Name: Beef Shish Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 kg (2 1/4 lbs.) beef ribeye or sirloin, cut into bite sized pieces; Juice of one lemon (about 2 tbsp); 2 onions, roughly chopped; 8 cloves garlic; 250ml (1 cup) whole milk; 5 tbsp olive oil; 3 tbsp red pepper paste; 2 tsp Aleppo Pepper flakes or pul biber; 2 tsp dried oregano; 1 tsp freshly ground black pepper

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Beef kabobs the way they should be… Try this recipe soon!

If you’re looking for an easy recipe that you can cook outdoors, these beef shish kabobs are a great option. You are going to love the simple and delicious marinade which together with the charred, smoky beef flavour this one you’ve got to try at your next barbecue.

Not only that, I have some amazing side dishes that go well with the beef kabobs that you can try with them. No need to go out to the Turkish takeaway when you can make beef kabobs even better and of course cheaper at home. Many of you know that I test my recipes here on the blog before they go into my cookbooks. This beef shish kabob recipe is one I hope you love a much as I do.

About this recipe.

This is a Turkish style beef kabob recipe. The marinade is different to others you might have tried but very easy to prepare. Like most wet marinades, it is a good idea to get the meat marinating 1 to 2 days before you skewer and cook them.

Two of the most important ingredients in the special marinade are both natural tenderisers: Onion juice and full fat milk. You will be amazed at how tender the meat becomes.

Beef shish kabobs have a long and interesting history.

I have always been interested in the history of the foods I make from around the world. Sometimes it can be fun to not only cook up an amazing meal for friends but also tell them a bit about the meal.

The history of beef shish kabobs is deeply intertwined with the culinary traditions of the Middle East, Central Asia, and the Mediterranean. The word “shish” comes from the Turkish word for “skewer,” and “kebab” (or “kabob”) refers to meat that’s grilled or roasted. I hope this doesn’t make me sound too geeky but here’s a brief overview of the history of beef shish kabobs:

Ancient Origins

Origins in the Middle East and Central Asia: The concept of cooking meat on skewers over an open flame dates back thousands of years. Shish kabob cooking is an example of ancient culinary practices of the Middle East and Central Asia. Nomadic tribes in these regions would skewer meat over campfires as a practical and efficient way to cook meat while traveling.

Use of Beef: While lamb and goat were more common in the early days due to their availability in the Middle East, beef was also used, especially in regions where cattle were more prevalent. Even nowadays, the choice of meat often depends on local availability, religious customs, and the wealth of the diners.

Influence of the Ottoman Empire: The spread of shish kebabs can be significantly attributed to the Ottoman Empire, which spanned across much of the Middle East, North Africa, and parts of Europe from the 14th to early 20th centuries. The Ottomans popularized various kebab dishes, including shish kebabs, throughout their empire. As a result, the dish became widely known and adapted across different cultures within the empire.

Regional Variations: As shish kebabs spread across the regions, different variations developed. In Turkey, for example, lamb is often the meat of choice but beef is still very popular. In the Balkans and parts of the Middle East, beef is king. Spices and marinades also vary depending on local tastes and available ingredients.

Which cut of beef is best for this recipe?

I prefer to use well marbled and aged ribeye for these beef shish kabobs. Sirloin is also good.

You cook the beef shish kabobs quite quickly over the fire so you want tender cuts like ribeye or sirloin if you like you meat medium rare.

If you like your beef cooked well done, you could also use flavourful but tougher cuts like rump or skirt. If you opt for skirt steak, I recommend cutting it into thin slices against the grain instead of the larger chunks you see in the photographs below.

What do you serve with beef shish kabobs?

I like to serve them the traditional way over lavish bread. Don’t skimp on the sauces! Try these beef shish kabobs with tahini sauce, fresh emze salad and some hummus and/or baba ganoush.

How long can you store leftovers in the fridge?

You can store leftover beef shish kabobs in the fridge for 3 to 4 days. I do not recommend using a microwave to reheat the meat if you like rare or medium rare meat. Microwaves cook from the inside out and will overcook the meat.

To reheat leftovers, I normally place the meat in an air fryer at 200°C/400° for a few minutes or until hot. You could also pan fry the meat to heat it through.

Can you freeze beef shish kabobs?

Yes and it will free well for up to 3 months. Be sure to freeze it in an air-tight container or freezer bag and label and date it. If using a freezer bag, try to get as much of the excess air out of the bag before sealing to freeze.

Pro Tips.

