Beef Kabobs in Oven
These Beef Kabobs are tender, flavorful and easy to make! The steak is melt in your mouth delicious and the veggies add a pop of color and flavor. These grass fed beef 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. Thank you for supporting my blog!
Why You’ll Love This Recipe
- These beef kabobs are easily made in the oven.
- Mix and match veggies for a customizable option!
- The meat is incredibly tender and flavorful.
- A simple marinade elevates the taste and texture of the steak.
- These baked steak kabobs are great for so many occasions!
- Great for holidays, parties, entertaining, BBQs, birthdays and more.
- This recipe is Paleo, gluten free, dairy free, low carb, and nut free.
- Check out these Whole30 Garlic Steak Bites for another fun idea!
Ingredients & Substitutions
Australian grass fed sirloin is my choice for beef. It is tender, flavorful, and does not need a lot of marinade. This cut of beef is known for being mostly lean and healthy. In addition, it is fairly budget friendly too! Feel free to substitute your favorite cut of beef if desired.
Coconut aminos is the gluten free and soy free version of soy sauce. It adds a great depth of flavor. If not Paleo or gluten free, substitute soy sauce.
A little 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 flavor to the beef.
Coconut sugar provides a little bit of sweetness. This Paleo granulated sweetener is great for both sweet and savory recipes. Feel free to use brown sugar if desired.
These oven baked beef kabobs are great with peppers and onions! Feel free to use your favorite veggies.
The pesto drizzle is entirely optional, but it does provide a unique flavor. I highly recommend this Whole30 Pesto!
A simple marinade helps tenderize the grass fed steak and adds flavor!
The marinade is made with coconut aminos and olive oil. It is subtle enough to let the natural taste of the sirloin shine.
Some sea salt, ground pepper and coconut sugar are added to the beef before baking. These ingredients add just a hint of flavor and sweetness.
How to Make – Oven Method
First, slice sirloin into 1 inch cubes.
Add steak cubes to a bowl with coconut aminos, olive oil, ground pepper, sea salt and coconut sugar. Gently stir together. Marinate for 30 minutes.
After marinating, preheat oven to 350 degrees Fahrenheit.
Slice peppers and onions (or other veggies) into 1 inch pieces.
Thread skewers with beef and veggies, alternating beef and veggies.
Bake for 15 minutes. Flip skewers and bake an additional 10 minutes.
Finally, remove from oven. Drizzle with pesto if desired and serve!
How to Grill Beef Kabobs
To grill beef kabobs, first prepare steak and marinade as written here.
Preheat grill to 400 degrees Fahrenheit.
Brush grill lightly with olive oil. Place beef kabobs on the grill.
Grill until internal temperature of meat reaches at least 135 degrees Fahrenheit, about 9 to 10 minutes.
Finally, remove from heat and drizzle with pesto if desired.
Expert Tips & Tricks
Cut steak into equal sized cubes. This allows for even cooking.
In addition, 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 cook. They were medium. Depending on the size of you steak cubes and the strength 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 measure 145 to 150 degrees Fahrenheit.
Well done is over 150 degrees Fahrenheit.
Threading the Skewers
When threading the skewers, alternate between beef and veggies. I suggest threading a cube of steak, then threading 2 veggies then beef again. This allows the flavors of the veggies and beef to intermix.
Many recipes call for soaking the skewers before threading them to prevent burnt skewers. For these kabobs, the oven heat was cool enough to not burn the wooden skewers.
How to Serve & Store
Serve kabobs hot from the oven! Drizzle with pesto and serve immediately.
Store skewers in the fridge for up to 4 days. Either store the entire skewer in the fridge wrapped in foil, or remove beef and veggies from skewers and store in a Tupperware container.
I do not recommend freezing these skewers. The steak will not have the same texture when thawed from frozen.
Frequently Asked Questions
Mine took 25 minutes and they were medium. Less cooking time will yield a more rare result, while more time will yield a more well done result.
Sirloin is a great option for these kabobs.
Yes. My wooden skewers did not burn. If you are concerned about this, soak skewers in water before threading with beef and veggies.
Peppers and onions are great for kabobs!
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Lunch and Dinner Recipes.
Get the Recipe: Beef Kabobs in Oven
- First, cut steak into 1 inch cubes.
- Place steak cubes, coconut aminos, olive oil, ground pepper, sea salt and coconut sugar to a bowl. Stir until meat is coated. Marinate for 30 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 15 minutes. Then remove from oven and carefully flip kabobs over. Bake for another 10 minutes or until meat has reached an internal temperature of at least 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 suggest 10 minutes at a minimum.
- Use veggies of choice!
- When threading skewers, alternate beef and veggies.
- Cook until internal temperature reaches at least 135 degrees Fahrenheit (medium rare). For medium, temperature should be around 140 degrees.
- Pesto is optional. I love this pesto!
- Nutrition facts do not include pesto.
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