Wanna enjoy steak kabobs fresh off the grill? This easy grilled steak kabobs recipe made with fresh veggies is perfect for any summer cookout or BBQ. The easy steak kabob marinade adds major flavor to the steak and veggies.
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Looking for an amazing grilled steak kabobs recipe? These simple sirloin and veggie kabobs are made with a balsamic steak marinade that adds amazing flavor. Paired with fresh bell peppers, red onions and mushrooms, these beef kabobs are high in protein and low in carbs.
Perfect for grilling on your charcoal, gas or indoor grill pan, these steak kabobs are not only flavorful, they’re healthy and filling. Fantastic for any summer meal or gathering.
What do I need to make marinated steak kabobs?
Here’s a quick-reference grocery list of the ingredients you’ll need to make these kabobs:
- Sirloin steak
- Balsamic vinegar
- Olive or avocado oil
- Worcestershire sauce
- Honey
- Garlic
- Garlic Salt
- Ground Pepper
- Bell peppers – 3 of any color
- White or baby bella mushrooms, whole
- Red Onion
For exact ingredient amounts and full recipe instructions be sure to reference the recipe card at the bottom of this post. Thanks!
How do I make a steak kabob marinade with balsamic?
Making a marinade for steak kabobs is quite simple. In a small bowl or liquid measuring cup, add the balsamic vinegar, avocado or olive oil, Worcestershire sauce, honey, garlic, garlic salt and pepper. Whisk together until the honey is well dissolved into the rest of the liquid.
Recommended: pour about 1/2 cup of the marinade into a separate bowl or container to reserve for brushing the kabobs when cooking on the grill. Reserving marinade that has NOT been in contact with raw meat is the proper method when brushing cooked meat on the grill.
If you love a great steak marinade, try our Rosemary Balsamic Steak Marinade, which is great for New York Strip, sirloins, ribeyes, and T-Bone steaks.
Pour the prepared marinade onto the sirloin that has been cubed and placed in a resealable plastic bag. I find that resealable (gallon-sized ziploc bags) work the best for marinades. They don’t take up much space in your refrigerator and once the meat is on the grill, the bag and marinade can be neatly disposed of.
If you would prefer to use a container that doesn’t generate waste, using a baking dish or shallow container that can be covered with a lid or plastic wrap is ideal.
How long to marinate steak kabobs?
Ideally, a minimum of 6 hours and a maximum of 24 hours is the best time for marinating steak for kabobs. Any longer and the protein begins to break down and the steak becomes grainy and unappetizing.
If you’re short on time, even 30 minutes to a few hours of time to marinate will give the beef extra flavor and begin to tenderize the steak.
Note: Once the meat is on the grill, the marinade is no longer safe to use/reuse. Because it has been in contact with raw meat, discard any remaining marinade.
How do I assemble steak kabobs?
Prior to assembling the kabobs, soak wooden skewers in water for a minimum of 30 minutes. Soaking will prevent them from catching fire or excessively burning on the grill. I used these 12″ wooden skewers I found on Amazon. You can also use metal skewers, which are conveniently reusable.
Once the sirloin is marinating and skewers are soaking, you can begin to chop your vegetables. Cut the peppers and onions into 1″ pieces. The mushrooms can go onto the skewers whole.
Assemble each kabob, alternating a cube of marinated steak with vegetables.
Once the kabobs are assembled, they are ready to go on the grill.
Make Ahead & Storage Tips for Beef Kabobs
Want to assemble the skewers in advance of a party, cookout or gathering? The skewers can be assembled up to 24 hours in advance. Once assembled, store in an airtight container and keep refrigerated.
For leftovers, store the cooked skewer pieces (can be removed from the wood or metal skewer) in an airtight container with a tight fitting lid and store in the refrigerator. The beef and vegetables will keep refrigerated for up to 5 days.
For reheating, you can heat on the grill for 2 minutes per side over medium heat. These can also be reheated in the air fryer. Preheat at 375° degrees and reheat (without the skewer) for 4-5 minutes, turning halfway through. For reheating in the oven, preheat at 350° and heat for about 10 minutes or until completely warmed through.
Love cooking with beef? Check out some of my other beef and steak recipes:
- Classic Beef Stroganoff
- Steak Nachos
- Beef and Broccoli Stir Fry
- Slow Cooker Beef Stew
- Vegetable Beef Stir Fry
- Salsa Burgers
- BBQ Bacon Burgers
How long do you grill beef kabobs?
For gas or charcoal grills, heat the grill to approximately 375-400 degrees. Grill the kabobs over indirect heat for 2-3 minutes per side, turning often, and grilling for a total of 8-10 minutes for medium to medium-rare doneness.
For an indoor grill pan, heat over medium heat. Brush the grill pan with olive or avocado oil. Grill the kabobs for 2-3 minutes per side, turning often, and grilling for a total of 8-10 minutes for medium to medium-rare doneness.
How to know when beef kabobs are done:
For a medium sear on these beef kabobs, I cooked them for approximately 4-5 minutes per side, with my grill maintaining a 400° degree temperature.
Adjust your grilling time accordingly for a rare, medium rare (less time per side), or medium-well, to well done (more time per side).
According to Ruth’s Chris Steakhouse, here are the internal temperatures of steaks for doneness:
- For Rare: 120-125 degrees
- Medium Rare: 130-135 degrees
- Medium: 140-145 degrees
- Medium Well: 150-155 degrees
- Well Done: 160-165 degrees
To measure the internal temperature of a steak, the best tool to use is an Instant Read digital meat thermometer.
