Sheet Pan Beef Kabobs: Easy, Juicy, & Flavorful!
Whenever I have my closest girlfriends over for dinner, there’s always one dish they request: kabobs. And I’m only too happy to oblige!
I’ve found that sharing a platter of juicy, perfectly seasoned beef and charred vegetables can make any gathering feel special, even a casual dinner or a laid-back get-together.
But as much as I love the flavors, I don’t always have the time (or patience) to fire up the grill. That’s why I came up with these Sheet Pan Beef Kabobs! This recipe is my way of achieving all the bold, smoky goodness of traditional kabobs in a more convenient way.
Tender marinated beef, colorful bell peppers, and sweet onions roast together in the oven, caramelizing beautifully while staying juicy and full of flavor.
The high heat gives them that irresistible char, and best of all, everything cooks on a single pan for minimal cleanup.
Served with pitas and a side of hummus, this recipe is my go-to for an effortless, crowd-pleasing meal.
Why You’ll Love This Recipe
- Quick and easy prep—perfect for casual gatherings or last-minute get-togethers
- Full of flavor, thanks to a delicious marinade
- A great way to enjoy colorful, seasonal vegetables
- Healthy and customizable to suit various diets
- Great for leftovers, making meal prep a breeze
The Story Behind the Recipe
The inspiration for these kabobs came to me during a Sunday gathering with my family. My uncle made a batch of delicious, zesty kabobs, and I knew I had to recreate that experience at home.
However, I wanted to make it accessible for weeknight dinners, so I adapted his recipe into a cozy sheet pan version, which retains that beloved grill flavor but makes it easier for any night of the week.
Ingredients & Substitutions
- 1 pound beef sirloin (cut into cubes)
- 2 cups bell peppers (any color, cut into chunks)
- 1 cup red onion (cut into wedges)
For the marinade
- 3 tablespoons soy sauce (can be swapped for coconut aminos)
- 1/2 cup olive oil (any neutral oil can also work as an alternative)
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar (balsamic is also a good option)
- 1 tablespoon fresh garlic (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (substitute with maple syrup for a stronger taste)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon black pepper to taste
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Marinating Time | 1 hour |
| Cook Time | 20 minutes |
Step-by-Step Instructions
- Cut the bell peppers and onions and set aside. Then cut the beef into 1-inch cubes and place them in a large bowl. The uniform size will ensure even cooking.
- Combine all the ingredients for the marinade into the same bowl. Make sure the beef is thoroughly coated.
- Marinate in the refrigerator for at least 1 hour.
- After marinating, preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Add the beef, bell peppers, and onions to the sheet pan.
- Bake for around 20 minutes (or until the beef is cooked to your liking).
- Remove from the oven, then serve!
Alternate Version With Skewers: Step-By-Step Instructions
I created a simpler version of the recipe above to make things easier for busy nights (I go for this when I want kabobs without all the frills).
But if you have a little extra time, you can make your version with skewers (just like I do when we have company)!
Here are the steps:
- Follow steps 1 to 3 in the recipe above. While the beef marinates, get your wooden skewers and soak for at least 30 minutes to prevent burning. You can skip this step if you’re using oven-safe metal skewers.
- Once your meat is marinated and your skewers are soaked, preheat your oven to 400°F (200°C).
- Thread your meat and veggies into the skewers and place them on the sheet pan.
- Bake for 20 to 30 minutes (remember to flip hafway through). You can also bake for 10 minutes then broil on high for 4 to 5 minutes if you want a charred exterior.
- Serve and enjoy!
Expert Tips for the Best Sheet Pan Beef Kabobs
- Marinate longer. If you have the time, marinating the beef for six hours or overnight will deepen the flavor and enhance the dish.
- Vary the vegetables. Zucchini, cherry tomatoes, and mushrooms are also great for beef kabobs.
- Use metal skewers. If you’re going for the skewer method, using metal skewers can help cut down on your prep time since you don’t have to soak them.
- Alternate between meat and veggies when threading, as the veggies cut through the richness of the beef.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 22g |
| Carbohydrates | 15g |
| Fiber | 3g |
FAQs About Sheet Pan Beef Kabobs
How do I make this recipe spicier?
Add a pinch of cayenne pepper to the marinade to elevate the heat level.
Can I use a different cut of beef for sheet pan beef kabobs?
Yes! While sirloin works great for its tenderness and quick cooking time, you can also use ribeye for a richer flavor or flank steak for a leaner option.
Just be sure to slice the beef into even-sized pieces to ensure it cooks evenly in the oven. Also, keep an eye on the meat as it cooks to prevent overcooking.
What are the best sides to serve with kabobs?
I usually serve these kabobs over fluffy rice, quinoa, or couscous or with warm pita bread and hummus. But you can try a chopped Greek salad or a cucumber and tomato salad for a lighter and more refreshing option.
Can I prepare these kabobs in advance?
Yes, you can prepare and marinate the beef and veggies ahead of time; just keep them in the fridge until you’re ready to cook.
Enjoy Every Bite of These Sheet Pan Beef Kabobs!
Sheet pan beef kabobs are an easy way to enjoy the bold flavors of a classic kabob dinner without the hassle! With tender, juicy beef and caramelized veggies, this recipe is perfect for spicing up weeknight meals or sharing with friends!
