Beef Kebabs Recipe for the Big Green Egg

Shish kabobs over rice with salad
Brian Hagiwara Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 to 5 Servings
Ratings (6)

 I recently purchased a Big Green Egg for outdoor cooking. If you are unfamiliar with the BGE, it is a smoker/grill that is you guess it... big, green, and literally shaped like an egg. I like to compare it to a giant tagine that acts as a grill. It unique ventilation system allows for excellent heat control. The ceramic shell of the egg allows you to cook at extremely high temperatures. Want to smoke meat on 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 is can be tricky to get the hang of temperature control. For me, using it the first few times made me feel like I was learning to cook all over again. It was worth the effort, though. One of the first foods I mastered on my Egg was beef kebabs. I have never had such tender and flavorful kebabs than when I grilled them on the BGE. 

Just about everyone has eaten a kebab at one time or another in their lifetime. Kebabs are skewered meats and vegetables cooked over a hot flame, either on a grill or under a broiler in the oven. In this case, you will learn exactly how to cook them on the Big Green Egg. I have an extra large BGE, but don't think the size of the egg affects temperature etc. Remember, if at first, you  don't succeed with your BGE, don't give up. I initially burned the outside of my kebabs while the inside remained raw. It really took some time to get used to the ventilation and temperature control. Once you get the hang of it, you will want to cook everything on the BGE! 

What You'll Need

  • 2 lbs 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

How to Make It

  1. 24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, coriander, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.
  2. Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.
  3. Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.

    Serve over a bed of white rice, salad, and pita brea