These Grilled Steak Kabobs are bursting with juicy steak, colorful veggies, and a marinade that packs a punch.
Fun to eat and perfect for a beautiful summer meal.
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This post is sponsored by The Beef Checkoff. As always, all opinions are my own.
Why this Steak Kabobs Recipe is a Keeper
These Grilled Steak Kabobs are so simple and they always come out fabulous are key. They are a complete meal on one little skewer. How could it not be one of my favorite meals?
- Minutes to Cook: This delicious steak only takes minutes to cook. Just a little rep work in advance, make the marinade and you are good to go.
- Easy Ingredients: Some Top sirloin steak, simple ingredients for your kabob marinade and your favorite vegetables and you have a great recipe for a summer cookout.
- Family Friendly: Fun and festive this easy steak kabab recipes is always a hit.
- Adaptable: Make your favorite steak marinade or use a store bought recipe for the steak cubes.
If you’re looking for more steak recipes, try these Balsamic Grilled Skirt Steak, Steak Quesadillas and Air Fryer Steak Bites.
What is the best cut of beef for Kabobs?
Honestly, the best beef for kabobs, is the one you enjoy and can afford. In this recipe, I use sirloin steak as it is a good balance of affordability and taste. It make the best steak kabobs.
Ingredient Notes to Make Steak Kabobs
- Sirloin Steak: This is an excellent cut for the grill. Especially when you use this fabulous marinade.
- Flavorful Steak Kabob Marinade: You will need a variety of pantry staples such as soy sauce, olive oil, Dijon Mustard, garlic, and brown sugar for the steak seasoning.
- Vegetables: Use what your family enjoys but for this recipe I use baby Yukon Gold potatoes, button mushrooms, red onion, and bell peppers.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Grilled Steak Kabobs
These beef kabobs in the oven or on the grill make a wonder meal with the marinated beef and the tender vegetables all in the delicious steak marinade.
- Steak: I love the marbling and flavor that sirloin has.
But i’ve also used ribeye steaks, New York strip steak and even a leftover filet. If you want a more economical option, you could even use flank steak for the steak kabob recipe. - Garlic: You can use garlic powder in place of fresh garlic to make the beef kabobs.
- Steak Kabobs in the Oven: Is it the middle of winter or raining outside but you still want a tasty steak and veggies kabob? Marinate as directed. Follow these oven instructions. You can make these in the oven bake at 400 degrees for 12 to 20 minutes depending on how you like them done and the size of your steak cubes.
Special Equipment Needed for Beef Kabobs
These easy steak kabobs only need a few tools to make an excellent steak recipe.
- Grill Tools: Having the proper tools make turning the flavorful steak kabobs easier.
- Metal Skewers: I like to make kabobs with metal skewers as there is no need to soak them and they are reusable.
- Grill: Use a grill for outdoor grilling or a grill pan for indoor shish kabobs.
Kabob Recipe Pro Tip
Cut meat and vegetables into similar shapes and sizes so they cook evenly.
How to Make Steak Kabobs and Steak Marinade
You can make these summer kabobs with steak with many different vegetables on an outdoor grill or an indoor grill pan.
These are the basic steps for making steak skewers. Refer to the full, printable recipe card below for detailed instructions.
1. Make the Steak Kabob Marinade and Marinate the Steak
First, combine all of the marinade ingredients together in a bowl; whisk to combine. Then reserve ¼ cup of marinade and then pour marinade into a zip top bag. Cut steak into cubes. Place steak cubes to zip top bag, salt to taste; seal and make sure all of the steak is coated in the marinade. Refrigerate marinated steak for 1-6 hours.
2. Prepare the Vegetables
If using wooden skewers, soak them in water while the meat marinate. Meanwhile, place potatoes in a single layer on a microwave-safe plate. Microwave on high for 3-5 minutes, or until potatoes are fork-tender. Transfer potatoes to a bowl and add 2 tablespoons of the reserved marinade; toss to coat. Also, cut veggies to uniform size.
3. Thread the Beef and Vegetables onto the Skewers
Next, preheat grill to medium-high heat. While grill is heating, assemble the kabobs. Alternate pieces of meat and vegetables until skewers are filled.
4. Cook The Steak Kabobs for 8-10 Minutes
Finally, place kabobs on preheated grill directly on the grill grates and brush with 1 tablespoon of reserved marinade. Cook the kabobs for 3 minutes, flip kabobs and brush with remaining reserved marinade.
