Fire up the grill and enjoy these marinated beef kabobs. So good, everyone will ask for more!.
Moreover, by using the kabob grilling advice provided below, you can produce juicy beef kabobs with a perfect seared exterior.
How to Grill Kabobs
Here are some crucial suggestions to help you grill perfectly tender meat with those recognizable cross-hatch marks, whether you’re making beef or chicken kabobs:
- To ensure even cooking, cut the meats and vegetables into similar shapes and sizes.
- Cut the meat and vegetables slightly larger than the grill grates’ gap.
- It is preferable to grill frequently over medium heat as opposed to high heat. You’ll get tough, burned, or scorched pieces above 400F.
- Meats like chicken and beef require a total of 12 to 15 minutes for cooking. Fish and vegetables require about 10 minutes.
- The best results will always come from cooking to temperature, which for chicken is 165°F and for beef and fish is 145°F.
Watch this video FULL of tips for perfectly grilled skewers!
Before threading the ingredients onto wooden skewers and grilling them, be sure to soak them in water for 30 minutes. Otherwise, you’ll risk the entire kabob catching fire. Remember that this step is only required if you’re using wooden skewers.
Preparing the Kabob seasoning
Rubs are dry mixtures of spices and seasonings. It is “rubbed” into the meat in order for it to stick to the top and form a tasty, flavorful crust. This method works with any protein (meat).
Here’s how to prepare and use a kabob seasoning:
- ¼ cup brown sugar
- ¼ cup paprika
- 3 tablespoons black pepper
- 3 tablespoons coarse salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- In a small bowl, combine all the seasonings. Place in a tiny jar with a lid and keep in the pantry for up to six months.
- For your dry seasoning, use approximately 2 tablespoons per pound of meat on your skewers. Alternately, mix with oil to create a seasoning oil to brush on skewers.
Preparing a marinade for the kabobs
Spices and oil are combined with an acidic liquid, such as vinegar or citrus juice, in marinades. Whatever meat you are cooking will become tender thanks to the acid, which also gives it a lot of flavor.
Here’s how to prepare a quick kabob marinade:
- 3 tablespoons kabob seasoning
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- In a bowl, combine the seasoning, olive oil, and lemon juice.
- You can use it to marinade up to 2 pounds of protein. The meat should be marinated for 20 to 30 minutes or brushed directly onto the prepared skewers.
Print my flavorful beef kabob marinade recipe here.
How to Grill Kabobs
Here are detailed instructions on how to grill the juiciest kabobs once the skewers have been prepared and put together:
- Fire it Up Before putting your skewers on the grill, preheat it to a steady temperature. Somewhere around 375 is great.
- Before putting your kebab pieces on the grill, brush them with olive oil.
- Grill Place the skewers on the grill, turn them over halfway through cooking, and cook for 12 to 15 minutes. Wait for the grate to leave a set of lines before rotating the skewers 90 degrees to create the cross-hatch grill marks.
- Remove the kabobs from the grill onto a tray or pan once the internal temperature of the meat reaches 165°F for chicken or 145°F for beef. Cover with foil if you’re still grilling other items.
Serve with corn on the cob baked in foil!
Do You Grill with the Lid Open or Closed?
Keep the grill lid open when you put your kabobs on it so the food can sear, usually for a few minutes. Then, to maintain the heat and continue cooking, lower the lid and shut the barbecue.
You should turn the food you are grilling, whether it is kabobs, chicken, or hamburgers, halfway through cooking. You will now flip the food, open the lid, let the other side sear over the flames, and then close the lid to finish cooking.
If you’re using charcoal in your grill, you might want to keep the vent open to let some air in and maintain the flames.
What Else Goes Good on Kabobs
While some pairings of grilled meat and vegetables are obvious, the list below includes some other fantastic combinations that skewer well and taste great on a kabob.
Must try on a kabob:
- Eggplant: cut the eggplant lengthwise into 1 ½-inch wedge. Place them on the grill with the cut side down after brushing them with olive oil. Grill for approximately 6 minutes over medium-high heat, flipping them halfway through, or until they are golden.
- Grill the entire bell pepper whole over high heat, turning it occasionally. It’s ok if the skins get charred in certain spots. Medium to large bell peppers will take about 15 minutes. After grilling, remove the seeds and stems.
