Steak Kabobs
Juicy, tender, and bursting with bold flavor, these Steak Kabobs are perfect for grilling season or any time you want a satisfying and colorful meal. Cubed steak is marinated in a savory blend, then skewered with fresh vegetables and grilled to perfection. Whether served at a cookout or weeknight dinner, these kabobs are always a crowd-pleaser!
Equipment
- Grill or grill pan
- Skewers (metal or soaked wooden skewers)
- Mixing bowl
- Tongs
- Knife and cutting board
Ingredients
- 1.5–2 lbs steak (sirloin, ribeye, or tenderloin), cut into 1.5-inch cubes
- 2 bell peppers (any color), chopped
- 1 red onion, cut into chunks
- 1 zucchini or 1 cup mushrooms (optional)
- 2 tbsp olive oil
- 2 tbsp soy sauce or balsamic vinegar
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
Instructions
- Prepare the MarinadeIn a large bowl, whisk together olive oil, soy sauce or vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Marinate the SteakAdd steak cubes to the bowl. Mix to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat GrillHeat grill or grill pan to medium-high heat. Lightly oil the grates or surface.
- Assemble KabobsThread steak cubes, peppers, onions, and other veggies alternately onto skewers.
- Grill KabobsPlace skewers on the grill. Cook for 8–12 minutes, turning every few minutes for even char and doneness.
- Rest and ServeRemove from grill. Let rest for 5 minutes before serving. Garnish with fresh herbs or a squeeze of lemon if desired.
Notes
- Steak Selection: Sirloin is a great balance of tenderness and value, but ribeye offers the most flavor due to its marbling. Tenderloin is most tender but pricier.
- Marinade Time: For deeper flavor, marinate the steak for at least 2 hours. Avoid marinating over 8 hours as the acid can break down the meat too much.
- Veggie Tips: Keep vegetable pieces roughly the same size as the steak cubes for even cooking. Denser veggies like carrots or potatoes should be pre-cooked or avoided unless parboiled first.
- Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Grill Temperature: Medium-high heat is ideal. You want a good sear on the steak without overcooking the inside.
- Oven Option: No grill? Cook the kabobs on a foil-lined baking sheet at 425°F (220°C) for 15–18 minutes, turning once halfway through.
- Resting the Meat: Always let the kabobs rest for 5 minutes after cooking. This keeps the juices in the steak and improves flavor.
- Make It a Meal: Serve with rice, grilled pita, tzatziki, or a fresh side salad for a balanced plate.