Asian Beef Kabobs

Name: Asian Beef Kabobs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 3 Tablespoons Avocado Oil; 2 Tablespoons Soy Sauce; 1 Tablespoon Sesame Oil; 4 tsp Garlic (minced); 2 tsp Ginger Powder; 2 Tablespoons Brown Sugar; 4 whole Green Onions (sliced thin); 1/2 tsp Red Pepper Flakes; 2 lbs Steak (cut into 1 ¼" chunks); 2 large Red Peppers (sliced into 1 ¼" pieces); 2 cups Pineapple (cut into 1 ¼" chunks); 1 large Red onion (sliced into 1 ¼" pieces); 2 Tablespoons Butter (melted); 2 tsp Salt; 1 tsp Pepper; 1 tsp Garlic Salt

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These Asian Beef Kabobs are chock full of grilled veggies and juicy steak flavored with delicious sesame, ginger, and garlic marinade. It's an easy beef kabob marinade recipe, perfect for your backyard barbecue feast.

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Asian Beef Kabob Recipe
Ingredients in Asian Shish Kabob Marinade
How to Make Asian Beef Shish Kabobs
Frequently Asked Questions
Storing Leftovers
Asian Beef Kabobs Recipe
More of Our Favorite Recipes for the Grill

Asian Beef Kabob Recipe

If you’re a fan of classic Asian flavors like soy, sesame, ginger and garlic you will absolutely love these Asian Beef Kabobs. We use a simple Asian beef marinade to give you tender, juicy and flavorful bites of steak.

You can pair the steak with just about any variety of vegetable that you want. We recommend pepper, onions, pineapple or even potatoes - basically anything that takes around 10 minutes to grill.

There really aren’t any rules when it comes to making a great kabob so have some fun and use everything that you love. If chicken is your thing, feel free to substitute chicken breast, or try these Lemon Rosemary Chicken Kabobs.

beef kabobs marinade recipe in a glass baking dish ready to cook, beef shish kabob marinade.

Ingredients in Asian Shish Kabob Marinade

Steak - you can use tri-tip, flank steak, ribeye, sirloin, chuck steak or truly any cut of steak. Just make sure you cut it into even pieces so that the meat cooks evenly.
Bell Peppers - you can use any colors that you’d like, or even a combination.
Pineapple - this tastes amazing with the Asian marinade for beef.
Red Onion - these should be sliced to about the same size as the bell peppers. I like to make sure to end each kabob with red onion because it holds onto the skewer nicely.
Butter - this is for brushing onto the veggies before seasoning and grilling.
Salt and Pepper
Garlic Salt
Wooden Skewers - we recommend using wooden skewers instead of metal since metal conducts heat and will make it difficult to keep your meat rare or medium-rare in the middle.

Asian Beef Marinade

This marinade for shish kabobs can be used on kabobs or a skirt steak. It's the perfect blend of soy and your favorite Asian flavors.

Avocado Oil - you can also substitute any other kind of low-flavor cooking oil.
Soy Sauce - regular, low-sodium or Tamari will work.
Sesame Oil - you can use regular or toasted sesame oil.
Garlic - fresh minced garlic tastes great. The garlic in a jar will also work.
Ginger Powder - you could also substitute fresh minced ginger.
Brown Sugar - either light or dark brown sugar works well.
Green Onions - you can use both the white and green parts of the onion, chopped thin.
Red Pepper Flakes - these infuse a nice amount of heat into the marinade without being overpowering.

How to Make Asian Beef Shish Kabobs

Make the Asian Beef Shish Kabob marinade. To make the beef kabob marinade, combine the avocado oil, soy sauce, sesame oil, minced garlic, ginger, brown sugar, sliced green onions and red pepper flakes in a freezer bag.
Marinate steak and soak skewers. Cut the steak into 1 ¼" pieces, making sure they are as even as possible so that they will cook evenly. Add the beef to the freezer bag with the marinade and let marinate for at least 1 hour in the fridge, or up to 24 hours. If you are using wooden skewers, now is a good time to soak your skewers in water for at least 2 hours.
Prep the veggies. Cut the veggies and pineapple into 1 ¼" pieces. Brush the veggies with melted butter and season with salt, pepper and garlic salt. Set aside until you are ready to cook.
Build the kabobs. Remove the meat from the marinade, and add the meat to the soaked kabob skewers, alternating with the veggies and pineapples. (Note: use an onion on the ends of the kabobs to hold everything together well)
Grill the kabobs. Grill for about 3-5 minutes on each side, searing the meat and cooking to the desired doneness. Once the meat has cooked, remove the kabobs from the grill and let rest for 5 minutes before serving.
Enjoy!

Asian Beef Steak kabobs on a blue platter, topped with fresh cilantro, beef kabob recipes

Frequently Asked Questions

What’s the best cut of beef to use for beef kabobs?

You can make these Asian Beef Kabobs with just about any cut of steak. I like to use tri-tip because it’s tender and relatively inexpensive. You could also use sirloin, ribeye or chuck steak.

Can I use stew meat for beef kabobs?

You can, but it’s not recommended because the result will be quite chewy. Stew meat is a cut of meat meant for a low, slow cook time whereas grilling is generally high heat and quick.

How long do you grill beef kabobs?

How long depends on how hot your grill is, how large the pieces of beef are and the desired doneness. If you are cooking over high heat, it will usually take between 6-10 minutes for you to reach medium rare.

Should I marinate beef for kabobs?

We highly recommend using our Asian steak marinade for beef shish kabobs. Not only does it keep the beef nice and tender, but it adds so much flavor! Even as little as 1 hour in the marinade will make a huge difference in the overall taste and texture of your kabobs.

Storing Leftovers

Refrigerator: remove all meat and veggies from the wooden skewers and store in the airtight container in the fridge for up to 3 days.
To reheat: you can microwave leftovers, or reheat in a skillet over the stovetop slowly with a little water or avocado oil. They taste great served over rice!