Air Fryer Beef Kabobs
Air Fryer Beef Kabobs feature sirloin steak, bell peppers, red onion, and mushrooms; air fry at 400°F for 12 minutes until the steak is tender and vegetables are charred.
Saved in this browser. View saved recipes
Method
- 1
Cut steak into 1.5-inch cubes. Toss with marinade. Marinate 30 minutes to 2 hours.
- 2
Thread steak and vegetables alternately onto skewers.
- 3
Air fry at 400°F for 10-12 minutes for medium-rare, turning every 4 minutes.
- 4
Rest 5 minutes before serving.
Pro tip. Sirloin is the best cut for kabobs — tender enough but holds its shape. Cut everything the same size. Don't pack pieces tight — leave small gaps for air. For medium, go 12-14 minutes; well-done, 15-16.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
