Steak Kabobs are a summer time favorite on an outdoor grill, but you can have them any time of the year with this Sheet Pan Beef Kebabs recipe. Beef and your favorite vegetables — like red onion, bell peppers, and mushrooms — are cooked on a rimmed baking sheet in about 25 minutes. This is an easy recipe your whole family will enjoy any time of the year.  

Shish kabobs are a family favorite, but sometimes they’re a bit tedious to make because of the skewers. And there are certain times of the year, like winter, when we would rather use our oven instead of our outdoor grill.  That’s when we turn to this easy recipe for sheet pan beef kebabs.  

Essentially, skewer-less kabobs turn a simple beef kabobs recipe into an easy, weeknight sheet pan dinner. And who doesn’t love an easy sheet pan meal with easy clean up? What’s easier than tossing all the ingredients together on a sheet pan and then throwing it into the oven for about 25 minutes. 

Sheet Pan Steak Kabobs Ingredients and Marinade Ingredients

• Beef sirloin Steak 
• Green bell pepper
• Red bell pepper
• Red Onion 
• Button Mushrooms, if desired
• Olive oil
• Soy Sauce
• Red Wine Vinegar
• Worcestershire sauce
• Honey
• Dijon mustard
• Garlic, minced
• Lemon juice

How Long to Cook Sheet Pan Steak Kabob?

We prefer steak kabobs to be medium, which is 135–145°F.  We cooked these on high heat at 400° degrees  for 20-25 minutes, and reached the desired doneness.  If you prefer medium-rare or well-done, you’ll want to adjust the cooking time. 

Be sure to use an instant read thermometer when cooking these kabobs so that you know the internal temperature of the steak.  

Also remember that the temperature of cooked beef will continue to rise as the steak rests. Remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness.

Doneness	Temperature	Description
Rare	120°F	Cool, bright red center. Soft to the touch
Medium Rare	130°F	Warm red center. Beginning to firm up with red juices
Medium	135-145°F	Warm pink center;  outer portions beginning to brown. Completely firm to the touch with red juices
Medium Well	145-155°F	Slightly pink center. Completely firm to the touch with brown juices
Well Done	155-160 °F	Very little or no pink or red. Firm to touch
Ground Beef	160 °F	Fully brown throughout with no pink

What Beef Cut Do You Use With a Kabob Recipe?

There are lots of beef cuts you could use for beef kabobs, but we prefer various cuts of Sirloin, such as top sirloin steak or sirloin tip steak. Sirloin is a lean, tender cut of beef and budget-friendly. Other good choices are flat-iron steak or strip steak. As a side note, you can also purchase pre-packaged kabob meat at the store, which is typically beef cut from the sirloin section and pre-cut into 1 to 1 1/2-inch cubes.  If you choose pre-packaged kabob meat, it will save you time making the recipe. 

Tips for the Best Steak Kabobs

• If you’re cutting your own beef, cut steak cubes 1 to 1 1/2-inch cubes. Cut them into smaller pieces and as uniformly as possible will allow them to cook evenly. 
• For the steak marinade, mix ingredients together in a large bowl, cover, and marinate in the refrigerate for 1 to 3 hours. This is a simple marinade recipe that will impart flavor to the dish. The longer the ingredients are in the marinade, the more flavor it will add. 
• Make sure the steak and favorite vegetables are in a single layer on the large baking sheet.
• If you decide to make this recipe with wooden skewers, for best results, soak the skewers in water for about 30 minutes to avoid burning.
• This easy steak kabobs recipe is the perfect way to use other colorful veggies. Other great options for this are peppers, squash, zucchini and cherry tomatoes.

Can I Grill These Steak Kabobs?

Absolutely, yes! We’re sharing the deconstructed version of this recipe, but you can make them with traditional skewers too.  

If assembling as traditional kabobs, about 30 minutes before you’re ready to cook the kabobs, soak four 10-inch bamboo skewers in water 20-30 minutes so that they don’t burn on the grill. We prefer wooden skewers over metal skewers because metal skewers will cause the beef to start cooking from the inside, which isn’t ideal.

Then, layer steak, bell peppers, onion, and mushrooms in your preferred order.  We generally recommend 3-4 pieces of steak on each kabob. 

Place kabobs on a hot grill and grill until the beef reaches your desired temperature, 135–145°F for medium doneness, approximately 8-9 minutes. 

Helpful Kitchen Tools

• Instant-Read Meat Thermometer
• Wood Skewers (if assembling as traditional kabobs)

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More Beef Tips and Recipes to Try:

• 10 Best Beef Rub Recipes
• Slow Cooker Pepper Steak
• Slow Cooker Mongolian Beef
• Carne Asada Street Tacos
• Pepper Steak Stir Fry Recipe
• Broiled Lemon Pepper Flank Steak
• What is Grass Fed Beef?
• Farm Life: How We Feed Cows
• What’s the Difference Between a Steer vs Bull? Cow vs Heifer?
• Buying a Cow. How Much Beef Is It?
• Do Cows Have Teeth?
• Defrosting Meat: 4 Safe & Easy Ways
• Grass-Fed vs. Organic Beef vs. Grain-Fed: What’s Better

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