Steak Kabobs Recipe

I’m sharing my easy Steak Kabobs and the Beef Kabob Marinade I use to make weeknight grilling hassle-free.

I love grilling and these Steak Kabobs hit everything I want in a quick dinner. I use beef sirloin cut into cubes and a splash of soy sauce in the mix, and I even started calling it my Beef Kabob Marinade because people keep asking whats in it.

There are little tricks i do that make the edges char just right, the meat stay juicy and every skewer looks like something youd pay for at a fancy spot, but way easier. Try one bite while you finish the rest, you wont regret it.

Ingredients

• Beef: rich in protein, iron, and B vitamins, juicy when marinated, sometimes a bit fatty.
• Soy sauce: salty umami, adds depth and a little sodium, brings savory and brown notes.
• Bell peppers: crunchy, fiber rich, sweet if red or yellow, bring color and freshness.
• Garlic: pungent, low calorie, offers antioxidants and savory punch, can mellow with cooking.
• Zucchini: light, low carb veg, adds moist texture, soaks up marinades real good.
• Cherry tomatoes: sweet and acidic, juicy bursts, give bright flavor and vitamin C boost.
• Mushrooms: earthy, meaty bite, provide umami and fiber, stay firm on the grill.

Ingredient Quantities

• 1 1/2 lb (700 g) beef sirloin or flank steak, cut into 1-inch cubes
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 2 tbsp brown sugar or honey, your choice
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 medium bell peppers, assorted colors
• 1 large red onion
• 8 oz (225 g) button mushrooms
• 1 medium zucchini
• 12–16 cherry tomatoes
• 8–10 wooden skewers or metal skewers
• 2 tbsp vegetable oil for brushing
• Fresh parsley and lemon wedges for serving (optional)

How to Make this

1. Make the marinade: whisk together 1/4 cup soy sauce, 1/4 cup olive oil, 2 tbsp Worcestershire sauce, 2 tbsp lemon juice, 2 tbsp brown sugar or honey, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; set aside about 1/4 cup of this marinade for basting before you add the raw steak.

2. Cut 1 1/2 lb beef sirloin or flank into 1-inch cubes, put into a zip bag or bowl, pour the remaining marinade over the meat, press out air and refrigerate at least 30 minutes and up to 4 hours (overnight ok but try not to exceed 24 hours or the acid will start to break the meat down too much).

3. While the meat marinates soak 8–10 wooden skewers in water for 30 minutes so they dont burn, or use metal skewers; prep vegetables by cutting 2 bell peppers into
1.5-inch pieces, 1 large red onion into wedges, slice 1 medium zucchini into thick rounds, leave 8–10 oz button mushrooms whole or halved if large, and rinse 12–16 cherry tomatoes.

4. Preheat grill to medium-high (about 400 to 450°F) and lightly oil the grates, or preheat broiler if you’re using the oven and place rack about 6 inches from heat.

5. Thread the steak and vegetables onto skewers, alternating meat and veggies and leaving a little space between pieces so heat can circulate; don’t pack them tight or they’ll steam instead of char.

6. Brush skewers lightly with the 2 tbsp vegetable oil and season a touch more with salt and pepper, this helps prevent sticking and gives better color.

7. Grill over direct heat 8 to 12 minutes, turning every 2 to 3 minutes so all sides get a good sear; aim for about 8–9 minutes for medium-rare and 10–12 for medium, or use an instant-read thermometer (130–135°F for medium-rare, 140–145°F for medium). In the last 1–2 minutes brush with the reserved marinade you set aside.

8. Remove kabobs from the grill and let rest 5 minutes on a plate so the juices redistribute, they’ll finish cooking a little while they rest.

9. Sprinkle with chopped fresh parsley if using, serve with lemon wedges to squeeze over the top and enjoy right away with rice, salad or pita.

Equipment Needed

1. Large mixing bowl or zip-top bag for the marinade and meat
2. Measuring cups and spoons plus a whisk to mix the marinade
3. Sharp chef’s knife and a sturdy cutting board for the veggies and steak
4. 8–10 wooden skewers (soaked) or metal skewers
5. Grill or oven with broiler and a grill brush or oil for the grates
6. Long tongs to turn the kabobs while cooking
7. Pastry brush for oiling and basting, plus a small bowl for the reserved marinade
8. Instant-read thermometer and a platter or plate to let the kabobs rest

FAQ

Steak Kabobs Recipe Substitutions and Variations

• Beef (sirloin or flank)
  • Chicken thighs, cut into 1-inch pieces, they cook faster and stay juicy
  • Pork tenderloin, similar texture, just watch the cook time
  • Extra-firm tofu, press it first so it soaks up the marinade, great for vegans
  • Large portobello caps, slice into chunks for a meaty vegetarian option
• Soy sauce
  • Tamari, gluten-free and almost identical in flavor
  • Coconut aminos, lower sodium and a bit sweeter, use 1:1
  • Liquid aminos, salty and savory, similar swap 1:1
• Lemon juice
  • Lime juice, same acidity and bright flavor, swap 1:1
  • White wine vinegar, a bit sharper so use slightly less
  • Apple cider vinegar, fruity tang, use a little less than the recipe calls for
• Brown sugar or honey
  • Pure maple syrup, liquid but gives great caramel notes
  • Agave nectar, similar sweetness and texture to honey
  • Granulated sugar plus a splash of molasses, if you want that brown sugar taste

Pro Tips

– Marinate smart, not forever. Acid breaks meat down so if you gotta leave it long, cut back on the lemon or swap to a dry rub overnight, otherwise 30 minutes to a few hours is plenty; if you need a super quick tenderize try a light dusting of baking soda for 15–20 minutes then rinse it off, it works but dont overdo it.

– Keep pieces the same size and sort veggies by cook time. Thread similar-cooking items together or put quick ones like cherry tomatoes on their own skewers, and if a veg is dense or big give it a quick head-start on the grill so the meat and veggies finish together.

– Heat and timing beat constant flipping. Get a good sear on high heat, then move kabobs to a cooler spot to finish so you dont burn the outside and undercook inside; only brush with the reserved marinade right at the end or boil any used marinade first so you avoid cross-contamination.

– Let it rest and finish strong. Give the meat 5 to 10 minutes off the heat, slice against the grain if you’re removing cubes from skewers, squeeze fresh lemon and sprinkle finishing salt and parsley for much better flavor.