Best Beef and Chicken Kabobs Recipe

Tasty, boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.

Broiled for just 3 minutes per side, they are ready fast, making them the ideal weeknight dinner.

These kabobs are so very flavorful! The spice combination is amazing. They make such a great solution for steak cuts that are just OK.

I also like that I can make them in the oven, under the broiler. I've got nothing against grilling, but I really enjoy making these beef kabobs in the winter, when I don't really feel like grilling outside.

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

You'll only need a few simple ingredients to make these tasty kabobs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Boneless sirloin steak: You can splurge and use tenderloin instead if you'd like. But in my opinion, sirloin is very good.

Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the kabobs might come out too salty.

Spices: I like to use chili powder, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper.

Instructions

Making beef kabobs in the oven is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to cut the steak into cubes and place the cubes in a large bowl.

Now, add olive oil and seasonings and mix well. I use my hands to ensure that the beef pieces are well coated.

Thread the seasoned steak cubes on skewers. If using wooden skewers, refer to the discussion below on whether you should soak them or not.

Broil the kabobs in the oven for about 3 minutes per side. That's it! Dinner is served. Such a quick and easy recipe.

A photo collage showing the steps for making steak kabobs.

Expert tip

Sirloin works well in this recipe, but do make sure you get top sirloin and not bottom sirloin. Bottom sirloin is quite tough.

Frequently asked questions

Should I soak wooden skewers?

There seems to be a debate on whether this is effective or not. I tend to use reusable metal skewers. But in the past, when I was using wooden skewers, I listened to the experts and I did soak them in water for 30 minutes prior to using them.

What cut of beef is best for kabobs?

I use sirloin steak in this recipe. It's a flavorful cut of meat, and although it's not as tender as tenderloin, it's not very tough either. So there's no need to marinate the meat prior to cooking it.

Sirloin is a tender enough cut that you can simply cube the steak, mix it with the spiced olive oil, thread on skewers, and broil.

I use sirloin to make several wonderful dishes, including steak fajitas, Korean beef, beef stroganoff, and beef and broccoli.

Should I marinate the meat before cooking?

If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough that you can simply cube it, season, thread on skewers, and broil.

Variations

A nice way to vary the basic recipe is to add veggies to the skewers. You can cut bell peppers and onions and thread them in between the beef cubes.

Season the vegetables the same way you season the meat, with olive oil and a mixture of spices.

Serving suggestions

These tasty kabobs are great with a side of vegetables. Any veggie will work! But a few of my favorite side dishes to serve with them are:

Asparagus salad
Grilled broccolini
Creamy cucumber salad

Topping them with homemade tahini sauce or tzatziki sauce is another tasty option. And you can also use them in a steak salad.

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, in the microwave on 50% power.

Beef kabobs served on a white tray with a red napkin.

Grilled Hamburgers
Beef Tenderloin Roast
Flat Iron Steak
Oven Brisket

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Recipe card

Beef Kabobs

Tasty, boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.

Prep Time 15 mins

Cook Time 6 mins

Total Time 21 mins

Course: Main Course

Cuisine: Mediterranean

Servings: 4 servings

Calories: 415 kcal

▢ 1.5 lb. boneless sirloin steak cut into 1-inch cubes
▢ 2 tablespoons olive oil

Spices:

▢ 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
▢ ½ teaspoon black pepper
▢ 1 tablespoon chili powder
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon ground cumin
▢ 1 teaspoon smoked paprika
▢ ¼ teaspoon cayenne pepper

If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
Place the beef cubes in a large bowl. Add the remaining ingredients and use your hands or a large spoon to mix well.
Thread the seasoned beef cubes on the skewers and place them on a large rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
Heat your broiler on high (450-500 degrees F).
When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side. Serve immediately.

Sirloin works well in this recipe, but do make sure you get top sirloin and not bottom sirloin. Bottom sirloin is quite tough.

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