Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I’ve made it several times and I never failed to impress.
Shish Kabob, skewers of beef and vegetables, are the most interesting grilled meat recipe for my family, and many others. Although it is easy to make, it needs to be done just right. Here is a foolproof recipe with tips and step-by-step tutorial to get perfectly cooked vegetables and meat every time.
This post has been updated from the original May 2016. Last updated January 2019.
Shish Kabob
Shish kabob/kebab has been in the Middle East since ages, chunks of beef and veggie skewers that are usually cooked over a charcoal grill and served over a bed of rice or with pita bread, so delicious and eye catching.
Summer is all about grilling, right? keep burgers and hot dogs in the freezer for now and let’s try some beef shish kabobs. We always end up with flavored, well balanced and tender beef skewers. The acidity in the marinade helps tenderize the meat perfectly.
I’ve prepared this on the grill and sometimes in the oven when it is snowing or raining out there, it is good either ways. Sometimes, when I have time, I also use the coal trick I showed you before while making the Libyan Merayesha and it gives it the sweet smell of grilling on a charcoal grill.
Shish Kabob FAQS
I used to be a fan of the tenderloin cuts. It works great but the price is high, so if there is no deal on them, I leave it there. Now I mostly use steak tips, it is not as pricey as the tenderloin, more beefy and I can find it already cut.
Kabobs are usually served with a plethora of dips and spreads along with Basmati rice. Tahini, baba ganoush and hummus are the most common to serve with kebabs in Egypt.
Usually shish kabob is grilled in an outdoor grill. for oven, it is suggested that you broil the skewers for 4-5 minutes on high turning them once to the other side. For oven instructions please see the recipe below.
I highly advice you to do so. Two hours in the marinade is sufficient to achieve some flavor.But good 8 hours are best for the marinade to sink in. Marinating for 12 hour is even better.
Shish Kabob Tips
- Do use fresh garlic in this recipe: it really makes a huge difference and do not ever use powder garlic.
- Do not be afraid of using yogurt: and let it marinate all this time, it is really very good.
- Do use a good olive oil if possible: I’ve tried it before with vegetable oil and I could taste a big difference. Oil is used as a flavor facilitator as the herbs used release their flavors best in oil.
- Do prepare ahead of time : I like to marinade my beef for at least 8 hours, but sometimes I can get away with 4. The longer the better in my opinion.
- Do not add salt : This recipe calls for a big amount of soy sauce, so really no need for salt. Use soy sauce as a flavor enhancer for more complex flavor.
- Do marinade veggies in a different bag : and put them on different skewers as cooking time is drastically different between veggies and meat, even between different kinds of veggies.
Shish Kabob: step by step
- Make the marinade
In a zip lock bag, add the marinade ingredients and mix well. Take some of the marinade and put in a container, refrigerate.
- Add meat
Add cubed meat to the bag and mix everything well together.
- Marinate
Refrigerate for at least 2 hours and up to 12 hour.
- Marinate the veggies
Take out the container that we reserved earlier, and pour it in another zip lock bag.
- Refrigerate veggies
Add veggies and marinate for 30 minutes to one hour.
- Cook
When ready to grill, thread meat in skewers then grill as directed below.
My boys would devour this in no time at all, When they see skewers they know they are in for a treat and I know I would not have hard time convincing them to eat. They eat anything on a skewers.. seriously ANYTHING. There is something magical and luring about food on a skewers, and I use this fully to my benefit.
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I like using metal skewers for my shish kabob they help in cooking the chunks of meat better.
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Shish Kabob Recipe
Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.
- 4 lb beef steak cut into 1 inch cubes. I use sirloin
- 3/4 cup soy sauce.
- 2/3 cup oil- preferably olive oil.
- 1/4-1/3 cup plain yogurt.
- 2 teaspoons Worcestershire sauce.
- 2 Tablespoons white vinegar. Note1
- 1/4 cup lemon juice. Note1
- 3 garlic cloves - minced.
- 1 Tablespoon yellow mustard.
- 2 teaspoon freshly ground black peppers - or to your liking.
- 2 teaspoon ground cardamom.
- 1 teaspoon ground cinnamon.
- Sweet bell peppers or bell peppers cut into chunks.
- 1 bag pearl onions. 10oz
- 16 small mushroom caps.
- Cherry tomatoes.
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Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
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Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
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Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
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Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see Note2
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Do the same with the veggies as well.
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Serve with rice or pita bread.
Note1: Just wanted to mention that one of the readers complained that the marinade was very acidic for them, so I suggest cutting back the lime and vinegar by half and test the marinade yourself, if you feel it is not tangy enough then add the rest of the lime and vinegar. I've tested this recipe in several occasions and never got any problem with it.
Note2: To cook in the oven, place two oven racks one in the middle and one near the top turn your broiler on high and broil meat skewers 3 minutes on each side. Please use metal skewers as bamboo might catch fire. Turn oven on 400F, Place the skewers on the middle of the oven and cook to desired doneness. With my oven I have notied the following times : 8 minutes for medium rare, 13 for medium, 18 minutes for medium well and 28-35 minutes for well done. Make sure to re-arrange the skewers once in the middle of cooking so all the skewers be cooked the same.
