Grilled Steak Kabobs

There’s just something about grilled steak kabobs that screams summer vibes—don’t you think? Whether you’re hosting a backyard cookout, planning a casual dinner with friends, or just craving something smoky and satisfying, these kabobs always hit the spot. They’re colorful, juicy, and packed with flavor in every single bite. Plus, they make dinner feel like more of an event without actually being hard to throw together. Win-win!

What I love most about steak kabobs is how versatile they are. You can load them up with your favorite veggies—think bell peppers, red onions, mushrooms, zucchini—or keep them strictly steak if you’re in the mood for something more protein-heavy.

Marinate your steak for a few hours (or overnight if you’re really planning ahead), and then it’s just a matter of skewering and grilling. You get those beautiful grill marks, a little char on the edges, and tender bites of steak that melt in your mouth.

It’s also one of those meals that looks way fancier than it actually is. You can serve these at a casual weeknight dinner or bring them out at a party and still get that “Wow, did you make these?!” reaction. And if you’re like me and love a good make-ahead option, you’ll appreciate that both the marinade and the prep can be done hours in advance. That means less stress, more time to sip something cold while the grill does its magic.

So if you’re looking for a fun, flavorful way to fire up the grill, especially during the warmer months, these steak kabobs should be on your list. They’re easy, crowd-pleasing, and just plain delicious.

Why You’ll Love It

• Packed with Flavor – The steak gets a bold, savory boost from the marinade, and grilling adds that smoky, slightly charred edge that makes every bite irresistible.
• Perfect for Entertaining – These kabobs are visually impressive and easy to serve—no need for slicing or plating, just grab a skewer and go!
• Customizable to Your Taste – You can mix and match your favorite vegetables or even switch up the protein (chicken, shrimp, or tofu work great too).
• Meal Prep Friendly – Marinate everything ahead of time and keep it in the fridge until you’re ready to grill. Super convenient for busy days or last-minute dinners.
• Low Mess, High Reward – Minimal cleanup with this one, especially if you’re grilling outside. Just one bowl for the marinade and some skewers, and you’re set.

Ingredient List

For the Steak Kabobs

• 1 ½ pounds sirloin steak, cut into 1 ½-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• 8–10 wooden or metal skewers

For the Marinade

• ¼ cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Ingredient Notes

• Sirloin steak – I like to use sirloin because it’s tender, grills beautifully, and doesn’t break the bank. Ribeye or NY strip also works great.
• Worcestershire sauce – Don’t skip this! It gives the marinade a rich, savory depth that really enhances the beef.
• Balsamic vinegar – Adds a touch of tanginess and helps tenderize the steak.
• Dijon mustard – Just a tablespoon adds a subtle kick and brings the marinade together.
• Skewers – If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Kitchen Equipment Needed

• Grill or Grill Pan – For that smoky, charred flavor. I use a gas grill, but a stovetop grill pan works well too.
• Sharp Knife – To easily cube the steak and cut veggies. A good chef’s knife makes prep faster and cleaner.
• Cutting Board – One for meat, one for veggies if possible (for food safety).
• Mixing Bowl – For combining the marinade and tossing the steak.
• Tongs – To flip the skewers on the grill without losing any pieces.
• Skewers – I like flat metal skewers—they hold the food in place better than round ones.
• Meat Thermometer (optional) – Helpful if you want perfectly cooked steak (aim for 135°F for medium-rare).

Instructions

Step 1: Prep the Steak and Veggies

• Start by trimming any excess fat from your sirloin steak and cutting it into 1½-inch cubes. Aim for even sizes so they cook at the same rate.
• Wash and chop the bell peppers into large chunks. Do the same for the red onion and zucchini. Keep the pieces around the same size as the steak for even grilling.

Pro Tip: If you’re prepping ahead, you can store chopped veggies in a zip-top bag in the fridge until you’re ready to assemble.

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Step 2: Make the Marinade

• In a medium mixing bowl, combine the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
• Whisk well until everything is fully blended and slightly thickened.

Pro Tip: Whisk vigorously for 30 seconds to make sure the mustard emulsifies with the oil and vinegar—this helps the marinade coat the steak better.

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Step 3: Marinate the Steak

• Place the steak cubes in a large zip-top bag or a shallow dish.
• Pour the marinade over the steak, making sure all pieces are well coated.
• Seal the bag (or cover the dish) and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.

Pro Tip: Don’t marinate for more than 24 hours, or the acid can start to break down the texture of the meat too much.

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Step 4: Soak the Skewers (If Using Wooden Ones)

• About 30 minutes before grilling, soak your wooden skewers in a bowl of water. This prevents them from burning on the grill.