Here are three good tips for making the best beef shish kabobs:

1. Use the Right Cut: Opt for tender cuts of beef like sirloin, ribeye, or tenderloin. These cuts cook quickly and stay juicy, making them ideal for kabobs.

2. Marinate for Flavour and Tenderness: A marinade with acid (lemon juice, vinegar) and oil, along with herbs and spices, helps tenderize the beef and enhances the flavour. Marinate for at least a few hours but 24 hours will be even better.

3. Don’t Overcook: You need to grill the kabobs over medium-high heat for even cooking, turning frequently. Aim for medium-rare to medium to prevent the beef from drying out.

Step by step photographs.

Get all your ingredients prepared and weighed out before starting.

Blending the onions into a paste in a blender.

Blend the onions into a thick paste in a blender or food processor.

Running the onion paste through a fine mesh strainer to get the juice out.

Run the onion paste through a fine mesh strainer to get the juice out. You can discard the solids.

The onion juice produced from the paste.

You will need 200ml (3/4 cup) onion juice for this recipe. If you have any leftover you can freeze it for up to 6 months.

Adding the remaining marinade ingredients to the onion juice.

Add the remaining marinade ingredients to the onion juice.

Whisk until well combined. It should look something like this.

The beef cut into large bite sized pieces on a cutting board.

Cut the beef into large bite sized pieces.

The beef marinating in the prepared marinade in a large freezer bag.

Pour the beef and marinade into a large freezer bag or a bowl and allow to marinate for at least 3 hours or overnight. The longer the better.

The beef and vegetables skewered and ready to cook.

Skewer the beef and vegetables. I recommend skewering the beef and vegetables separately.

The meat and vegetables cooking on skewers over the hot coals.

Place the beef and vegetable skewers over the hot coals. Turn the skewers often for even cooking.

Grilling the meat and vegetable skewers over the fire.

Be sure to baste the meat as it cooks with the leftover marinade. This produces smoke which will flavour the meat and keep it juicy.

The beef kabobs served at the table with tahini sauce and lavish bread.

Serve the cooked meat and vegetables over lavish bread and tahini sauce.

Beef kabobs serve over lavish bread with a number of Turkish mezzes.

Enjoy!

If you like these beef shish kabobs, you might like to try some of these popular recipes too.

Have you tried this recipe for beef shish kabobs?

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Yield: 4 to 6

Beef Shish Kabobs

Discover a delicious and easy recipe for beef shish kabobs. Perfect for outdoor cooking and packed with flavor.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 kg (2 1/4 lbs.) beef ribeye or sirloin, cut into bite sized pieces
Juice of one lemon (about 2 tbsp)
2 onions, roughly chopped
8 cloves garlic
250ml (1 cup) whole milk
5 tbsp olive oil
3 tbsp red pepper paste
2 tsp Aleppo Pepper flakes or pul biber
2 tsp dried oregano
1 tsp freshly ground black pepper

Instructions

Place the onions and three cloves of the garlic in a blender and blend to a thick and smooth paste. Pour this into a mesh strainer over a mixing bowl and press down on the solids to release the liquid into the bowl. You need about 200ml (3/4 cup) of onion/garlic liquid for this recipe. SEE NOTE. You can discard the solids.
Place the meat in a mixing bowl and add the lemon juice. Let the juice soak into the meat for 20 minutes but no longer than 3 hours before adding the remaining marinade.
In a mixing bowl, combine the onion/garlic liquid with the remaining ingredients and stir well to combine.
Place the meat and marinade in a large plastic freezer bag or bowl and allow to marinate for at least 3 hours or up to 48 hours. The longer the better.
When ready to cook, build a direct heat fire in your barbecue. I usually use the equivalent of a shoe box full of charcoal. For best results, use good quality lump wood charcoal that has not been treated with lighting fluid.
Light the coals and when they are white hot and it is uncomfortably hot to hold your hand two inches above cooking heat for longer than two seconds, you coals are ready.
Place the skewers over the fire and cook for about 10 minutes, turning regularly for a more even cook. Be sure to baste the meat from time to time with any leftover marinade you have.
Be careful not to overcook the meat or it will become dry. I usually take the beef skewers off the heat when they reach an internal temperature of 53°C/127°F and let them rest for about 5 minutes before removing the meat from the skewers. This should get you delicious medium rare to medium cooked meat. Perfect!

Notes

The Onion/Garlic liquid

If you have more onion/garlic liquid than you need, it does freeze well for up to 3 months to use next time you make this recipe.