Cajun Grilled Beef Kabobs – Bold, Spicy, and Perfect for Cookouts

Cajun Grilled Beef Kabobs bring big flavor with minimal fuss. Juicy beef, smoky char, and a bold kick of spice—this is the kind of backyard recipe that never disappoints. The marinade pulls in paprika, garlic, and a hint of heat, while the grill seals in tenderness.

Whether you’re cooking for a crowd or a weeknight dinner, these kabobs are fast, fun, and satisfying. Toss them on the grill, and you’ve got a meal everyone will remember.

Print Recipe

Cajun Grilled Beef Kabobs - Bold, Spicy, and Perfect for Cookouts

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings: 4 servings

Ingredients

• 1.5 to 2 pounds beef sirloin or flat iron steak, cut into 1.5-inch cubes
• 2 bell peppers (any color), cut into 1.5-inch pieces
• 1 large red onion, cut into wedges
• 8–10 cherry tomatoes (optional)
• Wooden or metal skewers (if wooden, soak in water)
• Olive oil
• Fresh lemon or lime
• Fresh parsley or green onions, for garnish (optional)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon brown sugar or honey (optional, helps caramelization)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice or apple cider vinegar

Instructions

• Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.
• Make the marinade: In a bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne, brown sugar, Worcestershire, and lemon juice.
• Marinate the beef: Add beef cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
• Prep the vegetables: Cut peppers and onions into even pieces.Pat dry so they char well.
• Assemble the kabobs: Thread beef, peppers, and onion onto skewers, alternating for color and flavor. Add cherry tomatoes if using.
• Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
• Grill: Place kabobs on the grill and cook 8–12 minutes total, turning every 2–3 minutes.Aim for a nice char. For medium-rare, pull at an internal temp of 130–135°F.
• Finish and rest: Squeeze fresh lemon or lime over the kabobs. Rest 5 minutes, then sprinkle with chopped parsley or green onions.
• Serve: Pair with rice, grilled corn, or a simple salad.

What Makes This Recipe So Good

• Big flavor, simple method: A quick Cajun-style marinade builds deep flavor without complicated steps.
• Perfect texture: Sirloin or flat iron keeps the beef tender and juicy, even over high heat.
• Customizable heat: Adjust cayenne or hot sauce to your comfort level.
• Balanced bites: Peppers and onions add sweetness that plays well with the spice.
• Great for grilling or broiling: Works outdoors or in your oven if the weather doesn’t cooperate.

Shopping List

• 1.5 to 2 pounds beef sirloin or flat iron steak, cut into 1.5-inch cubes
• 2 bell peppers (any color), cut into 1.5-inch pieces
• 1 large red onion, cut into wedges
• 8–10 cherry tomatoes (optional)
• Wooden or metal skewers (if wooden, soak in water)
• Olive oil
• Fresh lemon or lime
• Fresh parsley or green onions, for garnish (optional)

For the Cajun Marinade:

• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon brown sugar or honey (optional, helps caramelization)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice or apple cider vinegar

Step-by-Step Instructions

1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.
2. Make the marinade: In a bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne, brown sugar, Worcestershire, and lemon juice.
3. Marinate the beef: Add beef cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
4. Prep the vegetables: Cut peppers and onions into even pieces.

   Pat dry so they char well.

5. Assemble the kabobs: Thread beef, peppers, and onion onto skewers, alternating for color and flavor. Add cherry tomatoes if using.
6. Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
7. Grill: Place kabobs on the grill and cook 8–12 minutes total, turning every 2–3 minutes.

   Aim for a nice char. For medium-rare, pull at an internal temp of 130–135°F.

8. Finish and rest: Squeeze fresh lemon or lime over the kabobs. Rest 5 minutes, then sprinkle with chopped parsley or green onions.
9. Serve: Pair with rice, grilled corn, or a simple salad.

Keeping It Fresh

• Marinate ahead: You can marinate the beef in the morning for dinner.

  Don’t exceed 8–10 hours to avoid a mushy texture.

• Store leftovers: Refrigerate cooked kabobs in an airtight container for 3–4 days.
• Reheat gently: Warm in a 300°F oven for 8–10 minutes or briefly in a skillet. Avoid microwaving too long to keep the meat tender.
• Freeze uncooked beef: Marinated beef cubes freeze well up to 2 months. Thaw in the fridge overnight, then skewer and grill.

Benefits of This Recipe

• High in protein: Great for satisfying meals without feeling heavy.
• Meal-prep friendly: Easy to scale up and cook in batches.
• Balanced flavors: Spicy, smoky, and slightly sweet all in one bite.
• Adaptable: Works with different veggies and spice levels.

Common Mistakes to Avoid

• Overcrowding the grill: Leave space between kabobs so they sear instead of steam.
• Uneven chopping: Keep beef and veggies similar in size for even cooking.
• Skipping the rest: Resting helps the juices settle.

  Don’t slice or serve immediately.

• Too much sugar in the marinade: A small amount is fine, but too much can burn on high heat.
• Cooking by time only: Use a thermometer for your preferred doneness.

Alternatives

• Protein swaps: Try chicken thighs, shrimp (shorter cook), or extra-firm tofu.
• Veggie ideas: Zucchini, mushrooms, and pineapple add great texture and sweetness.
• No grill: Broil on a foil-lined sheet pan 4–6 inches from the heat, turning once, until charred and cooked through.
• Milder version: Reduce or skip cayenne and add more smoked paprika for warmth without heat.
• Gluten-free: Use a gluten-free Worcestershire or swap with tamari and a dash of fish sauce.

FAQ

What cut of beef works best?

Sirloin and flat iron are excellent because they’re flavorful and stay tender on high heat. Ribeye works too, but it’s richer and pricier.

How long should I marinate the beef?

At least 30 minutes for quick flavor, but 2–4 hours is ideal. Don’t go beyond 8–10 hours to keep the texture from getting mushy.

Can I make these in the oven?

Yes.

Use the broiler on high and place kabobs on a rack over a sheet pan. Broil 8–12 minutes, turning once, until charred and cooked to your liking.

How spicy are these kabobs?

They’re moderately spicy as written. Reduce cayenne for less heat, or add hot sauce to the marinade for extra kick.

Do I need to soak wooden skewers?

Yes, soak them 20–30 minutes to help prevent burning on the grill or under the broiler.

What should I serve with them?

Great sides include rice pilaf, grilled corn, coleslaw, or a crisp cucumber salad.

Warm pita or garlic bread also works well.

Final Thoughts

Cajun Grilled Beef Kabobs deliver bold flavor with a simple marinade and quick grilling time. They’re flexible, easy to prep ahead, and always a hit with guests. Keep the heat level where you like it, and don’t overthink it—good ingredients and hot grates do most of the work.

Fire up the grill and enjoy a spicy, satisfying meal any night of the week.