Steak Kabobs

These Steak Kabobs are a mouthwatering way to enjoy grilled steak and vegetables on a skewer. Juicy, marinated beef cubes are threaded with colorful bell peppers, onions, and mushrooms, then grilled to charred perfection. Whether for a backyard BBQ or a quick weeknight meal, these kabobs are always a hit.

Why You’ll Love This Recipe

• Perfectly seasoned and tender steak with a flavorful marinade
• Colorful and healthy mix of vegetables
• Easy to assemble and quick to grill
• Great for entertaining or meal prepping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds top sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into chunks
• 8 ounces button mushrooms, halved
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden or metal skewers

Directions

1. In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, oregano, salt, and pepper.
2. Add steak cubes to the marinade, toss to coat, and refrigerate for at least 30 minutes (up to 4 hours).
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat your grill to medium-high heat.
5. Thread the marinated steak, bell peppers, onion, and mushrooms onto skewers, alternating pieces for even distribution.
6. Grill kabobs for 8–10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are tender.
7. Let rest for a few minutes before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 30 minutes (minimum)
• Cook Time: 10 minutes
• Total Time: 55 minutes

Variations

• Vegetables: Try adding zucchini, cherry tomatoes, or pineapple for extra flavor.
• Protein Options: Use chicken, lamb, or tofu in place of steak.
• Herbs and Spices: Add rosemary, thyme, or smoked paprika to the marinade for a different flavor twist.
• Oven Option: Roast at 425°F for 15–20 minutes, turning once halfway through.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F for 10–15 minutes or microwave gently in 30-second intervals.
• Freezer: Freeze cooked kabobs for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of steak is best for kabobs?

Top sirloin is ideal because it’s lean, flavorful, and tender when grilled.

Do I have to marinate the steak?

Marinating is recommended to enhance flavor and tenderness but is not strictly necessary if you’re short on time.

Can I use metal skewers instead of wooden ones?

Yes, metal skewers are reusable and don’t require soaking.

How do I prevent wooden skewers from burning?

Soak them in water for at least 30 minutes before grilling.

Can I cook steak kabobs in the oven?

Yes, bake at 425°F for 15–20 minutes, turning halfway through.

What should I serve with steak kabobs?

Rice, couscous, grilled corn, or a fresh green salad are great options.

How do I tell when the steak is done?

Use a meat thermometer: 135°F for medium-rare, 145°F for medium.

Can I prep the kabobs ahead of time?

Yes, assemble them up to a day in advance and refrigerate until ready to grill.

Are these kabobs gluten-free?

Yes, just make sure to use gluten-free soy sauce and seasonings.

Can I grill these on a stovetop grill pan?

Absolutely. Use medium-high heat and cook for the same time, turning occasionally.

Conclusion

Steak Kabobs are a simple, delicious, and colorful meal that’s perfect for grilling season. With juicy beef, charred veggies, and a rich marinade, these skewers are a guaranteed crowd-pleaser. Whether for a family dinner or a summer BBQ, they offer bold flavor with minimal fuss.

Print