Tips for juicy steak kabobs that don’t dry out
- Don’t cut your beef cubes too small. An ideal side for the cubes is about 1.5″ for each piece of meat.
- Marinate the beef cubes. Placing the beef cubes in a marinade for 8-12 hours (idea) is a great way to add flavor and juiciness to the meat.
- Don’t over-marinate the beef. Anything longer than 24 hours and the vinegar in the marinade will begin to breakdown the protein fibers of the beef, causing them to be dry and have a grainy consistency.
- Keep the heat at a medium-low temp. An ideal grill temp would be approximately 350-375°F. This is still hot enough to sear the outer edges of the steak and veggies, but doesn’t overcook the steak. Also, turning the skewers often will help them evenly cook without drying out.
- Rest before serving. Let the skewers rest for about 5-10 minutes before serving. This allows the juices to settle in the meat and retain its moisture.
FAQ about grilled steak kabobs:
Steak kabobs will need 8-10 minutes, grilled over medium-low heat, turning every 2-3 minutes to achieve medium-rare doneness.
Sirloin steak is best for kabobs. Cut the sirloin into 1-1.5 inch cubes and skewer along with vegetables. Skirt steak or New York strip could also be used.
Yes, marinating steak for kabobs before grilling will help add flavor and tenderize the meat.
Marinating steak a minimum of 6 hours to a maximum of 24 hours is the ideal marinating time. Any longer and the steak proteins will begin to break down and cause the meat to become grainy and unappealing.
Steak kabobs are great when paired with red onions, bell peppers and mushrooms. Other options are thick-cut zucchini, eggplant and yellow squash.
For even cooking, I recommend keeping the grill temperature at or around 375-400°F. This will allow for a good sear on the outside of the meat and vegetables while still cooking evenly throughout the steak.
What should I serve with beef kabobs?
Summer salads and sides go great with kabobs. Here are some of out favorite and most popular summer salads and side dish recipes:
- Bacon Ranch Pasta Salad
- Lemon Orzo Pasta Salad
- Italian Tortellini Salad
- Zesty Italian Pasta Salad
- Easy Greek Tortellini Salad Recipe
- Watermelon Cucumber Salad
- Cucumber Tomato Avocado Salad
- Classic Macaroni Salad
- Bacon Lovers Baked Beans
- Tomato Basil Mozzarella Salad
- What to Serve with Mashed Potatoes
- Paula Deen’s Corn Casserole Recipe
- Ruth’s Chris Sweet Potato Casserole
- Cold Asparagus Salad with Tomatoes by It Is A Keeper
Love grilling? Check out some of our most popular recipes from the grill:
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Grilled Steak Kabobs
Equipment
- Grilling Tongs These stainless steel grilling tongs by OXO are perfect for quick grilling.
- Mini Whisk Perfect for mixing marinades, dressings and any other small-batch mixture.
- Santoku Knife This 7" santoku knife is idea for cutting thick cuts of meat. Comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
Ingredients
- 2 lb. lean sirloin cut into 1″ cubes
- 1 red onion cut into 1″ pieces
- 1 pint whole white or baby bella mushrooms, cut into 1″ pieces
- 3 bell peppers any color, cut into 1″ pieces
Steak Kabob Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup avocado oil or olive oil
- 1/4 cup Worcestershire sauce
- 3 Tablespoons honey
- 2 teaspoon minced garlic 2-3 cloves
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground pepper
Instructions
- Marinate steak: cut and trim the sirloin steak into 1" cubes. Place into a gallon-sized resealable plastic bag.
- Mix the marinade by whisking together the vinegar, oil, Worcestershire, honey, garlic, garlic salt and pepper. Whisk well until the honey is well dissolved. Pour 1/2 cup of the marinate into a separate container, to reserve for brushing when the kabobs are grilling. Pour the rest of the marinade over the cubed steak into the plastic bag. Seal and refrigerate for 6 hours or up to 24 hours.
- If using wooden skewers, soak the skewers in water for a minimum of 30 minutes before assembling the kabobs. Metal skewers do not need soaking.
- When ready to assemble the kabobs, place cubed vegetables into bowls. Remove marinated steak from refrigerator. Alternate vegetables and steak pieces on the soaked skewers. Discard any remaining marinade that has been in contact with the raw meat.
- Preheat outdoor grill or indoor grill pan to medium heat (outdoor grill, heat to approximately 375-400 degrees). Place skewers on the hot grill grates, rotating/turning the kabobs every 2-3 minutes. Brush the skewers with the reserved marinade when turning the kabobs. Cook for 8-10 minutes total for medium doneness.
- Let rest for 5-10 minutes before serving.
Notes
Nutrition
Ohhh my! This looks and sounds amazing! I love anything with fresh rosemary!
Definitely making this on the grill this summer. Will pull some rosemary from my yard. Thanks.
These look delicious! The marinade sounds wonderful with shallots and rosemary.
Wow, you seriously made my mouth water with those pics! Your steak skewers look delicious!
Yum! My mouth was watering reading this post!
We have three huge rosemary bushes in our backyard and Honey loves to grill! We are so having these for dinner next week. 🙂
Pinning! Thank you so much for sharing your creativity with us at Show-Licious Craft & Recipe Party! Join us again this Saturday morning!
~ Ashley
They were delicious too bad I can’t add photos or videos for you and everyone else to see on this page
Delicious recipe.Too bad it doesn’t let me add photos or videos for all of you to see it