Tender Beef Kebabs (Shashlik) Recipe
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Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, pork , chicken and even veggie kabobs are often on the menu!
Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.
My sister’s families stopped by to enjoy these shashlik and folks were going back for seconds! I served them with buttery corn on the cob and roasted baby red potatoes. It was a perfect and simple summer BBQ menu.
Read on for the recipe and to get our best tips for great BBQ!
Tips for great BBQ kabobs:
1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.
2. Soak your wooden skewers in water at least 30 minutes so they don’t scorch or burn completely on the grill.
3. Don’t crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.
Ingredients for Beef Kebabs (Shashlik)
2 lbs good quality beef (I used top sirloin), cut into 1 1/2″ pieces
2 Bell peppers, any color, sliced into 1 1/2″ wide pieces
1 large Purple Onion, sliced into 1 1/2″ wide pieces
15 medium bamboo or wood skewers
Ingredients for Beef Kebabs Marinade:
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves, pressed
3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
2 dry bay leaves
How to Make Tender Beef Kabobs Shashliki:
1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated.
Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
3. Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
4. Grill steak kabobs over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.
Come on little guys, you can scoot off that skewer right into my mouth (after a quick dunk in the A1 sauce) #yum.
Tender Beef Kabobs (Shashlik) Recipe
Ingredients
Ingredients for Steak Kabobs:
- 2 lbs good quality beef, I used top sirloin, cut into 1 1/2" pieces
- 2 Bell peppers, any color, sliced into 1 1/2" wide pieces
- 1 large Purple Onion, sliced into 1 1/2" wide pieces
- 15 medium bamboo or wood skewers
Ingredients for Steak Marinade:
- 1 cup mild olive oil
- 1/2 cup fresh lemon juice, from 2 medium lemons
- 1 tsp salt, we love fine sea salt
- 1 tsp freshly ground black pepper
- 4 garlic cloves, pressed
- 3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
- 2 dry bay leaves
Instructions
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce
Notes
1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.
2. Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.
3. Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.
Credits: Marinade adapted from the Russian Tea Room Cookbook’s recipe for Karskiy Shashlik (I added more garlic and more dill). The original recipe calls for various parts of Lamb to be used in leu of sirloin and does not include veggies.
I haven’t tried this marinade on anything except beef but I’m so tempted! The marinade, by itself, smells tantalizingly good. What’s your favorited food in the world to grill? (Note: Hot dogs is an acceptable answer)
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
A terrific marinade. We added brown mushrooms to our skewers. Ours made enough for 2 days so we had a second set of skewers on day 2 and it was equally delicious.
Lovely to hear that you enjoyed it!
Can the meat marinate in fridge over night instead of 4 to 6 hours? Love all your recipes!
Hi Flora! Yes, that would be fine. Thank you, I’m glad you enjoy my recipes.
Can I do this on a stove top grill ? And how long and what type of flame should I use ?
Hi Debbie, I would do similar settings on a stove top grill over medium to medium/high heat.
Amazing shashlik Kabob recipe!!!! I’ve made this twice now for family and friends, and everyone is a fan. I’ve even been called a chef after some have tasted these! Thank you!!
That’s just awesome! Thank you for sharing that with mem Lacey!
I can’t wait to try this recipe! I was wondering if it was ok to put the meat on skewers and keep in the the fridge the night before? Or if it’s very recommended for quality to put the meat on the slower closer to when cooking!
Thanks!
Hi Ana, you can do it ahead overnight, but I have found that all it really needs is 4-6 hours with the amount of lemon in it.
So yummy! I made the recipe exactly as written. Even the kids liked it. The charred onions and pepper along with the beef chunks were great over orzo pasta.
That is the best when kids love what we moms make. That’s so great!
Will this marinade work with pork?
Hi Simi, I haven’t tested that but I bet it would! If you experiment please let me know how you like that.
I have some lamb steaks could I use these cut up
Hi Sheryl, I haven’t tested that but I bet that could work.
