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 steak kabob marinade that adds amazing flavor.
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 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
- 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?
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.
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 do I marinate steak for 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.
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.
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″ cubes and skewer along with vegetables.
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.
What should I serve with steak kabobs?
Summer salads and sides go great with kabobs. Here are some of out favorite and most popular 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
Love grilling? Check out some of our most popular recipes from the grill:
- 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 c. balsamic vinegar
- 1/3 c. avocado oil (or olive oil)
- 1/4 c. Worcestershire sauce
- 3 Tbsp. honey
- 2 tsp. minced garlic (2-3 cloves)
- 1/2 tsp. garlic salt
- 1/2 tsp. ground pepper
- 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.
Marinade time: if you are short on time, even marinating the steak for 30 minutes will add some nice flavor to the steak.
If you want to brush the kabobs with marinade, be sure to reserve 1/2 cup of the marinade. Pour the rest of the marinade over the raw, uncooked meat. Using reserved marinade (sauce the does NOT come into contact with raw meat) is the best practice of food safety. Any marinade that comes into contact with the raw meat should be discarded once done marinating.
Refrigerate any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:Yield: 8 Serving Size: 1 skewer
Amount Per Serving: Calories: 425Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 104mgSodium: 251mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 32g