Hey, don’t we all love kabobs? There’s something so fun about having roasted meat on a stick with colorful vegetables on the sides. Delish.
But it’s so easy for these tasty sticks to go wrong! The beef chunks can get dry and tough if you don’t use a good marinade.
This particular marinade is one I developed over a couple of decades of cooking. Trying, tweaking, and simplifying. All in the interest of delicious and tender morsels of beef. All to see the satisfied smiles from my family whenever we had this dinner.
Now it’s your turn! You can skip all of my mistakes and go straight to the step where everyone is happy!
As summertime approaches, we all start craving delicious grilled kabobs But what if the weather isn’t cooperating or you don’t have an outdoor grill? No need to fret – you can easily make tender, flavorful beef kabobs right in your oven using high-quality meat from Whole Foods Market
At our house, these oven-baked kabobs are a favorite year-round dinner. The key is taking the time to properly marinate the beef so it stays moist while cooking. Then it’s just a matter of skewering the meat and veggies and popping it in the oven. In about 20 minutes, you’ll have a complete meal of protein and vegetables ready to enjoy.
Here’s my foolproof method for cooking up the perfect batch of Whole Foods beef kabobs in the oven whenever the craving strikes.
Ingredients You’ll Need
- 1 to 1 1/2 lbs boneless beef sirloin or tenderloin, cut into 1-inch cubes (I prefer grass-fed beef from Whole Foods)
- Assorted veggies like bell peppers, onions, mushrooms, cherry tomatoes
- Bamboo skewers, soaked in water for 30 minutes
- Marinade:
- 1/3 cup olive oil
- 1/3 cup Italian salad dressing
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- Salt, pepper, paprika, and dried oregano to taste
Step-By-Step Instructions
1. Make the Marinade
In a small bowl or resealable plastic bag, combine all the marinade ingredients. Mix well to fully incorporate.
2. Marinate the Beef
Add the cubed beef to the marinade, making sure all sides are well coated. Seal the bag or cover the bowl, and refrigerate for 1-6 hours (the longer the better to let the flavors penetrate into the meat).
3. Skewer the Kabobs
Thread the drained beef cubes and vegetables alternately onto the pre-soaked bamboo skewers. I like to do meat, onion, pepper, tomato, mushroom, meat, onion, etc. But customize however you’d like!
4. Season the Kabobs
Drizzle some olive oil over the assembled skewers and sprinkle with salt, pepper, paprika and oregano to coat the outside. This adds great flavor.
5. Bake in the Oven
Place kabobs on a baking sheet or rack positioned over a sheet pan to catch any drips. Bake at 425°F for 15-20 minutes, turning halfway until beef is cooked through.
6. Rest and Serve
Remove pan from oven and tent kabobs loosely with foil. Let rest 5-10 minutes before serving. Enjoy with rice, couscous, roasted potatoes or your favorite sides!
Tips for Delicious Oven-Baked Beef Kabobs
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Use good quality beef from Whole Foods for the best texture and flavor. I prefer sirloin or tenderloin.
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Cut meat into uniform 1-inch cubes so it cooks evenly.
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Always marinate the beef first to keep it tender and juicy while baking.
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Soak bamboo skewers at least 30 minutes so they don’t burn. Metal skewers work too.
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Thread meat and veggies on skewers in an organized pattern for balanced bites.
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Drizzle kabobs with oil and season before baking to boost flavor.
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Use a baking sheet for crispier edges or a rack to prevent steaming.
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Allow kabobs to rest after baking so juices can redistribute in meat.
Common Questions
What’s the best beef cut to use?
Sirloin tip or tenderloin work well since they stay tender. Grass-fed is my top choice.
Do I have to use a marinade?
Marinating really makes a difference in tenderness and flavor. But you can season with just oil, salt and pepper.
What veggies work best?
Onions, peppers, mushrooms and cherry tomatoes are all good options. Cut in 1-2 inch pieces.
How do I know when they’re done?
Use a meat thermometer for doneness. Medium rare is 135°F, medium is 145°F, well done is 160°F.
Can I cook kabobs from frozen?
Partially thaw first for about 30 minutes, then bake as directed until cooked through. May take 5-10 mins longer.
Can I make them on a grill?
Absolutely! Follow the same marinating then grill over high heat for 12-15 minutes, turning occasionally.
So if rainy weather or a lack of outdoor space has you craving kabobs, don’t worry! Just head to Whole Foods for quality ingredients, whip up my easy homemade marinade, and bake these succulent oven beef kabobs. With a little planning, you can enjoy this classic summer dish anytime. Give it a try this week!
Cooking the Steak Kabobs
- Warm the grill up to high heat and oil the grates a little. Put the skewers right on the grill and cook, turning them over often, for about 15 minutes, or until the meat is cooked all the way through.
- Preheat oven to 375F. Place filled skewers on a parchment-lined baking sheet. Cook 15-20 minutes, turning midway, until meat is cooked through.
- For both ways of cooking, move the skewers to a shallow pan and cover them with foil. Rest the meat for 10 minutes before serving.
Why You’ll Love this Recipe
Tender cubes of sirloin steak are perfectly flavored by the marinade. I like to alternate the meat with bell peppers, onions, and either mushrooms or tomatoes. But the vegetable choice is up to you!.
The marinade itself is so easy, made with common pantry staples. This doesn’t have any weird ingredients. In fact, it doesn’t even have soy sauce, which I know some people don’t like.
The fact that I can cook the beef kabobs in the oven or on the grill is great, too. Because Mother Nature doesn’t always cooperate with our plans!.
**Be sure to scroll to the recipe card for detailed quantities and directions**