Why You’ll Love this Summer Beef Kabob
When summer hits and the grill beckons, there’s nothing quite like these beef kabobs to satisfy your outdoor cooking cravings. I’m obsessed with how the marinade infuses the sirloin with tangy Greek flavors while keeping it tender and juicy.
What makes these kabobs special? The colorful combination of cherry tomatoes, mushrooms, and asparagus creates a complete meal on a stick!
They’re customizable too—swap in your favorite veggies or try chicken instead.
The best part? While they look impressive enough for guests, they’re surprisingly simple to prepare. Just marinate, skewer, and grill. Perfect for those evenings when you want something delicious without spending hours in the kitchen.
What Ingredients are in Summer Beef Kabob?
These summer beef kabobs bring together the perfect balance of protein and veggies, all kissed by the flame of your backyard grill. The star of the show is juicy sirloin steak, which gets bathed in tangy Greek dressing before meeting its colorful vegetable companions. I find that using good quality beef makes all the difference here—look for meat with nice marbling for the best flavor and tenderness when grilled.
- 1 pound boneless beef top sirloin steak, cut into 1-inch cubes
- 1/2 cup Kraft Greek salad dressing, divided
- 12 cherry tomatoes
- 6 button mushrooms, cut in half
- 8 asparagus spears, blanched and cut into 2-inch lengths
- 12 wooden skewers (for threading)
When shopping for your kabob ingredients, freshness matters tremendously. Cherry tomatoes should be firm but yielding, mushrooms should have tight caps without any sliminess, and asparagus should snap crisply when bent. And don’t forget to soak those wooden skewers in water for about 30 minutes before grilling to prevent them from burning up over the flames! Metal skewers work wonderfully too if you have them on hand—no soaking required, and they conduct heat to help cook from the inside.
How to Make this Summer Beef Kabob
Preparing these mouthwatering beef kabobs starts with marinating 1 pound of boneless sirloin steak cubes in a flavor bath. Cut your steak into 1-inch chunks (uniform size is key for even cooking), then place them in a large resealable plastic bag. Pour in 1/4 cup of the Kraft Greek salad dressing, seal the bag tightly, and give it a good massage to guarantee every piece gets coated.
Pop this into the refrigerator for at least 30 minutes—though if you’ve got the time, letting it sit for up to 2 hours will really amp up the flavor profile. When time’s up, simply remove the steak from the bag and discard both the bag and the used marinade. Never reuse marinade that’s had raw meat sitting in it, folks.
Now comes the fun assembly part! Preheat your grill to medium heat while you thread the marinated steak pieces onto 12 wooden skewers, alternating with those juicy cherry tomatoes, halved button mushrooms, and the 2-inch pieces of blanched asparagus.
I find creating a pattern makes for not just a prettier presentation but guarantees each bite has a bit of everything. Remember that blanching the 8 asparagus spears beforehand is essential—just a quick 2-minute dip in boiling water followed by an ice bath keeps them vibrant green and gives them a head start on cooking. The vegetable-to-meat ratio here creates the perfect balance between savory protein and garden-fresh produce.
Once your kabobs are assembled, it’s grilling time! Place them carefully on your preheated grill and cook for about 15 minutes total, turning them every few minutes to guarantee even cooking on all sides.
While they cook, brush the remaining 1/4 cup of Greek dressing onto the kabobs occasionally—this creates an incredible glaze and keeps everything moist. For the best results, consider using one of the top outdoor gas grills available that provide consistent heat distribution for perfectly cooked kabobs every time. You’re looking for beef that’s cooked to your preferred doneness (medium-rare to medium is my sweet spot) and vegetables that are tender-crisp with those beautiful char marks that signal summer has truly arrived.
The cherry tomatoes will start to burst slightly, releasing their sweet juices, while the mushrooms become caramelized little flavor bombs. Can you smell that sizzle already?
Summer Beef Kabob Substitutions and Variations
Why limit yourself to just one version of these sizzling summer kabobs when the possibilities are virtually endless?
I’m a firm believer in making recipes your own.
Try swapping sirloin for ribeye or chicken if red meat isn’t your thing. Not a fan of asparagus? Green peppers, zucchini, or even pineapple chunks work beautifully.
For a Mediterranean twist, replace the Greek dressing with a lemon-herb marinade.
Vegetarians can substitute firm tofu or hearty mushroom varieties like portobello.
And those wooden skewers? Metal ones eliminate pre-soaking and add a professional touch to your grilling arsenal.
What to Serve with Summer Beef Kabob
When you’ve got those juicy, charred beef kabobs ready to serve, the right side dishes can transform your meal from simple to spectacular.
I love pairing these sizzling skewers with a fluffy couscous or rice pilaf that soaks up all those delicious meat juices.
A crisp Greek salad makes perfect sense, given the marinade we’re using.
Think cucumber, feta, and olives with a zesty dressing.
Want something heartier? Grilled pita bread or a creamy tzatziki sauce for dipping works wonders.
Don’t forget a light, summery beverage—maybe a cucumber mint lemonade or chilled rosé?
Final Thoughts
These summer beef kabobs have become my go-to recipe for outdoor entertaining.
There’s something magical about the combination of perfectly marinated sirloin, juicy tomatoes, and crisp asparagus that just screams summer.
I love how versatile these kabobs are—swap in different veggies based on what looks fresh at the market.
The Greek dressing adds just the right tangy flavor without overpowering the beef.
Can you think of a better way to spend a warm evening than with friends around the grill?
Simply prep ahead, grill when guests arrive, and enjoy the compliments that will inevitably follow.
