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 asian kabob marinade recipe, perfect for your backyard barbecue feast.
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. I'll share with you the best cut of beef and marinating tips to give your beef kabobs a gourmet status.
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Asian Beef Kabob Recipe
You can pair the steak with just about any variety of vegetables that you want. We recommend pepper, onions, pineapple or even potatoes - basically anything that takes around 10 minutes to grill. And if you're looking for some easy sides, try this healthy Asian Ginger Salad, grilled potatoes, or use this peanut sauce to drizzle on top.
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 Teriyaki Chicken Kabobs, Southwest Chicken Kabobs, Chicken Bacon Pineapple Kabobs Veggie Kabobs, or these Lemon Rosemary Chicken Kabobs.
These are sometines called beef skewers or beef shish-kabobs. They have a rich history that transcends borders and cultures. Originating in the Middle East, kabobs have become a culinary staple worldwide. In various cuisines such as Persian, Turkish, and Indian, kabobs hold a significant place on dining tables and festive occasions. They symbolize community, celebration, and the art of grilling that brings people together.
Ingredients in Asian Beef Shish Kabob
- Steak - you can use tri-tip, flank steak, ribeye, sirloin, chuck steak, or tenderloin 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 Shish Kabob 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 Kabobs
- Soak the Kabob Skewers. You can use metal skewers but I also like using wooden skewers. I you're using wooden, be sure and soak them for about 20 minutes before you add the meat and vegetables. I like to add about 1" of water to a baking dish and add the wooken skewers. You can place a heavy bowl on the skewers if they are floating. By soaking the skewers in water before grilling, you will keep them from charring or starting on fire.
- 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.
- Select Your Meat. Choose a high-quality beef cut like sirloin or tenderloin for the best results.
- Prep the veggies. Cut the veggies 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.
- 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.
- 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) I like to use a plastic glove to handle the meat. It makes clean up a little easier.
- Grill the kabobs. Grill for about 5-7 minutes on each side, searing the meat and cooking to the desired doneness. A digital thermometer is a great way to ensure your beef is cooked to your liking. Once the meat has cooked, remove the kabobs from the grill and let rest for 5 minutes before serving.
- Enjoy!
Cooking Methods
- Grilling: Preheat the grill to medium-high heat and cook the beef kabobs for about 10-15 minutes, turning occasionally until the meat is cooked to your desired doneness.
- Broiling: Place the skewers on a broiler pan and broil in the oven, turning halfway through cooking for even browning.
- Baking: Preheat the oven, place the kabobs on a baking sheet, and bake until the beef is tender and vegetables are caramelized, ensuring to turn them halfway through.
Beef Doneness Guide
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw” steak. It is soft inside and the center will still be cool to the toungue.
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center.
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink. This is the tempreture where the fat begins to liquify and add flavor.
- Medium Well (150°-160°F) The steak is primarily gray and has a sliver of pink in the center. Cuts with more marbeling will begin to shiring because teh fat has begun to liquify.
- Well (Over 160°F) Most of the fat and water have been cooked out of the steak. It will be a little smaller and dry.
Frequently Asked Questions
You can make these Asian Beef Kabobs with just about any cut of steak. Cuts like sirloin, tenderloin, or flank steak are preferred for their tenderness and flavor. I like to use tri-tip because it’s tender and relatively inexpensive.
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 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.
We highly recommend using our Asian beef marinade. 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.
Tips and Tricks:
- When planning on how much beef is needed for your crowd, plan on about ⅓ pound of steak for each person you're seerving. If you are feeding teenage boys or grown men, bump that up to about ½ pound of steak per person.
- When it comes to making mouthwatering beef kabobs, selecting the right cut of beef is crucial. Opt for cuts that are well-marbled like sirloin, ribeye, or tri-tip, tenderloin as the marbling adds tenderness and flavor. For a tender result, choose cuts that are not too lean, as they can dry out during cooking. Cutting the beef into evenly sized cubes ensures uniform cooking and juiciness in every bite.
- Allow your beef to marinate for at least 30 minutes to a few hours to let the marinade flavor the meat.
