Tender Beef Kebabs (Shashlik) Recipe

These Beef kebabs are mouth-watering. The marinade, by itself, smells tantalizingly good. What a great idea for your summer BBQ menu.

Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, pork , chicken and even veggie kabobs are often on the menu!

Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

My sister’s families stopped by to enjoy these shashlik and folks were going back for seconds! I served them with buttery corn on the cob and roasted baby red potatoes. It was a perfect and simple summer BBQ menu.

Read on for the recipe and to get our best tips for great BBQ!

Tender Beef Kabobs (Shashlik) Recipe @natashaskitchen

Tips for great BBQ kabobs:

1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

2. Soak your wooden skewers in water at least 30 minutes so they don’t scorch or burn completely on the grill.

3. Don’t crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.

Ingredients for Beef Kebabs (Shashlik)

2 lbs good quality beef (I used top sirloin), cut into 1 1/2″ pieces
2 Bell peppers, any color, sliced into 1 1/2″ wide pieces
1 large Purple Onion, sliced into 1 1/2″ wide pieces
15 medium bamboo or wood skewers

Ingredients for Beef Kebabs Marinade:

1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves, pressed
3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
2 dry bay leaves

Tender Beef Kabobs Recipe

How to Make Tender Beef Kabobs Shashliki:

1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

Tender Beef Kabobs (Shashlik) Recipe-2 copy

2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated.

Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

Tender Beef Kabobs Recipe-3Tender Beef Kabobs (Shashlik) Recipe-6

3. Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

Tender Beef Kabobs Recipe-4Tender Beef Kabobs Recipe-6

4. Grill steak kabobs over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Tender Beef Kebabs (Shashlik) Recipe @natashaskitchen

Come on little guys, you can scoot off that skewer right into my mouth (after a quick dunk in the A1 sauce) #yum.

Tender Beef Kabobs (Shashlik) Recipe

5.0 from 8 reviews
The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.
Author:
Skill Level: Easy/Medium
Cost To Make: $17-$20
Serving: 15 medium skewers

Ingredients

Ingredients for Steak Kabobs:

  • 2 lbs good quality beef (I used top sirloin), cut into 1½" pieces
  • 2 Bell peppers, any color, sliced into 1½" wide pieces
  • 1 large Purple Onion, sliced into 1½" wide pieces
  • 15 medium bamboo or wood skewers

Ingredients for Steak Marinade:

  • 1 cup mild olive oil
  • ½ cup fresh lemon juice (from 2 medium lemons)
  • 1 tsp salt (we love fine sea salt)
  • 1 tsp freshly ground black pepper
  • 4 garlic cloves, pressed
  • 3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
  • 2 dry bay leaves

Instructions

  1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
  3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

Notes

Tips for great BBQ kabobs:
1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.
2. Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.
3. Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.

 

Credits: Marinade adapted from the Russian Tea Room Cookbook’s recipe for Karskiy Shashlik (I added more garlic and more dill). The original recipe calls for various parts of Lamb to be used in leu of sirloin and does not include veggies.

Final Final Picmonkey Hashtag bannerTender Beef Kebabs (Shashlik) Recipe @natashaskitchen
I haven’t tried this marinade on anything except beef but I’m so tempted! The marinade, by itself, smells tantalizingly good. What’s your favorited food in the world to grill? (Note: Hot dogs is an acceptable answer)

Read comments/reviewsAdd comment/review

  • Dillon
    August 19, 2017

    I tried this recently and I absolutely loved it!

    I added about 1/2 Tbsp of balsamic vinegar for some extra tang and acidity (though this isn’t necessary), and I threw some cherry tomatoes on the skewers too only because they are SO juicy and delicious when grilled.

    Per the recipe’s suggestion, I paired them with roasted red potatoes, and it was a perfect combo. Would absolutely recommend this while it’s still grilling season! Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Dillon, I’m so glad you enjoyed the recipe and thank you for sharing your amazing review! 🙂 Reply

  • Joy
    July 22, 2017

    Can I make the kabobs a couple hours ahead and refrigerate? Reply

    • Natasha
      natashaskitchen
      July 22, 2017

      Joy, I think that would still work. Enjoy the recipe 😬 Reply

  • Angela W Broyles
    January 26, 2017

    yUM!! Really love the dill here! Reply

    • Natasha's Kitchen
      January 26, 2017

      I am so glad you enjoyed it Angela! Reply

  • January 3, 2017

    Hi to every one, the contents existing at this web
    page are really amazing for people experience, well, keep up the good work fellows. Reply

    • Natasha's Kitchen
      January 4, 2017

      Thank you! Reply

  • Rowena B.
    June 5, 2016

    Im going to make this for our family barbecue by the lake. I know this will be delicious! Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      You’re very welcome and I hope you all have a great time at the lake! Reply

  • Z-S
    June 3, 2016

    wow what a coincidence. a few days ago, I did beef kebab almost the same recipe as you posted here. One thing that I did differently that I used my nutri bullet to blend everything together such as garlic cloves, white onion, olive oil, lemon juice, mix pepper corns and sea salt. Ended up delicious and juice as well. Reply

    • Natasha
      natashaskitchen
      June 3, 2016

      That is a wonderful coincidence! I love the idea of using the nutri bullet! Reply

  • diana
    May 14, 2016

    And also it says to use mild olive oil. Can I just use regular ? Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Yes, a regular olive oil would work fine and you can sub for other oils as well. Reply

  • diana
    May 14, 2016

    What do you think if I use beef tenderloin? And also if I leave it over night with lemon juice do you think that’s okay? Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Hi Diana, I think a top sirloin is a better option for several reason – it has more marbling and flavor and is less prone to overcooking and drying out. Overnight marinating is ok but I have found that all it really needs is 4-6 hours with the amount of lemon in it. Reply

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