Quick Beef and Squash Skewers

Name: Quick Beef and Squash Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) beef sirloin, cut into 1¼-inch cubes, cut into 1¼-inch (3 cm) cubes, patted dry; 12 oz (340 g) summer squash (zucchini or yellow squash), cut into 1-inch (2.5 cm) thick rounds; 1 large red or yellow bell pepper, seeded and cut into 1¼-inch (3 cm) pieces; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (4 g) Italian seasoning (dried oregano, basil, thyme blend); 2 clove (6 g) garlic clove, minced, minced; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

Tender beef sirloin and fresh summer squash alternate on skewers, brushed with herb-infused olive oil and broiled until charred and caramelized. These quick skewers come together in under 30 minutes and are perfect for a weeknight dinner or casual entertaining. The high heat creates a flavorful crust while keeping the beef juicy inside.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 8 skewers (4 servings, 2 skewers per person)

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Steps

Before you start

Soak wooden skewers in water for at least 15 minutes (or use metal skewers)
Position your oven rack 4–6 inches from the broiler element and preheat on high
Pat the beef dry with paper towels so it browns instead of steaming

1
Mix the marinade
- In a small bowl, whisk together the olive oil, Italian seasoning, minced garlic, lemon juice (if using), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Set aside.
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Ready when: Marinade is well combined and fragrant
Tip: Make extra marinade to brush on halfway through broiling for more flavor
2
Assemble the skewers
- Thread the beef, squash, and bell pepper alternately onto 8 skewers, dividing ingredients evenly.
- Leave a ½-inch gap at each end.
- Aim for roughly 2–3 beef cubes, 2–3 squash rounds, and 2–3 pepper pieces per skewer.
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Ready when: All 8 skewers are evenly loaded
Tip: Alternate ingredients so vegetables help insulate the beef and cook evenly. If using wooden skewers, keep the unthreaded ends away from the broiler flame.
3
Brush and season skewers
- Place the assembled skewers on a broiler pan or rimmed baking sheet lined with foil.
- Brush both sides with the herb marinade.
- Season generously with salt and black pepper.
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Ready when: All skewers are evenly coated with oil and seasoning
Tip: Don't crowd the pan; arrange skewers with space between them so heat can circulate and create a nice crust.
4
Broil the first sideOven 500°F / 260°C
- Place the pan under the preheated broiler (4–6 inches from the flame).
- Broil on high for 5–6 minutes, until the beef is deeply browned and the vegetables show charring at the edges.
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Ready when: Beef cubes are dark golden-brown; squash edges are lightly charred
Tip: Watch carefully to prevent burning. If flare-ups occur, move the pan back slightly or cover loosely with foil.
5
Flip and broil the second sideOven 500°F / 260°C
- Using tongs, carefully flip each skewer.
- If desired, brush with remaining marinade.
- Return to the broiler for 4–5 minutes, until the second side is well browned and the beef reaches your desired doneness.
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Ready when: All visible beef is deeply browned; internal temperature is 130–135°F (54–57°C) for medium-rare
Tip: If the vegetables are already well-charred, move the pan back a few inches to slow cooking and prevent burning while the beef finishes.
6
Rest and serve
- Remove the skewers from the broiler and let them rest on the hot pan for 3–5 minutes.
- This allows juices to redistribute through the beef.
- Transfer to a serving platter and serve warm, drizzling with any pan juices if desired.
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Ready when: Beef is rested and ready to eat
Tip: Don't skip the rest—it makes a noticeable difference in tenderness and juiciness.

Good to know

Tips

For best results, use a meat thermometer inserted into the thickest beef cube without touching a vegetable—aim for 130–135°F (54–57°C) for medium-rare, 135–145°F (57–63°C) for medium.
If your broiler is uneven, rotate the pan halfway through the second side to ensure even browning.
Marinate the assembled skewers for 15–30 minutes at room temperature before broiling for deeper flavor, but no longer—the wood will dry out.
Serve with tzatziki, chimichurri, or a simple lemon aioli for dipping, and pair with rice, couscous, or a simple green salad.

Make ahead

Prepare the beef and vegetables up to 4 hours ahead; store them separately in airtight containers in the fridge. Mix the marinade and thread the skewers no more than 1 hour before broiling so the wood doesn't dry out.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or serve cold as a salad topping. Do not freeze.

Substitutions

beef sirloin, cut into 1¼-inch cubes → beef ribeye, New York strip, or filet mignon. Use tender cuts for a more luxurious result. Adjust cooking time if using thicker cubes (add 1–2 minutes per side).
summer squash (zucchini or yellow squash) → mushrooms, red onion, or eggplant. Cut into similar-sized pieces. Mushrooms and eggplant may char faster; monitor closely and adjust broiling time as needed.
Italian seasoning (dried oregano, basil, thyme blend) → 2 tsp dried oregano + ½ tsp dried basil + ½ tsp dried thyme. Mix to replicate store-bought Italian seasoning, or use fresh herbs and add them after cooking for brightest flavor.
red or yellow bell pepper → green bell pepper or poblano pepper. Green peppers are slightly more bitter; poblanos add mild heat. Both cook at the same rate.