I’ve always wondered – what’s the longest amount of time you can marinate meat? Is two days too long?
I haven’t tried marinating meat longer but yes 2 days should work.
I love kabobs but I live in al apartment, can I make in an oven, and how?
Hi Magda, I have not tested that in an oven to advise. If you experiment, let me know how you liked the recipe
I’m curious if you did it in the oven ??? it’s winter time in Toronto and my husband is refusing to bbq haha
Hi Jen, I have not tested that in an oven to advise. If you experiment, let me know how you liked the recipe.
I believe your best outcome would be to broil the kebabs in the oven, not bake or ‘roast’ them.
Get the skewered meat and veggies about 4 inches below a preheated broiler (preheat broiler on “high” for at least 10 minutes!) and watch them so they don’t burn. Turn them as they brown so they will cook evenly.
I’ve done this with great success!
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I tried this recently and I absolutely loved it!
I added about 1/2 Tbsp of balsamic vinegar for some extra tang and acidity (though this isn’t necessary), and I threw some cherry tomatoes on the skewers too only because they are SO juicy and delicious when grilled.
Per the recipe’s suggestion, I paired them with roasted red potatoes, and it was a perfect combo. Would absolutely recommend this while it’s still grilling season!
Hi Dillon, I’m so glad you enjoyed the recipe and thank you for sharing your amazing review! 🙂
Can I make the kabobs a couple hours ahead and refrigerate?
Joy, I think that would still work. Enjoy the recipe 😬
yUM!! Really love the dill here!
I am so glad you enjoyed it Angela!
Hi to every one, the contents existing at this web
page are really amazing for people experience, well, keep up the good work fellows.
Thank you!
Im going to make this for our family barbecue by the lake. I know this will be delicious! Thank you Natasha!
You’re very welcome and I hope you all have a great time at the lake!
wow what a coincidence. a few days ago, I did beef kebab almost the same recipe as you posted here. One thing that I did differently that I used my nutri bullet to blend everything together such as garlic cloves, white onion, olive oil, lemon juice, mix pepper corns and sea salt. Ended up delicious and juice as well.
That is a wonderful coincidence! I love the idea of using the nutri bullet!
And also it says to use mild olive oil. Can I just use regular ?
Yes, a regular olive oil would work fine and you can sub for other oils as well.
What do you think if I use beef tenderloin? And also if I leave it over night with lemon juice do you think that’s okay?
Hi Diana, I think a top sirloin is a better option for several reason – it has more marbling and flavor and is less prone to overcooking and drying out. Overnight marinating is ok but I have found that all it really needs is 4-6 hours with the amount of lemon in it.
Hi Natasha – have you tried this recipe using Lamb?
one more thing.. what is the serving size?
It makes 15 medium skewers so it depends on how many skewers you want to serve per person. If it’s the main meat, I would say 2 skewers per adult (but my husband could probably eat 3!) 🙂
Hi Yana, I haven’t but if you test it out, I’d love to know what you think of it! 🙂
what is the yield?
It makes about 15 medium skewers.
I confused on whether I marinate the meat as a slab or marinate as cut up for the skewer.
Please advise
Janet, slice the meat first and than marinate :). I hope you’ll love it.
I’m a little concerned about 1/2 cup of lemon juice. Can you really taste the lemon in the done product?
You can cut it down if you want to, but it does add some nice flavor. Just don’t marinade way to long or the lemon juice will toughen the beef.
You must know that separating veggies from meat gives far greater control for finishing items that take different times t cook…don’t keep the myth going that veggies belong on the same skewer as meat…and onions can take the longest, often done first
It worked well together on the skewer. I think it’s important not to crowd the skewer and you can definitely skewer them separately.
Wow.harsh.The marinating cuts meat cooking time down to the same time as veggies. Just keep Onion sections down to reasonable.
Yes! Thank you, Danny!
These look bomb! Will tri tip work with this recipe ok?
