Grilled Mediterranean Beef Kebabs

These tender and juicy Grilled Mediterranean Beef Kebabs will practically melt in your mouth, making them an irresistible summertime recipe! Serve them with a side of fluffy rice and creamy labneh and you’ve got the perfect dinner that’ll transport you right to the Mediterranean Sea.

A platter holds several skewers of grilled meat and vegetables, featuring chunks of seasoned meat, red peppers, and red onions. In the background are a small dish of dip with seasoning, a bowl with a spoon, and part of a flatbread.

Why You’ll LOVE These Beef Kebabs

Friends, if you follow me on Instagram, then it should come as no surprise that this summer, I am all about the grill. From my tender Teriyaki Chicken Skewers to my Grilled Salmon Lemon Kebabs, I am all about spending more time outdoors and using my grill. It’s such a fun way to cook dinner, and as a mom, I love that it allows me to keep an eye on my boys as they run around outside while I cook. It’s a win-win!

And because I’m such a huge fan of steak, I knew it was time for me to share the perfect grilled steak recipe with you. These Grilled Mediterranean Beef Kebabs are tender, juicy, melt-in-your-mouth, and practically fall off of the skewers once they’re done. I mean truly, is there anything better than that? Plus, when paired with the tender red peppers and red onions, they’re packed with flavor in every bite.

Beef kebabs are such a nostalgic recipe for me. Being Armenian, I grew up eating beef kebabs regularly. My dad would prepare the most delicious beef, and would pair it alongside a traditional Armenian Tabouleh and a big scoop of labneh (aka a thick, tangy yogurt that pairs perfectly with meat.) It’s a classic meal that reminded my parents of their life in Armenia, and now reminds me of my childhood!

So, to bring back the childhood nostalgia, I’ve paired these Grilled Mediterranean Beef Kebabs with a simple labneh dip. You can certainly enjoy it plain, but I like to add a little bit of sea salt, ground black pepper, or za’atar to mine, for some extra flavor. It’s delicious!

A flat-lay image of ingredients on a surface, including bowls of cubed beef, sour cream, and spices, alongside a chopped red bell pepper, whole and halved red onions, lemons, a garlic bulb, olive oil, soy sauce, tomato paste, and a knife on a cutting board. — To make these kebabs, you’ll need sirloin steak, red peppers, red onions, olive oil, water, garlic, worcestershire sauce, dried rosemary, sea salt, ground black pepper, and labneh.

A clear glass blender is being filled with olive oil. Surrounding the blender are ingredients like chopped red pepper, lemon halves, garlic cloves, a tomato paste tube, and various spices in bowls. A hand pours the oil into the blender from above. — To make these kebabs, you’ll need sirloin steak, red peppers, red onions, olive oil, water, garlic, worcestershire sauce, dried rosemary, sea salt, ground black pepper, and labneh.

What You Need to Make These Grilled Steak Kebabs

🥩 Sirloin Steak: I recommend using a sirloin steak for these kebabs, because it is low in fat and is perfectly meaty. However, another cut of meat works well, if you prefer – just be sure to adjust your cook time accordingly.
🌶️ Red Peppers: When grilled, the red peppers are juicy and bursting with flavor.
🧅 Red Onions: These kebabs are simple, with just a combination of the marinated steak, bell peppers, and the red onion slices. But, don’t let that fool you: the flavor is absolutely delicious!
🫒 Olive Oil: A little bit of olive oil adds a delicious flavor to this beef, and helps the outside get perfectly crispy.
💧 Water: A little water helps the marinade to reach the perfect consistency.
🧄 Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
Worcestershire Sauce: Worcestershire sauce has a deep, smoky flavor that is absolutely delicious. If you are gluten-sensitive, be sure to use gluten-free Worcestershire sauce!
Dried Rosemary: I love the herby flavor that dried rosemary adds to this recipe. Don’t skip it!
🧂 Sea Salt & Ground Black Pepper: A little salt and pepper adds the perfect flavor to this marinade. Don’t skip it!
Labneh: This is optional, but I love to dip these kebabs in labneh – a thick, middle eastern yogurt that is tangy and delicious.