- Proper skewering is essential to ensure even cooking and prevent ingredients from sliding around. Alternate between meat, vegetables, and fruits to create a balanced flavor profile on each skewer. When cooking beef kabobs, make sure to preheat the grill for optimal searing and cook over medium-high heat. Rotate the kabobs occasionally to cook them evenly and avoid overcooking the beef. Use a meat thermometer to check for doneness—a slight char on the edges adds delicious flavor without drying out the beef.
What to Serve with Asian Beef Kabobs:
- Coconut Rice: Fluffy, fragrant and full of flavor, coconut rice is the perfect accompaniment to your savory kabobs. The creamy texture of the rice is a perfect match for the smoky, spicy flavors of the kabobs.
- Grilled Vegetables: Kabobs and veggies are a match made in heaven. You can grill up some zucchini, bell peppers, onions, and mushrooms to add a touch of freshness to your meal. It workds great to make seperate kabobs for the beef and the vegetables.
- Garlic Noodles: These garlicky noodles are the perfect foil for the spicy kabobs. The velvety texture of the noodles is enhanced by the garlic flavor. Add a dash of soy sauce, lime juice, and honey to give it a sweet and salty kick.
- Cucumber Salad: A cooling salad that is quick and easy to prepare. Thinly slice some cucumbers, onions, and cilantro and dress it with a mixture of rice vinegar, sugar, and salt. This salad is a great way to freshen up your palate.
- Spring Rolls: These light and crispy rolls are a popular appetizer in Asian cuisine. Stuffed with fresh veggies and shrimp, they are a great way to add some variety to your meal. Dip them in some sweet chili sauce or peanut sauce for an extra burst of flavor.
- Edamame: These tasty soybeans are a great snack to munch on while you grill your kabobs. Sprinkle some salt and chili powder to give them a spicy kick.
- Grilled Pineapple: This is a sweet and delicious side dish or dessert recipe, perfect to accompany Asian beef kabobs.
- Peanut Sauce: This is a sweet, tangy peanut dip, perfect for accompanying these 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!
Asian Beef Kabobs Recipe
Ingredients
Asian Beef Kabob Marinade
- 3 Tablespoons Avocado Oil
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 4 teaspoon Garlic minced
- 2 teaspoon Ginger Powder
- 2 Tablespoons Brown Sugar
- 4 whole Green Onions sliced thin
- ½ teaspoon Red Pepper Flakes
Beef Kabobs
- 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 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Salt
Instructions
Prep the Skewers
- If you're using wooden skewers, be sure and soak them for about 20 minutes before you add the meat and vegetables. I like to add about 1" of water to a baking dish and add the wooken skewers. You can place a heavy bowl on the skewers if they are floating.
Marinating
- To make the Asian Beef 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.
- 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.
- Meanwhile, cut the veggies and pineapple into 1 ¼" pieces. Brush the veggies with melted butter and season with salt, pepper and garlic salt.
Grilling
- Preheat grill to medium high heat.
- 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 for about 5-7 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!
Notes
Cooking Methods
- Grilling: Preheat the grill to medium-high heat and cook the beef kabobs for about 10-15 minutes, turning occasionally until the meat is cooked to your desired doneness.
- Broiling: Place the skewers on a broiler pan and broil in the oven, turning halfway through cooking for even browning.
- Baking: Preheat the oven, place the kabobs on a baking sheet, and bake until the beef is tender and vegetables are caramelized, ensuring to turn them halfway through.
Nutrition
More of Our Favorite Recipes for the Grill
- Grilled Garlic Parmesan Chicken
- Grilled Pizza
- Honey Mustard Grilled Chicken
- Grilled Apricot Chicken
- Grilled Chicken BLT Salad
- Mediterranean Grilled Chicken Drumsticks
- More Beef Recipes
- More Easy Summer Recipes
- More Cheap Dinner Recipes
These Asian Beef Kabobs use a simple Asian beef kabob marinade to give you tender, juicy and flavorful bites of steak alongside tasty grilled veggies. They are the perfect quick and easy summertime meal.
The Carefree Kitchen
What are your favorite kind of Kabobs!?!