This Shish Kabob recipe is here to make you the grill master of the neighbourhood! Juicy, tenderloin beef, an out-of-this-world marinade, and a perfect char—guaranteed to be a crowd-pleaser!

A perspective image of grilled shish kabob skewers with peppers alongside pita bread and a yogurt dip.
Dive into a flavour explosion with barbecue kabobs that deliver a mouthful of juicy meat, charred veggies, and the joy of summertime grilling.

“Sooo good really, I love the little kick to it! Plus the juiciness is JUST right.” ~Melony

The beef cubes, marinated to absolute perfection, bring a finger-lickin’ blend of savoury, smoky, and slightly tangy flavours to the table. Infused with a carefully crafted spice blend, mustard, soy sauce, and a splash of vinegar, these kabobs are on a whole new level of deliciousness.

Your dietitian is curious: What are you waiting for? Get those charcoals sizzling, rally up your squad, and let’s dive into a grilling fiesta!

Looking for more char grilling recipes? Try our mouthwatering Chicken Souvlaki or irresistible Beef Seekh Kebabs. Your taste buds will thank you!

Zoomed-in image of a pile of grilled shish kabob skewers on a plate with a yogurt dip and lemon segments.

Nutrition highlights

I know you’re always curious about the nutrition side of things, so here’s the scoop: This beef kabob recipe is loaded with beneficial ingredients, including:

  • Iron from the tenderloin beef
  • Antioxidants from fresh peppers
  • Anti-inflammatory compounds from spices

Ingredients

Alright, here’s what you’ll need to pull off the best shish kabob marinade:

A selection of grilling food ingredients like sirloin beef fillet, bell peppers, onion, oil, spices, soy. sauce, vinegar and mustard.
  • Olive oil
  • White vinegar
  • Allspice
  • Cinnamon
  • Dark soy sauce
  • Cumin powder
  • Cardamom pods (crushed)
  • Dijon mustard
  • Chili powder
  • Salt

Other key players include:

  • Beef tenderloin fillet (cut into 1.5-inch cubes)
  • Half a red onion
  • Green pepper
  • Red pepper

How to make them

Prepare the Veggies:

A red bell pepper sliced into quarters.
Start by slicing each pepper into quarters.
A red bell pepper, deseeded and sliced into 8 pieces.
Remove the seeds and clean them. Then, cut each quarter in half.
Red bell pepper chunks on a wooden board.
And slice into 16 chunks per pepper.
A half onion, precisely sliced in half, with a knife nearby.
We are only using half an onion for this recipe. Begin by slicing it in half.
A half onion, precisely sliced in quarters, with a knife nearby.
Then, slice to make quarters.
Three bowls of sliced vegetables: red and green bell pepper and red onion with a hand holding one of the bowls.
Separate the onion into pieces for threading onto the skewers. This method ensures large vegetable chunks that are perfect for grilling!

Prepare the Beef:

Cubes of sirloin beef on parchment paper placed on a wooden board.
When picking out your shish kabob meat, aim for a tenderloin fillet that is pretty even in thickness. This way, they’ll cook evenly and prevent any beef envy—no one will be eyeing each other’s kabobs for the biggest pieces! I cut the beef myself into 1.5-inch pieces to create a total of 20 pieces – four per skewer!

Make the Marinade:

A bowl of oil, spices, mustard and soy sauce - ready to be mixed.
Get mixing! Combine olive oil, white vinegar, allspice, cinnamon, dark soy sauce, cumin powder, crushed cardamom, Dijon mustard, chilli powder, and salt in a bowl. It’s like a flavour party waiting to happen!
A glass container of beef cubes submerged in a dark brown marinade.
Coat those beef cubes generously in this magic sauce and pop them in the fridge overnight. Trust me, it’s worth the wait.
A glass container of beef cubes submerged in a marinade that is solidified because of the fat.
24 hours later, the fat will have solidified and those cubes will have soaked up all that marinade. Give everything a good mix, ready for threading onto skewers.

Preheat the Grill:

Fire up your grill—charcoal is my go-to for that extra smoky goodness. And don’t forget to give the grill grates a good oiling so your kabobs can turn and slide off like a dream.

Skewer Time – It’s Thrill of The Grill!

A tray with skewers of raw marinated beef cubes and peppers, ready for grilling.
Time to assemble! Thread those marinated beef cubes (4 per skewers), mixing in chunks of red onion, green pepper, and red pepper in between. It’s like making edible art!
Marinated beef and veggie skewers grilling on a charcoal grill.
Onto the grill they go! Cook for about 3 minutes on one side, then rotate them and cook for another 3 minutes. Rotate two more times to ensure all sides are evenly cooked and charred, cooking for 1-2 minutes for the last two rotations.

