Shish Kabob with the best shish kabob marinade. This Middle Eastern kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.
Next time try this kofta kebab recipe.
Shish Kabob or Kebab, 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.
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❤️ Why You'll Love It
- An easy meal that takes about 5 minutes to prep.
- Food on skewers has its own charm making everybody rush to the dinner table.
- Great for cookout, potluck, weekend or weeknight dinners.
- No grill?, no problem, I will give you oven instructions as well.
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.
📝 Ingredients
- Beef steak cut into 1 inch cubes, I like using sirloin but other cuts can be used too. Check out the FAQ section below for more on that.
- Lemon juice, vinegar, yellow mustard and yogurt. This mix is used to tenderize the meat especially if you are using economical beef cuts.
- Soy and Worcestershire sauces brings the savoriness and really enhances the beefy flavor regardless of the beef cut you are using.
- Oil helps the marinade flavor to penetrate the meat.
- Garlic, black pepper, cardamom and cinnamon are all a must in Middle Eastern kitchen.
- For the veggie skewers, use a variety of vegetables. I've used pearl onions, cherry tomatoes, mushrooms, and mini peppers. Sometimes I used red onions and green bell peppers.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a medium bowl or a zip lock bag, add the marinade ingredients and mix well. Take some of the marinade and put in a container, refrigerate.
- Add cubed meat to the container and mix everything well together.
- Refrigerate for at least 4 hours and up to 12 hour.
- Take out the container that we reserved earlier, and pour it in another zip lock bag, mix in the veggies and marinate for 30 minutes to one hour.
- When ready to grill, thread meat in skewers then grill as directed below.
💡 Expert Tips
- Do use fresh garlic in this recipe: it really makes a huge difference and I would not recommend garlic powder.
- This is a yogurt based marinade as many of the Middle Eastern marinade, so do not be afraid of using yogurt and let it marinate all this time, it is really very good.
- 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.
- Give it enough time, let the beef marinate overnight when possible, sometimes I can get away with 4-5 hours depending on the beef cut.
- This recipe calls for a good amount of soy sauce, so really no need for salt. Use soy sauce as a flavor enhancer for more complex flavor.
- Marinate veggies separately and thread them on different skewers as cooking time is drastically different between veggies and meat, even between different kinds of veggies.
Shish Kabob 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 noticed 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.
🍽️ Serve With
Shish kabob side dishes
Kabobs are usually served with a plethora of dips and spreads along with Basmati rice, and sometime yellow rice. Tahini, baba ganoush and hummus are great choices and the most common to serve with kebabs in Egypt. Serve with a green salad or make this amazing Egyptian salad to go with any kabob you make. You might also try these Mediterranean roasted ( or grilled) vegetables.
- Serve it with a side of salad like potato salad, or get the full experience with this Egyptian Salad.
- I like serving heavy meaty meals with this Ayran, an easy salty Turkish yogurt drink to ease with digestion.
- Need a starchy, creamy side? Try this Ditalini Pasta Salad.
- Air Fryer Frozen Broccoli is an easy side to make and complements this recipe so well.
💬 FAQs
The most asked question is what kind of meat to use. I used to be a fan of the beef tenderloin. It works great but the price is high for this cut of beef, so if there is no deal on them, I leave it there. Now I mostly use sirloin, it is not as pricey as the tenderloin, more beefy and I can find it already cut.
Usually shish kabob is grilled on 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.
🥣 Equipment
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- You can use wooden skewers but I like using stainless steel skewers for my shish kabob they hold the chunks of meat better.
📣 Try These Kabob Recipes
- Kofta kebabs are a delicious and popular Middle Eastern dish that are perfect for grilling or cooking in the oven.
- Juicy chicken kofta warmly spiced and bursting with Middle Eastern flavors. This recipe will have your friends and family coming back for seconds.
- Shrimp Skewers.
- Elevate your grilling game with this recipe for shish tawook. Juicy tender chicken in a mouthwatering aromatic Middle Eastern marinade is a must try.
- These Middle Eastern Grilled chicken kabobs are a delicious and easy-to-make dish with flavorful marinated chicken skewered with colorful bell peppers and charred to perfection on the grill. This recipe is perfect for summertime barbecues or for a quick and healthy weeknight dinner.
Related Recipes
- Fattah is a traditional dish throughout the Middle East and this Egyptian fattah is one I grew up with to celebrate almost all occasions.
- Marinated lamb chops are a delicious and easy to make main dish that's perfect for any occasion. The chops are marinated in a flavorful blend of herbs, warm spices, and citrus juices, then seared to perfection on the grill or stovetop.
