Make these Shish Kabobs with a beef marinade that has pineapple and dark rum this grilling season. The rum is totally optional of course! And take a look at dozens of ideas to make these colorful grilled skewers your way with all the best shish kebob side dish ideas.
Marinade the top sirloin a few hours ahead of family dinner or your party, and have the skewers ready to go when guests arrive. Your cookout will be one to remember with this easy recipe...
Shish Kabob Recipe Tips
Growing up, our favorite summer meal for family dinner is these juicy steak kabobs. My Mom made them, and Dad would grill them out by our pool. We could hardly wait for dinner.
- The raw pineapple in the marinade helps to tenderize the top sirloin due to an enzyme called Bromelain. It breaks down the protein and muscle structure of the meat.
- The rum and pineapple add sweetness to the marinade and a depth of flavor.
- Brushing the heated marinade from the saucepot on the kabobs while grilling, and adds more flavor as they grill.
- Top sirloin is a good meat cut and is a reasonably priced cut of beef, plus it is quite tender.
- Some people prefer to load all the pieces of meat on a single skewer. The meat chunks do grill slower than the vegetables, especially if they are cut larger. When you grill the beef chunks on separate skewers, you get the meat and veggies grilled at the right doneness you prefer.
How To Grill Shish Kabobs
Kabob Skewers
- 3 lbs boneless top sirloin steak 2" cubes
- 1 large pineapple 2" pieces
- 1 large purple onion 2" pieces
- 6 medium bell peppers (green, yellow, orange, or red peppers) 2" pieces
Top Sirloin Steak Marinade Ingredients
- 2 medium shallots finely diced
- 1 cup pineapple juice
- ¼ cup Myers Dark rum
- 1 cup beef stock
Let's Grill The Kabobs!
- If using wooden skewers, kabob sticks or bamboo skewers, soak them in water for an hour so they don't burn. The advantage metal skewers have over wood skewers is they are reusable, don't burn, and clean easily in the dish washer!
- Trim and cube the top sirloin into 2" steak cubes, and place into a large zip-lock bag. Mix the marinade, and pour into the zip-lock plastic bag with steak. You can add additional flavors, see my list in the recipe notes. Seal, and toss to coat well, keep refrigerated for 3-4 hours. Or marinate in an airtight container or medium bowl covered with plastic wrap.
- Cut the pineapple chunks, red onions, and colorful bell peppers into large 2-inch pieces. Larger pieces stay on the skewers as they grill.
- Remove the steak and pour the marinade into a small grill heat-safe pot or pan. Using stainless steel skewers, thread on steak pieces and veggies in alternating colors until all the steak and veggies are on skewers. Or put all the meat on their skewer, so it grills to the doneness you prefer.
- Use a paper towel and rub vegetable oil on the grill grates so the kabobs don't stick. Heat the charcoal or gas grill to 400 degrees, or medium-high heat.
- Optional: Place the small heatproof sauce pot of marinade directly over the flames of the grill. The heat of the grill will heat the marinade up over 165 degrees making the glaze safe to brush onto the skewers. Use a heat-safe silicone brush, and mop over the skewers every 5 minutes or so.
- Place kabobs on an outdoor grill for about 10-15 minutes over medium heat until the steak is medium-rare is 130-135 degrees internal temperature. Grilling times will vary depending on the size and type of the meat. Move skewers to indirect heat once grilled to keep warm. Serve with rice, and enjoy.
Swaps, Flavor Additions, and Variations
These are different ingredients and additions for this basic marinade for steak shish kabobs. I often toss in more fresh ingredients for flavor depending on what I have on hand or what my people prefer to eat. There are so many different ways to make great kabobs, and you can create your own unique flavors right at home.
Meat Swaps or Additions: pork tenderloin, thick bacon, shrimp, lamb, sausage, chicken breasts, chicken thighs, strip steak (don't use stew meat it's too tough to grill!)
Marinade Additions
- soy sauce
- lemon juice, lime juice, orange juice
- onion powder, garlic salt, garlic powder
- black pepper
- crushed garlic
- olive oil
- Worcestershire sauce
- brown sugar
- balsamic vinegar
- for a little extra spicy kick, add hot sauce!
