Crock Pot Beef Shishkabobs

This Crock Pot Beef Shishkabobs recipe is a tender and savory dish, which uses beef sirloin and bell peppers. It’s a no-fuss take on the classic, slow-cooked to perfection in about 5 hours.

Crock Pot Beef Shishkabobs Ingredients

• 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

For the 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 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper

How To Make Crock Pot Beef Shishkabobs

1. Prepare the Marinade:
   In a large bowl, whisk together soy sauce (or coconut aminos), oil, vinegar, lemon juice, mustard, garlic, oregano, basil, and pepper.
2. Marinate the Ingredients:
   Add the beef cubes and all chopped vegetables to the marinade. Cover and refrigerate for at least 1 hour, or up to 6 hours.
3. Add to Crock Pot:
   Transfer the marinated beef and vegetables (including some of the marinade) to your crock pot. Stir to distribute evenly.
4. Slow Cook the Shishkabobs:
   Cover and cook on low for 4–5 hours or high for 2–3 hours, until the beef is tender and the vegetables are cooked through.
5. Serve:
   Stir gently before serving. Serve warm over rice, couscous, or with crusty bread.

Recipe Tips

• Can I grill these instead of baking?
  Yes, these are great on a grill! Thread onto skewers and grill over medium heat for 10–12 minutes.
• How long should I marinate the beef?
  For best flavor, marinate for at least 1 hour. Up to 6 hours is ideal.
• Do I need skewers for this recipe?
  No, this oven version skips skewers and simplifies prep by baking everything on a sheet pan.
• Can I use other vegetables?
  Absolutely—try cherry tomatoes, yellow squash, or eggplant for variety.
• What cut of beef is best?
  Sirloin is ideal for kabobs—it’s lean, tender, and cooks quickly.

What To Serve With Beef Shishkabobs

These flavorful kabobs go well with fresh or hearty sides like:

• Rice pilaf
• Garlic mashed potatoes
• Grilled corn on the cob
• Couscous salad
• Pita bread with tzatziki

How To Store Beef Shishkabobs

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze cooked kabobs in airtight containers for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Beef Shishkabobs Nutrition Facts

• Calories: Approx. 410
• Protein: 35g
• Fat: 26g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 670mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these in the crock pot instead of baking?
Yes! Place marinated meat and veggies in the crock pot and cook on low for 4–5 hours or high for 2–3 hours.

How do I keep the beef from drying out?
Avoid overcooking. Pull from the oven or crock pot once the beef reaches your preferred doneness.

What’s the best way to reheat leftovers?
Reheat in a skillet or oven to preserve texture, or microwave for a quicker option.

Can I prep these a day ahead?
Definitely—marinate the beef and veggies the night before and bake or crock the next day.

Do I need to flip them during baking?
Flipping halfway through baking helps everything cook evenly and brown nicely.

Try More Recipes:

• Crock Pot Beef Shank Soup
• Crock Pot Beef Rouladen
• Crock Pot Beef Roast With Red Wine