These Steak Skewers pack a full meal, tender marinated beef and grilled vegetables, onto one stick. A simple soy and Dijon marinade does all the work, so you get restaurant quality flavor with everyday ingredients. This is the steak kabob recipe I make all summer long. In the summer my husband loves grilling, so we’re always having Grilled Warm Potato Salad and Grilled Pineapple Slices.
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Why this Recipe is a Keeper
These steak kabobs are a regular on my summer grilling rotation.
- Minutes to Cook: The steak only takes minutes on the grill once it’s marinated.
- Easy Ingredients: A simple marinade and your favorite vegetables are all you need.
- Family Friendly: This fun, festive kabob recipe is always a hit.
- Adaptable: Use your own marinade or a store-bought one if you’re short on time.
How Do You Know When the Steak Is Done?
The USDA recommends cooking steak to 145 degrees F for medium doneness. Use a meat thermometer inserted into the thickest piece to check.
Let the kabobs rest for at least three minutes after grilling. The steak will continue to cook slightly as it rests.
Pro Tip
Cut the steak and vegetables into similar sizes so everything cooks evenly.
Ingredient Notes
A few ingredients make these steak kabobs stand out.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sirloin Steak: This cut offers a great balance of affordability and flavor for the grill.
- Dijon Mustard: Dijon adds sharpness to the marinade that regular mustard doesn’t.
- Baby Yukon Gold Potatoes: Microwaving them first ensures they finish cooking at the same time as the steak.
Variations and Substitutions
This steak kabob recipe is easy to customize.
➡️ Swap the Steak: Ribeye, New York strip, or flank steak all work well here.
➡️ Use Garlic Powder: Substitute garlic powder for fresh garlic if that’s what you have.
➡️ Bake Them Instead: Bake the kabobs at 400 degrees F for 12 to 20 minutes if you can’t grill.
Special Equipment Needed To Make It Easier
A few tools make assembling and grilling these kabobs easier.
- Kabob Skewers: Metal skewers are reusable and don’t need soaking before grilling.
- Grill: Use an outdoor grill, or a grill pan for indoor kabobs.
- Zip Top Bags: These make marinating the steak quick and mess free.
How to Make the Recipe
These steak kabobs come together in four stages.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Marinate the Steak. Whisk the marinade, then refrigerate the steak in it for one to six hours.
- Prep the Vegetables. Microwave the potatoes until fork tender, then toss with reserved marinade.
- Thread the Skewers. Alternate steak and vegetables onto the skewers.
- Grill the Kabobs. Grill, basting with reserved marinade, until the steak reaches your desired doneness.
Prep Ahead and Short Cut Tips
A little prep makes grilling day faster.
➡️ Marinate the Night Before: Marinate the steak overnight so it’s ready to grill the next day.
➡️ Cut Veggies Ahead: Cut the vegetables a day ahead and store them in an airtight container.
Can I Make This Recipe Ahead of Time?
Yes, you can make the marinade and cut the vegetables ahead of time. Store them separately in airtight containers or zip top bags.
You can even assemble the kabobs and store them, covered, until you’re ready to grill. The longer the steak marinates, the more tender it will be.
How to Store, Reheat, and Use Leftovers
- Storing: Store leftover kabobs in an airtight container in the fridge for up to three days.
- Reheating: Reheat gently in a skillet or the microwave until warmed through.
- Using Leftovers: Slice leftover steak and vegetables over my Fruit Salad with Honey Lime Dressing for a full meal, or fold them into my Dill Pickle Noodle Salad.
Expert Tips for Making This Recipe
➡️ Bring Steak to Room Temp: Let the steak sit out for about 20 minutes before grilling so it cooks more evenly.
➡️ Leave Room on the Skewer: Keep a little space between pieces so heat can circulate.
➡️ Use a Meat Thermometer: A thermometer takes the guesswork out of knowing when the steak is done.
➡️ Let It Rest: Rest the kabobs for a few minutes after grilling for juicier steak.
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Grilled Steak Kabobs Recipe
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Ingredients
- Marinade
- ¼ cup Soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup Olive oil
- 1 tablespoons Dijon mustard
- 2 cloves Garlic, minced
- 2 tablespoon Lemon juice, about 1 lemon
- 1 tablespoon Brown sugar
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried parsley
- 1 teaspoon Ground black pepper
- 1 teaspoon All Purpose Seasoning, or salt to taste
- 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
- Whisk together the marinade ingredients in a bowl.
- Reserve 1/4 cup of the marinade for basting.
- Pour the remaining marinade into a zip top bag.
- Add the steak cubes to the bag, seal, and turn to coat the steak completely.
- Refrigerate the marinated steak for 1 to 6 hours.
- If using wooden skewers, soak them in water while the steak marinates.
- Place the potatoes in a single layer on a microwave safe plate.
- Microwave the potatoes on high for 3 to 5 minutes, until fork tender.
- Toss the potatoes with 2 tablespoons of the reserved marinade.
- Preheat the grill to medium high heat.
- Thread the steak and vegetables onto the skewers, alternating pieces.
- Place the kabobs on the grill and brush with 1 tablespoon of the reserved marinade.
- Grill for 3 minutes, then flip and brush with the remaining reserved marinade.
- Continue grilling for about 9 minutes total, flipping every 2 to 3 minutes, until the steak reaches your desired doneness.
Christina’s Notes
- Marinate at Least 1 Hour: Shorter marinating times won’t fully tenderize the steak.
- Check Internal Temp: Pull steak at 145 degrees F for medium doneness, then rest.
- Par Cook Potatoes: Microwave potatoes first so they finish cooking at the same rate as the steak.
- Store Properly: Refrigerate leftovers in an airtight container for up to 3 days.
- 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!