What are the best Shish Kabob sides?
Find the perfect side dish for a complete meal right here. These are some of the best side dishes with kabobs...
And receive a free guide on How To Build A Charcuterie Board as our thank you!
- Side of Rice: brown rice, coconut rice, lemon rice, or rice pilaf.
- Bread: bake some Dinner Rolls with all kinds of toppings or some garlic bread, or warm pita bread.
- Salad: 7 Layer Salad, Caesar Salad, Greek Salad, Caprese salad, Cobb Salad, or a simple salad like a Wedge Salad, or green salad with romaine lettuce and fresh veggies you have on hand.
- Great Side Dish Ideas: sweet potato fries, homemade potato chips, green beans, German potato salad, classic Macaroni Salad, Blue Cheese Bacon Potato Salad, baked sweet potatoes, or regular baked potatoes.
- Easy Side Dish: Fresh fruit kabobs or Corn on The Cob are simple side dish ideas.
More Types Of Kabobs
- Hawaiian chicken kabobs
- beef kabobs
- chicken skewers
- veggie kabobs
- shrimp kabobs
- bacon and beef kabobs
- steak kebabs
- sausage kabobs
- lamb kabobs
- chicken shish kabobs
- pork kabobs
What kind of vegetables are best on kabobs?
Heartier vegetables are great choices and are the best vegetables to grill on skewers. Use up extra veggies you have on hand or that are abundant in your garden!
- Yellow Squash or Summer Squash
- Bell Peppers: Red Peppers, Green Peppers, Orange Peppers
- New Potatoes (microwave first on high 5 minutes)
- Zucchini
- Red Onions
- Bell Peppers
- Mushrooms
- Corn
- Cauliflower
- Broccoli
- Tomatoes - Grape or Cherry Tomatoes
Kabobs, Kebabs, or Kebobs FAQ
Kabobs, kebabs, or kebobs are all considered the same thing in English-speaking countries, and the terms are used interchangeably. The most familiar traditional kebab dishes are shish kebab and doner kebab.
Shish Kababs, Kabobs, Kebabs, or Kebobs are usually meat grilled over high heat on a metal skewer, although some are not cooked. Their origins are in Middle Eastern cuisine and are commonly found in Asian cooking worldwide.
Usually, they are made with ground or finely cut meat or seafood, and sometimes vegetables or fruits. Kabobs are typically cooked or grilled on a skewer over a hot fire or heat source.
The traditional meat for kebabs in the Middle East is most often mutton or lamb, but regional recipes may include beef for beef kebabs, chicken, fish, or pork.
More Grilling & Cookout Food Recipes
Fire up the Grill and make summer spectacular with one of these grilling or BBQ Cookout Food recipes. Delicious recipes start by making Grill and BBQ Rub. It is a great recipe to make and goes on beef, chicken, and pork. Try that homemade rub on some Grilled Corn for an easy dinner.
What an elegant outdoor dining menu to serve, this Cabernet Rosemary Grilled Rack of Lamb with Watermelon Skewers will wow your guests for the main course.
If you want a delicious meal, you will love these Greek Gyros with Tzatziki Sauce, gorgeous and impressive Grilled Lamb Chops or Hawaiian Huli Huli Chicken Pineapple Rice Bowls served in pineapples!
For the easy classics go for Grilled Cheeseburgers or Spiral Hot Dogs! Or for a healthier option, make Cedar Grilled Salmon, it has all the veggies tucked inside...
CRAVING MORE?
Get my newsletter and follow along on Facebook, Pinterest, and Instagram for more Delicious Table recipes!
Shish Kabob Recipe
Ingredients
Skewers
- 3 lbs top sirloin 2" cubes
- 1 large pineapple 2" pieces
- 1 red onion 2" pieces
- 6 bell peppers (red, green, yellow, or orange) 2" pieces
Marinade
- 2 medium shallots finely diced
- 1 cup pineapple juice
- ¼ cup Myers Dark rum
- 1 cup beef stock
Instructions
- If using wooden skewers, kabob sticks or bamboo skewers, soak them in water for an hour so they don't burn. The advantage metal skewers have over wood skewers is they are reusable, don't burn, and clean easily in the dish washer!
