all with pantry-ready ingredients!

Ingredients for the marinade that we use in the recipe.

If preferred, you can use an alternate steak kabob marinade to achieve your desired flavor profile. However, just be sure to choose a marinade that will help break down the meat’s fibers to enhance the tenderizing process. Below are the ingredients for our favorite marinade for this recipe:

  • Olive oil: We used olive oil, but any other vegetable oil, like avocado oil, would work in this recipe.
  • Soy sauce: Salty, bright, and full of umami flavor, soy sauce is one of the primary ingredients in my seasoning recipe. You may also substitute this ingredient with coconut aminos if you follow a gluten-free diet.
  • Balsamic vinegar: Balsamic vinegar is a must in this recipe, as its acidic base best helps tenderize the steak and lends the meat complexly sweet undertones. However, lemon juice would also work in a pinch.
  • Worcestershire sauce: Adding Worcestershire sauce to this steak marinade is my favorite way to lend it tangy, savory-sweet flavors. However, you may omit this ingredient if you prefer a gluten-free recipe.
  • Dijon mustard
  • Honey: A spoonful of honey is just what this recipe needs to balance its sharper flavors with a finger-licking sweetness. You may also use a tablespoon of brown sugar as an alternative to honey.
  • Fresh cloves of garlic: Garlic is an excellent ingredient to add pungent, buttery notes to your steak seasoning. Though you can technically use garlic powder, I recommend fresh garlic, as it better infuses its flavors into the marinade.
  • Kosher salt and black pepper

Vegetables

If preferred, you can easily make oven-baked beef kabobs without vegetables. However, I prefer adding veggies to my skewers to add a sumptuous balance of tender-crisp texture, nutritious taste, and a pop of color. 

Ingredients needed to make steak kabobs in oven.

When selecting which veggies to use, choose those that cook quickly to avoid raw or undercooked pieces. For a better picture of what I mean, below are my favorite vegetables to add to oven kebabs:

  • Bell peppers: Bell peppers are one of my go-to’s when I want to give my beef skewers a garden-fresh bite. Any color of bell pepper would work in this recipe, from crisp green to sweet red. 
  • Red onions: Mildly sweet and oh-so-colorful, red onions expertly bring out steaks’ more robust flavors. Just be sure to separate the onion into layers before threading your skewers to avoid overly thick, undercooked slices.
  • Mushrooms: Mushrooms are the perfect addition for anyone who can’t get enough umami-rich flavors. I usually opt for baby Bella mushrooms in this recipe due to their deep, earthy taste and firm texture.
  • Cherry tomatoes: Want to brighten your easy beef kabobs with robust tomatoey flavors? Adding cherry tomatoes to your oven shish kabobs will give each bite a light, juicy finish.

How to Cook Beef Shish Kabobs in the Oven?

Cooking steak kabobs in the oven couldn’t be easier with my step-by-step instructions. Below, I’ll walk you through the process, covering everything from expert marination to pro cooking techniques.

A collage of images showing how to make this recipe.
  1. Make the marinade: In a large bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, garlic, kosher salt, and ground pepper.
  2. Cut the steak: Use paper towels to pat dry the sirloin steak. Then, use a fork to gently pierce the meat in a few places and slice it into one-inch cubes.
  3. Marinate the meat: Add the cubed beef to the bowl with the marinade and toss it until all of the chunks of meat have direct contact with the mixture. Seal the bowl tightly with plastic wrap and refrigerate for at least six hours or preferably overnight.
  4. Soak the skewers: If you’re using wooden skewers, soak them in water for thirty minutes before you begin assembly. If you are using metal skewers, you can skip this step.
  5. Prep the oven: Place the oven rack in the middle position and preheat the oven to 375 degrees F. (190 degrees C.). Then, line a baking sheet with parchment paper and set it aside.
A collage of images showing how to thread beef and vegetables to make steak kabobs.
  1. Assemble the kebabs: Loosely thread the marinated beef cubes on the skewer, tap off any excess marinade, and alternate them with the onion and peppers. For 1 ½ pounds of steak cubes, you should have about 10-11 skewers, with each skewer having 3-4 pieces of steak.
  2. Arrange the skewers: Place kabobs to the prepared baking sheet and discard the excess marinade.
  3. Bake: Put the beef skewers in the oven and bake for ten minutes, flipping them halfway through. After ten minutes, turn on the broiler and broil the kabobs in the oven for 3-4 minutes, again turning them halfway through to ensure even browning.
  4. Let the meat rest: Remove the broiled shish kabobs from the oven and tent them loosely with aluminum foil. Let the meat rest for five minutes, then serve with your favorite side dishes.

How to Store, Freeze, and Thaw?

