How to Cook a Beef Kabob

These Beef Kabobs are tender, flavorful and easy to make! The steak is melt in your oral cavity delicious and the veggies add together a pop of color and flavor. These grass fed beefiness kabobs in the oven are great for holidays, entertaining, BBQs, and more!

This post is sponsored by True Aussie Beef & Lamb. Australian grass fed beef is incredibly tender and flavorful. Thanks for supporting my weblog!

Why You'll Love This Recipe

These beef kabobs are easily made in the oven.
Mix and friction match veggies for a customizable pick!
The meat is incredibly tender and flavorful.
A unproblematic marinade elevates the taste and texture of the steak.
These baked steak kabobs are swell for so many occasions!
Great for holidays, parties, entertaining, BBQs, birthdays and more.
This recipe is Paleo, gluten gratis, dairy free, low carb, and nut free.
Check out these Whole30 Garlic Steak Bites for some other fun idea!

Ingredients & Substitutions

Australian grass fed sirloin is my choice for beef. It is tender, flavorful, and does not demand a lot of marinade. This cut of beef is known for being mostly lean and healthy. In addition, it is adequately budget friendly too! Feel gratis to substitute your favorite cut of beef if desired.

Coconut aminos is the gluten complimentary and soy gratuitous version of soy sauce. Information technology adds a bang-up depth of flavor. If not Paleo or gluten gratis, substitute soy sauce.

A petty olive oil goes into the marinade. It helps tenderize the meat. Avocado oil can be used too.

The sea salt and pepper provide a little punch of flavour to the beef.

Coconut sugar provides a little scrap of sugariness. This Paleo granulated sweetener is not bad for both sugariness and savory recipes. Experience free to use brown carbohydrate if desired.

These oven baked beef kabobs are great with peppers and onions! Experience gratuitous to apply your favorite veggies.

The pesto drizzle is entirely optional, simply it does provide a unique flavor. I highly recommend this Whole30 Pesto!

Marinade

A simple marinade helps tenderize the grass fed steak and adds flavor!

The marinade is made with kokosnoot aminos and olive oil. It is subtle enough to let the natural taste of the sirloin smooth.

Some body of water salt, ground pepper and coconut sugar are added to the beefiness earlier baking. These ingredients add simply a hint of flavour and sweetness.

How to Brand – Oven Method

Step i

Beginning, slice sirloin into 1 inch cubes.

Step 2

Add steak cubes to a bowl with coconut aminos, olive oil, basis pepper, sea table salt and coconut sugar. Gently stir together. Marinate for thirty minutes.

Step 3

After marinating, preheat oven to 350 degrees Fahrenheit.

Pace 4

Slice peppers and onions (or other veggies) into ane inch pieces.

Step 5

Thread skewers with beef and veggies, alternating beef and veggies.

Stride six

Bake for fifteen minutes. Flip skewers and bake an additional 10 minutes.

Step 7

Finally, remove from oven. Drizzle with pesto if desired and serve!

How to Grill Beef Kabobs

To grill beefiness kabobs, first prepare steak and marinade as written here.

Preheat grill to 400 degrees Fahrenheit.

Brush grill lightly with olive oil. Place beefiness kabobs on the grill.

Grill until internal temperature of meat reaches at least 135 degrees Fahrenheit, virtually 9 to 10 minutes.

Finally, remove from heat and drizzle with pesto if desired.

Adept Tips & Tricks

Cutting steak into equal sized cubes. This allows for even cooking.

In add-on, slice veggies into equal sizes.

Allow steak to marinate for the full 30 minutes. This yields a more tender result.

Use a meat thermometer to measure internal temperature of steak. This prevents overcooking.

How Long to Cook

These Australian grass fed beef kabobs in the oven took 25 minutes to melt. They were medium. Depending on the size of you lot steak cubes and the forcefulness of your oven, this may vary. Use a meat thermometer to test doneness of meat.

For medium rare, internal temperature should measure 135 degrees Fahrenheit.

