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These simple beef kabobs in the oven are easy to make any time of year with steak and vegetables marinated in a simple dijon rosemary sauce. Cooked for just 20 minutes, these baked kabobs will be your favorite weeknight dinner.
Broiling at the end gives these steak kabobs the same char as they would have on the grill, and the marinade makes them juicy and tender. You can even switch up the marinade with this 3 ingredient steak marinade.
The best part about cooking these beef kabobs in the oven is they can be made in any weather! Just like my popular baked chicken kabobs, they’re perfect for anyone who doesn’t own a grill. I love to pair these with my roasted garlic cottage cheese dip for a great sauce to go with them!
Table of Contents
Why You’ll Love This Recipe
- Healthy – The veggies provide a built in side dish that’s healthy and flavorful.
- Diet-friendly – This recipe fits a migraine-friendly diet with it’s Mediterranean flair. Works for low carb, paleo, gluten free and dairy free diets as well.
- Grill not needed – These kabobs can be made in any kind of weather – no grill needed!
- Great for meal prep – This recipe is super flavorful as leftovers!
- Minimal Ingredients – All you need extra is garlic, rosemary, and dijon for the perfect marinade – that’s it!
Baking Kabobs in the Oven
Although grilling does add an extra smoky flavor, these oven beef kabobs are just as delicious and I really don’t miss it. Here are a few tips to get the best results.
- Skewers – I like to use metal skewers as you don’t need to soak them and they will cook the meat evenly. They’re less wasteful than wood skewers, but you can use wood skewers for this if you have some on hand. Wood skewers just need to be soaked 30 minutes.
- Large sheet pan – Use a large sheet pan to spread the beef kabobs out so they can roast evenly and not steam.
- Cut pieces into uniform sizes – When cutting the steak and vegetables, try to trim them to be all the same size so they’ll cook in the same amount of time.
Ingredients
- Sirloin steak – I find this is the most economical while still being delicious. NY strip steak or filet would also work for these baked steak kabobs. Look for a sirloin steak that’s about 1.75-2 pounds, a brighter red color (not brown), and with a “prime” label, which will have more flavor than choice.
- Olive oil – Avocado oil would work as well.
- Dijon – I recommend a sulfite-free brand without wine, like Annie’s or HEB.
- Rosemary – Fresh works best here, but dried can also be substituted at a lower amount of 2 teaspoons. Thyme would also be good here.
- Vegetables – I used bell pepper, shallots, zucchini, and mushrooms.
How to Make Beef Kabobs in the Oven
Step 1: Marinate the beef.
Begin by cutting the sirloin steak into bite-sized cubes, about 1-1.5 inches thick. In a large bowl, mix together the olive oil, dijon, garlic, and rosemary. Add steak, along with kosher salt and pepper, and stir till well-coated. Cover and refrigerate for at least 30 minutes, up to 12 hours. (Picture 1)
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with aluminum foil for easy clean up.
Step 2: Thread the skewers.
Using metal skewers, alternate threading pieces of steak, shallots, zucchini and peppers, or whatever vegetables you’re using, until filled. (Picture 2)
Step 3: Bake the kabobs.
Place the beef kabobs onto the baking sheet, at least 1 inch apart to bake. Bake at 400 degrees Fahrenheit for 10-15 minutes until the beef is cooked to your desired temperature. I like to pull mine out at medium rare, so an internal temperature of 130 degrees Fahrenheit, and it will cook a little more when broiled (Picture 3)
Step 4: Broil for a nice char.
If you’d like to add char to the vegetables and beef, place the broiler on high heat and the skewers about 6 inches away. Broil for 1-2 minutes or until it’s browned enough to your liking. (Picture 4)
Recipe Tips
Start with a good steak. Have the butcher help you with a great cut of meat, but you also don’t need to spend a ton of money on a tenderloin. Sirloin is still pretty tender on it’s own, especially cut into smaller pieces for kabobs!
Plan ahead to marinate. Plan on at least 30 minutes of time to marinate the beef. The longer you can leave it (up to 1 day), the more flavorful and tender it will be.
Broil with caution. If you do decide to broil, just watch it carefully. I always set a timer or I get distracted and burn everything!
Substitute vegetables. Don’t be afraid to switch out vegetables if you love one more than another. For instance, you can substitute mushrooms for summer squash. So many vegetables work well here! Just cut them to the same size.
Recommended Side Dishes
I highly recommend serving these shish kabobs with my cottage cheese dip! They’re so great paired together. Another sauce that would work well is my sunflower seed pesto. Since these have a Mediterranean flair, you could pair it with this chickpea pasta salad and artichoke hummus for a great meal.
