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Marinated Beef Kabobs

Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 8-10


    •    1 large red onion
    •    16 small mushrooms
    •    3 capsicum / bell peppers (red, yellow green)
    •    750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut


    •    2 1/2 tbsp soy sauce
    •    1/4 tsp black pepper
    •    2 tbsps balsamic vinegar
    •    2 tbsps Worcestershire sauce
    •    1 tsp minced garlic (2 large garlic clove)
    •    1 tsp onion powder (or sub with garlic powder)
    •    1 tbsp vegetable oil (or other neutral flavoured oil)


    •    Olive oil, for drizzling and cooking
    •    Finely chopped parsley , garnish (optional)
    •    16 flat metal skewers , 25 - 30cm / 10 - 12"


  1. Cut the beef into 3.25cm / 1.3" wide cubes.

  2. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.

  3. Cut capsicum and onion into 3.25cm / 1.3" wide squares.

  4. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

  5. Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.

  6. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

  7. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

This great family recipe is thanks to Recipe-Tin-Eats Recipes at


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