Beef Kebabs on the Big Green Egg Recipe

kabobs over rice with salad
Brian Hagiwara/Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4-5 Portions (4-5 Servings)
Nutritional Guidelines (per serving)
502 Calories
32g Fat
1g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-5 Portions (4-5 Servings)
Amount per serving
Calories 502
% Daily Value*
Total Fat 32g 41%
Saturated Fat 6g 32%
Cholesterol 151mg 50%
Sodium 112mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 51g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are unfamiliar with the Big Green Egg for outdoor cooking, it is a smoker/grill that is big, green and literally shaped like an egg. Its unique ventilation system allows for excellent heat control and the ceramic shell of the egg allows you to cook at extremely high temperatures. Want to smoke meat at a low temperature for hours? The Big Green Egg is quite versatile and allows you to do both. 

One thing about the BGE is that can be tricky to get the hang of temperature control; getting used to it may make you feel like you are learning to cook all over again. It was worth the effort, though. One early food to master is beef kebabs. These kebabs are tender and flavorful and come out beautifully on the Big Green Egg.


  • 2 pounds beef sirloin or tenderloin (cut into 1-inch cubes)
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic (minced)

Steps to Make It

  1. Gather the ingredients.

  2. Twenty four hours prior to grilling, prepare the marinade by combining olive oil, vinegar, coriander, garlic, cumin, and paprika.

  3. Pour marinade into a freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

  4. Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

  5. Spray grill with cooking oil to prevent sticking.

  6. Grill for 5 to 7 minutes on each side or until the meat reaches desired doneness.

  7. Serve over a bed of white rice, salad, and pita bread.

  8. Enjoy!


  • If using wooden skewers, we recommend soaking them for about 30 minutes before grilling. Soaking your skewers can prevent them from catching on fire, which ultimately leads to all your meat and veggies falling to the bottom of the grill. 
  • For soaking, you can use wine as an alternative to the water, which will give your meat and vegetables another flavor element.
  • An alternative to soaking skewers would be to use stainless steel or metal skewers. They do not require any soaking and can be reused.