Oh, summer is finally here! The minute the charcoal lights up and that first sweet whiff of smoke hits the air, I know it’s time for backyard feasts. Forget complicated recipes that keep you stuck inside; these Grilled Steak Kabobs are seriously my number one go-to. They are, without a doubt, the easiest and most flavorful beef skewers you will ever throw on the grate—and maybe you remember them from Matt’s birthday BBQ last June? I mean, the way the onions caramelized next to that perfectly seared sirloin? People were practically licking the skewers clean!
The magic here isn’t just the grill; it’s a simple marinade that packs a huge punch in just 20 minutes. Trust me, once you see how ridiculously fast these come together and how incredible they taste, you won’t want to make steak any other way all season long. We’re aiming for maximum flavor with minimal fuss!
Why You Will Love These Grilled Steak Kabobs
Seriously, these kabobs check every single box when it comes to easy weeknight grilling. I keep coming back to this recipe because it’s just so foolproof. You don’t need to babysit them on the grill forever, and the payoff is huge!
- Maximum Flavor Boost: Soy sauce and Worcestershire are the secret handshake here. They give the steak an incredible savory depth that tastes like you fussed all day.
- Perfect for Grilling Season: They cook fast, they’re easy to eat standing up (no cutting required!), and they look fantastic laid out on a platter.
- Flexible Veggies: You can swap out almost any vegetable based on what looks best at the market that day.
Quick Prep for Speedy Grilled Steak Kabobs
My favorite part might be how little active work there is. Once the steak is cubed, you just dump everything into the bowl for the marinade. Honestly, the marinade is just doing all the heavy lifting while you sit back and relax. That’s why these Grilled Steak Kabobs are genius—minimal chopping, maximum flavor payoff!
Essential Ingredients for Perfect Grilled Steak Kabobs
Okay, when you’re making flavor bombs like these Grilled Steak Kabobs, you can’t just throw anything on the skewer! We need good, solid pieces that can stand up to the heat. I always go for sirloin; it’s got great beefy flavor and it’s tender enough without costing a fortune like filet mignon might.
Here’s what you need to gather up for the full experience:
- 1.5 lbs of good sirloin steak, cut into uniform 1-inch cubes—this sizing is important for even cooking!
- 1 large red onion and 2 bell peppers (I like mixing red and yellow for color), all cut into satisfying 1-inch chunks.
- About 8 ounces of mushrooms, whole or halved if they’re big golf balls.
- The marinade ingredients are simple: 1/4 cup olive oil, 2 tablespoons soy sauce, a splash of Worcestershire sauce, 1 teaspoon garlic powder, and seasoning.
Quick tip on steak selection: While sirloin is my go-to for these beef skewers, if you want super tender results (sometimes sirloin can be a little firm if overcooked), using a New York Strip works beautifully too. Just make sure whatever you pick has a little marbling!
Ingredient Notes and Substitutions for Grilled Steak Kabobs
The beauty of these Grilled Steak Kabobs is you can totally play around when it comes to the veggies. If your grocery store has gorgeous zucchini, chop it up and throw it on! Or maybe you have some sweet cherry tomatoes rolling around? Those roast up amazing in the hottest spots on the grill. Don’t feel locked into just peppers and onions.
Now, about that marinating time: The recipe calls for 20 minutes because, frankly, that’s usually how long it takes me to soak the wood skewers and preheat the grill. But if you’ve got time, let that steak bath in the marinade for up to 4 hours in the fridge! It really soaks in that savory, tangy flavor and takes the beef skewers to the next level. Just aim for an hour minimum if you can swing it.
Equipment Needed for Making Grilled Steak Kabobs
You don’t need a whole specialized kitchen setup for these easy grilling beauties. We’re keeping this super straightforward, which is why I love them for a busy weeknight!
First up, you definitely need your grill, whether that’s charcoal or gas—both work great for these skewers. You’ll also need a nice, medium-sized mixing bowl. Not too tiny, because you need room to toss that steak around with the marinade without splashing that savory mixture all over your counter!
And of course, you need the skewers themselves. Here’s my biggest, most important tip, and don’t skip this part if you’re using wood!