- Trim and cube the top sirloin into 2" steak cubes, and place into a large zip-lock bag. Mix the marinade, and pour into the zip-lock plastic bag with steak. You can add additional flavors, see my list in the recipe notes. Seal, and toss to coat well, keep refrigerated for 3-4 hours. Or marinate in an airtight container or medium bowl covered with plastic wrap.
- Cut the pineapple chunks, red onions, and colorful bell peppers into large 2-inch pieces. Larger pieces stay on the skewers as they grill.
- Remove the steak and pour the marinade into a small grill heat-safe pot or pan. Using stainless steel skewers, thread on steak pieces and veggies in alternating colors until all the steak and veggies are on skewers. Or put all the meat on their skewer, so it grills to the doneness you prefer.
- Use a paper towel and rub vegetable oil on the grill grates so the kabobs don't stick. Heat the charcoal or gas grill to 400 degrees, or medium-high heat.
- Optional: Place the small heatproof sauce pot of marinade directly over the flames of the grill. The heat of the grill will heat the marinade up over 165 degrees making the glaze safe to brush onto the skewers. Use a heat-safe silicone brush, and mop over the skewers every 5 minutes or so.
- Place kabobs on an outdoor grill for about 10-15 minutes over medium heat. until the steak is medium-rare is 130-135 degrees internal temperature. Grilling times will vary depending on the size and type of the meat. Move skewers to indirect heat once grilled to keep warm. Serve with rice, and enjoy.
Notes
Shish Kabob Tips
- The raw pineapple in the marinade helps to tenderize the top sirloin due to an enzyme called Bromelain. It breaks down the protein and muscle structure of the meat.
- The rum and pineapple add sweetness to the marinade and a depth of flavor.
- Brushing the heated marinade from the saucepot on the kabobs while grilling, and adds more flavor as they grill.
- Top sirloin is a good meat cut, and is a reasonably priced cut of beef plus it is quite tender.
- Some people prefer to load all the pieces of meat on a single skewer. The meat chunks do grill slower than the vegetables, especially if they are cut larger. When you grill the beef chunks on separate skewers, you get the meat and veggies grilled at the right doneness you prefer.
Meat Swaps or Additions
pork tenderloin, thick bacon, shrimp, lamb, sausage, chicken breasts, chicken thighs, strip steak (don't use stew meat it's too tough to grill!)Marinade Additions
- soy sauce
- lemon juice, lime juice, orange juice
- onion powder, garlic salt, garlic powder
- black pepper
- crushed garlic
- olive oil
- Worcestershire sauce
- brown sugar
- balsamic vinegar
- for a little extra spicy kick, add hot sauce!
Shish Kabob Vegetables
- Yellow Squash or Summer Squash
- Bell Peppers: Red Peppers, Green Peppers, Orange Peppers
- New Potatoes (microwave first on high 5 minutes)
- Zucchini
- Red Onions
- Bell Peppers
- Mushrooms
- Corn
- Cauliflower
- Broccoli
- Tomatoes - Grape or Cherry Tomatoes
Kabob Side Dishes
- Side of Rice: brown rice, coconut rice, lemon rice, or rice pilaf.
- Bread: bake some Dinner Rolls with all kinds of toppings or some garlic bread, or warm pita bread.
- Salad: 7 Layer Salad, Caesar Salad, Greek Salad, Caprese salad, Cobb Salad, or a simple salad like a Wedge Salad, or green salad with romaine lettuce and fresh veggies you have on hand.
- Great Side Dish Ideas: sweet potato fries, homemade potato chips, green beans, German potato salad, classic Macaroni Salad, Blue Cheese Bacon Potato Salad, baked sweet potatoes, or regular baked potatoes.
- Easy Side Dish: Fresh fruit kabobs or Corn on The Cob are simple side dish ideas.
Fantastic classic kabobs, easy and we loved the taste. Highly recommend.
I love how simple the marinade is and how easy these are to make. We served them rice and I'm really looking forward to the leftovers.
We made these last night and they were incredible! Such wonderful flavors and super simple to make!
Great recipe. Love the marinade. And the Pineapple addition. We'll be making this recipe on repeat this summer. Delicious!