- Before grilling portobello mushrooms, marinate or brush them with olive oil. Grill mushrooms for 15 minutes with the gills facing up over medium-low heat. Flip them over, and grill for an additional 1–2 minutes.
- Asparagus: To keep them from falling through the grates if you don’t have one of those vegetable mesh cages, thread the asparagus onto a wooden or metal skewer. Put them on the grill for nine minutes, flipping them halfway through.
- Onions: cut the onion in ½ to ⅜-inch thick slices. Each should be skewered through, then grilled for about 15 minutes before being flipped and cooked for an additional 2-3 minutes.
- Zucchini
- Potatoes: Did you know that you must prepare potatoes before grilling them? If you don’t, it could take them up to an hour to cook on the grill. You can either partially prepare them by boiling them for about 10 minutes or steaming them in the microwave. Once they’re done, skewer them, brush them with oil, and grill them for about 10 minutes.
How to Keep Ingredients From Falling Off
Cut the meat and vegetables slightly larger than the openings between the grill grates, about 12 to 1 inch thick, to prevent them from falling off the skewers while cooking. Make sure to thread each piece right through the center. Place the kabob across the grill grates to prevent the tragic event of it falling entirely into the coals.
Lighting up the grill is a simple way to improve the flavor of regular protein and vegetables. You’ll need the proper equipment whether you’re hosting guests or serving dinner outside. You can view my list of the best grilling skewers (tested) here.
Here are my grilling essentials:
How to Grill Kabobs Perfectly
- ¼ cup brown sugar
- ¼ cup paprika sweet or smoked
- 3 tablespoons black pepper
- 3 tablespoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- ¼ teaspoon cayenne pepper optional
For the Marinade or basting wet rub:
- ⅓ cup olive oil
- 3 tablespoons kabob seasoning or favorite seasoning*
- 1 lemon juiced
- 2 lbs chicken breast or beef cubed
- 1 red onion cut into pieces
- 1 pint cherry tomatoes
- 1 pint mushrooms
- Wooden or metal skewers
- If using wooden skewers, give them a 30-minute soak in water.
Make the dry seasoning:
- In a medium bowl, combine all the spices. Place in a jar with a lid and keep in the pantry for up to 6 months.
Make the kabob marinade or basting mixture:
- Measure out 3 tablespoons of the dry kebab seasoning and combine with the olive oil and lemon juice to create a wet rub in a medium bowl or directly in a zip-top bag.
- While preparing the remaining ingredients, you can baste the mixture directly onto the threaded kebabs, toss the meat in the bowl to coat it, or place it in a zip-top bag and let it marinate for 20 minutes.
- When using vegetables, alternate threading the meat cubes and vegetables onto the skewers.
- Heat the grill to between 375 and 400 degrees Fahrenheit. Once hot, brush oil on the metal grates.
- Place the kabobs on the grill, turn the meat over for a few minutes to sear it, then cover the grill and cook the first side for about 7 minutes. Open the grill, turn the kabobs over, and then shut the lid. Cook the kabobs for an additional 5 to 7 minutes on the second side, or until the internal temperature of the chicken or beef reaches 165°F. The total cooking time will change based on how thick the meat is.
- While you finish grilling, place the kabobs on a tray and cover with foil to keep warm.
Kebabs – Grilled Marinated Steak Kebabs
FAQ
What temp should I grill kabobs?
Place meat cubes on skewers, about 4-6 pieces per stick. 4) After that, set the grill to direct grilling and heat it up for 10 to 15 minutes at medium heat (350 to 450 degrees). Brush the cooking grate clean. 5) Now, grill the Kabobs over medium-high direct heat, turning them once or twice.
What temp should beef kabobs be cooked to?
After approximately 10 minutes of cooking, begin using a Thermapen to check the internal temperatures of each piece. Remove the kebabs from the grill once the internal temperature of each piece reaches 130°F (54°C).
How long to grill steak kabobs at 400?
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.
How long to grill kabobs at 450?
As per the manufacturer’s recommendations, heat your grill to 400° (or 450° if it can). Sprinkle plenty of salt and pepper over the meat and vegetables before putting them on the skewers. The skewers should be placed on the heated grill and cooked for five minutes on each side.