Recipe: Sheet pan beef kebabs

Sheet pan beef kebabs are an easy recipe that cooks in less than 30 minutes. You can ditch the skewers and bring the flavor of an outdoor grill indoors with these marinated beef kebabs.

Make the Marinade

You can choose any steak marinade that your family enjoys. McCormick's Montreal Steak Seasoning (not an Ad) is a favorite in our house. I followed the instructions on the back for the marinade, 2 Tbsp olive (or canola) oil, 2 tsp (low-sodiuM) soy sauce, and one teaspoon Montreal steak seasoning. Whisk it together and allow meat and vegetables to marinate for several hours or overnight.

Choose the Meat

I recommend sirloin. It's a cost-effective, lean, and tender cut of beef. You can also luck up and find "kebab" steak already cut for you. You certainly can request "kebab cut" from your butcher. Other suggestions for meat include strip steak, flat-iron steak, or in a pinch beef stew meat. You also do NOT have to use beef! You can use chicken breast or deer tenderloin. You will need to lower the cooking time and check for internal temps. (165F for chicken).

Variety in Vegetables

Add in your favorite vegetables! I went with traditional kebab veggies like onions, peppers, and mushrooms. You could also include cherry tomatoes, summer squash, or asparagus. Remember, your vegetables don't have to go on a skewer so that you can get more creative.

Instructions

Whisk together your marinade and add in the meat, and cut up vegetables. If you're going to use mushrooms, leave those out till the last minute. You don't want soggy shrooms! Let your meat and sturdy vegetables marinate for several hours. Overnight is good, too.

Preheat your oven to 400F and place marinade ingredients on a sheet pan. Bake for 20+ minutes until meat is done. Your steak will cook quicker than you think! I would check it for around 10 minutes and stir your vegetables. If you like your vegetables with a more charred crunch, remove the steak when it's done, and let the vegetables keep roasting.