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Sheet Pan Beef Kebabs + VIDEO

Sheet pan beef kebabs is an easy recipe that cooks in less than 30 minutes! Ditch the skewers but keep the flavor with these low-carb, paleo, Whole30 compatible marinated beef kebabs.

overhead shot of sheet pan beef kebabs

Ingredients For Sheet Pan Beef Kebabs

  • Beef
  • Veggies
  • Marinade: coconut aminos or soy sauce, oil of your choice, balsamic or red wine vinegar, Dijon mustard, seasonings. 

collage of ingredients for sheet pan beef kebabs

How To Make Sheet Pan Beef Kebabs

  1. Preheat oven to 400F.
  2. In a large bowl, mix together the marinade ingredients.
  3. Add meat and vegetables to the marinade. Cover and marinate in the refrigerate for 1 to 6 hours.
  4. Spray a large baking sheet with cooking spray. Add meat & vegetables to the baking sheet in a single layer. Discard marinade.
  5. Bake 25-30 minutes at 400 degrees.
overhead shot of beef & veggies in a glass bowl with marinade

marinate minimum 1 hour

What Are Sheet Pan Beef Kebabs

Kebabs are cuts of meat skewered with vegetables and cooked over a fire, usually a grill. I’ll confess – I actually intended on making this a regular grilled beef kebab recipe but I couldn’t find skewers so here we are with un-skewered or deconstructed sheet pan kebabs cooked in the oven. A sheet pan recipe is exactly what is sounds like; it’s a one-pan meal cooked on a baking sheet. I love sheet pan recipes because they require minimal prep and they’re easy to clean up.

overhead shot of uncooked sheet pan beef kebabs

before

Healthy Marinade

The marinade is the star of this recipe. It’s a simple marinade using common pantry ingredients. To keep this recipe paleo and Whole30 compatible, I used coconut aminos as my base. If you’re not worried about being compliant, you can substitute low-sodium soy sauce.

overhead, close up shot of sheet pan beef kebabs

after

What Kind Of Beef To Use

I recommend sirloin. It’s a cost-effective, lean tender cut of beef that’s great for marinating. Other suggestions include strip steak, flat-iron steak, or even beef stew meat. You don’t have to use beef! Chicken breasts work well with this recipe too. If you choose to use chicken, I actually wouldn’t change anything about the recipe other than lowering the cooking time to 18-25 minutes or until the internal temperature is 165°F degrees.

overhead shot of sheet pan beef kebab served with cauliflower rice

served with cauliflower rice

FAQs & Tips

  • Store leftovers in the refrigerator for up to 4 days.
  • Add in your favorite vegetables! Don’t like mushrooms? Omit them. Other ingredients you can use include cherry tomatoes, zucchini, and yellow squash. Definitely get creative with your veggies in this recipe. 

Kebab Recipes

Print
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overhead shot of cooked sheet pan beef kebabs

Sheet Pan Deconstructed Beef Kebabs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Sheet pan beef kebabs are an easy recipe that’s cooked in less than 30 minutes. Ditch the skewers but keep the flavor with these low-carb, paleo, whole30 marinated beef kebabs.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Units Scale
  • 1 1/2 pounds beef sirloin, cut into 1-inch cubes
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 ounces mushrooms
  • 1 large zucchini, sliced

MARINADE

  • 3/4 cup coconut aminos or low-sodium soy sauce
  • 1/2 cup oil
  • 2 tablespoons balsamic or red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, mix together the marinade ingredients.
  3. Add meat and vegetables to the marinade. Cover and marinate in the refrigerate for 1 to 6 hours.
  4. Spray a large baking sheet with cooking spray. Add meat & vegetables to the baking sheet in a single layer. Discard marinade.
  5. Bake 25-30 minutes at 400 degrees.

Notes

Prep time does not includes the hour long period the meat is marinating.

  • Author: Shannon Epstein
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/affiliates.

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Lindsa

Sunday 28th of January 2024

This is one of the best recipes I have ever had. Thank you!

Dorothy

Monday 11th of September 2023

It was good but next time I’m only using half the marinade. I threw a lot of it out.

Shannon Epstein

Sunday 28th of January 2024

Thank you, I took this comment into condsideration when I made it again. You are correct! I adjusted the marinade ingredients down a bit.

Susan

Thursday 20th of July 2023

Trying this recipe tonight can you tell me how many calories are in each serving?

Kaylie

Sunday 12th of February 2023

If I double the recipe and cook it all at the same time, how much cooking time should I add?

Shannon Epstein

Tuesday 28th of February 2023

You shouldn't have to add cooking time as long as all the food is spread out flat on a large baking sheet & not overlapping.

Taylor

Wednesday 30th of November 2022

The print option is terrible, no matter what I do it cuts off part of the instructions

Jackie

Sunday 5th of February 2023

A trick I use is to select the text parts of the recipe I want, then Copy & Paste into Word or a Notes document. Lets me add/edit from comments as well.