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Smoked Beef Kabobs

5 from 6 votes

Food on a stick ALWAYS tastes better, and when you make Smoked Beef Kabobs, you get big, beefy flavor along with your favorite veggies plus a kiss of smoke. So easy, so fun to make and eat, and so delish, you’ll be the dinner winner when you put this dish out for family and friends!

smoked beef kabobs

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Tender, marinated beef, and your favorite veggies smoked until perfect is what these Smoked Beef Kabobs are all about! This is a quick smoking recipe, along with being an easy smoking recipe, so you can be eating in hardly any time!

Because this is a quick pellet grill/smoker recipe, you’re not going to get a huge smoke ring. I cook these kabobs low and slow so that they get the maximum amount of smoke, but then you need to turn up the temperature to cook the veggies. Cut up like this, veggies on the smoker will dry out before they cook – and you want both the meat and veggies to be cooked!

What you’ll love about Smoked Beef Kabobs


  • This is a quick smoking recipe – you can eat in about an hour (after marinating).
  • Customize your beef skewers however you like!
  • Prep everything ahead of time, then pop it onto the smoker before eating.

Ingredients

  • Beef – See my notes below for the best beef for beef kabobs.
  • Veggies – Zucchini, onions, tomatoes, mushrooms, peppers, and even small pre-cooked potatoes work well.

For The Beef Kabob Marinade:

  • Soy sauce – Low sodium or regular.
  • Olive oil
  • Worcestershire sauce
  • Balsamic vinegar
  • Honey
  • Garlic – Fresh garlic cloves
  • Black pepper

You’ll Also Need:

  • Traeger smoker – Or another electric pellet grill/smoker.
  • Pellets – Any kind of pellet will do for this quick smoked meat recipe.
  • Skewers – You can use wood, but I like having metal skewers that I can reuse.
smoked beef kabobs finished
Smoked Beef Kabobs

The Best Beef For Smoked Beef Kabobs

There’s some marinating involved, but it won’t tenderize the beef. So having tender beef to start with is key to making a great beef shish kabob. Here are some of my favorite cuts of beef:

  • Beef tenderloin – Pricy but some of the most tender beef out there, if you want to splurge, go for beef tenderloin.
  • Ribeye – It may seem criminal to cut up ribeye steaks for kabobs, but if it’s flavor you’re after, there’s nothing finer!
  • Sirloin – The most common cut of meat for kabobs, sirloin is lean and beefy without being too tough. It’ll take nicely to the marinade and is an affordable cut of meat.

How To Smoke Beef Kabobs

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Cut the meat into big cubes and cut the veggies into similar-sized pieces.
  2. Make the marinade by adding the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, honey, garlic, and pepper to a blender. Pulse until the garlic is finely chopped and the marinade is fully mixed.
  3. Marinate the beef cubes in the marinade for about an hour. Pop this into the fridge until ready for it.
  4. Preheat your smoker to 180-F according to the manufacturer’s directions.
  5. Toss the veggies with the remaining oil, salt, and pepper.
  6. Thread the meat cubes and veggies onto the skewers, alternating a beef cube with a vegetable.
  7. Smoke the skewers at 180-F for about 30 minutes to give them a bit of smoke, then turn the heat up to 300-F and finish smoking the shish kabobs. They won’t take long to smoke and fully cook. Use a digital meat thermometer to cook the meat to 125-F (for medium rare), then pull the kabobs off the smoker and let them rest for 10 minutes before serving.

Recommended

Chef Jenn’s Tips

  • The kabobs will cook quickly. Use a digital meat thermometer to avoid overcooking them. Pull the skewers off at 125-F for medium rare. There’ll be some carry-over cooking, too.
  • Don’t overcook the beef, or it’ll dry out and become tough.
  • These kabobs cook so quickly and with flavor through and through there’s no need to reverse sear them.

Make It A Meal

Serve delicious Smoked Beef Kabobs with all your favorite sides! Extra veggies are always welcome, and with potatoes, rice, or pasta, you’ll have a fabulous meal everyone will love! Wondering what to serve with your Smoked Beef Kabobs? Check out these dishes:

Frequently Asked Questions

How long does it take to smoke beef kabobs?

This all depends on how big your kabobs are, how big the meat chunks are, how well done you like your meat, and more. Give yourself about an hour, from start to finish, for smoking beef kabobs.

What kind of meat for beef skewers?

You need tender beef when making beef skewers or kabobs. Filet mignon, ribeye, and sirloin are all good picks.

Can you make smoked beef kabobs on a pellet grill?

Yes! Use your Traeger pellet grill or another electric smoker to make this delicious recipe.

Step By Step Photos

smoked beef kabobs finished
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5 from 6 votes

Smoked Beef Kabobs

Meaty, tender, juicy, and kissed with smoke, food on a stick always tastes better and these Smoked Beef Kabobs are no exception! Pair tender beef with your favorite veggies and smoke some goodness for lunch or dinner today!
Course Main Course
Cuisine American
Keyword kebabs, pellet smoker, shish kabob, smoked, smoked beef, smoked beef kabobs, smoker
Prep Time 10 minutes
Cook Time 45 minutes
Marinating time 1 hour
Servings 4 servings
Calories 352kcal
Author Chef Jenn

Ingredients

  • 1 pound sirloin beef or ribeye or beef tenderloin
  • 1 each zucchini
  • 1 red onion
  • 8 ounces mushrooms
  • 1 red bell pepper

For the marinade:

  • 3 tablespoons soy sauce
  • 4 tablespoons olive oil divided
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 4 cloves garlic
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  • Cut the meat into 1-inch cubes and cut the veggies into similar-sized pieces. Keep the mushrooms whole.
  • Make the marinade by adding the soy sauce, 2 tablespoons of olive oil, Worcestershire sauce, balsamic vinegar, honey, garlic, and pepper to a blender. Pulse until the garlic is finely chopped and the marinade is fully mixed.
  • Marinate the beef cubes in the marinade for about an hour. Pop this into the fridge until ready for it.
  • Preheat your smoker to 180-F according to the manufacturer's directions.
  • Toss the veggies with the remaining oil, salt, and pepper.
  • Thread the meat cubes and veggies onto the skewers, alternating a beef cube with a vegetable.
  • Smoke the skewers at 180-F for about 30 minutes to give them a bit of smoke, then turn the heat up to 300-F and finish smoking the shish kabobs. They won't take long to smoke and fully cook. Use a digital meat thermometer to cook the meat to 125-F (for medium rare), then pull the kabobs off the smoker and let them rest for 10 minutes before serving.

Notes

Chef Jenn’s Tips

  • The kabobs will cook quickly. Use a digital meat thermometer to avoid overcooking them. Pull the skewers off at 125-F for medium rare. There’ll be some carry-over cooking, too.
  • Don’t overcook the beef, or it’ll dry out and become tough.
  • These kabobs cook so quickly and with flavor through and through there’s no need to reverse sear them.

Nutrition

Serving: 1skewer | Calories: 352kcal | Carbohydrates: 20g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 1229mg | Potassium: 791mg | Fiber: 2g | Sugar: 14g | Vitamin A: 940IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn