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

  • YanaP
    May 12, 2016

    Hi Natasha – have you tried this recipe using Lamb? Reply

    • YanaP
      May 12, 2016

      one more thing.. what is the serving size? Reply

      • Natasha
        natashaskitchen
        May 12, 2016

        It makes 15 medium skewers so it depends on how many skewers you want to serve per person. If it’s the main meat, I would say 2 skewers per adult (but my husband could probably eat 3!) 🙂 Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Hi Yana, I haven’t but if you test it out, I’d love to know what you think of it! 🙂 Reply

  • JESSICA
    September 30, 2015

    what is the yield? Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      It makes about 15 medium skewers. Reply

  • Janet
    August 29, 2015

    I confused on whether I marinate the meat as a slab or marinate as cut up for the skewer.
    Please advise Reply

    • Natasha
      natashaskitchen
      August 29, 2015

      Janet, slice the meat first and than marinate :). I hope you’ll love it. Reply

  • ALINA
    July 22, 2015

    I’m a little concerned about 1/2 cup of lemon juice. Can you really taste the lemon in the done product? Reply

    • Natasha
      natashaskitchen
      July 22, 2015

      You can cut it down if you want to, but it does add some nice flavor. Just don’t marinade way to long or the lemon juice will toughen the beef. Reply

  • Martin Kimeldorf
    July 13, 2015

    You must know that separating veggies from meat gives far greater control for finishing items that take different times t cook…don’t keep the myth going that veggies belong on the same skewer as meat…and onions can take the longest, often done first Reply

    • Natasha
      natashaskitchen
      July 13, 2015

      It worked well together on the skewer. I think it’s important not to crowd the skewer and you can definitely skewer them separately. Reply

Add comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.