Beef Kabobs in the Oven

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Make these delicious oven-baked beef kabobs from the comfort of your kitchen! They take under 30 minutes to make and are a wholesome dish that your family will love.

Ingredients

• Beef: I recommend good-quality sirloin steak. It can be any part of the sirloin, including the top sirloin steak or sirloin tips. Other alternatives include rump and strip steak.
• Tomatoes: I like using cherry tomatoes for ease, but beef tomatoes also work great! If you use a larger tomato, like beef tomatoes, cut them into quarters.
• Bell Peppers: Use a mixture of colored bell peppers to add vibrance and more flavor to your beef kabobs.
• Onions: I like red onions for these skewers, but white and yellow onions also work great.
• Oil: Use good-quality extra virgin olive oil. If you plan on grilling this recipe, you can switch to a neutral oil like vegetable oil. This will stop the oil from burning.
• Black Pepper: Use cracked black pepper. It works much better when cooking over high heat. Ground black pepper will burn easier.

Professional Tips & Tricks

Follow these tips to get the best oven-baked kebobs possible!

Marinate your beef kabobs

If you have time, marinate the beef kabobs before cooking. The salt will help tenderize the beef, and the rest of the ingredients will infuse with the meat.

Adjust the marinate

This marinate is simple and delicious, but you can add more. Here is a list of other ingredients that also work well:

• Lemon juice
• Soy sauce
• Ground cumin
• Garlic powder
• Onion powder
• Paprika
• Turmeric

Let the beef come to room temperature before cooking

To help stop your beef from overcooking, let it come up to room temperature before cooking. It will help prevent the outer layers from overcooking before the center is ready.

Use aluminum foil to make clean-up easier

If you have a baking tray you don’t want charring, line your baking tray with aluminum foil. It will stop the beef juices and natural sugars from the vegetables from burning onto the tray.

Step by Step Recipe

1) In a large bowl, mix together olive oil, garlic, parsley, cracked black pepper and salt. Transfer 1/4 of the beef marinade into a separate small bowl.

2) Mix the beef into the large bowl until coated with the marinade. Optionally cling film the bowl and leave to marinate in the refrigerator.

3) Preheat the oven to 450f (230C).

4) Thread/skewer the beef, cherry tomatoes, bell peppers and onions. Place on a baking tray and brush the skewers using the small marinate bowl.

5) Bake for 12-15 minutes, turning the kebobs halfway through.

Storage Information

These beef kabobs can be left in the refrigerator to marinate for up to 24 hours. Once cooked, store the kabobs in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of skewers should I use?

You can use metal stainless steel skewers, bamboo skewers and wooden skewers. I use metal skewers because they reduce waste in the long run and don’t need soaking. If you use wooden or bamboo skewers, leave them to soak in water for 2-3 hours or up to 1 day before cooking.

What vegetables work well with beef kabobs?

You can swap between vegetables depending on your preferences! These are my favorite veggies to skewer:

• Onions
• Peppers
• Tomatoes
• Mushrooms
• Zucchini

What temperature are beef kabobs done?

If you’re using good quality beef steak, you can cook the beef to the same temperature that you would a steak.

Use a food thermometer and probe the thickest piece of meat. Here are the cooking temperatures:

• Rare: 125-130f (50-54c)
• Medium Rare: 130-140f (54-60c)
• Medium: 140-150f (60-65c)
• Medium Well: 150-160f (65c-70c)
• Well: over 160f (70c)

Can I broil these kabobs?

Yes, these kabobs work great under the broiler. Place them under the broiler at 450f (230c) and cook for 8-10 minutes, turning halfway through.

What to serve with beef kabobs

My favorite things to serve with beef kabobs are:

• Quinoa
• Rice
• Couscous
• Green salad
• Potato salad

More Recipes You May Like

• Baked Chicken Kabobs in the Oven
• Beef Yakisoba
• Corned Beef and Rice
• Slow Cooker Hungarian Goulash

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