Other recipes that would make great side dishes for steak kabobs:
How to Make Ahead, Store, and Reheat
Oven baked beef kabobs are perfect for meal prep! Prepare these kabobs with different sides and have it for a few meals throughout the week.
- Make ahead – To make this beef skewer recipe into a quick 25 minute meal, I recommend marinating early that morning or the night before. Prepare the marinade, mix in the beef, and cover with a plastic wrap or top. Store in the fridge till you’re ready to bake. Cut the vegetables into bite sized pieces and store them in a separate bowl.
- Storage – Let these baked shish kabobs come to room temperature, then place them in a sealed, air-tight container for 2-3 days in the refrigerator.
- Reheat – The microwave works great for this. Just heat in 30 second intervals till warm. Or wrap the kabob in foil and bake in the oven at 350 degrees for about 10 minutes, or until warmed through.
To freeze – These leftovers can be frozen for up to 4-5 months and defrosted overnight in the fridge.
Can I Make Beef Kabobs in the Air Fryer?
If you’re looking to bake beef kabobs in the air fryer, I’ve officially tested this and it does work! The only part that makes it difficult is the skewers I have do not fit well. You would need really short skewers.
I placed the meat and vegetables separately in the air fryer basket. Cooked at 400 degrees Fahrenheit, they take less time to cook – about 12 minutes total, turning halfway to brown evenly.
Recipe FAQ’s
This can depend on how you prefer the meat to be cooked. For medium well, I recommend 20 minutes. For medium, I recommend around 16-17 minutes. I’ve also found lower heat to make them more tender.
Yes! Just make sure to soak them in water for 30 minutes like you would on the grill.
I like to use less expensive cuts like sirloin, which gives the best flavor for price. But NY strip, tenderloin, and ribeye would also work! Choosing “prime” steak will have the best flavor.
Other Baked Recipes You’ll Love
Seafood
Mediterranean Baked Halibut
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Beef Kabobs in the Oven
Equipment
- Metal or wood skewers
Ingredients
For the steak
- 1¾-2 pounds sirloin steak, cut into 1-1½ inch cubes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced (about 1 tablespoon)
- 1½ tablespoons dijon mustard
- 1 tablespoon fresh rosemary, minced
- kosher salt and black pepper
Kabob vegetables
- 2 bell peppers, assorted
- 3-4 large shallots
- 8 oz button mushrooms
- 2 small zucchini
Instructions
- In a large bowl or plastic bag, whisk together the olive oil, minced garlic cloves, dijon mustard, and rosemary. Add the steak and stir to coat evenly in the marinade. Season with kosher salt and black pepper. Cover and place in the fridge for at least 30 minutes and up to 24 hours.
- Meanwhile, chop the bell peppers, shallots, and zucchini into even pieces. You want them to be similar in size to the steak so they bake evenly. For the mushrooms, wipe them clean instead of running them under water. This will reduce the moisture content.
- Preheat oven to 400 degrees Fahrenheit. Thread vegetables and beef on metal or wood skewers, alternating as you go. Place on a baking sheet, covered with aluminum foil for easy clean up. Bake at 400℉ for 10-15 minutes. For medium, check with a meat thermometer, which should fall between 130℉-145℉. I recommend pulling them out on the lower end of 130℉ because it will raise if you broil them.
- Turn oven to Broil on High heat and broil for 1-2 minutes, until charred in spots, flipping just once to get both sides. Watch carefully so the kabobs don't burn. Serve warm!
Notes
- Use metal skewers, or if using wood, soak in water for 30 minutes.
- For migraine diet friendly, use a dijon without wine/sulfites. If not following a migraine diet, red onion can be substituted for shallots. I really love the lighter flavor of shallots though!
- Vegetables can be substituted! If you hate mushrooms, just sub those out with more zucchini, summer squash, cherry tomatoes, etc.
- For medium, cook on the lower end of the cooking time, or until the internal temp is around 130 degrees Fahrenheit. Remember broiling will cook the meat more too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Easy enough for a weeknight and felt special – the marinade was so tasty on both meat and vegetables.
Thanks so much, Kata! We love this one too!
I wanted a filet shish kabob so badly and it was 29 degrees outside, but I followed this recipe and done in the oven was easy and delicious!
Awesome – thank you, Mary!
Great recipe !! So colorful and easy !!
I roasted mine longer just to be sure.
Remember “shish” means lamb.
Hey! So glad you enjoyed. I thought shish meant skewer (at least according to Websters). Can you reference? Thanks!
I tried other recipes but this one was my favorite.
Awesome! Loved them and the marinade.
We do too!! So glad you got to try them!