Grilled Steak Kabobs (Printable)
Marinated steak cubes and veggies on skewers, grilled to juicy, smoky perfection—great for summer meals and weeknights.
# What You Need:
→ Steak and Marinade
01 - 1.5 pounds sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons Worcestershire sauce
05 - 2 tablespoons fresh lemon juice
06 - 3 cloves garlic, minced
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large green bell pepper, cut into 1.5-inch pieces
13 - 1 medium red onion, cut into wedges
14 - 8 ounces cremini or button mushrooms, cleaned and halved if large
15 - 1 medium zucchini, sliced into thick rounds
→ For Grilling
16 - Wooden or metal skewers (soak wooden skewers in water for 30 minutes)
# Steps:
01 - In a mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, honey, dried oregano, black pepper, and salt.
02 - Add steak cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 45 minutes or up to 2 hours for maximum flavor infusion.
03 - Thread marinated steak, red and green bell peppers, red onion, mushrooms, and zucchini onto skewers, alternating for visual appeal.
04 - Preheat grill or grill pan to medium-high heat and oil the grates lightly to prevent sticking.
05 - Place kabobs on the hot grill and cook, turning every 2 to 3 minutes, for 10 to 12 minutes or until steak reaches preferred doneness and vegetables have a slight char.
06 - Remove kabobs from grill and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- Marinating the steak means flavor all the way to the center, not just on the surface.
- The colorful mix of vegetables keeps every bite interesting and lets everyone build their own perfect skewer.
02 -
- If the grill is too hot, the steak will burn before the vegetables soften—medium-high is the sweet spot.
- Marinating for less than 45 minutes won’t let the flavors sink in, but over two hours and the lemon can start to alter the steak’s texture.
03 -
- Thread the onion pieces between steak cubes—they help keep everything spaced evenly and add a sweet hit.
- Always start with dry, clean vegetables so the marinade clings and you get proper grill marks.