How Long To Cook Beef Kabobs In Oven?

These quick beef kabobs baked in the oven are marinated and filled with vibrant vegetables. These are ideal to prepare all year round because broiling gives them a nice char without the use of a grill. The steak is tender, flavorful, and juicy.

If you don’t have access to a grill or it’s too hot or cold outside to cook, like when I make my Baby Back Ribs in the Oven or BBQ St. Louis Ribs in the Oven.

Why You’ll Love This Recipe

  • These beef kabobs are easily made in the oven.
  • Mix and match veggies for a customizable option!
  • The meat is incredibly tender and flavorful.
  • A straightforward marinade improves the steak’s flavor and texture.
  • These baked steak kabobs are great for so many occasions!
  • Great for holidays, parties, entertaining, BBQs, birthdays and more.
  • This recipe is low-carb, nut-free, gluten-free, dairy-free, and Paleo.
  • For another fun idea, see these Whole30 Garlic Steak Bites!

Australian grass fed sirloin is my choice for beef. It is flavorful, tender, and requires little marinade. The majority of this beef cut is known for being lean and healthy. Feel free to substitute your favorite cut of beef if desired; it is also reasonably priced.

The gluten-free and soy-free alternative to soy sauce is coconut aminos. It adds a great depth of flavor. If not Paleo or gluten free, substitute soy sauce.

A little olive oil goes into the marinade. It helps tenderize the meat. Avocado oil can be used too.

The beef gets a tiny flavor boost from the sea salt and pepper.

Coconut sugar provides a little bit of sweetness. Both sweet and savory recipes benefit from the use of this Paleo granulated sweetener. Feel free to use brown sugar if desired.

Feel free to substitute your favorite vegetables for the peppers and onions in these oven-baked beef kabobs.

Although the pesto drizzle is entirely optional, it does add a distinctive flavor. I highly recommend this Whole30 Pesto!.

A straightforward marinade imparts flavor and helps to tenderize the grass-fed steak!

The marinade is made with coconut aminos and olive oil. It is understated enough to let the sirloin’s inherent flavor stand out.

The beef is seasoned with coconut sugar, ground pepper, and sea salt before baking. These ingredients add just a hint of flavor and sweetness.

How to Make – Oven Method

First, slice sirloin into 1 inch cubes.

Add the chopped steak, coconut aminos, olive oil, freshly ground pepper, sea salt, and coconut sugar to a bowl. Gently stir together. Marinate for 30 minutes.

After marinating, preheat oven to 350 degrees Fahrenheit.

Cut peppers, onions, and other vegetables into 1-inch pieces.

Thread skewers with beef and veggies, alternating beef and veggies.

Bake for 15 minutes. Flip skewers and bake an additional 10 minutes.

Finally, remove from oven. Drizzle with pesto if desired and serve!.

How to Grill Beef Kabobs

First, prepare the steak and marinade as directed here before grilling the beef kabobs.

Preheat grill to 400 degrees Fahrenheit.

Brush grill lightly with olive oil. Place beef kabobs on the grill.

Grill for 9 to 10 minutes, or until the internal temperature of the meat reaches at least 135 degrees Fahrenheit.

Finally, remove from heat and drizzle with pesto if desired.

Expert Tips & Tricks

Cut steak into equal sized cubes. This allows for even cooking.

In addition, slice veggies into equal sizes.

Allow steak to marinate for the full 30 minutes. This yields a more tender result.

Use a meat thermometer to measure internal temperature of steak. This prevents overcooking.

How Long to Cook

It took 25 minutes to cook these Australian grass-fed beef kabobs in the oven. They were medium. This may change based on the size of your steak cubes and the power of your oven. Use a meat thermometer to test doneness of meat.

For medium rare, internal temperature should measure 135 degrees Fahrenheit.

Medium steak is approximately 140 degrees Fahrenheit internally.

Internal temperatures for medium-well beef should range from 145 to 150 degrees Fahrenheit.

Well done is over 150 degrees Fahrenheit.

