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Smoked Beef Kabobs finished
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3.95 from 18 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!
Prep Time10 minutes
Cook Time45 minutes
Marinating time1 hour
Course: Main Course
Cuisine: American
Keyword: kebabs, pellet smoker, shish kabob, smoked, smoked beef, smoked beef kabobs, smoker
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