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Step 5: Assemble the Kabobs

• Remove the steak from the marinade and shake off any excess (but don’t rinse!).
• Thread the steak, peppers, onion, and zucchini onto the skewers, alternating for color and even spacing. Leave a bit of room between each piece so heat can circulate.

Pro Tip: Place a chunkier veggie like bell pepper at the ends of each skewer—it helps “lock in” the ingredients so they don’t slide off while grilling.

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Step 6: Preheat and Grill

• Preheat your grill or grill pan over medium-high heat. Brush lightly with oil if needed.
• Place the kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes so each side gets a nice char.
• Check for doneness: steak should be cooked to your preferred level (135°F for medium-rare, 145°F for medium).

Pro Tip: Avoid over-flipping. Let each side get a bit of sear before turning—that’s where the flavor builds.

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Step 7: Rest and Serve

• Once grilled, transfer the kabobs to a plate and let them rest for 5 minutes. This helps the juices redistribute for tender bites.
• Serve with rice, flatbread, or a simple salad—and don’t forget a drizzle of any extra marinade (just be sure to boil it first if using as a sauce).

Pro Tip: Want extra flavor? Sprinkle with a touch of sea salt or a squeeze of fresh lemon just before serving.

Tips and Tricks for Success

• Cut everything evenly – Uniform steak and veggie sizes help ensure even cooking and prevent undercooked or over-charred bites.
• Marinate long enough – Give the steak at least an hour to absorb the marinade. The longer (up to 24 hours), the better the flavor and tenderness.
• Don’t overcrowd the skewers – Leaving small gaps between pieces helps them cook more evenly and develop better grill marks.
• Use high heat – A hot grill or grill pan gives you that perfect sear and locks in the juices.
• Rest before serving – Letting the kabobs rest for a few minutes keeps the steak juicy and tender after grilling.

Ingredient Substitutions and Variations

• Different protein – Try using chicken thighs, shrimp, or even tofu if you want to switch it up. Just adjust the cook time accordingly.
• Veggie swaps – Swap in mushrooms, cherry tomatoes, eggplant, or even chunks of pineapple for a sweet twist.
• Low-sodium option – Use low-sodium soy sauce and cut back on the added salt in the marinade.
• Add heat – Add red pepper flakes or a splash of hot sauce to the marinade if you like a little kick.
• Herb twist – Swap oregano for rosemary or thyme for a more earthy, aromatic flavor profile.

Serving Suggestions

• Over a bed of rice – I love serving these kabobs over fluffy jasmine or basmati rice. The grilled juices soak into the rice and make every bite extra flavorful.
• With warm flatbread – Serve alongside pita or naan with a side of hummus or tzatziki for a Mediterranean twist.
• As part of a BBQ spread – These kabobs pair perfectly with grilled corn, potato salad, and a cold pasta salad at any cookout.
• With a crisp green salad – I often throw together a simple salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette to balance the savory richness.
• Tucked into wraps – Slice the steak and veggies off the skewer and wrap them in tortillas with a little sauce for easy steak kabob wraps.

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled kabobs (still on or off the skewers) in an airtight container in the fridge for up to 3 days.
• Freeze for later – You can freeze the cooked steak and veggies in a freezer-safe bag for up to 2 months. Just thaw overnight in the fridge before reheating.
• Reheat in the oven – Place kabobs on a baking sheet and warm in a 350°F oven for about 10–15 minutes, or until heated through.
• Quick microwave option – If you’re short on time, reheat in the microwave in 30-second intervals, turning the pieces for even heating.
• Avoid overcooking – Reheat gently to prevent the steak from drying out. Add a splash of broth or water if needed to keep things moist.

Frequently Asked Questions

Can I make steak kabobs in the oven?

Yes! Preheat your oven to 425°F, place kabobs on a foil-lined baking sheet, and bake for 15–20 minutes, turning halfway through. You won’t get the grill marks, but they’ll still be juicy and flavorful.

How long should I marinate the steak?

At least 1 hour, but 4–6 hours is ideal. If you’re planning ahead, you can marinate overnight—just don’t go beyond 24 hours.

What cut of steak is best for kabobs?

Sirloin is my favorite—it’s lean, tender, and affordable. Ribeye or strip steak also works if you want something a little more indulgent.

Can I prepare these ahead of time?

Absolutely! You can marinate and even skewer everything a few hours in advance. Just cover and refrigerate until you’re ready to grill.

What if I don’t have skewers?

No worries—just grill the steak and veggies directly on the grates or in a grill basket. Same flavor, no skewers needed!

How do I keep the steak from drying out?

Don’t overcook it! Pull the kabobs off the grill when the internal temp hits 135–140°F for medium-rare, and let them rest before serving.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!