Learning how to cook steak skewers in the oven isn’t just good for an easy weeknight meal. It’s also a fantastic way to meal prep throughout the week! These simple storage tips will ensure you can enjoy this easy recipe whenever you want, whether you eat it tomorrow or in a week.

  • Store: After cooking shish kabobs in the oven, let them come to room temperature. Then, transfer them to a sealed container and store them in the refrigerator for up to three days.
  • Freeze: Beef does well when frozen. However, veggies tend to become soggy when exposed to low temperatures, so I recommend removing them from your beef skewers before freezing. Then, you may freeze your beef in an airtight container until ready to thaw.
  • Thaw: You can thaw your steak kebaps by placing them in the fridge overnight. Then, heat and serve the beef when ready to eat.
  • Reheat: I recommend reheating your shish kabobs in a low-heat oven (300 degrees F.) for 5-10 minutes or until heated through.

What to Serve With Kebabs Cooked in the Oven?

Oven beef kabobs are a must for anyone who loves a nourishing, tasty, and versatile plate. This hearty main pairs exquisitely with everything from rich grains to finger-licking sauces.

  • Grains: Want to transform your oven-baked steak kabobs into a filling menu? This meaty base tastes delicious with a side of basic rice pilaf, Wild Rice, or Brown Jasmine Rice. Or, if you want a more herbaceous, zestier option, my Herbed Quinoa and Tabbouleh recipes will easily convince your guests that you’re a professional chef.
  • Salad: Nutritious, crisp, and delicious, green salads are just the perfect side dish to lighten this beefy main. If you want to pack your table with a colorful, superfood-packed side, I highly recommend serving your steak kabobs alongside a tangy Butter Lettuce Salad or zesty Kale Brussel Sprout Salad. Or, if you’re in the mood for gourmet Italian classics, my cheesy Caprese with Burrata and savory La Scala Salad will give your menu a five-star finish.
  • Sauces: If you love the complex taste of savory meats dipped in flavor-packed sauces, these recipes are just what you need. I love pairing oven-baked shish kabobs with a creamy Yogurt-based sauce, such as my cool Mediterranean Tzatziki. Otherwise, my zesty Pesto Dressing will enliven every bite with a fresh, herby taste.

Expert Tips

Learning how to prepare beef kabobs is a cinch with these chef-level tips. This simple guide will ensure you have everything you need to prep, thread, and cook your skewers to perfection.

  • Cutting beef: When cutting your steak into cubes, try to cut them into equal bite size pieces. Doing so will ensure each piece cooks at an even rate, thereby avoiding over- or undercooked meat.
  • Poke the meat: If you want to infuse every bite of meat with a sumptuous flavor, I highly recommend poking or gently piercing the steak (from a few places) with a fork before beginning the marination process. These perforations will help the marinade infuse your meat’s fibers more deeply, ensuring the center is as well-seasoned as the exterior. 
  • Don’t skip on the marinade: Marination is vital to ensure your beef tenderizes and has a complete infusion of flavor. I recommend marinating steak for a minimum of six hours or up to twelve hours for best results.
  • Soak wood skewers: If you’re using wooden or bamboo skewers, be sure to soak them in water for a minimum of thirty minutes before assembly. Soaking skewers in water will keep the wood from scorching when exposed to high heat.
  • Thread them lightly: You mustn’t thread your kebabs too tightly when assembling them. Looser threading will ensure every component of the kabob—whether meat or vegetable—has the same amount of surface area exposed to the oven’s heat, thereby allowing for even cooking.
  • Temperature of the oven: Though we tried cooking these beef kabobs at 450 and 400 degrees F., we found that these high temperatures tended to cook the meat and veggies unevenly, leading to undercooked vegetables and overcooked meat. In the end, we decided that a milder, 375 degrees F. oven followed by a quick broil worked best to mimic the flavors of grilled beef kabobs.
  • Check for doneness: The best way to check the doneness of your steak shish kabobs is by inserting a meat thermometer into the center of a piece of beef. If you want your meat to be medium (which I prefer in this recipe), aim for an internal temperature of 140-145 degrees F., or 63 degrees C. If you want your beef to be medium-rare instead, the internal temperature of the steak should reach 130-135 degrees F. (57 degrees C.). No matter what level of doneness you prefer, however, try to avoid overcooking the meat to maintain its delicious flavor and tender texture.
  • Let the meat rest: For the juiciest, most flavorful meat, it’s essential to let your steak rest for a minimum of five minutes after cooking. This resting time ensures the steak’s juices don’t spill out after the first cut and give you dry, flavorless meat. Instead, the juices will have time to redistribute evenly throughout each piece, giving every bite a rich, juicy flavor.
Oven beef skewers with vegetables on skewers.

