Steak Kabobs in The Oven are a kabob you can make all year round. If you are looking for a simple meal to make you look like a chef, oven steak kabobs is what we’ll be having!
You know, every time we sit down with our family to enjoy a meal together it is an occasion to be grateful for. Sometimes, though, extra special occasions take place. Birthdays, celebrations, anniversaries, milestones, or holidays. \On these occasions, we might want to cook something a little extra special and this meal of beef kabobs is one of those favorites for me. The great thing about this meal is that it is something that you might order in a restaurant, but you can easily feed 6-8 people with this meal for under $25.00 – or feed a family of four twice.
This recipe works just as well for chicken kabobs recipe, too. Just substitute boneless skinless chicken breasts and follow all the instructions just as they are written.
Ready for some good food? Lets get cooking!
- 1-2 pounds top sirloin
- 1 bottle Moore’s or Dale’s Marinade (or a recipe of my All Purpose Marinade, click here)
- Wooden kabob skewers, and some vegetables of your choice
What Cut of Meat Should I Use?
I am using Top Sirloin steak because I find when prepared this way, it is tender and full of flavor. But you can also use Flat Iron or Strip Steak and even Tenderloin
What Vegetables Should I Use?
- Chop up your veggies to chunks about an inch or so. I used bell peppers, onions and mushrooms in these images but I really like to use cherry tomatoes sometimes too because the tomatoes get so very sweet when cooked this way. I love the onions because they give the meat a lot of flavor.
- Feel free to use whatever vegetables you have on hand or your favorites.
- Using kitchen shears, cut the top sirloin into bite size pieces. I generally cut mine into about one inch cubes. You don’t have to be precise here though. Just make sure it is a small hunk of meat.
Tip for Evenly Cooked Kabobs:
The meat doesn’t have to be exact but you want them about the same size so they cook evenly and are cooked through all around the same time.
- Place the meat in a zipper seal bag or sealable bowl and add 1 cup of marinade.
- Seal well and put in the refrigerator for at least an hour. You can marinate this the night before if you like.
- Thirty minutes before you’re going to cook your kabobs, place some skewers in a dish filled with water to soak.
- Set up a skewering station.
Imagine if someone were to call while you were doing this and ask what you were up to.
“I’m setting up a skewering station.”
They may not call back for some time 🙂
- Using whatever pattern you’re in the mood for, skewer veggies and meat onto your kabobs. Look at those colors!
For instance, I like to start and end with bell peppers, but sometimes I don’t.
I also like to place onion slices next to the meat, but sometimes I don’t.
There does not need to be a rhyme or reason to this so just do it however you want to.
- Place all of these beef kabobs on a rimmed baking sheet to catch the juices.
- Bake at 350 for thirty minutes, turning every ten minutes, until meat is cooked through and veggies are lightly browned around the edges.
You are set to plate and serve. Yum! These make my mouth water!
Rice pilaf would be a great side dish with these kabobs. It has so much flavor that it just about takes to singing as soon as you get a bite in your mouth, and it is Easy with a capital “E”! You can get the rice pilaf recipe by clicking here.
Extra Veggies? Don’t Throw Them Away…
If you end up with a lot of extra veggies, make the kabobs with only vegetables. These are wonderful to serve on the side for instance with a little sauce of your choice or roasted all by themselves.
Can I Freeze The Meat In the Marinade?
This makes a LOT of skewered meat and veggies, so normally I freeze half of the meat in the marinade to make them for another meal. You can add some variety to kabob recipes every time you make them.
In addition, chicken or shrimp makes a great substitution or addition to this recipe.
Frequently Asked Questions
You will turn your oven to 350 degrees, and allow the oven to preheat. Then once the oven if fully warm, place your loaded kabobs into the oven. You will then cook the kabobs until the steak is fully cooked. Depending on thickness of steak the cook time will vary.
You can put the wooden skewers in the oven, but the key is soaking them in water first. That helps prevent the skewers from burning up from the hot high temperature. Feel free to reach for metal skewers if you don’t want to wait while the skewers soak in water.
Do not cover the kabobs with foil. If you do, you will find the steak and veggies won’t brown up the way you want. They will cook but the texture and color will be pale and not as appetizing.
If you do not own skewers, you can use celery stalks, rosemary stalks, or even popsicle sticks in replace. Or just toss all the ingredients on the baking sheet and spread it out. Then cook without skewers for a delicious dinner regardless of having the skewers.
- 2 pounds top sirloin
- 1 recipe All-Purpose Marinade or 1 bottle of Dale’s or Moore’s Marinade
- 2 large onions peeled and cut into wedges
- 1 pound veggies of your choice bell peppers (cored, seeded, and cut into 1 inch pieces), and/or small mushrooms, or other vegetables of your choice
- Using kitchen shears, cut the beef into bite-size cubes. Place the beef in a gallon-size ziplock bag and add 1 cup of the marinade. Let the beef marinate in the refrigerator for at least one hour or up to eight hours.
- Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl and cover them with water to soak.
- Remove the skewers from the bowl and thread the beef and vegetables onto them, placing a vegetable between each piece of beef.
- Place the beef kabobs on an ungreased, rimmed baking sheet and bake the kabobs, turning them every 10 minutes, until the beef is lightly browned on the outside and just lightly pink in the very center, about 30 minutes.