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

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.