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    Home » Recipes » Main Dishes

    Middle Eastern Beef Shish Kebabs (with Sides)

    By Luay Ghafari | Updated: Jun 4, 2025 | May contain affiliate links.

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    These Middle Eastern Beef Shish Kebabs are incredibly easy to prepare, delicious, and perfect for either a weeknight or the weekend. Whether you're hosting a backyard BBQ or just craving something deliciously easy, these kebabs are guaranteed to impress.

    Pair them with my Mediterranean yellow rice, Lemon Yogurt Sauce, and bright chopped cucumber and tomato salad. Scroll down for more serving and pairing ideas!

    Six grilled Middle Eastern Beef Shish Kebabs with yellow bell peppers, zucchini, and red onions on skewers, garnished with fresh herbs and served with lemon wedges on a white platter. A hand is holding one skewer.
    Jump to:
    • Why This Recipe Works
    • Ingredients
    • How to make this Middle Eastern Beef Shish Kebabs recipe
    • Beef Doneness Chart
    • Pairing and Menu Ideas
    • Expert Tips
    • Recipe FAQs
    • Other Grilling Recipes
    • Recipe Card

    Why This Recipe Works

    • Super simple prep: The marinade comes together in 5 minutes and uses pantry staples. Plus, the beef only needs an hour to soak up all that goodness (though overnight is even better!). The veggie options are customizable, so use what you have on hand.
    • Perfect for summer: This is the kind of recipe that begs to be enjoyed outside, ideally with a cold drink in hand. Check out some of my other Grilling Recipes.
    • Incredible pairings: Serve these kebabs with grilled veggies, flatbreads, and a bright salad for a complete Middle Eastern-inspired feast.

    Ingredients

    The key here is to pick the right kind of beef. Here’s what you’ll need to make this beef shish kabob recipe:

    A tray displaying labeled ingredients for Middle Eastern Beef Shish Kebabs: raw beef, olive oil, pomegranate molasses, oregano, salt and pepper, parsley, sumac, zucchini, yellow bell pepper, red onion, lemon, and garlic.
    • Beef: I use sirloin tri-tip (or top sirloin), a tender, flavorful cut that's perfect for skewering. It has a decent amount of marbling, which means that it’ll stay tender when cooked. You can also use rib eye or another grilling-appropriate cut of beef. If you want to splurge, beef tenderloin (filet mignon) would also work, but could dry out quickly, so make sure not to overcook it. Ask your butcher if you’re not sure what cut of meat to buy. Don’t use tougher cuts like shoulder or stewing beef. If you also like chicken, try my Greek chicken Souvlaki, Harissa Chicken Skewers, Persian Joojeh Kabob (Saffron Chicken), and Chicken Shish Tawook recipes.
    • Pomegranate molasses: This is a Middle Eastern-style recipe and for that, the sweet and tangy flavor of pomegranate molasses is key. You can buy it online or at any Middle Eastern market. These days, you can also find it at most well-stocked grocery stores. Use it is other recipes like: Muhammara (Syrian Red Pepper Dip), Lebanese Fattoush, or Turkish Ezme. You can use soy sauce, balsamic vinegar, or Worcestershire sauce instead, but it won’t be the same.
    • Vegetables: I like using fresh veggies that cook quickly. Red or white onions, red or green bell peppers, and zucchini work well. You can also use mushrooms, cherry tomatoes, and/or scallions.

    Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.

    How to make this Middle Eastern Beef Shish Kebabs recipe

    This is a straightforward recipe, but I always recommend looking at all the photos first to get a feel for all the steps.

    Raw beef pieces on a white cutting board, some pierced with holes from a black meat tenderizer tool resting above them.

    Step 1. Tenderize the Meat (Optional). Using a meat tenderizer, poke holes into the beef and then cut it into 1 to 1 ½ inch cubes.

    Bowl with the shish kebab marinade including olive oil, lemon juice, pomegranate molasses, oregano, garlic, salt and pepper.

    Step 2. Make the Marinade. In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, dried oregano, crushed garlic, salt, and black pepper.

    Chunks of raw beef marinating in a white bowl, coated with herbs and spices.

    Step 3. Marinate the Beef. Add the chunks of beef to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour or up to overnight.

    Six metal skewers with marinated Middle Eastern Beef Shish Kebabs with beef cubes, yellow bell peppers, red onion slices, and zucchini on an oval plate.

    Step 4. Skewer. Skewer the marinated beef chunks along with chunks of zucchini, bell pepper, and red onion. Aim to keep the veggie pieces about the same size as the beef.

    Three grilled beef kabobs with yellow bell peppers, red onion, and green zucchini on metal skewers are cooking on a black grill pan with visible grill marks.

    Step 5. Grill. Oil your charcoal grill, gas grill, or indoor grill with a little vegetable oil. Grill over medium-high heat for 3–4 minutes per side, turning to get even char marks on all sides. The cooking time may vary depending on the grill used and cooking method. Use a meat thermometer if you have one. It’ll help you determine the internal temperature of the beef so you don’t overcook it. See chart below. For best results, I recommend Medium or Medium Well.

    Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.

    Step 6. Serve. Serve garnished with chopped parsley and a sprinkle of sumac for that extra zing.

    Beef Doneness Chart

    • Rare: Internal Temperature: 120–125°F (49–52°C). Characteristics: Cool red center, very soft texture
    • Medium Rare: Internal Temperature: 130–135°F (54–57°C). Characteristics: Warm red center, tender and juicy
    • Medium: Internal Temperature: 140–145°F (60–63°C). Characteristics: Warm pink center, slightly firmer
    • Medium Well: Internal Temperature: 150–155°F (66–68°C). Characteristics: Slightly pink center, firmer texture
    • Well Done: Internal Temperature: 160°F (71°C). Characteristics: Little or no pink, firm and fully cooked

    Pairing and Menu Ideas

    As a classic Middle Eastern recipe, you would want to definitely make a Middle Eastern-inspired meal with it.

    When it comes to rice, enjoy these kebabs with my Vermicelli Rice, Saffron Rice, Mediterranean Yellow Rice or if you want to impress, Tahdig (Persian Crispy Rice).

    As for a starchy side, my Batata Harra (Spicy Lebanese Potatoes) or Garlic Rosemary Roasted Potatoes.

    Serve these kebabs with Lebanese garlic sauce (Toum), lemon tahini sauce, mint yogurt sauce, Mast-o Khiar (Persian cucumber yogurt dip), pickled cauliflower, giardiniera pickles, and Lebanese pita bread.

    Check out my Middle Eastern and Mediterranean Appetizers to round out a complete meal. Baba ganoush or Mutabal (roasted eggplant dip) would be lovely.  

    Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.

    Expert Tips

    • Don’t skip the tenderizing step. It really helps the marinade penetrate the beef.
    • Soak the wooden skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning. I recommend you use metal skewers as they are reusable and more traditional.
    • Want extra flavor? Save a bit of the marinade (before adding the raw meat). Brush the saved leftover marinade over the kebabs while grilling.
    • Don’t crowd your grill. Give the skewers a little space so that they get charred evenly.
    • Use an air fryer. If you don’t have a grill pan or an outdoor grill, you can certainly use an air fryer. The timing and temperature will vary from model to model. But I would recommend starting with a high temperature (like 400°F) and about 8-12 minutes of cook time. You may want to turn the skewers over halfway.
    • Invest in a meat thermometer. If you are not sure how to tell if the meat is cooked the way you like it, use an instant-read meat thermometer (affiliate link) to help you.

    Recipe FAQs

    Can I make these Beef Shish Kebabs ahead of time?

    Absolutely! You can marinate the beef up to 24 hours in advance. Just keep it covered in the fridge.

    How should I store leftover Shish kabobs?

    Store grilled kebabs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

    Can I freeze these beef kebabs?

    Yes, you can freeze the marinated raw beef (without the vegetables) for up to 3 months. Thaw overnight in the fridge before skewering and grilling. I don’t recommend freezing cooked beef kebabs.

    Other Grilling Recipes

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)
    • Grilled and marinated Greek lamb chops on a platter with rosemary and lemon wedges.
      Marinated Greek Lamb Chops (Grilled or Pan Seared)

    If you make this Middle Eastern Beef Shish Kebab or any other grilling recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

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    Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.

    Middle Eastern Beef Shish Kebab (with Sides)

    Luay Ghafari
    These Middle Eastern Beef Shish Kebabs are incredibly easy to prepare, delicious, and perfect for either a weeknight or the weekend. Whether you're hosting a backyard BBQ or just craving something deliciously easy, these kebabs are guaranteed to impress.
    No ratings yet
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Marinating Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine Levantine, Middle Eastern
    Servings 4 servings
    Calories 322 kcal

    Equipment

    • Meat Tenderizer Optional
    • Grill pan, outdoor grill or BBQ

    Ingredients
      

    Beef Kebab Ingredients

    • 1 ½ lbs Tri Tip, top sirloin steak, tenderloin or other grilling beef - See note
    • 2 tablespoon Olive oil
    • 2 tablespoon Lemon juice
    • 2 Garlic cloves (minced)
    • 1 tablespoon Pomegranate molasses
    • 1 tablespoon Dried oregano
    • 1 ½ teaspoon Kosher salt
    • ½ teaspoon Black pepper
    • 1 Red onion (cut into 1 ½ inch pieces)
    • 1 Zucchini (cut into 1 ½ inch pieces)
    • 1 Bell pepper (cut into 1 ½ inch pieces)
    • Fresh parsley and sumac for garnish

    Sides, Salads and Sauces

    • Homemade Tzatziki
    • Lemon Mint Yogurt Sauce
    • Saffron rice
    • Mediterranean Yellow Rice
    • Chopped salad
    • Fattoush Salad
    • Sumac Onions

    Instructions
     

    • Tenderize the Meat (Optional). Using a meat tenderizer, poke holes into 1 ½ lbs Tri Tip, top sirloin steak, tenderloin or other grilling beef and then cut it into 1 to 1 ½ inch cubes. Note: Your butcher can also tenderize it for you, or you can skip the tenderizing step.
    • Make the Marinade. In a medium bowl, whisk together 2 tablespoon Olive oil, 2 tablespoon Lemon juice, 2 Garlic cloves (minced), 1 tablespoon Pomegranate molasses, 1 tablespoon Dried oregano, 1 ½ teaspoon Kosher salt, and ½ teaspoon Black pepper.
    • Marinate the Beef. Add the chunks of beef to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour or up to overnight.
    • Skewer. Skewer the marinated beef chunks along with 1 Red onion (cut into 1 ½ inch pieces), 1 Zucchini (cut into 1 ½ inch pieces), and 1 Bell pepper (cut into 1 ½ inch pieces). Aim to keep the veggie pieces about the same size as the beef and alternate them on the skewer. Any leftover vegetables can be skewered and grilled alongside the beef skewers.
    • Grill. Oil your charcoal grill, gas grill, or indoor grill with a little vegetable oil. Grill over medium-high heat for 3–4 minutes per side, turning to get even char marks on all sides. The cooking time may vary depending on the grill used and cooking method. Use a meat thermometer if you have one. It’ll help you determine the internal temperature of the beef so you don’t overcook it. For best results, I recommend Medium or Medium Well.
    • Serve. Add Fresh parsley and sumac for garnish and serve right away.

    Notes

    Refer to the blog post above for step-by-step recipe photos. 
    Ingredient notes:
    • Beef: I use sirloin tri-tip or top sirloin, a tender, flavorful cut that's perfect for skewering. It has a decent amount of marbling, which means that it’ll stay tender when cooked. You can also use rib eye or another grilling-appropriate cut of beef. If you want to splurge, beef tenderloin (filet mignon) would also work, but could dry out quickly, so make sure not to overcook it. Ask your butcher if you’re not sure what cut of meat to buy. Don’t use tougher cuts like shoulder or stewing beef. 
    • Pomegranate molasses: This is a Middle Eastern-style recipe and for that, the sweet and tangy flavor of pomegranate molasses is key. You can buy it online or at any Middle Eastern market. These days, you can also find it at most well-stocked grocery stores. You can use soy sauce, balsamic vinegar, or Worcestershire sauce instead, but it won’t be the same.
    • Vegetables: I like using fresh veggies that cook quickly. Red or white onions, red or green bell peppers, and zucchini work well. You can also use mushrooms, cherry tomatoes, and/or scallions.
     
    Other Tips:
    • Use an instant-read thermometer to check the doneness of the beef. I recommend cooking the beef to Medium (140–145°F) or Medium well (150–155°F). 
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 322kcalCarbohydrates: 10gProtein: 39gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1265mgPotassium: 868mgFiber: 2gSugar: 6gVitamin A: 1052IUVitamin C: 52mgCalcium: 78mgIron: 4mg
    Tried this recipe?Let us know how it was! Or Pin it!

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