Beef Kabobs in Oven Recipe
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.
Servings: 11 skewers
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
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