FREE 5-Ingredient Recipe EBook

• My Juiciest, Most Tender Shish Kabob Recipe
• Ingredients & Substitutions
• How To Make Shish Kabobs
• Grilling Time Chart
• My Recipe Tips
• Shish Kabobs (Easy, Tender Recipe) Recipe card
• Serving Ideas
• Recipe Reviews

My Juiciest, Most Tender Shish Kabob Recipe

Shish kabobs always bring me back to sunny afternoons at the lake as a kid. I can practically close my eyes, feel the breeze through my hair, and taste the juicy, tender beef contrasted by sweet veggies. This shish kabob recipe is the grown-up version I’ve been making lately, but it’s just as much of a hit with my kids. Here’s why your whole family will love it:

• Ultra tender, flavorful steak – The cut of beef I use makes a difference, but honestly, my shish kabob marinade will make almost any cut taste amazing. It’s the perfect balance of zesty, savory, garlicky, and herby, but most importantly, it’s a pro at tenderizing the meat like no other. Plus, I’ve got a bunch of grilling tips and time chart to help you cook your kabobs perfectly every time.
• A rainbow of vegetables – Many shish kabob recipes I’ve seen use just a couple types, but I prefer a wider variety and it makes these so much more enjoyable to eat. I’m a firm believer we eat with our eyes first!
• Easy to prep ahead – The prep time for these is super quick, and you can easily do all of it the day before. The longest part is threading the skewers, which I think is fun — and even kids can help.

If you’ve enjoyed my chicken kabobs , it’s time to level up your game with beef kabobs. I love them even more. Make them with me for your next backyard cookout — or just a healthy dinner on a Tuesday! 😉

Ingredients & Substitutions

Here I explain the best ingredients for my beef shish kabob recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Beef – My favorite cut for these is beef tenderloin for that melt-in-your-mouth texture. Since it’s large, it’s the perfect way to use up extras from another recipe… or double this one for a crowd. I’ve also had great results using chopped filet mignon or more budget-friendly sirloin steak .
• Veggies – My go-to blend of veggies to grill are bell peppers, red onion, zucchini, and cremini mushrooms. Yellow squash or eggplant would also work well.
• Olive Oil – The base of the marinade. Avocado oil works, too.
• Lemon Juice – The key ingredient to tenderize the shish kabobs. I recommend fresh lemon juice over bottled because it’s more acidic, but have had decent results with this brand of bottled . You can also use vinegar for the same tenderizing effect — my favorite types for beef are balsamic vinegar or red wine vinegar.
• Worcestershire Sauce – Adds subtle sweetness to balance the acidity, as well as umami flavor. I use this gluten-free brand . Reduced-sodium soy sauce or coconut aminos make pretty good substitutes.
• Garlic – I prefer these shish kabobs with fresh garlic. If you use the jarred kind , the equivalent is 2 teaspoons but I find it’s less potent so add a little extra.
• Italian Seasoning – You can mix up my 5-minute homemade Italian Seasoning , or just use store-bought. If you don’t have a blend, feel free to use individual dried herbs (like dried oregano or basil) — 1 tablespoon total. You can also use fresh herbs — 3 tablespoons total.
• Sea Salt & Black Pepper

How To Make Shish Kabobs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Marinate the beef. Cut it into cubes and pat dry with paper towels. Whisk the marinade ingredients in a large bowl, add the beef, and toss to coat. Let it marinate for at least an hour.
2. Prep the vegetables. Cut the peppers and onions into squares, and slice the zucchini into rounds. For the onion, see my picture below — I slice radially (meaning toward the center) instead of straight down, which leaves me with more even squares on each layer.

1. Thread the skewers. While you preheat the grill, thread the marinated beef and veggies onto skewers . Brush any leftover marinade from the bowl over them.
2. Cook shish kabobs on the grill. See my time chart below to get the doneness you like!

Grilling Time Chart

I usually cook shish kabobs for about 12 minutes for medium, but since times can vary based on how big you cut the beef, I always use a meat thermometer to be sure. I recommend this regular one (not a probe), because you’ll be flipping the skewers every few minutes. I tested every doneness level a few times, and made this chart for both times and temperatures:

