Go Back
Beef Kabab Recipe
MD Ashraf Ahmed

Beef Kabab Recipe

Summary: Juicy, tender beef kababs marinated in yogurt, ginger, garlic, and warm spices. Perfect for grill, oven, or pan cooking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course, Dinner, Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 1.5 lbs 700g beef sirloin or tenderloin, cut into 1.5-inch cubes (or 1.5 lbs ground beef for seekh kababs)
  • 1 cup plain whole-milk yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil or ghee
  • 1 tbsp ginger paste or grated fresh ginger
  • 1 tbsp garlic paste or minced garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder or paprika for milder heat
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • Optional: 1/2 tsp smoked paprika 1/4 tsp cayenne for extra heat
  • Wooden or metal skewers
  • Optional veggies: bell peppers red onion, mushrooms, cherry tomatoes

Method
 

  1. Prepare the Marinade: In a large bowl, whisk together yogurt, lemon juice, olive oil, ginger, garlic, cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper until smooth.
  2. Marinate the Beef: Add beef cubes to the marinade and mix thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight (12–24 hours).
  3. Prep Skewers: If using wooden skewers, soak in water for 30 minutes. Thread marinated beef onto skewers, leaving small gaps between pieces. Add veggies if desired.
  4. Cooking Methods:
  5. Grill: Preheat to medium-high (400–450°F). Grill 10–12 minutes, turning every 2–3 minutes, until internal temp reaches 135–145°F.
  6. Oven: Preheat to 425°F. Bake on a wire rack for 15–20 minutes, turning halfway. Broil 2–3 minutes for char.
  7. Pan: Heat oil in a skillet over medium-high. Cook 8–10 minutes, turning frequently, until browned and cooked through.
  8. Rest and Serve: Let kababs rest for 5 minutes. Serve with rice, salads, yogurt sauce, and warm naan.

Notes

  • Best Beef Cuts: Sirloin, tenderloin, or ribeye for cubes; 80/20 ground beef for seekh kababs.
  • Marinating Time: Minimum 2 hours; overnight gives best tenderness and flavor.
  • Doneness: Use a meat thermometer—135°F for medium-rare, 145°F for medium.
  • Storage: Refrigerate cooked kababs up to 3 days; freeze up to 2 months.
  • Variations: Swap spices for Middle Eastern, Indian, or Mediterranean profiles. Add veggies to skewers or serve on the side.
  • Serving Suggestions: Pair with basmati rice, cucumber salad, tzatziki/raita, and warm pita or naan.