This Shish Kabob recipe is here to make you the grill master of the neighbourhood! Juicy, tenderloin beef, an out-of-this-world marinade, and a perfect char—guaranteed to be a crowd-pleaser!
Dive into a flavour explosion with barbecue kabobs that deliver a mouthful of juicy meat, charred veggies, and the joy of summertime grilling.
The beef cubes, marinated to absolute perfection, bring a finger-lickin’ blend of savoury, smoky, and slightly tangy flavours to the table. Infused with a carefully crafted spice blend, mustard, soy sauce, and a splash of vinegar, these kabobs are on a whole new level of deliciousness.
Your dietitian is curious: What are you waiting for? Get those charcoals sizzling, rally up your squad, and let’s dive into a grilling fiesta!
Looking for more char grilling recipes? Try our mouthwatering Chicken Souvlaki or irresistible Beef Seekh Kebabs. Your taste buds will thank you!
Nutrition highlights
I know you’re always curious about the nutrition side of things, so here’s the scoop: This beef kabob recipe is loaded with beneficial ingredients, including:
Iron from the tenderloin beef
Antioxidants from fresh peppers
Anti-inflammatory compounds from spices
Ingredients
Alright, here’s what you’ll need to pull off the best shish kabob marinade:
Olive oil
White vinegar
Allspice
Cinnamon
Dark soy sauce
Cumin powder
Cardamom pods (crushed)
Dijon mustard
Chili powder
Salt
Other key players include:
Beef tenderloin fillet (cut into 1.5-inch cubes)
Half a red onion
Green pepper
Red pepper
How to make them
Prepare the Veggies:
Start by slicing each pepper into quarters.
Remove the seeds and clean them. Then, cut each quarter in half.
And slice into 16 chunks per pepper.
We are only using half an onion for this recipe. Begin by slicing it in half.
Then, slice to make quarters.
Separate the onion into pieces for threading onto the skewers. This method ensures large vegetable chunks that are perfect for grilling!
Prepare the Beef:
When picking out your shish kabob meat, aim for a tenderloin fillet that is pretty even in thickness. This way, they’ll cook evenly and prevent any beef envy—no one will be eyeing each other’s kabobs for the biggest pieces! I cut the beef myself into 1.5-inch pieces to create a total of 20 pieces – four per skewer!
Make the Marinade:
Get mixing! Combine olive oil, white vinegar, allspice, cinnamon, dark soy sauce, cumin powder, crushed cardamom, Dijon mustard, chilli powder, and salt in a bowl. It’s like a flavour party waiting to happen!
Coat those beef cubes generously in this magic sauce and pop them in the fridge overnight. Trust me, it’s worth the wait.
24 hours later, the fat will have solidified and those cubes will have soaked up all that marinade. Give everything a good mix, ready for threading onto skewers.
Preheat the Grill:
Fire up your grill—charcoal is my go-to for that extra smoky goodness. And don’t forget to give the grill grates a good oiling so your kabobs can turn and slide off like a dream.
Skewer Time – It’s Thrill of The Grill!
Time to assemble! Thread those marinated beef cubes (4 per skewers), mixing in chunks of red onion, green pepper, and red pepper in between. It’s like making edible art!
Onto the grill they go! Cook for about 3 minutes on one side, then rotate them and cook for another 3 minutes. Rotate two more times to ensure all sides are evenly cooked and charred, cooking for 1-2 minutes for the last two rotations.
In total, grilling these should take about 8-10 minutes, depending on your grill and desired level of doneness. Oh, and while you wait, sip on this Grilled Pineapple Turmeric Fruit Smoothie!
Serve & Enjoy:
Take them off the heat and let them rest for a bit (about 3-5 minutes). Then, dive into these mouthwatering kabobs with your favourite sides!
Grilling tip for beginners
If you’re using wooden skewers for kabobs, soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Alternatively, metal skewers are ready to go and can be a convenient choice for quicker preparation.
Food safe storage & reheating tip
There are usually no leftovers because everyone’s waiting for seconds! But if you do have some kabobs left, store them in an airtight container in the fridge. They’ll keep well for a couple of days.
For reheating to keep them tasting special, try grilling them briefly again to warm through while maintaining that delicious char and flavour. Alternatively, gently heat them in the oven or on a skillet, being careful not to overcook. This will help preserve their juiciness and original grilled taste.
If you give this recipe a whirl, let me know how they turn out! Drop a comment, share your grilling triumphs, and tag me on Instagram @DesiliciousRD. Your photos and feedback are my grill-time inspiration!
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Grill-tastic Beef Shish Kabob Skewers
This Shish Kabob recipe is here to make you the grill master of the neighbourhood! Juicy, tenderloin beef, an out-of-this-world marinade, and a perfect char—guaranteed to be a crowd-pleaser!
Course Main
Cuisine Fusion
Diet Diabetic, Gluten Free, Halal, Low Lactose
Keyword BBQ, beef, grilling, shish kabob
Health Benefit Staying Power
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 dayday20 minutesminutes
Servings 5skewers
Calories 477kcal
Author Shahzadi Devje
Cost $35
Equipment
1 Grill
Ingredients
1½lbsbeef tenderloincut into evenly sized 1.5-inch chunks
¼cupolive oilextra virgin
2tbspwhite vinegar
1tbspsoy saucedark
1½tbspDijon mustard
1tspcumin powder
6green cardamomsseeds only, crushed
¾tspchilli powderhot
½tspallspice powder
½tspcinnamon powder
½tspsaltsea salt
Instructions
Whisk together olive oil, white vinegar, allspice, cinnamon, soy sauce, cumin powder, crushed cardamoms, Dijon mustard, chilli powder, and salt to make the marinade.
Pour the marinade over the beef cubes and mix well to ensure they’re thoroughly coated. Let the beef marinate overnight for the best flavour infusion.
Preheat your grill. For the best results, charcoal grills add a delicious smoky flavour.
Thread the marinated beef cubes, prepared peppers, and onions alternately onto metal skewers.
Oil the grill grates and place the prepared skewers onto the grill. Cook for about 3 minutes on one side. Rotate and cook for another 3 minutes. Rotate two more times, ensuring all sides are cooked and lightly charred, about 1-2 minutes for the last two rotations. The total cooking time is about 8-10 minutes, depending on your grill and preferred doneness.
Remove the skewers from the grill and let them rest for a few minutes before serving.
To Serve
Balance your plate with a side of either this Kale Sweet Potato Salad or my Creamy Avocado Corn Salad.
Video
Notes
Grilling tip for beginners
If you’re using wooden skewers for kabobs, soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Alternatively, metal skewers are ready to go and can be a convenient choice for quicker preparation.
Food safe storage & reheating tips
Store them in an airtight container in the fridge. They’ll keep well for a couple of days.
For reheating, consider grilling them briefly to warm through while maintaining that delicious char and flavour. Alternatively, gently heat them in the oven or on a skillet, being careful not to overcook. This will help preserve their juiciness and original grilled taste.
