Name: Recipe "Steak Kabobs"
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Ingredients: 0.25 cup olive oil; 2 tbsp soy sauce; 2 tbsp red wine vinegar; 2 tbsp worcestershire sauce; 1 tbsp fresh lemon juice; 2 cloves garlic (minced); 1 tbsp brown sugar; 1 tsp paprika; 1 tsp onion powder; 0.5 tsp dried oregano; salt and black pepper; 1.5 lb top sirloin steak (cut into 1-inch cubes); 1 red bell pepper (seeded and cut in 1-inch pieces); 1 yellow bell pepper (seeded and cut into 1-inch pieces); 8 oz button mushrooms; 1 red onion (cut into 1-inch pieces); 8 metal skewers

More recipes featuring Grilled: Bacon Wrapped Bratwursts, Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing, Grilled Halloumi Tacos with Mango Salsa, and Grilled Avocado and Vegetable Tacos.

Why These Steak Kabobs Stand Out on the Grill

These Steak Kabobs get their flavor from a simple marinade that does double duty: tenderizing the meat and building layers of savory, tangy, and slightly sweet notes. The combination of soy sauce, Worcestershire, lemon, and brown sugar gives the steak a rich, caramelized crust when grilled, while keeping the inside juicy and tender. Paired with sweet bell peppers, earthy mushrooms, and pungent red onion, every skewer offers a balanced bite.

Why You’ll Love These Grilled Steak Kabobs

The marinade uses pantry staples you likely already have on hand.
Quick to assemble and grill, about 20 minutes active time from start to finish.
Kids love eating from a skewer, making it a fun, family-friendly dinner.

Key Ingredients for Steak Kabobs

Top sirloin: Lean and tender after marinating, with minimal fat that would cause flare-ups on the grill.
Soy sauce: Adds salty umami depth and helps tenderize the meat.
Fresh lemon juice: Brightens the marinade and its acidity further tenderizes the steak.

Kitchen Tools for Grilled Steak Kabobs

Metal skewers (or soaked wooden ones if preferred)
Mixing bowl and whisk for the marinade
Large zip-top bag or shallow dish for marinating
Grill (gas or charcoal) with high heat
Tongs for turning skewers

Tips for Making the Best Steak Kabobs

Marinate the steak for at least one hour and up to eight. The longer it sits, the more tender and flavorful it becomes. When threading the skewers, leave a little space between each piece of meat and veggie so they cook evenly. Grill over high heat, turning every couple of minutes, for eight to ten minutes total. Let the kabobs rest for five minutes off the heat before serving so the juices redistribute.

Expert Tips for Perfect Steak and Veggie Skewers

Top sirloin is a lean, budget-friendly cut that cubes easily and stays tender when marinated. The acids from the lemon juice and red wine vinegar, along with the enzymes in Worcestershire sauce, help break down the meat fibres. Brown sugar in the marinade promotes caramelization on the grill, giving the steak a nice char without drying it out.

Steak Kabob Variations to Try

Swap the top sirloin for flank steak or sirloin tips; both work well with this marinade. You can replace the red and yellow bell peppers with zucchini, cherry tomatoes, or chunks of pineapple for sweetness. To turn up the heat, add a pinch of cayenne or red pepper flakes to the marinade.

What to Serve with Steak Kabobs

These skewers are great on their own, but you can serve them over fluffy rice or couscous to catch the drippings. For a backyard barbecue, pair them with grilled corn on the cob and a simple tomato salad. A dollop of tzatziki or chimichurri adds a fresh, herby contrast.

How to Store Leftover Steak Kabobs

Slide the meat and veggies off the skewers and place them in an airtight container. Refrigerate for up to 3 days. The vegetables will soften slightly, but the flavor remains delicious.

Can You Freeze Steak Kabobs?

Yes, you can freeze the uncooked marinated steak cubes and veggies together in a freezer bag for up to 3 months. Thaw overnight in the fridge before threading and grilling. Cooked kabobs can also be frozen; wrap tightly and use within 2 months.

Best Ways to Reheat Steak Kabobs

Reheat leftovers in a hot skillet or on the grill for a couple of minutes per side, just until warmed through. You can also use the oven at 350°F, wrapped in foil, for about 10 minutes. The microwave works but will toughen the meat, so it’s best avoided.

Steak Kabobs FAQs

Can I use wooden skewers instead of metal?

Yes, but soak them in water for at least 30 minutes before threading to prevent burning on the grill.

How can I tell when the steak is done?

For medium-rare, an instant-read thermometer inserted into the thickest cube should read 130°F. The grill time in the recipe (8-10 minutes) gives medium to medium-well doneness; adjust by a minute or two if you prefer rare.

What other vegetables work well?

Zucchini, cherry tomatoes, pineapple chunks, or chunks of onion all grill nicely. Just keep pieces roughly the same size so they cook evenly.

Can I make these kabobs in the oven?

Yes, arrange the skewers on a baking sheet lined with foil and broil on high for about 8-10 minutes, turning once, or cook at 400°F for 15-20 minutes. The flavor won’t be quite as smoky as grilled, but they’ll still be tasty.

Recipe

Steak Kabobs

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection!

easy

1 hr 15 min

Prep Time

10 min

Cook Time

1 hr 25 min

Total Time

Servings

Dinner

Course

American

Cuisine

416 kcal

Calories

Ingredients

Servings

marinade

0.25 cup olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp worcestershire sauce
1 tbsp fresh lemon juice
2 cloves garlic, minced

1 tbsp brown sugar
1 tsp paprika
1 tsp onion powder
0.5 tsp dried oregano
salt and black pepper

kabobs

1.5 lb top sirloin steak, cut into 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces

8 oz button mushrooms
1 red onion, cut into 1-inch pieces
8 metal skewers

Instructions

1
In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
2
Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
3
Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

4
Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
5
Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.

Nutrition (per serving)

416kcal

Calorie breakdown

Protein39%163 kcal

Fat49%203 kcal

Carbohydrates12%48 kcal

How this was calculated — 16 of 17 ingredients matched

olive oilOil, corn, peanut, and olive530 kcal

soy sauceSauce, peanut, made from peanut butter, water, soy sauce77 kcal

red wine vinegarVinegar, red wine6 kcal

worcestershire sauceSauce, worcestershire23 kcal

fresh lemon juiceLemon juice, raw3 kcal

garlicGarlic, raw15 kcal

brown sugarSugars, brown57 kcal

paprikaSpices, paprika14 kcal

onion powderSpices, onion powder17 kcal

dried oreganoSpices, oregano, dried7 kcal

salt and black pepperPepper, banana, raw0 kcal

top sirloin steakBeef, top sirloin, steak, separable lean only, trimmed to 1/8" fat, select, raw864 kcal

red bell pepperPepper, banana, raw0 kcal

yellow bell pepperPepper, banana, raw0 kcal

button mushroomsMushroom, white, exposed to ultraviolet light, raw50 kcal

red onionOnions, red, raw0 kcal

Serving size ≈ 279 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: beef, grilled, kabobs, summer

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