High-Protein

Easy Broiled Beef Kabobs

4.9 · 7 ratings

Easy Broiled Beef Kabobs with a simple 3-ingredient marinade of Montreal steak seasoning, cinnamon and olive oil. Broiled in the oven, they’re a fun, flavorful weeknight dinner on a stick!

Total40 min
Serves4 (2 skewers each)
Calories459
Protein41g
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Easy broiled beef kabobs with red pepper and onion on turmeric rice with salad

Easy Broiled Beef Kabobs are the easiest, most flavorful chunks of delicious meat… cooked right in the middle of December?! Yes, that’s right, kabobs in December.

The recipe

Easy Broiled Beef Kabobs

4.9 from 7 ratings

Prep
20 min
Cook
20 min
Total
40 min
Serves
4 (2 skewers each)
Colorful Recipes kitchen-tested
📌 Pin

Ingredients

Instructions

  1. Soak the wooden skewers in water and set aside ().

  2. In a bowl or sealable plastic bag, combine the beef with the steak seasoning, cinnamon and olive oil, then place in the fridge.

  3. Meanwhile, cut the red pepper and onion into bite-size pieces.

  4. Line a baking sheet with aluminum foil.

  5. Thread the meat onto the soaked skewers, alternating with the red pepper and onion pieces (5-6 pieces of meat per skewer). Place on the baking sheet.

  6. On the middle oven rack, broil the kabobs on high for (to desired doneness), turning once.

Notes

You may need to cook them a few minutes more or less, to your desired doneness.

I would also love it if you could share this recipe or blog on social media to share these recipes with the world :). Thank you!

Nutrition Facts

4 servings per recipe
Serving size2 skewers
Amount per servingCalories
459
% Daily Value*
Total Fat 29.6g38%
Saturated Fat 10.8g54%
Cholesterol 137mg46%
Sodium 513mg22%
Total Carbohydrate 6.7g2%
Dietary Fiber 2.1g8%
Total Sugars 2.9g
Includes 0g Added Sugars0%
Protein 41.2g82%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macro mix

  • 36% Protein 41.2g
  • 6% Carbs 6.7g
  • 58% Fat 29.6g

Protein score

9g protein per 100 calories

High protein

Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Montreal steak seasoning is estimated from a typical label (about 115 mg sodium per 1/4 tsp). Weights are raw, before cooking. Use it as a guide, not medical advice.

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Behind the recipe

The story, tips & photos

Easy broiled beef kabobs with red pepper and red onion on turmeric rice

We’re a few weeks away from Christmas and I just want some yummy meat on a stick! I mean, who doesn’t want in on upping the fun factor by cooking and serving dinner on a stick?

These kabobs broil right in the middle of the oven. They are so ridiculously delicious and easy to make that your typical weeknight won’t be quite as bad as it sounds.

I would also love it if you could share this recipe or blog on social media to share these recipes with the world :). Thank you!

Oven broiled beef kabobs with red bell pepper and red onion on a foil-lined baking sheet

A simple 3-ingredient marinade

You only need 3 ingredients for the marinade: Montreal Steak Seasoning, cinnamon and olive oil! The meat marinates while your wooden skewers soak for 20 minutes. Meanwhile, you can cut up your veggies, or roar like a dinosaur with your toddler and prepare a side dish or two. I put some brown rice with turmeric and garlic salt in the rice cooker and chopped up a quick salad.

Two broiled beef kabobs on turmeric rice with a fresh green salad

The cinnamon adds an aromatic Middle Eastern kick. The skewered kabobs cook on the middle rack of the oven with the broiler set to high. I cook them for 20 minutes, turning the skewers once. The end result? Look at these colorful pictures! The kabobs look so beautiful on the bed of turmeric rice. They’re gone in minutes, and leftovers are just as good the next day.

Broiled beef kabobs served on turmeric rice with salad, avocado and lemon

Are you upping the fun factor tonight?! Make Easy Broiled Beef Kabobs and let me know how you like them!

Easy Broiled Beef Kabobs

Easy broiled beef kabobs on rice and on a baking sheet

Questions & comments 27

Leave a comment
  1. AAudrey

    My ovens broiler had a High and Low setting. Which should I use? Or should I just bake them for 10-15 mins on 350 instead to be safe?

    1. ChristineAuthor

      Hi Audrey – I used the high setting in this recipe! Let me know if you baked them instead as I’m curious how they turned out! Enjoy 🙂

  2. JJen

    It’s Wonderful! I added shitake mushrooms also and had baked potatoes on the side. Thank-you!

    1. ChristineAuthor

      Glad you liked them Jen and thanks for the feedback!

  3. JSjeanette stokes

    How to keep the meat from drying out

    1. ChristineAuthor

      Hi Jeanette – 3 things to keep them from drying out: 1. Pick meat with fat 2. Add more oil for meats without enough fat in marinade 3. cook right before eating. Let me know how it turns out! Enjoy!

  4. Rr

    What do you put the kebabs when placing in oven

    1. ChristineAuthor

      Hey! I usually place the skewered kabobs on a baking tray lined with foil paper. You can see that in the last picture right below the recipe. I hope this helps. 🙂

  5. VWValerie Whincup

    I would like to make this recipe, but I was hoping you could answer a question for me. You say to use 1/2 tablespoon of cinnamon – that seems a lot. Did you by chance mean 1/2 teaspoon? Thank you.

    1. ChristineAuthor

      Hi Valerie! I looove adding cinnamon to meats and no it wasn’t a typo! Lol but that’s a very valid question. If you’d like to try less just case you might not like that much, please do. Definitely let me know how they turn out!

  6. RRachel

    Baked them at 400 for 10 minutes and the meat was medium well. Still good. Next time 350 for 10 min.

    1. ChristineAuthor

      Thanks, Rachel! Glad you enjoyed them!

    2. KKelly

      I’ll try this next time! I broiled for 8 minutes. Meat was medium. It the veggies were a little too crunchy still. (Still tasted amazing though!!)

  7. RRachel

    Very good I’ll make them often but all the receipts cook them to much. 15 minutes was perfect.

    Thank you

    1. ChristineAuthor

      Thanks, Rachel for your feedback! Happy you enjoyed the recipe and make it often! I updated the instructions in the recipe to state 15-20 minutes to desired doneness.

  8. DYDeborah Young

    Love the recipe. On your mobile site are you aware your social icons are on the sidebar floating blocking content?, I had to sort of wiggle around them to see this page, they are already on the bottom of your pages anyhow not sure why they are in both but the floating ones obscure the mobile viewing.

    1. ChristineAuthor

      Thanks, Deborah! Glad you love the recipe and thank you for bringing the social icons to my attention! We fixed the issue. Let me know if you still see the icons blocking content.

  9. DDeborah

    This and the Tumeric were wonderful!

    1. ChristineAuthor

      Glad you enjoyed the recipe, Deborah! 🙂

  10. JJen

    I tried turning the skewers when I was broiling chicken kabobs, but they wouldn’t stay turned and would just roll back. =( Any tips on how to get them to stay turned?? Also, is this recipe for well done steak?? Thanks!!

    1. GGene

      Use flat steel skewers. Holds perfectly in all turning angles.

    2. ChristineAuthor

      Thanks Gene! Did you try that Jen?

    3. RRae

      Or double the regular skewers on each kabob.

  11. RRenee

    These look so good! And I love how colorful they are. I’m excited to try these for dinner sometime.

    1. ChristineAuthor

      Thanks, Renee! Let me know how you like them.

  12. BBob

    Delicious dinner

    1. ChristineAuthor

      Thanks, Bob!! 🙂

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