Grilled Steak Kabobs: These are the BEST sweet and savory kabobs ever! They are made with juicy steak, sweet bell peppers, onions, zucchini, and pineapple. You’ll want to fire up the grill for these! They are quick, easy, and not messy at all.
Grilling kabobs is a fun and delicious way to enjoy beef during the warmer months. The hands-on process of assembling colorful chunks of zesty beef and veggies on skewers, then charring them on the grill, results in a tasty and interactive meal. But in order to achieve tender, juicy kabobs with nice grill marks on a gas grill, it’s important to know the ideal grilling times.
Picking the Best Beef Cuts for Kabobs
Choosing the right beef cut is key for making great kabobs on the grill. Here are some of the best options:
- Tenderloin – Extremely tender with a delicate beefy flavor.
- Sirloin – Budget-friendly choice that’s fairly tender.
- Ribeye or strip steak – Delicious marbled steaks that stay moist.
- Flank or skirt steak – Affordable cuts that absorb marinades well.
- Filet mignon – Very tender and indulgent.
Tough cuts like chuck or brisket won’t have time to properly break down and tenderize during the quick grilling time for kabobs
Marinating is Crucial
Taking the time to marinate the beef is one of the most important steps for grilling juicy, flavorful kabobs. The marinade tenderizes the meat and provides tons of flavor. Try to marinate for at least 2-12 hours for the best results. Key marinade ingredients include:
- Acidic components like lemon juice, vinegar, yogurt or buttermilk to tenderize
- Oil to prevent sticking and drying out
- Spices, herbs and sauces for flavor
- Garlic, mustard, soy sauce and more to amp up the taste
Once the beef is marinated, pat it dry before threading onto skewers to help it sear instead of steam.
Step-By-Step Grilling Process
Follow these steps when grilling beef kabobs to perfection
- Preheat the gas grill for 10-15 minutes on high heat to ensure hot grates.
- Use a grill brush to clean the grates first.
- Quickly sear the kabobs over direct high heat for 2-3 minutes per side to get grill marks.
- Move kabobs to indirect heat, away from the burners, to finish cooking without burning.
- Flip kabobs every 2-3 minutes to ensure even cooking.
Know the Precise Grilling Times
The amount of time needed to grill beef kabobs to perfection over direct then indirect heat depends on a few factors:
- Kabobs with 1-2 inch chunks need 8-12 minutes total grilling time.
- Only sear for 2-3 minutes per side over direct heat before moving to indirect heat.
- Finish cooking over indirect heat for 5-6 minutes.
- For medium rare doneness, target an internal temperature of 135°F.
- Add 2-3 minutes for well-done beef (145°F internal temperature).
For the most tender, juicy results, pull the kabobs off at medium rare doneness. Use an instant read thermometer to test.
Handy Tips for Proper Doneness
Here are some helpful tips for nailing the ideal doneness on your beef kabobs:
- Check the largest chunks by cutting into them.
- Properly grilled kabobs will have char marks on all sides.
- Use tongs to test tenderness – kabobs should have a little resistance when squeezed.
- Fully cooked kabobs will release clear juices, not red blood when poked.
- Double check doneness with a thermometer for accuracy.
Creative Serving Suggestions
Once grilled to juicy perfection, get creative with serving up your beef kabobs:
- Pile kabobs over a fresh salad for added protein.
- Serve in pita pockets with yogurt sauce and fresh herbs.
- Layer over rice or quinoa bowls.
- Add to nachos or tacos for a fun twist.
- Pair with grilled veggies like corn, potatoes or plantains.
- Top with diced tomatoes, feta and balsamic glaze.
Follow this complete guide to grilling times and temperatures, and you’ll be an unstoppable kabob grilling machine all summer long! Your perfectly charred, tender and juicy beef kabobs are sure to be a major hit at your next cookout or potluck.
How Long to Grill Steak Kabobs
If you like your steak pieces medium rare, grill the kabobs for 7 minutes.
And for a medium center, grill for 9 minutes. The steak will stay nice and juicy, and the veggies will have a lovely bite to them. Of course, these are estimates so always use your judgment when evaluating doneness.
What’s in Grilled Steak Kabobs?
For the steak kabob marinade, you’ll need:
- Soy sauce
- Apple cider vinegar
- Honey
- Black pepper
- Steak
And to build the steak shish kabobs, you’ll need:
- Bell peppers
- Red onion
- Zucchini
- Fresh pineapple
- Fresh parsley
Juicy Grilled Kebabs | Cowboy Cooking
FAQ
How long to cook kabobs on grill on gas grill?
How long do you cook kebabs on each side?
How to cook beef kabobs on a Weber gas grill?
How long do you cook beef kabobs on a gas grill?
Beef is safely cooked when it reaches an internal temperature of 145°F. Beef kabobs typically take about 7–8 minutes total cooking time, depending on the size of your beef chunks. Let your beef kabobs rest for 3 minutes and serve with the side dishes of your choice. How to cook beef kabobs on a Weber gas grill? Brush the cooking grates clean.
How to cook kabobs on the grill?
Pour the marinade over the steak pieces and shake the closed bag to cover the meat evenly. Next, preheat the grill to medium-high heat. Meanwhile, cut the vegetables into bite-size pieces. Then thread the steak and veggies onto the skewers before placing them on the grill. Finally, grill the kabobs for 4-5 minutes per side.
How long do you cook steak kabobs?
On 4 metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade. How do you know when steak kabobs are done?
How long do you cook beef skewers on a gas grill?
Soak them in water for at least 20 minutes to keep them from burning on the hot grill. Preheat a charcoal or gas grill to medium heat. Grill the skewers, covered, for 10 to 15 minutes, or until the beef reaches the desired doneness and the vegetables are tender. Turn the skewers occasionally, and baste frequently with the reserved marinade.