A bowl of marinated meat cubes mixed with red onion and red bell pepper pieces is placed on a table. Next to the bowl are ingredients including olive oil, garlic, spices, and a knife on a cutting board with chopped red pepper and onion. — Next, cut the steak into 1/2 inch cubes and transfer it to a large bowl. Then, chop the bell pepper and onion and add it to the bowl with the steak. Pour the marinade into the bowl and toss until the steak, peppers, and onions are fully coated in the marinade. Then, cover the bowl and transfer it to the fridge to marinate for a minimum of 45 minutes or up to overnight.

How to Make These Perfectly Juicy Beef Kebabs

To make these kebabs, start by preparing the marinade. Add all of the marinade ingredients (the onion, water, olive oil, garlic, Worcestershire Sauce, dried rosemary, lemon, kosher salt, and ground black pepper) to a blender and blend until almost smooth. Taste and adjust the sea salt and black pepper as needed, then set it aside.

Next, cut the steak into 1/2 inch cubes and transfer it to a large bowl. Then, chop the bell pepper and onion and add it to the bowl with the steak. Pour the marinade into the bowl and toss until the steak, peppers, and onions are fully coated in the marinade. Then, cover the bowl and transfer it to the fridge to marinate for a minimum of 45 minutes or up to overnight.

Top-down view of several skewers with marinated pieces of salmon and vegetables on a baking sheet, ready for grilling. An additional bowl with extra marinated salmon and veggies is in the upper part of the image alongside some grilling utensils and seasoning. — Once the skewers are ready, prepare the kebabs. Transfer the beef, onion, and bell pepper onto the skewers, layering them one after the other. Repeat until all of the skewers have been assembled.

Grilled skewers of marinated beef chunks and red bell peppers on a black grill plate. The skewers feature alternating pieces of tender meat and vibrant, roasted peppers, showcasing a deliciously charred exterior. — Once the skewers are ready, prepare the kebabs. Transfer the beef, onion, and bell pepper onto the skewers, layering them one after the other. Repeat until all of the skewers have been assembled.

When you’re ready to grill the kebabs, prepare the wooden skewers by soaking them in a bowl of cold water for a minimum of 30 minutes. This will prevent them from burning! Once the skewers are ready, prepare the kebabs. Transfer the beef, onion, and bell pepper onto the skewers, layering them one after the other. Repeat until all of the skewers have been assembled.

Next, heat your grill to 500 F. Once the grill is hot, add the skewers and cook them for 4-5 minutes on each side, until the steak reaches your desired doneness. Once they’re done, remove them from the grill. Serve with a side of labneh, if desired, then serve and enjoy!

A platter of grilled chicken skewers with pieces of bell pepper and onion is on a table alongside a dish of herb-topped yogurt dip, pita bread, and a green plate with a knife and fork. The table surface has a light, neutral color. — Once they’re done, remove them from the grill. Serve with a side of labneh, if desired, then serve and enjoy!

Frequently Asked Questions

What cut of beef is best for these kebabs?

I recommend using sirloin steak. However, skirt steak and flank steak are also viable options – just be sure to let them marinate a little bit longer!

Can I use other types of meat?

Certainly! Chicken, lamb, shrimp, or even salmon would taste delicious in this recipe.

Do I have to soak the wooden skewers?

Yes, soaking the skewers in water for at least 30 minutes prevents them from burning on the grill. Don’t skip this step!

How long should I marinate the beef?

I recommend marinating the beef for a minimum of 45 minutes. However, the longer the better, and if you really want the best flavor, I recommend letting it marinate overnight!

How can I tell if the kebabs are done?

Use a meat thermometer to check the internal temperature of the beef. It should reach 145°F (63°C) for medium-rare. My Yummly Smart Thermometer is one of my favorite kitchen tools and works perfectly, here.

Can I make these kebabs ahead of time?

Yes, you can marinate the beef and assemble the kebabs ahead of time. Just refrigerate them until you’re ready to grill.

How do I store the leftover kebabs?

Let the leftover kebabs cool completely and then store them in an airtight container in the refrigerator for up to 3 days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.