My Recipe Tips

• Small to medium mushrooms work best. This is because the mushrooms stay on the skewers best if you don’t slice them, and large ones don’t cook quite as quickly as the beef and other veggies. I tried cutting large ones in halves or quarters, and while some of them stayed on, some cracked and fell off, which is annoying.
• Only have large mushrooms? Those are best cut in half, but they split and fall off more easily when cut, so soak them in water (or more of my shish kabob marinade!) for half an hour before skewering.
• Make sure to cut the veggies to the right sizes so they cook evenly with the meat. I do 1-1/2-inch pieces for the peppers and onions to match the beef, and slice the zucchini into 3/8-inch rounds so it cooks through without burning.
• Marinate the beef for at least 1 hour, up to 24 for more flavor. If it’s longer than 2 hours, pop it in the fridge. Just let it sit out for 30 minutes before cooking.
• I recommend metal skewers if possible. I used to always use bamboo skewers, but they have to be soaked in water in advance (to prevent catching fire), make bigger holes in the food, don’t hold heat as evenly, and the meat usually sticks to them, making it more effort to remove later. I just got this skewer set after testing several others, and absolutely love it. (I have these in my pictures on this page, too.) They’re just the right length, sharp for easier skewering, easy to flip, and reasonably priced.
• Skewer the onions 3-4 petals at a time, rather than individually. The edges don’t burn as easily this way.
• When skewering the meat, fold or roll any pieces that are floppy or thin. This way, none of your shish kabobs overcook.
• Pack your skewers tightly. This helps all the pieces stay intact when grilling and flipping.
• You may want to pick up extra vegetables. The exact number of pieces you’ll get from a given weight depends on their size, so getting a little extra ensures that you have enough for all 12 skewers. If you end up with extra, you can make vegetable kabobs with any reminder, or oftentimes I just toss the vegetables in the air fryer another day that week.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Beef tenderloin (or top sirloin steaks; cut into 1 1/2-inch cubes) ▢
• 1/2 cup Olive oil ▢
• 3 tbsp Lemon juice ▢
• 3 tbsp Worcestershire sauce ▢
• 4 cloves Garlic (minced) ▢
• 1 tbsp Italian seasoning ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 3 medium Bell peppers (any color; cut into 1 1/2-inch squares) ▢
• 1 large Red onion (cut into 1 1/2-inch square petals) ▢
• 1 lb Zucchini (cut into 3/8-inch rounds) ▢
• 1 lb Cremini mushrooms (whole) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steak cubes dry with paper towels.
2. In a large bowl, whisk together the marinade: olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper. Add the beef and mix with tongs.
3. Cover the bowl with plastic wrap and let the beef marinate for at least 1 hour, up to 24 hours. If you’ll do this for longer than 2 hours, store in the refrigerator. Remove from the fridge 30 minutes before cooking.
4. Preheat the grill over medium-high heat for at least 10 minutes .
5. Meanwhile, thread the marinated beef and vegetables onto bamboo or metal skewers , alternating them. Brush any remaining marinade at the bottom of the bowl over the beef and veggies.
6. Place the shish kabobs on the grill and cook for 10-15 minutes , depending on how you like your beef done, turning to different sides every 3-4 minutes .

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 shish kabobs

• Tips: Check out my recipe tips above to help you get super tender beef, the best ways to cut the veggies, how to thread the skewers correctly, and more.
• Serving ideas: Not sure what to pair with your skewers? Check out my favorite serving ideas to round out the meal!
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I like tossing the extra meat and veggies into a salad or wrap the next day.
• Meal prep: I prep these shish kabobs ahead all the time! You can just marinade the beef and chop the veggies in advance, or even assemble the entire skewers ahead of time (after marinating time). If you thread the skewers ahead, I recommend making a little extra marinade to brush on right before grilling.
• Reheat: I usually toss extras in my air fryer, but a hot skillet or the oven also works to reheat.
• Freeze: You can freeze the beef right in the marinade for up to 3 months. I don’t recommend freezing raw vegetables — they’d need a blanching step to avoid getting mushy.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Shish Kabobs

Serving Ideas

These shish kabobs are so flavorful that they don’t need much of anything, but if you wantg a sauce, I love serving them with tzatziki or garlic aioli . If you want to round out the meal, serve them with:

• A starchy base – Like rice (or my lighter cauliflower rice ) or air fryer potatoes .
• Finger foods – Try veggies with ranch dressing or my stuffed mini peppers .
• Fresh salads – My go-tos with beef kabobs are Greek salad or cucumber tomato salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Shish Kabobs (Easy, Tender Recipe)

My juiciest, most flavorful shish kabobs ever! These are the perfect grilled rainbow of tender beef and colorful veggies in a zesty marinade.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/shish-kabobs/

Ingredients

• 2 lb Beef tenderloin (or top sirloin steaks; cut into 1 1/2-inch cubes)
• 1/2 cup Olive oil
• 3 tbsp Lemon juice
• 3 tbsp Worcestershire sauce
• 4 cloves Garlic (minced)
• 1 tbsp Italian seasoning
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 3 medium Bell peppers (any color; cut into 1 1/2-inch squares)
• 1 large Red onion (cut into 1 1/2-inch square petals)
• 1 lb Zucchini (cut into 3/8-inch rounds)
• 1 lb Cremini mushrooms (whole)

Instructions

1. Pat the steak cubes dry with paper towels.
2. In a large bowl, whisk together the marinade: olive oil, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper. Add the beef and mix with tongs.
3. Cover the bowl with plastic wrap and let the beef marinate for at least 1 hour, up to 24 hours. If you’ll do this for longer than 2 hours, store in the refrigerator. Remove from the fridge 30 minutes before cooking.
4. Preheat the grill over medium-high heat for at least 10 minutes .
5. Meanwhile, thread the marinated beef and vegetables onto bamboo or metal skewers , alternating them. Brush any remaining marinade at the bottom of the bowl over the beef and veggies.
6. Place the shish kabobs on the grill and cook for 10-15 minutes , depending on how you like your beef done, turning to different sides every 3-4 minutes .

Maya’s Recipe Notes

Serving size: 2 shish kabobs

• Tips: Check out my recipe tips above to help you get super tender beef, the best ways to cut the veggies, how to thread the skewers correctly, and more.
• Serving ideas: Not sure what to pair with your skewers? Check out my favorite serving ideas to round out the meal!
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I like tossing the extra meat and veggies into a salad or wrap the next day.
• Meal prep: I prep these shish kabobs ahead all the time! You can just marinade the beef and chop the veggies in advance, or even assemble the entire skewers ahead of time (after marinating time). If you thread the skewers ahead, I recommend making a little extra marinade to brush on right before grilling.
• Reheat: I usually toss extras in my air fryer, but a hot skillet or the oven also works to reheat.
• Freeze: You can freeze the beef right in the marinade for up to 3 months. I don’t recommend freezing raw vegetables – they’d need a blanching step to avoid getting mushy.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)