These easy Beef Kabobs in the Oven are marinated and loaded with colorful veggies. Broiling gives them a nice char without the grill so these are perfect to make year round. The steak is tender, flavorful, and juicy.
These oven baked steak kabobs are great if you do not have access to a grill or it is too hot or cold outside for cooking, like my Baby Back Ribs in the Oven or BBQ St. Louis Ribs in the Oven.
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What Beef is Best for Kabobs?
Top sirloin is the preferred cut of beef. It is not too fatty, but is still tender and juicy. It also does not need to be cooked for a long time to become tender.
It is also inexpensive compared to ribeye steak or filet mignon, which should be reserved for steaks.
Why You’ll Love This Recipe
- No grill needed - These are made from start to finish in the oven. I promise you will not miss the grill for this one!
- Charred - Cooking the kabobs at 450 degrees and broiling them at the end gives me those beautiful char marks just like the grill. The smoked paprika also adds smoky notes.
- Flavorful marinade - The marinade is perfectly balanced with saltiness from the soy sauce, tanginess from the vinegar and mustard, and sweetness from the honey.
- Perfect for summer - Kabobs are a popular summer barbecue meal but it is way too hot here in Dallas in the summer to grill so I love making this recipe instead.
- Kid friendly - These are a great family friendly dinner idea. Perfect for gatherings and parties.
- Versatile - This simple marinade pairs well with many different flavors. From barbecue sauce to tzatziki. You can even swap out the veggies. Zucchini and mushrooms are great options as well.
- Healthy - These are full of veggies and made with simple ingredients. They are also low carb, keto friendly, gluten-free, and dairy-free.
Ingredients & Substitutions
- Olive Oil: Substitute for avocado oil.
- Red Wine Vinegar: Substitute for apple cider vinegar.
- Honey: Substitute for brown sugar.
- Smoked Paprika: Be sure to use smoked paprika and not regular so it has a rich smoky flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Beef Kabobs in the Oven
Quick Overview
- Make the marinade.
- Toss and marinate.
- Assemble skewers.
- Bake and broil.
Step by Step Instructions
Broil until the steak and veggies have some char marks. Watch closely so they do not burn!
Step 1: In a large bowl, whisk together the oil, soy sauce, worcestershire, vinegar, mustard, honey, garlic, pepper, paprika, and italian seasoning.
Step 2: Add the steak and peppers. Toss until well combined.
Step 3: Add the onions and toss gently so the onions do not completely separate. (This makes threading them on the skewers easier.) Cover and marinate in the refrigerator for a minimum of one hour or overnight.
Step 4: Preheat the oven to 450 degrees. Skewer the steak and veggies, alternating as you like. I recommend 3-4 pieces of steak per skewer.
Step 5: Repeat with remaining steak and veggies to make about 6 kabobs. Place on a rimmed baking sheet lined with foil. Do not pour excess marinade on top.
Step 6: Bake for 10-15 minutes, depending on what temperature you prefer your steak. Broil for 5-7 minutes or until charred, watching closely so they do not burn. (Medium rare is about 130 degrees and medium is about 140 degrees.)
Recipe Serving Suggestions
These kabobs are super versatile and can be served with a variety of sides and sauces. Here are some ideas:
- Mediterranean style: Panera Copycat Greek Salad, Fluffy Instant Pot Basmati Rice, pita, & tzatziki (my favorite)
- BBQ: Seasoned Tater Tots, Boiled Corn on the Cob, fresh fruit, & barbecue sauce
- Asian:Air Fryer Spring Rolls or Air Fryer Egg Rolls, Vegetable Lo Mein, sweet chili or teriyaki sauce
Expert Tips & Variations
- Cut the meat & veggies into equal sized pieces. This will help everything to cook evenly. I like to cut the meat slightly bigger than the peppers and onions so the meat cooks a little less than the veggies.
- Marinate. Be sure to marinate for at least one hour so all of the flavors can absorb. Ideally, you would mariante them overnight. Do not marinate for more than 24 hours. The meat and veggies can get mushy and break down.
- Soak the skewers. Metal skewers are high heat safe. Bamboo (wooden) skewers are more flammable. I recommend soaking them in water for about 30 minutes before assembling. This will ensure they do not burn.
- Use high heat. You want to bake these at 450 and broil so the exterior can caramelize. This is going to give them that grilled flavor. Baking at a lower temperature like 350 will basically just steam the meat.
Recipe FAQs
They only take about 10-15 minutes.
450 degrees is best to develop color on the meat and vegetables.
Yes! Follow the same instructions. Spread the meat and vegetables into a single layer before baking.
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Beef Kabobs in the Oven
Ingredients:
Marinade
- ⅓ cup olive oil*
- ¼ cup soy sauce
- 3 Tablespoons worcestershire sauce
- 2 Tablespoons red wine vinegar*
- 1 Tablespoon dijon mustard
- 1 Tablespoon honey*
- 10-12 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika*
- 1 teaspoon italian seasoning
Kabobs
- 1.5 pounds beef top sirloin steak, cut into 1.25 inch cubes
- 3 bell peppers, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
Instructions:
- In a large bowl, whisk together the oil, soy sauce, worcestershire, vinegar, mustard, honey, garlic, pepper, paprika, and italian seasoning.
- Add the steak and peppers. Toss until well combined.
- Add the onions and toss gently so the onions do not completely separate. (This makes threading them on the skewers easier.) Cover and marinate in the refrigerator for a minimum of one hour or overnight.
- Preheat the oven to 450 degrees. Skewer the steak and veggies, alternating as you like. I recommend 3-4 pieces of steak per skewer.
- Repeat with remaining steak and veggies to make about 6 kabobs. Place on a rimmed baking sheet lined with foil. Do not pour excess marinade on top.
- Bake for 10-15 minutes, depending on what temperature you prefer your steak. Broil for 5-7 minutes or until charred, watching closely so they do not burn. (Medium rare is about 130 degrees and medium is about 140 degrees.)
Notes:
- Olive Oil: Substitute for avocado oil.
- Red Wine Vinegar: Substitute for apple cider vinegar.
- Honey: Substitute for brown sugar.
- Smoked Paprika: Be sure to use smoked paprika and not regular so it has a rich smoky flavor.
- Cut the meat & veggies into equal sized pieces. This will help everything to cook evenly. I like to cut the meat slightly bigger than the peppers and onions so the meat cooks a little less than the veggies.
- Marinate. Be sure to marinate for at least one hour so all of the flavors can absorb. Ideally, you would mariante them overnight. Do not marinate for more than 24 hours. The meat and veggies can get mushy and break down.
- Soak the skewers. Metal skewers are high heat safe. Bamboo (wooden) skewers are more flammable. I recommend soaking them in water for about 30 minutes before assembling. This will ensure they do not burn.
- Use high heat. You want to bake these at 450 and broil so the exterior can caramelize. This is going to give them that grilled flavor. Baking at a lower temperature like 350 will basically just steam the meat.
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