I think tri tip would work fine. I hope you love it!
Tried it with tri tip and the flavor was awesome! Hubbs was impressed! Thank you!
I’m so happy you both loved the recipe :). Thank you for reporting back and sharing that with me 🙂
We made these kabobs for dinner tonight. Great flavor, used top sirloin and had great taste and was tender. The only complaint I got from my husband was that when grilling they flared terribly when brushing marinate on. Flames were excessive. Has anyone else had this problem? Would like to keep making, so any input would be greatly appreciated.
I talked to my husband (he does the grilling) and he didn’t recall excessive flames but suggested to make sure the portion of the BBQ that covers the flames is kept clean and also to try use a water spray bottle to tame flames. I hope that helps 🙂
Do you think tri tip beef will work? Your recipes are awesome!!! Keep them coming 🙂
I think tri tip would work well. I hope you love the kebabs! 🙂
making these delish kebabs for fathers day!!! Thanks girl!!
Oh I’ hope you all love them! Have a fun father’s day! 🙂
I grew up eating shashlik – love it! Your version looks lovely, great that you marinaded the meat! I miss lamb shashlik and ground beef shashlik. We would often eat it with plov, as a special occasion meal!
Oooh ground beef shashlik sounds nice! Do you happen to have a recipe for it? I’ve made them before but they were more of moroccan flavors 🙂
These look absolutely mouthwatering and grilled meat is not always easy to photograph! I am pinning the recipe for sure as I am always keen to try different marinades. Have you ever heard of “Please to the table. The Russian Cookbook” by Anya von Bremzen? I’ve looked through so many Slavic cookbooks but that one stood out as the most interesting one. Definitely not an over-saturated market. I think I might have one in me. 😉
I haven’t looked at that one before but I probably should. It sounds like a good reference! Have you tried any of the recipes?
I have tried a few recipes from that book but it also reads as a memoir and covers the food from all former Soviet Union. Just fun read all around.
That does sound fascinating! Thanks so much for the tip! 🙂
They look wonderful! Pinning and making them soon!
Thank you so much! I sure appreciate the pin 🙂
These pictures are awesome! So summery! Wish I had some of these now I’m sure they taste amazing!
Thanks Jaclyn. Anything simmering on the grill says summer to me! Maybe that’s why it’s so hard to cover up the grill at the end of the season and why we dust it off before most normal people 😉
I love beef kebabs, these look mouth watering. Pinned!
You’re so sweet! Thank you so much for pinning! I sure appreciate it 🙂
Natasha, metal skewers will not dry out the meat if its cooked properly!
I’d love to know your tips for grilling beef on metal skewers. We use metal with pork and chicken.
Oh, I love kebabs! I tried many times to find a perfect meat for them. They said it should be “ошеек”, have no clue what it is in local terminology. Think only chicken worked well for me. I will try top sirloin and your marinade, Natasha! Thank you
Interesting. I’ll have to ask my husband about that. I’ve never heard of ошееk :). I hope you love these kebabs! 🙂
Agreed! We LOVE our kebabs! 🙂 Yours look amazing and so colorful!
Thanks Kate 🙂 I’m already thinking about my next kebab recipe! 😉
Oh my these kababs look extra delicious! That marinade is to die for Natasha!
Thank you so much Layla! That marinade is wonderful and it smells so so good too 🙂
Wow!! We looove BBQ! And these look amazing.. I love how the different colors of veggies look so appetizing with the meat 🙂 can’t wait to try it out! Thanks Natasha for another great recipe! I really enjoy cooking from your website 🙂 always so inspiring.. Great job!!
Alina thank you so much for your sweet compliment 🙂 It sure inspires me to keep on keepin’ on! 😉 Have an awesome day!
Oh Natasha! This looks heavenly, I will give this one a try. Anything grilled works for me 🙂
I know it, I just love the smell of the grill. I can smell a grilled steak a mile away…. 😉