Tender Beef Kabobs (Shashlik) Recipe

Name: Tender Beef Kabobs (Shashlik)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs top sirloin steaks, cut into 1 1/2 inch pieces; 2 bell peppers, sliced into 1 1/2 inch wide pieces; 1 purple onion, large, sliced into 1 1/2 inch pcs; 15 medium bamboo skewers; Ingredients for Beef Kabobs Marinade; 1 cup mild olive oil; 1/2 cup fresh lemon juice (from 2 medium lemons); 1 teaspoon salt (we love fine sea salt); 1 teaspoon fresh ground black pepper; 4 garlic cloves, pressed; 3 tablespoons dill, chopped (or 1 Tbsp dry dill weed); 2 dried bay leaves

Servings: persons

2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
2 bell peppers, sliced into 1 1/2 inch wide pieces
1 purple onion, large, sliced into 1 1/2 inch pcs
15 medium bamboo skewers
Ingredients for Beef Kabobs Marinade
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed)
2 dried bay leaves

1
Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
2
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
3
Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
4
Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

1329

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs top sirloin steaks, cut into 1 1/2 inch pieces, 2 bell peppers, sliced into 1 1/2 inch wide pieces, 1 purple onion, large, sliced into 1 1/2 inch pcs, 15 medium bamboo skewers, and more.

Yes, Tender Beef Kabobs (Shashlik) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tender Beef Kabobs (Shashlik)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions