Middle Eastern Beef Shish Kebab (with Sides)

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.

5 from 1 vote

Middle Eastern Beef Shish Kebab (with Sides)

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.

Prep Time15

Cook Time15

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: Levantine, Middle Eastern

Servings: servings

Author: Luay Ghafari

Cost: $20

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 tbsp Olive oil
2 tbsp Lemon juice
2 Garlic cloves (minced)
1 tbsp Pomegranate molasses
1 tbsp Dried oregano
1 ½ tsp Kosher salt
½ tsp 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

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 tbsp Olive oil, 2 tbsp Lemon juice, 2 Garlic cloves (minced), 1 tbsp Pomegranate molasses, 1 tbsp Dried oregano, 1 ½ tsp Kosher salt, and ½ tsp 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).

Nutrition