FAQs

Have more questions about this tasty steak kabob recipe? This beginner-friendly FAQ will answer all your questions, from ideal cooking temperatures to whether you should put kabobs in the broiler.

Can you put kabobs in the oven?

Absolutely! Baking beef kabobs in the oven is an easy way to make a savory, protein-packed meal without the hassle of prepping the grill. 

What temp. to cook kabobs in the oven?

I recommend cooking beef kabobs at 375 degrees F. for 10-15 minutes to achieve your desired level of doneness. Though you may cook this recipe at higher temperatures (400-450 degrees F.), remember that vegetables don’t cook at the same rate as steak. Therefore, a lower temperature is ideal if you include meat and veggies on your skewers.

How long to cook steak kabobs in the oven?

How long you bake your steak kabobs depends on the size of your meat cubes and what final temperature you’re aiming for. However, I cooked my kabobs at 375 degrees F. for ten minutes and broiled them for 3-4 minutes—flipping halfway through during both cooking times—to achieve a medium doneness in one-inch pieces of steak.

Can you broil kabobs?

Definitely! Broiling shish kabobs gives them a light crust, mimicking the charred taste of an outdoor grill without the extra prep. However, I recommend baking the steak skewers at a 350-degree F. oven first and finishing with a quick broil to avoid meat with burnt exteriors and uncooked centers.

If you try this Beef Kabobs in Oven recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Beef Kabobs in Oven Recipe

5 from 1 vote
Yields11 skewers
Prep Time30 minutes
Cook Time15 minutes
Marinading Time8 hours
Total Time8 hours 45 minutes
No grill? No problem! With this easy-baked steak kabobs recipe, you can make beef kabobs in the oven all year long. Simply marinade the beef, thread the skewers, bake in the oven, and call it a dinner. With a little advance prep, this is a fantastic low-carb dinner that you can meal prep for the week.

Ingredients 

For the marinade:

  • ½ cup olive oil
  • ¼ cup soy sauce
  • ¼ cup balsamic vinegar
  • 1 ½ tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey, or brown sugar
  • 5 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the beef kabobs:

  • 1 ½ lb top sirloin steak, or sirloin roast*
  • 3 bell peppers, seeded and cut into 1-inch pieces (any color would work)
  • 1 small red onion, peeled and cut into 1-inch pieces

Instructions 

  • To prepare the marinade, in a large bowl, combine olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, garlic, kosher salt, and ground black pepper. Whisk thoroughly to combine.
  • Pat dry sirloin steak (or roast) and pierce, using a fork, gently into a few places. Cut it into 1-inch cubes.
  • Place the cubed beef into the bowl with the marinade. Toss to ensure that all beef cubes have direct contact with the marinade. Seal tightly using stretch film. Refrigerate for a minimum of 6 hours or overnight.
  • If using wooden skewers, soak them in water for 30 minutes before assembling the steak kabobs. If using metal skewers, you can skip this step.
  • Arrange the oven rack in the middle position and preheat the oven to 375 degrees F /190 degrees C. Line a rimmed baking sheet with parchment paper and set it aside.
  • Loosely thread the beef chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 1 ½ pounds of cubed beef, you should have 11-12 skewers, with each skewer having 3-4 pieces of meat (depending on the size of the beef cubes.)
  • Transfer the beef kabobs onto the prepared baking sheet. Discard the marinade.
  • Bake the beef kabobs in the preheated oven for 10 minutes, flipping halfway. When done, turn the broiler on and broil the kabobs for 3-4 minutes, making sure to turn them once halfway through the process for even browning.
  • Remove from the oven and loosely tent with foil. Let the meat rest for 5 minutes before serving.

Notes

  • Yields: This recipe makes about 11-12 beef skewers, which is ideal for serving 5 people (with 2 skewers per person.) The nutritional values below are per skewer.
  • Meat: We tested this recipe both with top sirloin steak and sirloin roast. Both cuts worked beautifully. Of course, you can use filet mignon or rib-eye if you have the budget.
  • Store: Let beef kabobs come to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to three days.
  • Freeze: Beef does well when frozen. However, veggies tend to become soggy when exposed to low temperatures, so I recommend removing them from your beef skewers before freezing. Then, you may freeze your meat in an airtight container until ready to thaw.
  • Thaw: You can thaw your steak kebobs by placing them in the fridge overnight. Then, heat and serve the beef when ready to eat.
  • Reheat: I recommend reheating your shish kabobs in a low-heat oven (300 degrees F.) for 5-10 minutes or until heated through.

Nutrition

Calories: 197kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 484mg | Potassium: 350mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Middle Eastern
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 1 vote (1 rating without comment)

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