Get ready to savor the incredible flavors of these oven-baked beef kebobs. With succulent marinated beef, a rainbow of vegetables, and a delightful blend of spices, this recipe will take your taste buds on a delectable journey without the need for a grill. a whibeef kabobs that are skewered with squash and zucchini lined up neatly on a white plate with a red and white napkin and another similar plate in the background

These steak and vegetable kebobs are not only low-acid and GERD-friendly but made easily in the oven with no need to fire up the grill!

Most kebobs are stacked with onions and peppers, the types of foods you’ll want to avoid if you are trying to avoid acid reflux, but ours are threaded with squash, zucchini, and mushrooms—mild vegetables that cook quickly, ensuring they are tender right as the steak is medium-rare to medium.

To elevate the flavor profile of these already mouthwatering beef kebobs, we have a secret weapon: an incredible glaze that will leave you wanting more.

By combining honey, gluten-free tamari soy sauce, and the zing of ginger, whether it’s freshly grated or in the form of ginger paste, we create a light and delectable glaze that adds a burst of sweetness and tang.

As the glaze is brushed over the skewers, the sugars in the honey work their magic, promoting browning for a beautiful caramelization of the meat and vegetables.

Prepare to be wowed by the delectable combination of tender meat, vibrant vegetables, and the irresistibly savory and slightly sweet glaze that will have you reaching for seconds.

all the ingredients to make our beef kabobs, a white bowl filled with cubes of raw beef, two whole squash, two whole zucchini, a small bowl of our sweet and tangy sauce, and a carton of mushrooms

📋 Recipe

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Yield: 4 servings

Ingredients

  • Bamboo skewers (or metal skewers)
  • 1 1/2 pounds sirloin steak, chopped into 1-inch cubes
  • 2 yellow squash, sliced thick
  • 2 zucchini, sliced thick
  • 8 ounces baby bella mushrooms
  • 1 1/2 tablespoons honey
  • 1 tablespoon reduced-sodium tamari soy sauce
  • 2 teaspoons grated ginger or ginger paste

Instructions

  1. Soak bamboo skewers in water for at least 15 minutes to prevent burning
  2. Preheat oven to 400°F. Line a sheet pan with parchment paper
  3. Thread steak, squash, zucchini, and mushrooms onto skewers, two pieces of each item per kebob
  4. In a small mixing bowl, whisk together honey, tamari, and ginger
  5. Brush the mixture over the threaded kabobs
  6. Bake 16–20 minutes, until vegetables are tender and steak reaches 135°F (medium-rare) or 145°F (medium)

Notes

  • Can use metal skewers to avoid soaking step
  • Can be grilled for 5-6 minutes on each side instead of baking
  • Use meat thermometer for accurate doneness: 135°F medium-rare, 145°F medium

Storage

Best served immediately