Save yourself a huge hassle and make these easy Sheet Pan Beef Kebabs for dinner tonight—ready in just 30 minutes. These kababs are delicious and so easy to clean up. They can be made with or without skewers.
If you're looking for more of my delicious beef recipes, then you'll also enjoy my Salisbury Steak Recipe, Flank Steak With Chimichurri Sauce, and my Healthy Beef and Broccoli.
In This Post You'll Find:
Over the past several weeks, I'm happy to share I've been busy creating, testing, and photographing new meal prep recipes for the next 30-Day Healthy.
I wanted to share one of my recent favorites with you: Sheet Pan Beef Kebabs. This is a great low-carb steak recipe that is easy to make and even easier to clean up! We really enjoyed this recipe, and served it with lemon rice, which is part of the Week 1 Meal Plan for 30 Day Healthy.
Reasons You'll Love It
- Much easier than grilled kabobs
- Makes a great meal prep recipe
- Low carb and gluten-free (if you use coconut aminos)
- Easy clean up with a sheet pan
Ingredients For Sheet Pan Beef Kebabs
Steak: This can be replaced with any steak or other firm protein, like chicken breast, lamb, or pork loin. You'll want to ensure you cut the meat into 1-inch cubes so it doesn't overcook and get tough in the oven. The thinner it is, the more likely it is to overcook.
Bell Peppers: I love a good charred bell pepper from the oven, but you can replace it with other veggies you prefer if you don't agree. Other great options to add or replace the bell peppers would be zucchini, broccoli, or cherry tomatoes.
Mushrooms: The same goes for the mushrooms - they can be replaced if you're not a fan.
Low-Sodium Soy Sauce: This is used for flavor but can be omitted if you're gluten-free. It can also be replaced with coconut aminos. (If you prefer teriyaki, swap for my The Best Healthy Teriyaki Sauce.)
Step By Step Instrutions
- Step 1: Cut all the pieces: You'll need to chop up all the veggies and meat into 1-inch pieces. The more evenly sized, the better, so they cook evenly in the oven.
- Step 2: Make the Marinade: Mix together all the ingredients for the marinade. The marinade for this recipe is an easy combination of soy sauce, raw honey, apple cider vinegar, and a few other ingredients. However, you can also try my other Best Steak Marinades for different flavor profiles.
- Step 3: Toss it all together, and then let marinate in the fridge for at least an hour.
- Step 4: Set oven to 450 degrees F while you prep the skewers. You can use metal or bamboo skewers or leave them deconstructed on the sheet pan if you wish.
- Step 5: Divide all the pieces evenly onto skewers, trying to get the beef on each skewer at least 3-4 times.
- Step 6: Arrange the skewers on a rimmed baking sheet and roast them in the oven for 10 minutes. Then, flip the skewers and broil for an additional 5-6 minutes until the edges of the veggies start to char.
Sheet Pan Beef Kebabs Go Well With:
- Rice: White or brown rice makes a great option as a side for this kabob meal
- Cauliflower Rice: If you're looking for lower carbs, try enjoying this with Cauliflower Rice
- Potatoes: Since this meal is low in carbs, adding a heavier carb, like Parmesan Mashed Potatoes or Roasted Sweet Potatoes would go great
- Hummus or Tzatziki: Using a creamy sauce would balance out the flavors. My suggestions would be a classic Homemade Hummus or a creamy Healthy Tzatziki Sauce
Recipe FAQs
Pack your leftovers in an air-tight food container and pop them in the fridge. Just make sure that the dish has already cooled down before you store it, that way you don't get any excess moisture build up. Check out my Ultimate Guide To Meal Prep Containers for my favorite air-tight containers.
Just like on the grill, beef kebabs don't need to be cooked for very long in the oven. This is great because it makes this meal quick once you have the kebabs ready to go and the ingredients marinated.
I like to cook the kebabs at a high temperature of 450 degrees F, which results in a total cooking time of just about 15 minutes. I cook the kebabs at 450°F for the first 10 minutes, then flip them and set the oven to broil for the remaining 5 or so minutes. You'll know they're done when the edges of the veggies start to char.
I use a top sirloin steak to get the best combination of flavor, tenderness, and macros. Top sirloin is a great option because it has a lower fat content than other steaks, like ribeye or filet, and it still tastes great.
Here are the best cuts of beef for kebabs:
- Sirloin, from Top to Tip (what we're using here)
- Tenderloin
- Strip Steak or Flat Iron (as long as it's cut thick enough)
The types of meat you'll want to avoid are tougher meats that take longer to marinade, and often require more slow cooking, like tri tip and thinner, leaner meats, like flank steak. You'll want to learn other ways for How To Marinate Tri-Tip or cook Flank steak (like in my Healthy Beef and Broccoli Recipe), for example.
More Beef Meal Prep Recipes
Try these delicious and flavor-packed beef dishes!
Interested in learning more about 30-Day Healthy? Click here!
Sheet Pan Beef Kebabs
Equipment
- 1 Rimmed Sheet Pan
- 8-10 Wooden or Metal Skewers
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For The Marinade
- ⅓ cup extra virgin olive oil
- ¼ cup low-sodium soy sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
For The Kabobs
- 1 ½ lbs beef top sirloin steak cut into 1-inch cubes
- 3 bell peppers cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 8 oz cremini mushrooms whole
Instructions
- In a small mixing bowl, whisk together the oil, soy sauce, apple cider vinegar, mustard, honey, garlic, pepper, and oregano.
- In a large mixing bowl, add the steak, onion, mushrooms, and peppers. Toss gently until well combined.
- Cover and marinate in the refrigerator for at least one hour (up to overnight).
- Preheat the oven to 450 degrees F.
- Skewer the steak and veggies onto bamboo or metal skewers, alternating to incorporate each of the pieces. It’s best to get 3-4 pieces of steak per skewer. Repeat with remaining steak and veggies to make about 8 kabobs.
- Alternatively, if you do not have skewers, you can make deconstructed kebabs in the skeet pan and lay all the pieces out flat on the rimmed sheet pan.
- Place the kebabs on a rimmed baking sheet lined with foil. Throw away the remaining marinade.
- Roast for 10 minutes. Then, flip the kebabs over carefully using oven-safe tongs.
- Turn the oven to Broil and broil the kebabs for an additional 4-6 minutes, or until the meat is cooked through and the edges of the veggies are charred. Be careful to watch these so they do not burn.
Notes
- Line the pan under the rack for simple cleanup later.
- Bell peppers, onions, mushrooms, and zucchini work well. Cut them similar in size to the meat for even roasting.
Nutrition
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Lacey Baier
These sheet pan beef kebabs are a total game-changer—flavor-packed, colorful, and way easier than firing up the grill! The marinade makes the steak super tender and savory, and I love how the veggies caramelize just enough in the oven. It’s a family favorite in my house, and the best part? Minimal cleanup! Serve it with fluffy rice or warm pita and you’ve got a weeknight win. Let me know how you customize yours.