Grill kabobs for 9 minutes, flipping every 2-3 minutes, or until desired doneness is reached. Cook time will vary based on size of the steak pieces.
Recipe FAQs to Marinade Steak Kebabs
The USDA recommends steaks be cooked to 145°F (medium) and then rested for at least 3 minutes, as it will continue to cook.
Of course, Use the vegetables that you have on hand, are in season or that your family enjoys. Make sure that they are a uniform size for cooking purposes. For example, zucchini, squash, cherry tomatoes or sweet potatoes.
Yes, you can make the marinade ahead of time, cut the vegetables and store in airtight containers or zip top bags. Even prep and assemble and store in a container covered in plastic wrap until ready to grill. Remember the longer you marinate the more tender steak kabobs you will have.
Expert Tips for Making the Best Steak Kabob Skewers Recipe
These steak and vegetable kabobs are made to be easy, tasty, and great for a party. I have used the beef kabob marinade on chicken kabobs too.
- Cubes of Steak: Take meat out of the refrigerator to warm up before grilling, not long, about 20 minutes. It will cook more evenly.
- Prep: Always preheat your grill or preheat oven.
- Room: Keep a little room between steak and veggies onto the skewer. It helps with heat circulation and more even cooking.
- Make your vegetables around the same size so they all get done at the same time. Alternatively, par bake the larger ingredients, like we do in this recipe for the potatoes.
- Grill Time: Invest in a meat thermometer, Unless you’re a professional, it can be difficult to judge when the meat is done. The thermometer will take the guess work out of it for you and give you a good internal temperature of the steak.
- Rest for Juicy Steak Kabobs: Let your meat rest for a few minutes after cooking for all those juices to return to the meat!
What to Serve with this Marinated Beef Steak Recipe
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Grilled Steak Kabobs
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Ingredients
Marinade
- ¼ cup Soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup Olive oil
- 1 tablespoon Dijon mustard
- 2 cloves Garlic, minced
- 2 tablespoons Lemon juice, about 1 lemon
- 1 tablespoon Brown sugar
- 2 teaspoons Dried Rosemary
- 2 teaspoon Dried parsley
- 1 teaspoon Ground black pepper
Kabobs
- 1 ½ pounds Sirloin steak, cut into 1 inch cubes
- 1 pound Baby Yukon Gold potatoes
- 8 ounces Button mushrooms, halved
- 1 Red onion, cut into 1 inch chunks
- 1 Red bell pepper, cut into 1 inch pieces
- 1 Green bell pepper, cut into 1 inch pieces
Instructions
- Combine all of the marinade ingredients together in a bowl; whisk to combine.
- Reserve 1/4 cup of marinade.
- Pour marinade into a zip top bag.
- Add steak cubes to zip top bag; seal and make sure all of the steak is coated in the marinade.
- Refrigerate marinated steak for 1-6 hours.
- If using wooden skewers, soak them in water while the meat marinates.
- Meanwhile, place potatoes in a single layer on a microwave-safe plate.
- Microwave on high for 3-5 minutes, or until potatoes are fork-tender.
- Transfer potatoes to a bowl and add 2 tablespoons of the reserved marinade; toss to coat.
- Preheat grill to medium-high.
- While grill is heating, assemble the kabobs.
- Alternate pieces of meat and vegetables until skewers are filled.
- Place kabobs on pre-heated grill and brush with 1 tablespoon of reserved marinade.
- After 3 minutes, flip kabobs and brush with remaining reserved marinade.
- Grill kabobs for 9 minutes, flipping every 2-3 minutes, or until desired doneness is reached.
Christina’s Notes
- Take meat out of the refrigerator to warm up before grilling, not long, about 20 minutes. It will cook more evenly.
- Always preheat your grill.
- Keep a little room between ingredients on the skewer. It helps with heat circulation and more even cooking.
- Make your vegetables around the same size so they all get done at the same time. Alternatively, par bake the larger ingredients, like we do in this recipe for the potatoes.
- Invest in a meat thermometer, Unless you’re a professional, it can be difficult to judge when the meat is done. The thermometer will take the guess work out of it for you.
- Let your meat rest for a few minutes after cooking for all those juices to return to the meat!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
So simple and good. Well balanced kabobs.
Yum! These were perfect!
Love the marinating blend on these!
Great recipe. Perfect flavour combos. Will definitely make again!