- Fire up your grill and prepare for tender and juicy perfection with this mouthwatering grilled chicken tenders recipe that will satisfy your cravings.
- An all Beef Kafta Recipe is going to be your next crowd pleasing secret recipe. Tender ground beef spiced to perfection and grilled then served over a bed of fluffy rice or warm pita bread.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Beef Shish Kabob
Ingredients
- 4 lb beef steak cut into 1 inch cubes I use sirloin
For the marinade
- ¾ cup soy sauce
- ⅔ cup oil- preferably olive oil.
- ¼ cup plain yogurt.
- 2 teaspoons Worcestershire sauce.
- 2 Tablespoons white vinegar Note1
- ¼ cup lemon juice Note1
- 3 garlic cloves minced
- 1 Tablespoon yellow mustard
- 2 teaspoon freshly ground black peppers
- 2 teaspoon ground cardamom.
- 1 teaspoon ground cinnamon.
Veggies
- Sweet bell peppers you can also use green pepper or red bell peppers cut into chunks.
- onions I like using red onion but sweet or pearl onions work as well.
- 16 small mushroom caps
- Cherry tomatoes
Instructions
- Mix all the marinade ingredients together in a zip lock bag, take ½ to ¾ cup of the marinade and set aside.
- Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
- Add the veggies to the other bag with ½ to ¾ of the marinade and set aside for an hour.
- Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
- Thread veggies on separate skewers and grill.
Video
Notes
- Just wanted to mention that one of the readers complained that the marinade was very acidic for them, so I suggest cutting back the lemon and vinegar by half and test the marinade yourself, if you feel it is not tangy enough then add the rest of the lemon and vinegar. I've tested this recipe in several occasions and never got any problem with it.
- Oven instructions:
- 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 noticed 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.
- Please check the nutrition disclaimer policy.
Nutrition
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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.
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Anthony
Thank you so much for this wonderful recipe, I made this today a long a few more of your Egyptian Recipes that where all amazing. Beautiful flavours and both myself and my wife thoroughly enjoyed our Egyptian feast. You really have a talent for this.
Andrea Ort
I have made this recipe several times and it is a family favorite! Thank you Amira!
Ben
Do you think this marinade could work well with pork, too?
Amira
Ben, I haven't tried that before but people have used this for lamb and it worked great.
Randa Tadros
I am surprised that there is soy sauce in the marinade. It is not a middle eastern ingredient. How did it become an old family recipe?
Amira
It developed through the years Randa, of course this is something that my grandma didn't use for example but my sisters added to the recipe. If you look closely you will find mustard too which is my mom's personal touch to this recipe, she loves mustard 🙂 but definitely something that was not even a thing in my grandmother's kitchen. If you do not like soy sauce feel free to skip and adjust the recipe to your liking dear.
Lynne
I tried this last night, minus the garlic (can't eat it, sad to say) and worstershire sauce (didn't have any). It was fantastic - this will be a standard recipe for me from now on. Oh, I added a good dash of sumac, one of my most favorite additions to my spice cabinet.
Btw, I never buy any beef except whatever is on sale locally. I cut the beef in my desired pieces, needle it with a needle meat tenderizer, and then add about a half teaspoon of baking soda (Chinese chef trick!) per pound. This should marinate at least a half hour.
My $2.50/lb roast made great steak tips!
Amira
What a great tip Lynne, thank you so much for sharing it with us here. I am so glad you liked the flavor.
Regina
How long to roast the veggies for in oven separately?
Amira
I would say about 17 to 20 minutes Regina, that should be enough.
Owen
We used this marinade on some filets and it was delicious! Very versatile marinade and the char of the grill compliments the flavor of the meat nicely. Try it with a tzatziki sauce on the side!
Amira
Thanks Owen, So glad you liked it and thanks for the suggestions.
Christina
Hi can I use beef chuck or butterfly lamb cut into cubes for this recipe ?
Thanks
Amira
Christina, I haven't tried this with lamb yet but some of my readers said you can. For the chuck steak, you need to be very careful not to overcook it beyond medium as it will get tough. I hope this helps.
Andrea
I've made this recipe twice now. It is becoming one of my favorites. The second time I used lamb and sirloin. I added some fresh parsley and a bit of a Moroccan chile paste I had on hand.
Amira
Oh this sounds delicious, thank you Andrea for your feedback. I am so happy you liked it.
