Beef Kabobs in the Oven

You can make these Beef Kabobs in the Oven any time you want. It’s easy, flavorful, and fully customizable, so you can tweak it to fit yours and your family’s palates.

Prep Time15

Cook Time25

Marinating Time30

Total Time1 10

Servings:

Calories: 315kcal

Author: Karin and Ken

Ingredients

For the Marinade

¼ cup olive oil
2 tablespoons balsamic vinegar or soy sauce
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper

For the Kabobs

1 ½-2 pounds sirloin roast cut into 1.5-inch cubes
1 red bell pepper cut into 1.5-inch chunks
1 yellow bell pepper cut into chunks
1 orange bell pepper cut into chunks
1 green bell pepper cut into chunks
1 medium zucchini sliced into thick rounds
8-10 mushrooms halved if large

Optional

Fresh parsley for serving

Instructions

In a large bowl, whisk together all marinade ingredients. Add cubed sirloin and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
When ready to cook preheat oven to 400°F. Line a large baking sheet with foil and place a wire rack on top (optional but helps heat circulation).
Thread marinated beef and vegetables onto skewers, alternating colorsif desired. Discard remaining marinade.
Arrange kabobs in a single layer on the wire rack or foil-lined pan. Roast for 20–25 minutes, flipping halfway through, until beef is browned and veggies are tender.
For extra char, broil kabobs for 1–2 minutes at the end, watching closely.
Let kabobs rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

If you have the time, marinate the sirloin overnight for the best flavor and the most tender result.
Use a thermometer to check the doneness of the meat. Around 140-145F (medium) is ideal for this particular cut.
I highly recommend using a wire rack if you have one to keep the kabobs from sitting in the moisture and juice and are produced as they cook. This helps them roast instead of steaming.

Nutrition