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

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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-3

Tender 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-4

Tender 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.

Natasha's Kitchen Cookbook

Tender Beef Kabobs (Shashlik) Recipe

5 from 21 votes
Author: Natasha of NatashasKitchen.com
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.

Ingredients 

Servings: 15 medium skewers

Ingredients for Steak Kabobs:

  • 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 Steak Marinade:

Instructions

  • Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  • 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.
  • 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.
  • 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.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Beef Kabobs, Shashlik
Skill Level: Easy/Medium
Cost to Make: $$

 

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.

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Tender 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)

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Ruth Sol
    May 16, 2023

    A terrific marinade. We added brown mushrooms to our skewers. Ours made enough for 2 days so we had a second set of skewers on day 2 and it was equally delicious.

    Reply

    • Natasha's Kitchen
      May 16, 2023

      Lovely to hear that you enjoyed it!

      Reply

  • Flora
    May 17, 2022

    Can the meat marinate in fridge over night instead of 4 to 6 hours? Love all your recipes!

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Flora! Yes, that would be fine. Thank you, I’m glad you enjoy my recipes.

      Reply

  • Debbie Milota
    July 31, 2021

    Can I do this on a stove top grill ? And how long and what type of flame should I use ?

    Reply

    • Natasha
      August 2, 2021

      Hi Debbie, I would do similar settings on a stove top grill over medium to medium/high heat.

      Reply

  • Lacey
    July 18, 2020

    Amazing shashlik Kabob recipe!!!! I’ve made this twice now for family and friends, and everyone is a fan. I’ve even been called a chef after some have tasted these! Thank you!!

    Reply

    • Natashas Kitchen
      July 18, 2020

      That’s just awesome! Thank you for sharing that with mem Lacey!

      Reply

  • Ana
    June 28, 2020

    I can’t wait to try this recipe! I was wondering if it was ok to put the meat on skewers and keep in the the fridge the night before? Or if it’s very recommended for quality to put the meat on the slower closer to when cooking!
    Thanks!

    Reply

    • Natasha
      June 29, 2020

      Hi Ana, you can do it ahead overnight, but I have found that all it really needs is 4-6 hours with the amount of lemon in it.

      Reply

  • Vicky
    June 23, 2020

    So yummy! I made the recipe exactly as written. Even the kids liked it. The charred onions and pepper along with the beef chunks were great over orzo pasta.

    Reply

    • Natashas Kitchen
      June 23, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Simi
    June 17, 2020

    Will this marinade work with pork?

    Reply

    • Natashas Kitchen
      June 17, 2020

      Hi Simi, I haven’t tested that but I bet it would! If you experiment please let me know how you like that.

      Reply

  • Sheryl
    June 12, 2020

    I have some lamb steaks could I use these cut up

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Sheryl, I haven’t tested that but I bet that could work.

      Reply

  • Bonnie
    June 7, 2020

    I’ve always wondered – what’s the longest amount of time you can marinate meat? Is two days too long?

    Reply

    • Natasha's Kitchen
      June 7, 2020

      I haven’t tried marinating meat longer but yes 2 days should work.

      Reply

  • Magda
    December 27, 2019

    I love kabobs but I live in al apartment, can I make in an oven, and how?

    Reply

    • Natashas Kitchen
      December 27, 2019

      Hi Magda, I have not tested that in an oven to advise. If you experiment, let me know how you liked the recipe

      Reply

      • Jen
        February 4, 2020

        I’m curious if you did it in the oven ??? it’s winter time in Toronto and my husband is refusing to bbq haha

        Reply

        • Natashas Kitchen
          February 4, 2020

          Hi Jen, I have not tested that in an oven to advise. If you experiment, let me know how you liked the recipe.

          Reply

        • Michael
          April 7, 2022

          I believe your best outcome would be to broil the kebabs in the oven, not bake or ‘roast’ them.

          Get the skewered meat and veggies about 4 inches below a preheated broiler (preheat broiler on “high” for at least 10 minutes!) and watch them so they don’t burn. Turn them as they brown so they will cook evenly.

          I’ve done this with great success!

          Reply

  • tile and grout cleaning baton rouge
    July 20, 2018

    whoah this weblog is wonderful i like reading your posts.

    Stay up the good work! You realize, a lot of people
    are searching around for this info, you can aid them greatly.

    Reply

    • Natashas Kitchen
      July 20, 2018

      Thanks so much!

      Reply

  • 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

  • Winnie
    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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