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These boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.
Broiled in the oven for just three minutes per side, they are ready fast, making them the ideal weeknight dinner.
These beef kabobs are so flavorful! The spice combination is amazing. They are the perfect way to prepare relatively cheap steak cuts such as sirloin.
I also like that I can make them in the oven, under the broiler. I've got nothing against grilling, but I enjoy making these kabobs in the winter when I don't feel like grilling outside.
Jump to:
- Ingredients
- Variations
- Beef Kabobs Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Beef Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these beef kabobs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Boneless top sirloin steak: You can splurge and use beef tenderloin instead if you'd like. But in my opinion, sirloin is excellent in this recipe.
- Olive oil: I love cooking with this delicious oil. Avocado oil is another option.
- To season: I use kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and cayenne pepper.
Variations
Adding veggies to the skewers is an excellent way to vary the basic recipe. You can cut bell peppers and onions and thread them between the beef cubes.
Season the vegetables the same way you season the meat, with olive oil and a mixture of spices.
Another tasty variation I tried and liked is to melt ghee and use that instead of olive oil.
Beef Kabobs Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the steak pieces in a large bowl. Add olive oil and seasonings and mix well. I use my hands to ensure the beef pieces are well coated.
Thread the seasoned steak cubes on skewers and place them on a rimmed baking sheet.
Broil the kabobs for about three minutes per side. That's it! Dinner is served.
Expert Tips
Top sirloin works well in this recipe, but ensure you get top sirloin, not bottom sirloin. Bottom sirloin is too tough.
When cutting the steak into cubes, leaving some fat on it is okay, as shown in the photo below. A small amount of fat is a concern when grilling, but it's not as much of an issue when broiling.
Broiling the kabobs for three minutes per side should result in medium-rare beef, as shown in the photo below. If you prefer yours medium, broil for 3.5 minutes per side.
Recipe FAQs
Should I soak wooden skewers?
There seems to be a debate on whether this is effective or not. I tend to use reusable metal skewers. But in the past, when using wooden skewers, I listened to the experts and soaked them in water for 30 minutes before using them.
What cut of beef is best for kabobs?
I use top sirloin steak in this recipe. It's a flavorful cut of meat, and although it's not as tender as tenderloin, it's not very tough either. So there's no need to marinate the meat before cooking it.
Top sirloin is a tender enough cut to simply cube the steak, mix it with the spiced olive oil, thread on skewers, and broil.
I use this cut to make several other delicious recipes, including steak fajitas, Korean beef, beef stroganoff, and beef and broccoli.
Should I marinate the meat before cooking?
If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough to simply cube it, season it, thread it on skewers, and place it under the broiler.
Serving Suggestions
These delicious beef kabobs pair well with a sideof vegetables. Any veggie will work! But a few of my favorite side dishes to serve with them are:
- Asparagus salad
- Grilled broccolini
- Creamy cucumber salad
- Israeli salad
- Cucumber tomato salad
Topping them with homemade tahini sauce or tzatziki sauceis another tasty option. And you can also use them in a steak salad.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave at 50% power.
More Beef Recipes
- Grilled Hamburgers
- Beef Tenderloin Roast
- Flat Iron Steak
- Oven Brisket
Recipe Card
4.98 from 315 votes
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Easy Broiled Beef Kabobs
These boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.
Prep Time15 minutes mins
Cook Time6 minutes mins
Total Time21 minutes mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 415kcal
Author: Vered DeLeeuw
Ingredients
- 1.5 pound boneless top sirloin steak cut into 1-inch cubes
- 2 tablespoons olive oil
Spices:
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
Place the beef cubes in a large bowl. Add the olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper. Use your hands or a large spoon to mix well.
Thread the seasoned beef cubes on the skewers and place them on a large, rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
Heat your broiler on high (450°F). When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side for medium-rare or 3.5 minutes per side for medium.
Serve immediately.
Video
Notes
- Top sirloin works well in this recipe, but ensure you get top sirloin, not bottom sirloin. Bottom sirloin is too tough.
- Adding veggies to the skewers is an excellent way to vary the basic recipe. You can cut bell peppers and onions and thread them between the beef cubes. Season the vegetables the same way you season the meat, with olive oil and spices.
- When cutting the steak into cubes, leaving some fat on it is okay. A small amount of fat is a concern when grilling, but it's not as much of an issue when broiling.
- If you use top sirloin, there's no need to marinate the meat. Top sirloin is tender enough to simply cube it, season it, thread it on skewers, and place it under the broiler.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave at 50% power.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 415kcal | Carbohydrates: 2g | Protein: 52g | Fat: 21g | Saturated Fat: 6g | Sodium: 430mg | Fiber: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
