These Grilled Steak Kabobs are a must make during the summer! The simple, flavorful steak marinade takes these kabobs to the next level! Lots of fresh veggies are skewered with juicy, tender pieces of steak for a dinner the whole family will love! Grilling this weekend? Check out my famous chicken marinade, steak seasoning and steak marinade!
When summer hits, we hit the grill and we hit it hard. I’m grilling multiple times a week during the summer (and quite honestly, year-round thanks to the California sunshine) and these easy steak kabobs are a family favorite.
It’s one of those meals that you can prep in the morning and then throw on the grill when you’re ready to eat.
The steak needs to be marinated for a minimum of an hour so if you can get the steaks in the marinade that morning, do. This will ensure your steak is extra tender and flavorful when dinner time rolls around.
What Sides Go With Kabobs?
Nothing better than an all in one meal like these beef kabobs. Serve over rice or with a simple side salad and dinner is done. If you want to go all in for the best meal of the week, these sides go great are some of our favorites:
- Twice Baked Potato Casserole
- Creamy Cucumber Salad
- Twice Baked Potatoes
- Broccoli Salad with Bacon
- Homemade Cornbread
Best Steak for Kabobs
You’ll notice from my ingredients list below that I opted for top sirloin steak for these kabobs. The reason sirloin works so great is that it is a very lean cut of meat without a lot of fat so the cubes of steak won’t shrink that much while they are cooking. Other options would be New York strip or tri-tip.
Steak Kabob Marinade Ingredients
This easy beef kabob marinade has a lot of the same ingredients that you’ll find in my chicken marinade and for one simple reason – they work! Here’s what you’ll need for the marinade:
- balsamic vinegar
- soy sauce
- Worcestershire sauce
- extra virgin olive oil
- fresh rosemary – you can also use dried rosemary, just reduce the amount to 2 teaspoons
- Dijon mustard
- black pepper
- onion powder
Steak Kabob Ingredients
This is where it gets fun. There is no right or wrong answer when it comes to kabobs. You can skewer almost any veggie you want along with the steak and have a tasty beef kabob recipe. I’ll share here what I used:
- top sirloin
- red, yellow, orange bell peppers
- red onion
- olive oil
- salt and pepper to taste
Other options would be cherry tomatoes or quartered tomatoes, zucchini, other squash, or red potatoes that have been parboiled.
Tips for the Best Beef Kabobs
- Cut all veggies and pieces of meat roughly the same size. Aim for about 1 inch.
- Space your veggies and meat out on the skewer when grilling so the heat can circulate around the food and the skewers can cook evenly.
- Give your steak time to marinate. A minimum of 1 hour but the longer the better with a maximum of 8 hours.
- Use skewers that make turning your kabobs easy. Try double skewering if you are using wooden skewers or pick up some metal skewers like these.
- Using wood skewers? Give them a good soaking in water (1 hour +) prior to grilling to keep them from burning.
- Do NOT overcook the steak. It will be tough if you do.
Can I cook kabobs in the oven or on a grill pan? Absolutely. If using a grill pan, follow the recipe below. If cooking in the oven, bake at 425F for 10 to 15 minutes, flipping over halfway through. (Line your baking sheet with foil for easy cleanup.)
How should I store leftovers? Remove meat and veggies from the skewers and place in an airtight container in the fridge.
Can I use something other than top sirloin steak? Yes. Other options would be New York strip or tri-tip.
Can I use veggies other than mushrooms, onions, and pepper? Yes. Cherry tomatoes or quartered tomatoes, zucchini, other squash, or red potatoes that have been parboiled.
More Dinner Favorites
- The BEST Homemade Baked Mac and Cheese
- Chicken Stir Fry
- The Ultimate Chicken Fried Steak
- Baked Salmon with Honey Dijon Glaze
- The Best Tuna Casserole with Noodles
How To Make Steak Kabobs
Grilled Steak Kabobs
- ⅓ cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary finely chopped, or 2 teaspoons dried rosemary
- 3 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon onion powder
- 1 pound top sirloin cut into 1 inch pieces
- 8 ounces mushrooms cleaned and halved
- 2 bell peppers different colors cleaned and cut into 1 inch pieces
- 1 large red onion cleaned and cut into 1 inch pieces
- 1 to 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- chopped fresh parsley optional garnish
- In a small bowl or glass measuring cup, whisk together all ingredients for the marinade.
- Cut steak into pieces and transfer to a large ziploc bag.
- Pour the marinade over the steak and refrigerate for at least 1 hour and up to 8 hours.
- Remove the steak from the bag and discard the excess marinade.
- Heat grill to medium-high heat.
- Thread steak and vegetables seasoned with salt and pepper onto skewers alternating between different types of veggies and the steak.
- Place steak kabobs onto the hot grill and cook for 3 to 5 minutes per side, turning as needed to make sure all sides are evenly cooked.
- Remove from grill and serve immediately.