Beef Shish Kebabs
Beef Shish Kebabs for Freezer Cooking are an easy make-ahead meal featuring tender marinated beef cubes combined with colorful vegetables and grilled until perfectly juicy. The freezer-friendly marinade infuses the beef with bold flavor while helping to keep it tender after thawing. Perfect for meal prep, summer barbecues, camping trips, or busy weeknight dinners, these kebabs are simple to prepare, highly customizable, and packed with protein. Serve them with rice, couscous, grilled vegetables, or fresh salad for a complete and satisfying meal.
Ingredients
For the Beef Marinade
- 2 pounds beef sirloin or top sirloin, cut into 1½-inch cubes
- ⅓ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Vegetables
- 2 bell peppers (red and green), cut into chunks
- 1 large red onion, cut into wedges
- 8 ounces button mushrooms
- 1 zucchini, sliced into thick rounds
- Cherry tomatoes (optional)
Additional
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, Dijon mustard, smoked paprika, oregano, salt, and black pepper.
- Add the beef cubes and toss until every piece is evenly coated.
- Transfer the marinated beef to a freezer-safe zip-top bag, removing as much air as possible.
- Label the bag with the date and freeze for up to 3 months.
- When ready to cook, thaw the beef overnight in the refrigerator.
- Wash and cut the vegetables into evenly sized pieces.
- Thread the beef and vegetables alternately onto skewers.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the kebabs for 12–15 minutes, turning every 3–4 minutes until the beef reaches your preferred level of doneness.
- Remove from the grill and let the kebabs rest for 5 minutes before serving.
Notes
- Sirloin is ideal because it stays tender after freezing.
- Marinate before freezing for maximum flavor.
- Freeze only the beef; add fresh vegetables after thawing.
- Heavy-duty freezer bags help prevent freezer burn.
- Metal skewers are reusable and conduct heat well.
- Soak wooden skewers in water for 30 minutes before grilling.
- Discard any leftover marinade that has touched raw meat.
- Allow the cooked kebabs to rest before serving to retain their juices.