Beef Kabobs in the Oven

5 from 197 votes

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.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Main

Cuisine: American

Servings: people

Calories: 463kcal

Author: Brianna May

Equipment

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.

Nutrition