- Soak those wooden skewers! You absolutely must soak wooden skewers in water for at least 30 minutes before you thread anything onto them. I usually just leave them submerged in a glass or casserole dish right next to where I’m chopping veggies. If you forget, they’ll char, smoke, and basically disintegrate right on the hot grates, and you end up with floppy steak bits instead of neat little kabobs. Been there, smelled that disaster!
If you have metal skewers, you lucky duck, they are ready to go right out of the drawer. But if you only have wood, soak, soak, soak!
Step-by-Step Instructions for Flavorful Grilled Steak Kabobs
Alright, deep breaths! This is where the transformation happens. If you followed along and soaked those wooden skewers (good job!), we are golden. Remember, this whole process moves pretty fast once you start mixing, so have your veggies chopped and ready to go. We aren’t looking for an all-day project here; we want that perfect, fresh-off-the-grill taste in under an hour total! These Grilled Steak Kabobs are designed for speed and satisfaction.
The instructions are so straightforward, even if you’re nervous about your grilling skills. Just follow the order, and you’ll have dinner on the table before you know it! Though I often serve these with a zesty fresh lime margarita, the prep itself is easy.
Preparing the Marinade for Your Grilled Steak Kabobs
First things first, grab your medium bowl. We need to build that flavor base! Whisk together your olive oil, soy sauce, that lovely Worcestershire sauce, garlic powder, salt, and pepper until it looks like a slightly murky, but delicious, golden liquid. Now, toss those steak cubes right in there. Make sure every little piece of beef gets a good, sticky coat. This instant marinade doesn’t need hours; 20 minutes at room temperature is perfect for infusing the flavor right before we thread them up for your Grilled Steak Kabobs.
Grilling Your Steak Kabobs to Perfection
Time to fire up the grill! You’re aiming for medium-high heat—hot enough to get a nice char, but not so scorching that the veggies turn to ash before the steak is medium-rare. While it’s heating up, give those grill grates a quick brush of oil so nothing sticks. Once hot, lay your Grilled Steak Kabobs across the grates. Cook them for about 10 to 15 minutes total, but you MUST turn them every 3 or 4 minutes. Keep checking that internal temp; for me, 135°F is that perfect sweet spot for a juicy, rosy center on the steak before you pull them off!
Tips for Making the Best Grilled Steak Kabobs
Okay, now that you know the basic recipe, let’s talk about making these Grilled Steak Kabobs truly legendary. A few little tricks I picked up over the years really make the difference between good and *great* beef skewers. Don’t skip these details; they are what elevate home grilling!
First, when you’re cutting that sirloin, make sure you’re slicing *against the grain*. If you look closely at the muscle fibers, cutting across them shortens the fibers, meaning your bite will be way more tender. It sounds fiddly, but trust me on this one—it matters!
Second, don’t try to cram too much onto one skewer. Overcrowding is the enemy of even cooking. If the veggies and steak are packed tight, they steam instead of searing. Give everything a little breathing room on that hot grill surface. If you need more sticks, use more sticks! It’s worth it.
Also, save those vegetable scraps! If you have extra onion ends or pepper bits, toss them directly on the grates while the kabobs cook. They get intensely charred and sweet, and you can toss them right into a side dish later. It’s a great way to use everything up. If you’re making a side like a vinaigrette later, you might want to review my notes on making simple syrup recipe!
Serving Suggestions for Grilled Steak Kabobs
So, you’ve pulled those gorgeous, slightly smoky Grilled Steak Kabobs off the grill, and now you need the supporting cast! These guys are hearty enough to be the main event, but a perfect grilled meal always needs good sides to round it out. I try to keep the sides light and fresh so they don’t weigh down that fantastic charred flavor we worked so hard to achieve.
My absolute favorite pairing involves something starchy and something green. A big bowl of fluffy rice pilaf is just fantastic for soaking up any little bits of savory steak juice left on the plate. If I’m feeling ambitious, I’ll make a quick batch of lemon-herb couscous—it takes five minutes and tastes so bright against the rich beef.
For the green component, you can’t beat a simple tossed salad. I mean seriously, just mixed greens, maybe some cucumber, and a light vinaigrette. Steer clear of super heavy dressings! We want the vegetables on the skewer to shine.
