Steak Kabobs
Kabobs are a summertime staple and these Steak Kabobs might just be the best ever! Smoky, juicy, jazzed up with a sweet-and-savory marinade, and paired with a rainbow of veggies, this recipe is ideal for weeknight patio dinners and weekend barbecues with friends.
The marinade makes these steak kabobs a standout!
Grilled veggie and steak kabobs aren’t exactly a ground-breaking recipe. But what sets this one apart from the rest is a fabulous marinade.
Adapted from my Flank Steak Marinade recipe (which I love for Grilled Flank Steak!), it makes the steak tender and infuses it with sweet-and-savory flavor, along with some warm, earthy spice.
And then, of course, the grill works its magic, giving the steak and veggies a nice smoky char and a little bit of caramelization.
Here’s what I love about this recipe:
- A Grilling Recipe for Everyone. The beauty of meat-and-veggie kabobs is that if you’re serving a group of mixed eaters, you can separate the meat and veggies instead of threading them onto the same skewers, so the vegetarians can grab the veggie-only kabobs. (Just be sure to set aside some marinade for the veggies.)
- The Easy Summer Meal We All Need. Marinate, cut, thread onto skewers, and grill. This is a no-fuss, no-muss recipe, and you get your main (steak) and a side (veggies) all in one.
- That Flavor Though. Savory, umami, sweet, smoky—these kabobs have it all!
Ingredients and Substitutions
You’ll find the full list of ingredients for these steak kabobs in the recipe card below, but here are some notes to keep in mind.
- Top Sirloin Steak. Flavorful, relatively affordable, and great for grilling.
- Soy Sauce. Adds savory depth and umami to the marinade. Use tamari for a gluten-free alternative.
- Honey. Adds sweetness, of course, but also encourages caramelization on the grill.
- Seasonings. Garlic, chili powder, and cumin add some oomph.
- Vegetables. I used bell peppers, baby bella mushrooms, and red onion here, but feel free to swap in what’s in season or whatever you like. (You can’t go wrong with zucchini and cherry tomatoes either!)
Step-By-Step Instructions
Marinate the Steak. Place the steak cubes in a large ziptop bag or bowl. Whisk together the soy sauce, oil, honey, garlic, chili powder, cumin, and black pepper until the mixture emulsifies. Pour over the steak and toss well to coat. Refrigerate for at least 1 hour or up to 8 hours.
Preheat the Grill. Heat your grill to medium-high, about 425°F.
Assemble the Kabobs. Thread the steak onto skewers, alternating with the peppers, mushrooms, and onion.
Brush with Marinade. Lightly brush the kabobs with the remaining used marinade, then discard the rest.
Grill. Oil the grill grates, then place the kabobs on the grill. Cook for about 8 to 9 minutes total, turning every 3 minutes or so, until the vegetables are charred and the steak reaches your desired doneness. For medium steak, aim for 140 degrees F to 145 degrees F.
Serve. Transfer to a platter and serve warm. ENJOY!
What to Serve with Steak Kabobs
- Rice or Couscous. This Cilantro Lime Rice would be perfect, with the lime adding a nice bright contrast to the savory steak. Or try this Couscous Recipe.
- Grilled Corn. I mean, you’ve got the grill going anyway. Might as well make this Grilled Corn Recipe or Grilled Corn Salad!
- Salad. You can plate these kabobs over a bed of Arugula Salad
- Flatbread or Pita. Stuff the steak and veggies into pitas or wrap them up in flatbread with a generous smear of Homemade Hummus.
Steak Kabobs
Ingredients
For the Steak & Marinade:
- 1 ¾ pounds top sirloin steak cut into 1 ¼-inch cubes
- ⅓ cup low sodium soy sauce
- ¼ cup canola oil
- 3 tablespoons honey
- 1 tablespoon minced garlic about 3 cloves
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
For the Rest of the Kabobs:
- 1 red bell pepper cored and cut into 1 ¼-inch pieces
- 1 yellow or orange bell pepper cored and cut into 1 ¼-inch pieces
- 8 ounces whole baby bella mushrooms halved if large
- 1 small red onion cut into 1 ¼-inch cubes
- Skewers if using wood, soak in water for 30 minutes
- Oil for brushing the grill
Instructions
- Place the steak in a large ziptop bag or medium bowl. Whisk together the marinade ingredients (soy sauce, oil, honey, garlic, chili powder, cumin, black pepper), then pour over the steak. Toss the steak with the marinade (or seal the bag and toss) until it is well coated. Refrigerate for at least 1 hour or up to 8 hours.
- Preheat your grill to medium-high heat (about 425°F).
- Thread the marinated steak onto the skewers, alternating with the vegetables. The steak/veggies can lightly touch, but don’t pack them together to ensure everything cooks evenly. Transfer to a rimmed baking sheet as you go.
- Brush the skewers on all sides with the used marinade (discard the rest).
- Once the grill is hot, use a brush to scrub the grates clean if needed, then brush the grates with oil.
- Grill the skewers on all sides until the vegetables are seared and the meat reaches your desired doneness—140°F to 145°F for medium—about 8 to 9 minutes, turning roughly every 3 minutes. Transfer to a serving plate (we use a clean baking sheet). Serve warm.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO REHEAT: Warm gently in a skillet or microwave.
- TO FREEZE: Freeze cooked steak and vegetables separately for up to 2 months.
- Adapted from my Flank Steak Marinade
Nutrition
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