Grilled Steak Kabobs

Grilled Steak Kabobs

• Author: kenzie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: ~1 hours (including Marinate Time: 1–4 hours)

Print Recipe

Pin Recipe

---

Description

These Grilled Steak Kabobs are packed with tender, juicy beef and perfectly charred vegetables. Each skewer is loaded with steak, zucchini, bell peppers, and onions, all grilled to smoky perfection with a simple, flavorful marinade. This is a perfect summer dinner or BBQ favorite that looks just like the image, colorful, juicy, and slightly charred.

---

Ingredients

Scale 1x2x3x

For the Kabobs:

• 2 lbs sirloin steak, cut into cubes
• 1 zucchini, sliced into thick rounds
• 1 yellow squash or yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, cut into chunks

For the Marinade:

 

• 1/3 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

---

Instructions

Step 1: Prepare the Marinade

In a bowl, mix olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, oregano, paprika, salt, and pepper.

Step 2: Marinate the Steak

Add steak cubes to the marinade and toss well. Cover and refrigerate for at least 1–4 hours.

Step 3: Assemble the Kabobs

Thread steak, zucchini, peppers, and onion onto skewers, alternating for a colorful mix.

Step 4: Preheat the Grill

Heat grill to medium-high (about 400°F). Lightly oil the grates.

Step 5: Grill the Kabobs

Place skewers on the grill and cook for 8–12 minutes, turning every few minutes for even cooking.

Step 6: Finish Cooking

Cook until steak reaches desired doneness (medium is best for juicy results) and veggies are slightly charred.

Step 7: Serve

 

Remove from grill, let rest a few minutes, then serve hot.

---

Notes

• Sirloin is ideal because it stays tender and flavorful on the grill.
• Cut steak into equal sizes so everything cooks evenly.
• Don’t overcrowd skewers, leave small gaps for heat circulation.
• High heat creates that beautiful char seen in the image.
• Vegetables should be slightly crisp, not overcooked.

---

Nutrition

• Calories: 420 per serving

Serving Suggestions

• Serve with rice or garlic butter potatoes
• Pair with a fresh salad like cucumber or coleslaw
• Add flatbread or pita on the side
• Serve with chimichurri or garlic sauce
• Perfect for BBQ platters or family dinners

Prep Time / Cook Time / Total Time

Prep Time: 15 minutes
Marinate Time: 1–4 hours
Cook Time: 10 minutes
Total Time: about 1 hour 25 minutes

Nutritional Info (Approx.)

Calories: 420 per serving
Protein: 35g
Carbohydrates: 8g
Fat: 28g

FAQs

What cut of steak is best for kabobs?
Sirloin is one of the best choices because it balances tenderness and flavor while staying firm enough to hold its shape on skewers. Ribeye is more tender and juicy but can be more expensive, while cuts like chuck can work if marinated longer. Always choose a cut that grills well and doesn’t fall apart easily.

How do I keep steak kabobs tender?
Marinating is key. The oil and acids (like lemon juice) help break down the fibers slightly, making the meat more tender. Also, avoid overcooking—medium or medium-rare gives the best juicy texture. Letting the meat rest after grilling also helps keep it tender.

Can I cook these in the oven instead of grilling?
Yes, you can bake them at 425°F for about 15–20 minutes, turning halfway through. For a grilled effect, broil for the last 2–3 minutes to get some char and color similar to the grill.

How do I know when the steak is done?
Use a meat thermometer if possible. Medium-rare is around 135°F, medium is 145°F. If you don’t have a thermometer, look for a slightly firm texture with a bit of bounce when pressed.

Can I make these ahead of time?
Yes, you can marinate the steak and prep the skewers a few hours ahead and keep them in the fridge. Grill them fresh when ready to serve for the best flavor and texture.