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Shish kabob made with beef, peppers and onions on a serving plate.
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Shish Kabob Recipe

This shish kabob recipe features tender marinated beef, peppers and onions, all skewered together and grilled to perfection. Shish kabobs are a quick and easy meal option that can also be cooked in the oven during cooler weather months.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 282kcal
Author Sara Welch

Ingredients

For the marinade

  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

For the kabobs

  • 2 pounds lean steak such as sirloin or New York strip, cut into 1 inch pieces
  • 1 large red onion cut into 1 inch pieces
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 1 tablespoon chopped parsley

Instructions

  • Place all the marinade ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.
  • Add steak pieces to the marinade. Marinate for at least 1 hour, or up to 24 hours.
  • Season the onions and peppers with salt and pepper to taste.
  • Thread the beef, peppers and onions onto skewers.
  • Heat a grill or indoor grill pan to medium high heat.
  • Place the kabobs onto the grill and cook for 4-5 minutes per side. Sprinkle with parsley, then serve.
  • Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

Notes

  1. You can use wood (bamboo) or metal skewers. I like to use metal skewers because they don’t bend or break. If you use bamboo skewers, make sure to soak the skewers for 30 minutes in cold water so that they don’t burn on the grill.
  2. You want your veggies to be about the same size as your meat so that everything touches the grill.
  3. The longer you marinate the meat, the more flavorful the end product will be. You can leave the steak in the marinade for up to 24 hours.

Nutrition

Calories: 282kcal | Carbohydrates: 9g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 715mg | Potassium: 789mg | Fiber: 2g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 48mg | Calcium: 71mg | Iron: 4mg