And, since we are talking about a perfect summer spread, you have to have something cool to drink! A tall glass of iced tea mixed with lemonade—you know, a classic Arnold Palmer—is the perfect non-boozy palate cleanser to cut through the richness of the steak and the char of the vegetables once you’re done eating. It just works!
Storage and Reheating Instructions for Leftover Grilled Steak Kabobs
If, by some miracle, you have any Grilled Steak Kabobs left over—which, honestly, never happens at my house—they store beautifully! Just be sure to pop the leftovers into an airtight container pretty quickly after they cool down a bit; you don’t want them sitting out too long.
When it comes to reheating, please, for the love of grilling, don’t use the microwave! It turns that perfectly cooked steak rubbery. The BEST way is to just give them a quick zap on the stovetop in a non-stick pan over medium heat, or put them back on a cooler part of the grill for just a minute or two per side. You just want to wake the flavors up, not cook them again. They’ll be almost as good as fresh!
Frequently Asked Questions About Grilled Steak Kabobs
I know when I first started making my Grilled Steak Kabobs, I had a million little worries! Did I cut the peppers right? Was the fire too hot? It’s totally normal to have questions, especially when you want your easy grilling attempts to turn out perfect. Here are a few things folks always ask me when they email about their beef skewers.
Can I make these Grilled Steak Kabobs ahead of time?
Yes, you absolutely can, and I recommend it for flavor! You can let the steak marinate in the fridge for up to four hours. But here’s my secret: try to hold off on assembling the skewers until maybe an hour before you plan to cook. If they sit assembled overnight, the vegetables can get a little sad looking.
What is the best steak cut for beef skewers?
If you want tenderness that melts in your mouth, go for sirloin or strip steak. They hold their cube shape really well over the heat. Tenderloin is the fanciest and most tender, but it’s pricey! Any cut you pick just needs to be cut against the grain so those fibers aren’t tough when you bite in.
If you’re looking for something fun to sip while you grill these kabobs, you should definitely check out a great mule recipe—this mule cocktail recipe is so refreshing!
Estimated Nutritional Information for Grilled Steak Kabobs
I always feel a little funny publishing nutritional facts because, honestly, measuring everything while grilling is more of a vibe than a science! Plus, what vegetables you choose, and how much marinade really soaks in, makes a difference. So, please see these numbers as a good ballpark estimate based on standard serving sizes outlined in the recipe.
This estimate is based on two kabobs per serving, which is pretty substantial once you factor in all those peppers and onions! We kept things pretty lean here, especially since sirloin isn’t overly fatty, and we aren’t using any heavy sauces.
Here’s what you can generally expect for one serving:
- Serving Size: 2 kabobs
- Calories: Around 350
- Protein: Fantastic at 32 grams!
- Fat: About 18 grams total. We get some great unsaturated fat from the olive oil in the marinade.
- Carbohydrates: Low, right around 15 grams, mostly coming from the veggies.
- Sodium: This is the highest number, hovering around 450mg, mostly thanks to that flavorful soy sauce in the marinade. If you’re watching sodium, definitely use low-sodium soy sauce next time!
It’s a really well-balanced meal for a fun night outdoors. You’re getting fantastic protein and plenty of fiber from all those colorful vegetables without too much heavy saturated fat!
Print
Grilled Steak Kabobs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for making flavorful steak and vegetable kabobs on the grill.
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 8 ounces mushrooms, whole or halved
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, salt, and pepper to make the marinade.
- Add the steak cubes to the marinade, toss to coat, and let it sit for 20 minutes at room temperature.
- Thread the steak, onion pieces, bell pepper pieces, and mushrooms onto the skewers, alternating ingredients.
- Preheat your grill to medium-high heat.
- Lightly oil the grill grates.
- Place the kabobs on the hot grill.
- Grill for 10 to 15 minutes, turning every 3 to 4 minutes, until the steak reaches your desired doneness.
- Remove from the grill and serve immediately.
Notes
- You can substitute vegetables like zucchini or cherry tomatoes.
- For extra flavor, marinate the steak for up to 4 hours in the refrigerator.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Keywords: grilled steak kabobs, beef skewers, vegetable kabobs, barbecue steak, easy grilling