These Blackstone Beef Kabobs are juicy, tender, and loaded with perfectly seasoned beef and vegetables. An easy griddle recipe that’s perfect for weeknight dinners, cookouts, or meal prep!
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Why You’ll Love Blackstone Beef Kabobs!
These Blackstone Beef Kabobs are one of my favorite ways to cook steak on the griddle. They’re quick, flavorful, and feel a little special without being complicated.
I love how the vegetables soak up all that delicious beef flavor while everything gets a perfect char. Whether it’s a busy weeknight or a backyard cookout, these kabobs always disappear fast!
These Beef Kabobs is a family favorite Blackstone Griddle Recipe. I love loading the skewers with marinated beef and colorful veggies for an easy meal idea. It is the ultimate grilling recipe.
If you enjoyed our Grilled Shrimp Skewers, Grilled Salmon Kabobs and Grilled Chicken Kabobs Recipe then you are going to love how flavorful these beef kabobs are. Another must try is this Hawaiian BBQ Beef Recipe and Blackstone Korean BBQ Beef.
Ingredients
- Easy Marinade – Make this delicious marinade with balsamic vinegar, soy sauce, Worcestershire Sauce, extra virgin olive oil, rosemary, minced garlic, pepper and onion powder.
- Sirloin Steak – Cut into 1 inch pieces
- Mushrooms – Cleaned and cut in half
- Green Bell Peppers – Any color, cleaned and cut into 1 inch pieces
- Red Onion – Cut into 1 inch pieces
- Vegetable Oil – Use oil of your choice
Scroll to the recipe card for the full recipe details.
How to Cook Beef Kabobs on Blackstone Griddle
Step 1 – Step 1 – Combine Marinade Ingredients – In a small bowl, whisk together all ingredients for marinade.
Step 2 – Cut Steak – Cut steak into pieces and add to a large resealable bag.
Step 3 – Marinate Steak – Pour marinade over steak, seal bag and place in refrigerator to chill for at least 30 minutes or up to 8 hours.
Step 4 – Remove steak – Remove steak from bag and discard marinade. Thread steak and vegetables onto skewers.
Step 5 – Heat Blackstone – Heat a Blackstone griddle grill over medium high heat (approximately 400 degrees F).
Step 6 – Add oil to griddle – Spread the vegetable oil onto the Blackstone grill.
Step 7 – Begin grilling kabobs – Place kabobs onto a hot grill on the oil and cook for 3-5 minutes on the grill with the lid closed.
Step 8 – Flip Kabobs – Flip the kabobs and cook for 3-4 more minutes with the lid closed until the opposite side of the kabobs are browned and the steak is cooked to your preference.
Step 9 – Serve and Enjoy – Remove from grill and serve immediately.
Blackstone Beef Kabobs Recipe
Ingredients
FOR THE MARINADE:
- 1/4 cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons Dried Rosemary
- 2 teaspoons Minced Garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon onion powder
FOR THE KABOBS:
- 1 pound Sirloin Steak cut into 1 inch pieces
- 8 ounces Mushrooms cleaned and cut in half
- 3 Bell Peppers any color, cleaned and cut into 1 inch pieces
- 1 Red Onion cut into 1 inch pieces
- 1 Tablespoons Vegetable Oil
Instructions
- In a small bowl, whisk together all ingredients for marinade.
- Dice the steak into 1 inch pieces and add to a large resealable bag.
- Pour marinade over steak, seal bag and place in refrigerator to chill for at least 30 minutes or up to 8 hours.
- Remove steak from bag and discard marinade.
- Thread steak and vegetables onto skewers.
- Heat a Blackstone grill over medium high heat (approximately 400 degrees F).
- Spread the vegetable oil onto the Blackstone grill. Place kabobs onto a hot grill on the oil and cook for 3-5 minutes on the grill with the lid closed.
- Flip the kabobs and cook for 3-4 more minutes with the lid closed until the opposite side of the kabobs are browned and the steak is cooked to your preference.
- Remove from grill and serve immediately.
Recipe Notes
- Skewers – If using wooden skewers, soak in water at least 30 minutes before using. You can also use metal skewers.
- Turning meat – Use tongs when flipping the kabobs or carefully roll them on the griddle when turning them.
- Quality Meat – We like to get our steak at the meat market for good quality meat.
- Marinate Meat – Make sure to marinate the steak for at least 1 hour for the best flavor. We even love to marinate it overnight.
- Room Temperature Meat – We like to set the meat out for at least 30 minutes to ensure it grills evenly.
- Let it Rest – Make sure to let your steak rest when you take it off the grill. It gives time for the juices to really marinate into the steak. If you cut it to early all the juices will just run on your plate.
- Marinade – We love making our own homemade marinade, but you can definitely use a store bought marinade.
- Spicy Option – You can add in ½ tsp of red pepper flakes with the marinade to give your beef kabobs a little bit of kick.
- Change the Vegetables – Any type of vegetables are great on the kabobs. Make sure they are sliced the same size so they cook evenly. Green peppers and mushrooms are a great suggestion.
- Change the Meat – You can easily use pork or chicken for this recipe. Or use all three on the kabobs. They options are endless when making kabobs.
- Steak – You can use any cut of steak. We have even used beef stew meat as it is already cut into bite size pieces.
- Seasoning – Change the seasoning as to what you have on hand.
Nutrition Facts
How to Know When Steak is Done
The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.
- Rare – 120F, cool to warm red center
- Medium Rare – 130F, Warm red center
- Cooked Medium – 140F, Hot pink center
- Medium Well – 150F, Mostly brown center
- Well Done – 160F, full brown in color
What to Serve with Beef Kabobs?
There are many sides that are paired perfectly with these beef kabobs. When we cook meats on the Blackstone, I like to cook our sides.
Frequently Asked Questions
Cooking time will vary depending on the size of your steak and veggies. We cooked the beef kabobs about 3 minutes on each side.
We like to use sirloin beef cut into bite size pieces to make kabobs. But you can also use a tenderloin, flat iron, or strip steak.
If your beef kabobs come out tough, it could be that you use a cut of beef that is not tender or you cooked the beef for to long.
Refrigerate the leftovers in an airtight container for up to 5 days.
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