Brenda
In your shish kabob recipe ingredients, it calls for lemon juice, but then in your notes it says lime juice, was just wondering which one it should be. The recipe itself sounds delicious, we are going to make it!
Amira
Brenda, use either, whatever you have handy. I usually use lime though. Let me know how it went with you.
Andrea Moore
This marinade is the bomb! My husband told me not to lose this recipe. I didn't change a thing! Thank you!
Amira
Andrea, thank you so much for your feedback, I am so glad you liked it.
Janan
Can you use apple cider vinegar instead of regular vinegar also can you go without the cardamom because I don't have those 2 ingredients. Also, can you use lemon instead of lime too
Amira
Janan, I haven't tried it with apple cider vinegar before as for the cardamom, these days we do with whatever we have on hand and you can definitely use lemon instead of lime. I hope this helps. Let me know if you have any more questions.
Devon
Hi Amira! I am going to prepare this today and wanted to clarify the yellow mustard. Is this the wet mustard, or ground mustard seed?
Amira
Yes Devon, it is the wet mustard.
Steph
Hello. What brand of soy sauce do you use?
Dr.Richard John Brown
Sodium is necessary in the nutrition listing!
Amira
Trying to update all the recipes to include that .. Thank you.
Deb
Did not use yogurt and added chili oil to marinade and it turned out awesome. Thank you for the recipe.
Amira
Oh Chili oil I bet this adds a ton of heat :). Thank you for your comment.
Shobana
Made this recipe today, came out very well and super delicious. Was a hit among young adults as well. I'm making more and more of your recipes and I like everything I've made so far. Thanx
Amira
Oh Shobana, thank you so much for your feedback. Great that it was a hit!!
Tina Sivadon
I am so happy I have found you and your recipes! My FAVORITE food in the whole world is Mediterranean! As a small child my mother expanded our palettes to all types of food, which I am forever grateful for! Thank you for your recipes!!!!
Amira
Thank you Tina for your sweet comment. Your mother did a super job, I admire that.
John / Kitchen Riffs
Wow, what excellent stuff! The marinade looks terrific -- thanks.
Amira
Thanks John, I hope you'll try it.
Elizabeth John
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.
Amira
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.
Tony
I was thinking of using the kabob marinade for some ribeye steaks. What do you think?
Amira
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.
Kit Johnes
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.
Amira
Thank you Kit for trying this recipe and rating it. I am so glad you liked it.
Kimberly Jones
The marinade was great! Really liked it.
Amira
Thank you, Happy you loved that one.
Dimah
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?
Amira
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.
Rabia
Excellent oven directions!!
Baraak Allaahu lakum
Amira
Rabia, thank you so much I hope you'll like it.
CEE-CEE SKI
I HAVE MINE IN THE MIX AT THIS MINUTE FOR SUNDAY, sure hope they are good as they look,,,!!!!
Amira
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.
Shyla
Can this be made ahead of time and froze?
Amira
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.
Katrin
This marinade sounds amazing. I love barbecuing and will definitely try it out. Lots of great tips in the article!
Amira
Thanks Katrin, I hope you'll try it out and give me your feedback. Thanks for stopping by.
A
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 🙁
Amira
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.
James
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.
Amira
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.
Jena
I came across your recipe and looked in the comment section to note any suggestions. I just say, whenever I look at online recipes and see negative comments or even just honest feedback, many, if not all, bloggers tend to not respond or get insulted. Your response showed class and your mention of noting this in your own recipe, really sets you apart from other bloggers. I plan to make your recipe, but thought I’d give some feedback at the kind of person you are first. It may be insignificant to anyone else, but to me, it really shows your character, and i appreciate that. If only there were more respectful people like you in this world. Keep doing that you’re doing. Xo
Amira
Oh Jena, you are so sweet. It is understandable though that our taste buds are different, I came from a region where they use spices heavily and love tart stuff, which is obviously not for everyone. I like it when people share their own experience with a recipe as this might help many others as well, it is always good to have different opinions as long as we maintain mutual respect. Thanks again and I hope you'll like this recipe
John/Kitchen Riffs
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.
Gina Wane
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.
Amira
Thanks Gina, I think it will be even tastier with lamb meat. God bless you too my dear.
Gina Wane
I love your blog! I'm always so excited when I see it in my email. Many blessings for sharing your love of cooking.
Joanne T
I am going to try this recipe soon Amria and can already tell it's wonderful....looks delicious too!
Amira
Thanks Joanne, I hope you'll like it dear.
Judy
What type of beef would you suggest? Would Chuck roast work? thanks
Amira
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.
Shaima
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.
Amira
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.