Grilled Steak Kabobs (Print View)
Marinated steak cubes and colorful vegetables threaded on skewers and grilled until smoky and tender.
# What You Need:
→ Steak & Marinade
01 - 1.5 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tbsp soy sauce (use gluten-free if needed)
04 - 2 tbsp Worcestershire sauce
05 - 2 tbsp fresh lemon juice
06 - 3 cloves garlic, minced
07 - 1 tbsp honey
08 - 1 tsp dried oregano
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp 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 oz cremini or button mushrooms, cleaned and halved if large
15 - 1 medium zucchini, sliced into thick rounds
→ For Grilling
16 - Wooden or metal skewers (if using wooden, soak in water 30 minutes)
# How-To Steps:
01 - In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, honey, oregano, pepper, and salt until well combined.
02 - Add steak cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 45 minutes, or up to 2 hours for best flavor development.
03 - Thread marinated steak cubes, bell peppers, onion wedges, mushrooms, and zucchini alternately onto skewers, distributing ingredients evenly.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place kabobs on the grill and cook, turning every 2-3 minutes, for 10-12 minutes until steak reaches desired doneness and vegetables are lightly charred.
06 - Remove kabobs from the grill and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, turning affordable sirloin into something that tastes like it came from a steakhouse.
- Everything cooks on one set of skewers, so cleanup is almost nonexistent after a long day.
02 -
- Do not skip the resting period because cutting into hot steak immediately will leave you with a dry puddle on the cutting board.
- Soak wooden skewers for a full 30 minutes because 10 minutes is not enough and they will still burn.
03 -
- Pat the steak cubes dry before marinating so the seasoning actually adheres instead of sliding off wet meat.
- Leave a tiny gap between pieces on the skewer so the heat can reach every surface and caramelize properly.