Medium steak is approximately 140 degrees Fahrenheit internally.

For medium well, internal temperature should mensurate 145 to 150 degrees Fahrenheit.

Well washed is over 150 degrees Fahrenheit.

Threading the Skewers

When threading the skewers, alternate between beef and veggies. I advise threading a cube of steak, then threading 2 veggies then beef once again. This allows the flavors of the veggies and beef to intermix.

Many recipes call for soaking the skewers before threading them to preclude burnt skewers. For these kabobs, the oven heat was cool enough to non fire the wooden skewers.

How to Serve & Store

Serve kabobs hot from the oven! Drizzle with pesto and serve immediately.

Store skewers in the refrigerator for upward to 4 days. Either shop the unabridged skewer in the fridge wrapped in foil, or remove beef and veggies from skewers and store in a Tupperware container.

I do non recommend freezing these skewers. The steak will not have the same texture when thawed from frozen.

Frequently Asked Questions

How long practice I cook these steak kabobs in the oven?

Mine took 25 minutes and they were medium. Less cooking time volition yield a more rare consequence, while more time volition yield a more than well done result.

Which cut of beef is the all-time?

Sirloin is a great option for these kabobs.

Can you lot put skewers in the oven?

Yeah. My wooden skewers did not fire. If y'all are concerned about this, soak skewers in h2o earlier threading with beef and veggies.

Which veggies should I use?

Peppers and onions are bang-up for kabobs!

Go the Recipe: Beef Kabobs in Oven

These Beef Kabobs are piece of cake, tender and flavorful! The meat is melt in your mouth succulent. The chopped peppers add flavour, color and texture. These baked beefiness kabobs are perfect for game days, tailgating, summertime and BBQs!

▢ ii pounds grass fed sirloin
▢ ½ cup coconut aminos, or soy sauce
▢ ¼ cup olive oil
▢ 1 tsp ground pepper
▢ pinch sea salt
▢ ii tbsp kokosnoot sugar, or brown sugar
▢ ane cerise bell pepper
▢ 1 yellow bell pepper
▢ 1 orangish bong pepper
▢ 1 carmine onion
▢ ½ loving cup pesto, optional

▢
Skewers

First, cut steak into ane inch cubes.
Place steak cubes, coconut aminos, olive oil, ground pepper, sea table salt and coconut saccharide to a basin. Stir until meat is coated. Marinate for thirty minutes.
After 30 minutes, preheat oven to 350 degrees Fahrenheit.
Slice peppers and red onion into 1 inch pieces.
Thread beef and veggies onto each skewer, alternating beef and veggies.
Place kabobs on rimmed baking pan.
Bake kabobs for xv minutes. And then remove from oven and carefully flip kabobs over. Broil for another 10 minutes or until meat has reached an internal temperature of at to the lowest degree 135 degrees Fahrenheit.
Finally, remove from oven. Drizzle with pesto if desired.

Sirloin tips or steaks work well for these kabobs. I used Australian grass fed sirloin for a high quality meat.
Marinate meat for 30 minutes for optimal flavor. I'd advise 10 minutes at a minimum.
Utilise veggies of selection!
When threading skewers, alternating beef and veggies.
Cook until internal temperature reaches at to the lowest degree 135 degrees Fahrenheit (medium rare). For medium, temperature should be around 140 degrees.
Pesto is optional. I beloved this pesto!
Nutrition facts do not include pesto.

Calories: 257 kcal , Carbohydrates: 10 g , Protein: 25 g , Fatty: 12 g , Saturated Fatty: 3 g , Polyunsaturated Fat: i g , Monounsaturated Fatty: 7 g , Cholesterol: 69 mg , Sodium: 412 mg , Potassium: 506 mg , Fiber: one one thousand , Sugar: 4 thousand , Vitamin A: 963 IU , Vitamin C: 66 mg , Calcium: xl mg , Iron: 2 mg

Course: Principal Course

Cuisine: American

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