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.
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.
Ingredients For Beef Kebobs:
Bamboo Skewers
Sirloin Steak
Yellow squash
Zucchini
Baby Bella Mushrooms
Honey
Reduced-Sodium Tamari Soy Sauce
Grated Ginger or Ginger Paste
Tips to Make The Best Oven-Baked Beef Kebobs
Want to make perfectly cooked, super flavorful oven-baked beef kebobs? Check out these tips before you start cooking.
Soak Bamboo Skewers – Be sure to soak bamboo skewers in water to prevent them from burning while baking the kebobs or skip the hassle and order yourself some metal skewers!
Precision Cubes, Thick Slices – For perfectly sized and evenly cooked beef kebobs, start by chopping sirloin steak into 1-inch cubes. This ensures that the meat will cook evenly and retain its juiciness. Additionally, when preparing the vegetable components, slice the yellow squash and zucchini into thick pieces. This helps them hold up well during the cooking process, giving you satisfyingly tender and flavorful kebobs every time.
Glaze Before Baking – Prior to baking, generously brush the tantalizing honey, gluten-free tamari soy sauce, and ginger glaze over the beef kebobs. This will infuse them with a mouthwatering sweetness and tang while offering that beautiful caramelized finish during baking.
How To Make Beef Kebobs
To start, soak bamboo skewers in water to prevent them from burning while baking the kabobs.
Then chop sirloin steak into 1-inch cubes and slice yellow squash and zucchini thick.
Thread the steak, squash, zucchini, and mushrooms onto the skewers evenly, adding two pieces of each item per kabob.
In a small mixing bowl, whisk together the glaze ingredients.
Brush the mixture over the threaded kabobs.
Then place the kebobs on a parchment-lined sheet pan and bake in the oven until the vegetables are tender and the steak reaches the desired internal temperature.
Use a meat thermometer inserted into the thickest piece of steak to ensure it has reached your desired doneness. Look for 135°F for medium-rare or 145°F for medium.
What Type of Steak Should I Use for Kebobs?
We find that top sirloin or sirloin cap steak is the perfect balance between tenderness and price for making kebobs. It also happens to be lower in fat than other cuts of steak, making it a better choice for those with GERD.
Filet mignon will be even more tender and even lower in fat, however, it can be three times the price of sirloin and is one of those special occasion cuts that are better left whole, not cut up for kebobs.
Look for a sirloin steak that is at least 1 inch thick so that you will be able to cut it into nice and thick pieces for the kabobs. Thinner steaks will cook too fast and make it hard to achieve your desired temperature.
Can I Grill These Kebobs?
Yes! These can be grilled on a well-oiled grill for 5–6 minutes on two sides. If grilling, we recommend glazing only the tops in the last 2 minutes of cooking to prevent the glaze from burning.
Soak 8 bamboo skewers in water at least 15 minutes before preparing the skewers to prevent skewers from burning as the kebobs cook.
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Thread the steak, squash, zucchini, and mushrooms onto the skewers evenly, two pieces of each item per kebob. You should have enough ingredients to make 7–9 kabobs.
In a small mixing bowl, whisk together honey, tamari, and ginger. Brush over the threaded kabobs.
Bake 16–20 minutes, just until vegetables are tender and steak reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
Notes
These beef kebobs can be grilled on a well-oiled grill for 5–6 minutes on two sides. If grilling, we recommend glazing only the tops in the last 2 minutes of cooking to prevent the glaze from burning.
