Name: Marinated Beef Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds lean beef, trimmed and cut into 2 inch cubes (see notes); 2 T beef stock; 2 T balsamic vinegar; 1 T Worcestershire sauce (see notes); 1/4 cup olive oil; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1 tsp. steak seasoning (see notes); 1/2 tsp. dried thyme; 1/2 tsp. dried oregano; black pepper to taste; 2 bay leaves

Grillin’ Goodness: Marinated Beef Kabobs Are Life

Okay, quick question—who doesn’t love a good kabob? Seriously, they’re like little meat lollipops. And the best part? You can make them however you want! I mean, throw on some veggies, dip in a sauce, whatever! Alright, let’s dive into these marinated beef kabobs that’ll make your taste buds do a happy dance.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients:

So picture this—you’re in the grocery store, and you’ve got your list. You need 2 pounds of lean beef (gotta trim the fat! Ain’t nobody got time for chewy bits), a couple tablespoons of beef stock, balsamic vinegar (that tangy goodness), Worcestershire sauce (the secret sauce of life), and olive oil—because we all need the good fats. Then, you grab some pantry stuff: onion powder, garlic powder, steak seasoning (gotta have flavor!), dried thyme, oregano, and a sprinkle of black pepper. Oh, and don’t forget those bay leaves—totally underrated, right?

So Here’s Why I Make This Constantly:

Honestly, these kabobs are like a summer night in your mouth. I made them for a BBQ once, and my friends were devouring them like they hadn’t eaten in a week! I swear, one minute they were on the grill, the next they were gone! And don’t even ask how many I snagged before they vanished. 😂 It’s like, the marinade? Pure magic. I remember the first time I made them, I had this weird panic that I might burn them (thank you, grill gods for the tip!), but they turned out perfect! Like, crispy on the outside, juicy on the inside. I still get butterflies just thinking about them.

The One Trick That Changes Everything:

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Okay, listen closely—here’s the game-changer: marinate those bad boys for as long as you can. Seriously, if you can get them to marinate overnight? Do it! The longer they soak up those flavors, the better they taste. I mean, what’s better than beef that’s practically bursting with flavor? Nothing, that’s what.

Don’t Mess This Up (My Top Tips):

1. Don’t skip the marinating! You’ll regret it. Trust me.
2. Don’t overcrowd the skewers. You wanna give them space to breathe. More char, less mush!
3. Check them early! So, the recipe says like 10-15 minutes? But start checking around the 8-minute mark. You don’t want to overdo it! Dry kabobs are sad kabobs. 😢
4. Rest them after grilling! Give them a minute or two before you dive in. It helps keep all that juicy goodness in.

How to Keep Them From Disappearing (Or, How to Store Them):

If you somehow manage to have leftovers (which is a real miracle), just pop them in an airtight container. They’ll last about 3-4 days in the fridge. But let’s be real, do they ever last that long? Nope. They’re basically gone before you even get a chance to think about it!

If You Liked This, You’ll Probably Like These Too:

– Chicken Skewers—aka, the other meat on a stick that’s kinda awesome!
– Veggie Kabobs—because you gotta balance the meat with some greens, right?
– Shrimp Tacos—if you wanna take your grill game to the next level!

Alright, before I sign off, what’s your go-to summer grill recipe? Seriously, I need more ideas to keep my grill fired up! Can’t wait to hear what you’ve been cooking! 🍽️✨

Marinated Beef Kabobs

Flavor-packed Marinated Beef Kabobs with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

2 pounds lean beef, trimmed and cut into 2 inch cubes (see notes)

2 T beef stock

2 T balsamic vinegar

1 T Worcestershire sauce (see notes)

1/4 cup olive oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. steak seasoning (see notes)

1/2 tsp. dried thyme

1/2 tsp. dried oregano

black pepper to taste

2 bay leaves

Instructions

Trim most of the visible fat from the meat and cut into 2″ cubes.
Stir together the beef stock (or red apple vinegar), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.
Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
When ready to cook, drain kabobs while you preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side.
Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature.
Let the kabobs rest about 5 minutes before serving.