Marinated Beef Kabobs with Broccoli (Tender, Flavorful)
Not just any grilled Beef Kabobs, these marinated steak kabobs are jam packed with flavor and super tender. With perfectly charred broccoli and crisp peppers, I’m going to show you all the tricks, including my secret Asian steak kabob marinade, for getting the most amazing beef and broccoli shish kabobs!
Beef kabobs inspired by Chinese beef broccoli!
Whether you call them kabobs, kebabs, or shish kabobs, what’s a summer grill without them? My readers LOVE my take on Chinese beef and broccoli – p.s. it’s been shared a quarter million times – so why not share a summer version with grilled juicy chunky beef cubes and crisp veggies, drenched in a deeply savory-little sweet- little spicy Asian steak kabob marinade.
And let me tell you…They. Are. AMAZING! 😀
What you need for the broccoli and beef kabobs
- Top sirloin steak or NY trip
- Coconut aminos
- Fish sauce
- Toasted sesame oil
- Olive oil
- Hot sauce, I use frank’s original
- Garlic powder
- Coarse sea salt
- Black pepper
- Veggies: Broccoli florets, bell peppers, red onions
If you use Tamari instead of coconut aminos, add a bit of sweetener such as regular honey or keto honey or coconut palm sugar to the marinade to balance the salty flavor.
Steak Kabob Marinade – Asian Flavored!
Since this recipe is inspired by my beef broccoli recipe, I use the marinade and the stir-fry sauce from that recipe and adjust the quantity for grilling. It’s deeply savory, a little sweet, and a little spicy. SO GOOD!
Why marinate the beef?
Marinating the meat not only adds loads of flavor but it also tenderizes it so don’t skip this step! To keep it easy, we use the same sauce for marinade and glaze so one jar of sauce is all we need!
Marinating the beef for at least 1 hour and upto 6 hours in advance.
How to grill beef kabobs with broccoli
- Cube the steak. Cut the beef into 1-inch bite-sized cubes.
- Marinate the steak. Whisk together the marinade ingredients and add a few tablespoons to mix with the steak. Marinate for at least 1 hour to 6 hours in the fridge.
- Prep the vegetables. Break large chunks of broccoli florets to bite sizes and cut the vegetables into the same size chunks as the beef.
- Assemble the kabobs. Thread the marinated beef on metal or bamboo skewers, alternating with vegetables. Aim for about 4 -5 pieces per 10-inch skewer.
- Grill the steak kabobs. Turn the skewers and brush with the marinade until the steak is cooked to medium-rare/medium and the vegetables are slightly charred.
Best steak for kabobs
Use strip loin, top sirloin, or NY strip. These cuts are cheaper, less fatty, and tender. When you select, try to pick sirloin steaks cut close to the loin if possible. When you trim the steak, make sure that you trim the fat strip and the tendon-like connective tissue as they are tough and hard to chew. Here’s a great video I found on youtube.
How to thread them to make the best beef kabobs
- Don’t pack them too tight. Unlike the chicken yakitori skewers, keep a little spice between the items so that the heat and the air can flow through and cook evenly.
- Cut the veggies into the same size chunks as the beef so the cook time is more even.
- I like to keep 3 layers of onion together in each chunk so it doesn’t get burnt easily
- Aim about 4-5 pieces of beef per 10-inch skewer, alternating with the vegetables.
- Marinate the beef for at least 1 hour and upto 6 hours in the fridge.
- If using bamboo or wooden skewers, soak them for at least 1 hour before using.
Can I bake them in the oven?
Yes! Grilling will give you the best flavor but if you don’t happen to have a grill or it’s raining out, you can bake them. Here’s how to do it:
- Preheat the oven to 425°F/218°C.
- Prep and assemble your kabobs, then place them on a rack on top of a baking sheet.
- Bake for about 10-13 minutes. For a medium doneness, the internal temp is 145°F/63°C.
I like to slightly undercook the steaks and put them under the oven broiler for 3 minutes to get a nice charred color and flavor.
Try these side dishes for a summer cookout!
For crunchy and refreshing side dishes, try my Asian cucumber salad, Chinese smashed cucumber salad, Thai bok choy salad, Asian chopped salad with crispy chow mein noodles, Tatsoi Asian green salad, or Mandarin orange salad with chicken. Browse more healthy side dishes.
More beef and skewer recipes you’ll love
Beef Kabobs with Broccoli (paleo, whole30, keto)
- 1.5 lb strip loin, top sirloin, or NY strip
- 1.5 tsp baking soda
- Toasted white sesame seeds, sprinkle, optional
Marinade and glaze for beef kabobs:
- 12 oz. broccoli florets
- 9 oz. red onion, about 1 medium size
- 2 whole bell peppers, red and orange colors
- Cube the steak into 1-inch bite-sized cubes and place them in a bowl. Sprinkle with baking soda. This will help tenderize the beef.
- Whisk together the marinade ingredients and set aside ⅓ cup for glaze.
- Pour the rest of the marinade to mix with the steak and marinate for at least 1 hour and upto 6 hours in the fridge. If you use bamboo or wooden skewers, now is a good time to soak them in water.
- Prep the vegetables. Break larger chunks of broccoli florets to bite sizes and cut the vegetables into the same size chunks as the beef.
- Assemble the kabobs. Thread the marinated beef on the skewers, alternating with vegetables. Aim for about 4 -5 pieces of beef per 10-inch skewer. Try not to pack them too tight. I like to keep 3 layers of onion together in each chunk so it doesn’t get burnt easily.
- Preheat the grill to high heat then reduce to medium-high. Lightly brush the grill gates with oil. Grill the kabobs for 8-10 minutes, turning every 2-3 minutes and brush with more glaze every time you turn the skewers until the steak is cooked to medium-rare/medium and the vegetables are slightly charred.
- Transfer the kabobs to a large serving platter. Sprinkle with sesame seeds, if using. Serve warm.