In total, grilling these should take about 8-10 minutes, depending on your grill and desired level of doneness. Oh, and while you wait, sip on this Grilled Pineapple Turmeric Fruit Smoothie!

Serve & Enjoy:

Take them off the heat and let them rest for a bit (about 3-5 minutes). Then, dive into these mouthwatering kabobs with your favourite sides!

Overhead image of a plate of grilled shish kabob skewers and peppers alongside a yogurt dip and pieces of pita bread.

Grilling tip for beginners

If you’re using wooden skewers for kabobs, soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Alternatively, metal skewers are ready to go and can be a convenient choice for quicker preparation.

Food safe storage & reheating tip

There are usually no leftovers because everyone’s waiting for seconds! But if you do have some kabobs left, store them in an airtight container in the fridge. They’ll keep well for a couple of days.

For reheating to keep them tasting special, try grilling them briefly again to warm through while maintaining that delicious char and flavour. Alternatively, gently heat them in the oven or on a skillet, being careful not to overcook. This will help preserve their juiciness and original grilled taste.

If you give this recipe a whirl, let me know how they turn out! Drop a comment, share your grilling triumphs, and tag me on Instagram @DesiliciousRD. Your photos and feedback are my grill-time inspiration!

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Zoomed-in image of a pile of grilled shish kabob skewers on a plate with a yogurt dip and lemon segments.
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Get the Recipe:

Grill-tastic Beef Shish Kabob Skewers

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 day 20 minutes
Yield: 5 skewers
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This Shish Kabob recipe is here to make you the grill master of the neighbourhood! Juicy, tenderloin beef, an out-of-this-world marinade, and a perfect char—guaranteed to be a crowd-pleaser!

Video

Ingredients
  

  • 1½ lbs beef tenderloin, cut into evenly sized 1.5-inch chunks
  • ¼ cup olive oil, extra virgin
  • 2 tbsp white vinegar
  • 1 tbsp soy sauce, dark
  • 1½ tbsp Dijon mustard
  • 1 tsp cumin powder
  • 6 green cardamoms, seeds only, crushed
  • ¾ tsp chilli powder, hot
  • ½ tsp allspice powder
  • ½ tsp cinnamon powder
  • ½ tsp salt, sea salt
  • ½ red onion, peeled, cut into medium chunks
  • 1 red pepper, deseeded, cut into 16 medium chunks
  • 1 green pepper, deseeded, cut into 16 medium chunks

Equipment

Instructions
 

  • Whisk together olive oil, white vinegar, allspice, cinnamon, soy sauce, cumin powder, crushed cardamoms, Dijon mustard, chilli powder, and salt to make the marinade.
  • Pour the marinade over the beef cubes and mix well to ensure they're thoroughly coated. Let the beef marinate overnight for the best flavour infusion.
  • Preheat your grill. For the best results, charcoal grills add a delicious smoky flavour.
  • Thread the marinated beef cubes, prepared peppers, and onions alternately onto metal skewers.
  • Oil the grill grates and place the prepared skewers onto the grill. Cook for about 3 minutes on one side. Rotate and cook for another 3 minutes. Rotate two more times, ensuring all sides are cooked and lightly charred, about 1-2 minutes for the last two rotations. The total cooking time is about 8-10 minutes, depending on your grill and preferred doneness.
  • Remove the skewers from the grill and let them rest for a few minutes before serving.

To Serve

Notes

Grilling tip for beginners

  • If you’re using wooden skewers for kabobs, soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Alternatively, metal skewers are ready to go and can be a convenient choice for quicker preparation.

Food safe storage & reheating tips

  • Store them in an airtight container in the fridge. They’ll keep well for a couple of days.
  • For reheating, consider grilling them briefly to warm through while maintaining that delicious char and flavour. Alternatively, gently heat them in the oven or on a skillet, being careful not to overcook. This will help preserve their juiciness and original grilled taste.

Nutrition Information:

Calories: 477kcal (24%)Carbohydrates: 1gProtein: 25g (50%)Fat: 41g (63%)Saturated Fat: 14g (70%)Polyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 95mg (32%)Sodium: 556mg (23%)Potassium: 442mg (13%)Fiber: 0.5g (2%)Sugar: 0.2gVitamin A: 98IU (2%)Vitamin C: 0.1mgCalcium: 20mg (2%)Iron: 4mg (22%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion
Course: Main
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.