Nutrition facts calculated on meat skewers only without the veggies.
I loved this recipe, I give it a 4 only because I did not use vinegar at all only used the full amount of lemon juice.I cooked mine in the oven per the instructions given to medium and they were perfect. DO NOT USE GREEK YOGURT, I did that once and it did not turn as well as the regular plain one. This is the third time I make these and we all liked them, thank you so much for the recipe.
Elizabeth, thank you so much for your reply and for rating the recipe. I am happy you liked it. You’ve added valuable notes that I am sure many others will find helpful.
I was thinking of using the kabob marinade for some ribeye steaks. What do you think?
Tony, thank you for your interest in this recipe. I used to make my kebabs with this meat cut, just cut it to 1-2 inch cubes. Nowadays I am more fond of using steak tips, I can find it easily already cut into cubes.
Made this last night with lamb instead, it was so delicious. Did not have 8 hours so I just did 2 1/2 hours yet it turned out great. Thank you.
Thank you Kit for trying this recipe and rating it. I am so glad you liked it.
The marinade was great! Really liked it.
Thank you, Happy you loved that one.
Thanks for this recipe! I did it in summer on the barbecue and it was delicious! I want to try it again with the oven method. Also, I’ll be using lamb instead of beef. Can you tell me how long will I need to cook it in the oven so it’s not over done?
Dimah, thank you for your feedback and I am happy you liked the recipe. Unfortunately, I am not a lamb expert, but I did some searches and it is recommended to cook it on 400F pre-heated oven for 8-10 minutes (for medium), or until cooked to your liking. I hope this will help.
Excellent oven directions!!
Baraak Allaahu lakum
Rabia, thank you so much I hope you’ll like it.
I HAVE MINE IN THE MIX AT THIS MINUTE FOR SUNDAY, sure hope they are good as they look,,,!!!!
Thank you for trying this out I hope you’ll like it and I always encourage you to taste it as well so you can adjust more to your liking. But really, this marinade has never failed me before.
Can this be made ahead of time and froze?
Shyla, some people freak out from the idea of a yogurt based marinade. Personally, I’ve tried marinating and freezing many times with yogurt and it all went well. So I do not see why not, if it is ok with you. Thanks and please try to come back and tell me what happened.
This marinade sounds amazing. I love barbecuing and will definitely try it out. Lots of great tips in the article!
Thanks Katrin, I hope you’ll try it out and give me your feedback. Thanks for stopping by.
Excited to try out this recipe! But would you mind sharing the details of the oven method you mentioned? I don’t have the option to grill unfortunately 🙁
Well, I hope you’ll like it. For the oven method, I like stacking them on an oven dish, cover with aluminum foil until it is almost done and tender. Then I finish them up on a rack in the oven or if you have an indoor grill put them there just to get the grilling marks.
I made this last night and followed the recipe exactly, and marinated for 10 hours using Sirloin and found the marinade way too acidic unfortunately with the high ratio of vinegar/lime juice and yogurt compared to the rest of the marinade. This has 2-3 times the acid ratio of a typical marinade and was a bit unbalanced for us, unfortunately.
Hmm this is really strange!!, I’ve tested this recipe on multiple occasions and it pleased everyone. I’m really sorry it turned out this way for you. I will mention your comment in the recipe notes so people will know your opinion and adjust the recipe regarding the acidity. Thank you for your feedback.
I often use yogurt or soy sauce in marinades all the time, but don’t believe I’ve ever used them together. Have to try this! This does look most excellent, and who doesn’t love a kabob? I’ve yet to meet that person! Good stuff — thanks.
Hello Amira,
These look so yummy. I’m going to try them with lamb. Another great recipe I’m sure. May God bless you and your family.
Thanks Gina, I think it will be even tastier with lamb meat. God bless you too my dear.
I love your blog! I’m always so excited when I see it in my email. Many blessings for sharing your love of cooking.
I am going to try this recipe soon Amria and can already tell it’s wonderful….looks delicious too!
Thanks Joanne, I hope you’ll like it dear.
What type of beef would you suggest? Would Chuck roast work? thanks
Judy, thanks for being interested in the recipe. I actually experiment a lot, using whatever cut I can get a good deal on at the market, and I use mostly sirloin and ribeye. If we want to splurge, I use big chunks of filet mignon. I did not use chuck roast in kebab, I only use chuck for stews and pot roast. My guess is it will be tough, although flavorful. I hope this will answer your question, if you need anymore help please do not hesitate.
Hi Amira.
M from India. The recipes u share are really awesome this one too “seesh kebab”. We call it seekh kebab here. I wanted to share my recipe of this and the dip serve with this. may I.
Shaima, I am happy that you’ve liked the recipe and ofcourse you are welcome to share yours, this adds to the flow :). Thanks for sharing the love of food.