When threading the skewers, alternate between beef and veggies. I advise threading a cube of beef, two vegetables, and then beef again. This enables the flavors of the beef and vegetables to blend.

To prevent burned skewers, many recipes instruct you to soak the skewers before threading them. The oven temperature for these kabobs was low enough to prevent the wooden skewers from burning.

How to Serve & Store

Serve the kabobs hot out of the oven with a pesto drizzle.

Store skewers in the fridge for up to 4 days. Remove the beef and vegetables from the skewers and store them in a Tupperware container, or store the entire skewer in the refrigerator wrapped in foil.

I do not recommend freezing these skewers. When thawed from frozen, the steak won’t have the same texture.

Mine took 25 minutes and they were medium. A longer cooking time will produce a more well-done product, while a shorter cooking time will produce a more rare product.

Sirloin is a great option for these kabobs.

Yes. My wooden skewers did not burn. If this worries you, soak the skewers in water before putting the beef and vegetables on them.

Peppers and onions are great for kabobs!

You May Also Like

You can find me on Instagram, Facebook, and Pinterest, and if you make this recipe, I would really appreciate a review. If you want more inspiration, take a look at these Lunch and Dinner Recipes.

Get the Recipe:Beef Kabobs in Oven

  • 2 pounds grass fed sirloin
  • ½ cup coconut aminos, or soy sauce
  • ¼ cup olive oil
  • 1 tsp ground pepper
  • pinch sea salt
  • 2 tbsp coconut sugar, or brown sugar
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • ½ cup pesto, optional
  • First, cut steak into 1 inch cubes.
  • Set together a bowl with the steak cubes, coconut aminos, olive oil, freshly ground pepper, sea salt, and coconut sugar. Stir until meat is coated. Marinate for 30 minutes.
  • After 30 minutes, preheat oven to 350 degrees Fahrenheit.
  • Slice peppers and red onion into 1 inch pieces.
  • Each skewer should be filled with an equal mixture of beef and vegetables.
  • Place kabobs on rimmed baking pan.
  • Bake kabobs for 15 minutes. Then remove from oven and carefully flip kabobs over. Bake for an additional 10 minutes, or until the internal temperature of the meat reaches at least 135 degrees Fahrenheit.
  • Finally, remove from oven. Drizzle with pesto if desired.
  • Sirloin tips or steaks work well for these kabobs. For premium meat, I used Australian grass-fed sirloin.
  • Marinate meat for 30 minutes for optimal flavor. I’d suggest 10 minutes at a minimum.
  • Use veggies of choice!
  • When threading skewers, alternate beef and veggies.
  • Cook the food until it reaches a minimum internal temperature of 135 degrees Fahrenheit (medium rare) For medium, temperature should be around 140 degrees.
  • Pesto is optional. I love this pesto!
  • Nutrition facts do not include pesto.

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How to Make Kabobs in the Oven~Easy Beef Kebabs Recipe

FAQ

How long does it take to cook kabobs in the oven?

When the chicken reaches an internal temperature of 165F, place the kabobs on the baking sheet and bake in the preheated oven for 20 to 25 minutes, flipping once. Serve the kabobs with your preferred sides after taking them out of the oven.

How long does it take to cook kabobs in the oven at 350?

All of these beef kabobs should be placed on a baking sheet with a rim to catch the juices. Turn the vegetables every ten minutes for thirty minutes at 350 degrees until the meat is thoroughly cooked and the edges are lightly browned. You are set to plate and serve.

How long to cook beef kabobs at 375?

Preheat your oven to 375 degrees. Vegetables and meat should be evenly distributed onto each skewer as you slide it on. Place the prepared skewers on lined baking sheets. Bake for 15 to 20 minutes, then turn and baste.

What temperature do you cook beef kabobs?

Grill kabobs over direct heat of approximately 400°F. Grilling time for kabobs with 3/4-inch cubes is roughly 8 to 10 minutes, flipping halfway through. Bigger chunks will take a few more minutes.

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