Beef kabobs are a classic summer grilling staple that combine flavorful beef cubes with colorful veggies on a skewer. When properly prepared you get tender, juicy beef with a nicely charred exterior and caramelized veggies. But getting the cook time right is essential to prevent undercooked tough meat or overdone dried out kabobs. So how long should beef kabobs cook for ideal texture and taste?
In this comprehensive guide, we’ll walk through the cooking times, techniques and tips you need to nail perfectly cooked beef kabobs each time Whether grilling, broiling or oven baking, you’ll learn how to adjust times based on preparation method, meat cut, doneness level and more for fantastic results
What Factors Impact Beef Kabob Cook Time?
Several key factors affect how long it takes beef kabobs to cook, including:
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Cut of Beef – Tenderloin and sirloin cook fastest. Tougher cuts like chuck or round need more time to become tender.
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Cube Size – Smaller 1-inch beef cubes cook faster than larger pieces.
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Kabob Thickness – Skewers with more meat packed closely together take longer than kabobs with space between cubes.
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Cooking Method – Grilling over direct high heat is fastest. Broiling and oven baking take more time.
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Cooking Temperature – Higher heat browns the exterior faster but can overcook inside before done. Lower temp cooks evenly.
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Doneness Level – Rare beef cooks quickest. Well done needs extended time to reach food safe internal temp.
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Use of Thermometer – Checking internal temp is the best doneness test. Visually judging can lead to under/overcooking.
Recommended Cooking Times for Beef Kabobs
Follow these general timelines when cooking kabobs based on preparation method and cut of beef:
Grilling Times
- Tenderloin or Sirloin – 1-inch cubes: 8-12 minutes. Flip halfway.
- Chuck or Round – 1-inch cubes: 12-15 minutes. Flip halfway.
Broiling Times
- Tenderloin or Sirloin – 1-inch cubes: 6-8 minutes. Flip halfway.
- Chuck or Round – 1-inch cubes: 10-12 minutes. Flip halfway.
Oven Baking Times
- Tenderloin or Sirloin – 1-inch cubes: 15-20 minutes at 400°F. Flip halfway.
- Chuck or Round – 1-inch cubes: 20-25 minutes at 400°F. Flip halfway.
These ranges provide an approximate guide. Using a meat thermometer is best for accuracy.
Checking Temperature for Different Doneness Levels
Rather than relying on time alone to gauge doneness, use an instant read thermometer. Insert into the thickest portion of a beef cube and check for:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Let kabobs rest 5 minutes after removing from heat so juices can redistribute before biting into the juicy beef.
Marinating Times for Flavorful, Tender Meat
Many kabob recipes call for marinating the beef which both enhances flavor and tenderizes the meat. Follow these tips:
- Marinate at least 2 hours, or 4-8 hours for best results.
- Keep chilled at 40°F or below during marinating.
- Save some marinade to brush over kabobs when nearly finished cooking.
- Pat dry before cooking to prevent burning.
- Marinated meat usually cooks faster than unmarinated beef.
Helpful Techniques for Perfectly Cooked Kabobs
Use these methods to take your beef kabobs from great to outstanding:
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Metal Skewers – Unlike wood, metal won’t char or burn during extended cooking.
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Soak Wood Skewers – Prevent burning by soaking wood skewers 30 minutes before grilling or broiling.
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Cube Beef Uniformly – Cut all beef chunks to equal 1-inch size for even cooking.
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Preheat Properly – Get grill, broiler or oven very hot before adding kabobs.
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Turn Frequently – Kabobs need flipping 4-5 times to brown evenly without burning.
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Rest Before Serving – Let kabobs sit 5 minutes after cooking so juices redistribute.
How to Tell When Beef Kabobs Are Done
Look for these signs your beef kabobs are properly cooked:
- Beef feels firm, not squishy when pressed
- No pink color visible on inside when cut
- Nice charring and grill marks on the exterior
- Minimum internal temperature reached (see above)
- Juices run clear, not pink when pierced
- Beef cubes have shrunk about 1/4 in size
Troubleshooting Overcooked or Undercooked Kabobs
If your beef kabobs turned out overcooked or undercooked, here are some likely causes:
Undercooked:
- Not enough flipping during cooking
- Cooking temperature too low
- Beef chunks too large
- Not enough time allowed
Overcooked:
- Cooking temperature too high
- Left on heat too long
- Beef chunks too small
- Excess flipping led to burning
- Wood skewers caught fire
Make small tweaks to your technique next time until you perfect your beef kabob game.
Grilling Tips for Juicy Beef Kabobs
Grilling over high direct heat is a quick way to cook kabobs while adding smoky flavor. Follow these tips:
- Use tender cuts like sirloin or tenderloin
- Cut beef in uniform 1-inch cubes
- Grill over high heat, around 400°F
- Flip kabobs frequently, around every 2-3 minutes
- Brush with oil to prevent sticking
- Remove from grill when internal temp reaches 135°F for medium rare
Oven Baked Beef Kabob Tips
For oven baked beef kabobs, try these tricks:
- Line baking sheet with foil and lightly grease
- Preheat oven to 375-400°F
- Flip skewers halfway through baking
- Insert thermometer to check doneness
- Watch kabobs closely near end of cook time
The Takeaway on Cook Times for Beef Kabobs
There’s nothing better than tender, juicy grilled beef kabobs in the summer. Get them perfectly cooked each time by:
- Allowing enough marinating time
- Monitoring temperature for doneness
- Adjusting cook times based on preparation
- Using the right techniques for your cooking method
With the guidelines above, you’ll be a beef kabob pro in no time! Now fire up that grill or oven and enjoy the ideal balance of smoky, charred exterior and melt-in-your mouth tender beef.
