Broiled Beef Shish Kebabs:
Every time I think the weather is about to warm up, it snows again. All I want to do is be out on my back patio, a mild warm breeze in the air, a drink in hand and have the grill fired up and ready to go. Sadly, this is not my reality (yet). Can you relate?
Even though I have been craving those summertime foods like BBQ chicken, grilled burgers, and my favorite steak shish kebabs, I’m not desperate enough to stand outside and freeze half to death for it (well maybe I am if this cold weather keeps up). So, why not make summertime dinners in your oven?
Enjoy this fabulous low carb and keto friendly Broiled Beef Shish Kebabs recipe. You can find the complete recipe at the bottom of the page or read on for additional tips and tricks!
- Wooden/ Metal Skewers
- Mixing Bowl
- Cutting Board & Chef’s Knife
- Baking Pan & Roasting Rack (I use my cooling racks)
Choose The Right Meat:
To make a good Broiled Beef Shish Kebabs, you need to buy the right cut of beef. This really makes a difference in taste and texture. For this recipe, I really like to work with a Top Sirloin Steak.
It’s a good quality meat and cooks well when broiled. When you go to dice the meat into pieces, you want to make sure to cut opposite the grain. This helps keep the meat tender when biting into it (because if you’re like me you have no problem eating it right off the stick).
Any great beef shish kebab needs a good marinade. I like to marinade mine in a simple mixture of salt, pepper, fresh diced parsley, and chopped onions. This is how I grew up eating beef kebabs in my house and is fairly common in a lot of Middle Eastern cultures.
You can obviously add additional veggies or herbs and spices. I splash a bit of red wine over all the meat and allow it to marinade several hours before broiling.
Broiling the Kebabs:
Skewer your kebabs (I add the onions too). If using wooden skewers, make sure you soak them ahead of time to prevent burning. Allow the oven to preheat at the highest broiler setting. The meat should not be overcrowded on the skewer. This allows everything to cook evenly.
I place each beef kebab on a foil lined baking sheet with a cooling (or roasting rack on top). Cook each side for approximately 10 minutes. If you want the meat a little rarer try 5-7 per side. Every oven is different so keep an eye on it! Eat these Broiled Beef Shish Kebabs right off the stick (I may be speaking from experience) or with your favorite low carb sides!
- 16 oz. Top Sirloin Steak, diced into large pieces
- 1/4 cup Fresh parsley, chopped
- ½ Yellow onion, quartered and pieces separated
- ¼ cup Red Wine (Plus additional for drinking…optional but worth it)
- Salt & Pepper to taste
- Begin by trimming and fat off the steak. Cut the steak into 1-2” size pieces across the grain.
- Place the pieces into a mixing bowl. Season generously with salt and pepper. Add chopped parsley and the quartered onions.
- Add the red wine and mix well. Cover with plastic wrap and allow it to marinade for at least an hour or two (longer if possible).
- Preheat the broiler so it is set to high on your oven. Make sure the oven rack is in the middle of the oven.
- Line a baking sheet with foil and place a roasting rack or cooling rack over the top to elevate the kababs.
- Cook for 5-10 minutes per side (this cooking time will vary depending on how rare you like your meat). Please note that every oven is different. You want the meat to sear but not get too dry. Half way through, flip the kabobs to allow the other side to cook as well. Well done will be about a total of 20 minutes. I prefer mine around the 12-14 minute mark for total cooking time (medium rare).
- Remove the steak from the skewers (or eat them off the stick…I’m not judging) and serve with your favorite sides.
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gCholesterol: 75mgSodium: 63mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 24g