Low-Carb Marinated Beef Kabobs (Video)
Marinated Beef Kabobs are a favorite recipe that I used to make at Lake Powell, and these tasty low-carb kabobs are so delicious!
In one of my previous lives (before food blogging!) I used to cater houseboat trips on Utah’s beautiful Lake Powell, and this recipe for Marinated Beef Kabobs was one of my favorite things to make on the houseboat. This recipe was popular even with the old photos (oh my) but when I made it again recently I decided it MUST have a photo update. When when I took these new photos I remembered how hard it is to photograph hunks of meat, but I still think these new photos are definitely an improvement!
When I made this at Lake Powell I always used red wine in the marinade, but I’ve been making it with beef stock instead of wine for quite a few years now. And if you skip the Worcestershire Sauce (or use a Paleo/Whole 30 approved Worcestershire Sauce) these delicious Low-Carb Marinated Beef Kabobs can easily be Paleo or Whole 30 and with Gluten-Free Worcestershire Sauce (affiliate link) they are gluten-free.
This marinade for beef is absolutely delicious! The marinated beef kabobs were a hit with Jake and his girlfriend Aubrey when they came for dinner, and I think any red meat lover would enjoy this for a tasty meal from the grill.
What ingredients do you need for this recipe?
- lean beef such as tri-tip, London broil, top sirloin, or top loin
- beef stock or red wine
- balsamic vinegar
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- olive oil
- Onion Powder (affiliate link)
- Garlic Powder (affiliate link)
- Szeged Steak Rub (affiliate link) or other steak seasoning
- Dried Thyme (affiliate link)
- Dried Oregano (affiliate link)
- black pepper to taste
- bay leaves
What if you don’t have an outdoor grill?
If you live in a place where grilling season only lasts a few months a year or you don’t have an outdoor grill, you can definitely cook kabobs like this on a Stove-Top Grill Pan or a George Foreman Grill. (affiliate links)
How to make the recipe:
(Scroll down for complete recipe including nutritional information.)
- Trim the beef and cut into cubes about 2 inches square.
- Whisk together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, oOnion Powder (affiliate link), Garlic Powder (affiliate link), steak seasoning, oregano, thyme, black pepper, and bay leaves to make the marinade.
- Let the meat marinate at least 4-6 hours in the refrigerator, or longer is fine if you’re at work all day.
- Drain the meat into a colander placed in the sink, and let it come to room temperature while the grill heats to medium-high heat.
- Thread met on to skewers. Double skewers (affiliate link) are great for Kabobs if you don’t have blade skewers (affiliate link) like these gorgeous ones I got in Istanbul.
- When kabobs are nicely browned on one side, turn and cook until done to your liking, about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
- With kabobs it’s easy to take off one piece and cut into it to test for doneness or use a digital meat thermometer (affiliate link).
Make it a Meal:
More Tasty Ideas for Kabobs:
Low-Carb Kabobs or Skewers for the Grill ~ Kalyn’s Kitchen
Greek-Style Beef Kabobs ~ Cupcakes and Kale Chips
World’s Easiest Kabobs with Grilled Zucchini and Sausage ~ Kalyn’s Kitchen
Steak Kabobs ~ That Skinny Chick Can Bake
Grilled Greek Chicken Kabobs with Feta Dill Sauce ~ From Valerie’s Kitchen
Grilled Chicken Kabobs with Asian Marinade ~ Kalyn’s Kitchen
- 2 pounds lean beef cut into 2 inch cubes (see notes)
- 2 T beef stock or red wine
- 2 T balsamic vinegar
- 1 T Worcestershire sauce (see notes)
- 1/4 cup olive oil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. steak seasoning (see notes)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- black pepper to taste
- 2 bay leaves
- Trim most of the visible fat from the meat and cut into 2″ cubes.
- Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
- Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.
- Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
- When ready to cook, drain kabobs while you preheat grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Put meat tightly on skewers and let it come to room temperature while the grill heats.
- Grill kabobs to desired doneness, turning as soon as you get some nice grill marks on the first side.
- Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
- With kabobs it’s easy to take off one piece of meat and cut into it to see if it’s done to your liking, or use a digital meat thermometer to check the temperature.
- Let the kabobs rest about 5 minutes before serving.
Use cuts such as tri-tip, London broil, top sirloin, or top loin. I used tri-tip and trimmed a lot of fat. If you marinate longer you could use tougher cuts of meat. Use Paleo/Whole 30 approved Worcestershire Sauce and my homemade Montreal Steak Seasoning to make this Paleo/Whole 30 approved. Use Gluten-Free Worcestershire Sauce (affiliate link) for gluten-free.
This is great with World’s Easiest Grilled Vegetables, which can cook along with the beef on the grill.
This recipe created by Kalyn and cooked for years on houseboats at Utah’s Lake Powell.
Amount Per Serving: Calories: 690Total Fat: 41gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 202mgSodium: 379mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 65g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Marinated Beef Kabobs would be a perfect main dish for low-carb eating plans or any phase of the original South Beach Diet, and if you omit the Worcestershire Sauce it can also be approved for Paleo or Whole 30 diets. For the South Beach Diet, remember the guideline to use beef with less than 10% fat.
Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2005, with no photos! It was last updated in 2021.