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Ingredients for Grilled Steak Kabobs:
For the Steak: Steak of choice (See options above. I used two small NY Strip steaks), avocado oil (or olive oil), liquid aminos (or soy sauce), garlic powder and onion powder.
These ingredients combined generate so much flavor! You don’t need to make it complicated with a lot of ingredients for the best marinade, which is the best part.
For the Skewers: Three bell peppers (colors of choice), red onion, avocado oil (or olive oil) and liquid aminos (or soy sauce). Fresh peppers bring so much bright flavor to the steak kebabs!
For vibrant color, I like using a green bell pepper, red bell pepper, and orange bell pepper, but choose any color you like.
- As an alternative to the marinade used in this recipe, also feel free to whip up The Best Steak Marinade, which requires a little more time and ingredients but is well worth it. Any delicious steak marinade works here!
- Use your favorite vegetables. Two of my favorites are fresh zucchini and cherry tomatoes.
- Add 1/4 teaspoon of black pepper to the steak marinade.
- If you have worcestershire sauce on hand, feel free to use two tablespoons of liquid aminos and one tablespoon of worcestershire sauce in the marinade.
- For tangy steak, add 1 tablespoon of white vinegar, apple cider vinegar, or rice vinegar to the marinade.
- Add 1 to 2 tablespoons of light brown sugar to the steak kabob marinade if you like sweet marinades.
- If you have fresh herbs on hand, chop up 1/4 cup worth and add them to the marinade.
- Fresh garlic can be used in place of the garlic powder and onion powder. Use 3 to 5 cloves.
What kind of steak is used for kabobs?
Almost any steak can be used for steak kabobs. Top sirloin steak, sirloin tip, flat iron steak, New York strip steak, and beef tenderloin are my top recommendations.
I don’t recommend using lean cuts of steak like flank steak or skirt steak unless you have 24 hours to marinate the meat. If you do have enough time, feel free to use these cuts.
I like using cuts of beef that have a decent amount of fat marbling, which helps the beef stay tender and also brings amazing flavor to the beef kebabs. For me, New York strip steak is the ultimate go-to.
What is the most tender meat for shish kabobs? Filet mignon, also known as beef tenderloin, is the best bet for achieving tender steak kabobs.
That said, beef tenderloin is one of the most expensive cuts of beef and I personally would rather prepare my Beef Tenderloin Recipe over using integrating it with other ingredients.
BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
FAQ
How long do you cook beef kebabs for?
Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.
How long to cook kabobs at 350 degrees?
Lay them on an unlined baking sheet. Bake at 350 degrees for 30 minutes, turning the skewers every 10 minutes.Jun 3, 2022
How long to cook steak kabobs in the oven at 375 degrees?
Once the meat and veggies are marinated, preheat your oven to 375 degrees. Slide the meat and veggies onto the skewers and place on a lined baking sheet. Bake for 30-40 minutes, flipping and basting with the additional dressing about 15-20 minutes in.
How long to grill kabobs at 400?
Grilling Chicken Kabobs Preheat the grill to 350 to 400 degrees F setup for indirect heat. Grill the Kabobs over medium-high heat, covered. Turn each kabob a quarter turn every 2 minutes. Cook the kabobs for 10 to 15 minutes or until the chicken is cooked through.
How long do you cook frozen beef kabobs in the oven?
The cooking time for frozen beef kabobs in the oven can vary depending on the temperature and the thickness of the skewered beef. As a general guideline, preheat the oven to 425°F (218°C) and cook the kabobs for approximately 20-25 minutes, turning them once halfway through to ensure even cooking.
How long do you cook kabobs in the oven?
To Cook Beef Kabobs in Oven Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet. Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well. Do you cook kabobs on grill or foil?
How to cook beef kabobs in the oven?
Choosing the right temperature and cooking time for beef kabobs in the oven is crucial to achieving the perfect level of doneness and tenderness. As mentioned earlier, 350°F is a good starting point for cooking beef kabobs in the oven. However, if you prefer a slightly higher temperature, you can increase it to 375°F or even 400°F.
How long do you cook kabobs on a grill?
Grill kabobs over direct heat of approximately 400°F. Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through. What temp should beef kebabs be? To Cook Beef Kabobs in Oven Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet.
How long do you cook a kabob steak?
Or thread on to skewers no more than 2-3 hours before grilling to ensure the best flavor. Beef Kabob Cook Times: Cook for 8-10 minutes or until the internal temperature of the steak is 135°F for medium-rare, 145°F for medium, 150°F for medium-well. This can be checked using a meat thermometer.
How long to broil beef kabobs?
For medium-rare, the internal temperature should be 135°F, for medium it should be 145°F, and for medium-well it should be 150°F. If you want to achieve a crispy exterior on your beef kabobs, broil them for 3-5 minutes per side after baking. Just be sure to slightly undercook the beef before broiling to prevent overcooking.