Steak Kebabs

May 24, 2019

Steak Kebabs are the one of the tastiest summertime dinners! These are layered with juicy tender pieces of flavorful, marinated beef and colorful quartet of tender veggies. An exciting recipe the whole family can agree on!

Seven steak kebabs on wooden skewers on a white platter set over a blue cloth on a marble table.

Steak Kebabs (Skewers) – A Must Try Steak Recipe!

These kebabs start with the most flavorful marinade mixture made with richly flavored ingredients like Worcestershire, soy sauce and bright red wine vinegar. And of course a generous amount of marinating time really allows the flavors to soak right into the beef and also help tenderize it.

The recipe itself is really easy to make, it just takes a bit of time to get everything threaded onto the skewers so grab a friend to make it go twice as fast.

You’ll love them for entertaining and cook outs. Just keep in mind they’ll go quick so you may want to do a double batch.

Close up image of steak kebabs with vegetables.

Ingredients Needed for the Marinade and Beef Skewers

  • Olive oil
  • Soy sauce
  • Lemon juice
  • Red wine vinegar
  • Worcestershire sauce
  • Honey
  • Dijon
  • Sirloin Steak
  • Fresh veggies – mushrooms, bell pepper, red onion, and garlic
  • Garlic powder

Ingredients needed to make steak kebabs shown here including steaks, bell peppers, red onion, garlic, lemon, dijon mustard, soy sauce, Worcestershire, honey, red wine vinegar, olive oil, garlic powder.

How to Make Steak Kebabs

  • Make the marinade: in a mixing bowl whisk together olive oil, soy sauce, lemon juice, red wine vinegar, Worcestershire, honey, dijon, garlic and pepper.

Showing how to make a kebab marinade, whisking liquid ingredients in a glass mixing bowl.

  • Add marinade to steak: place steak into a gallon size resealable bag, pour marinade over steak then seal bag while pressing out excess air and message marinade over steak.
  • Rest in refrigerator: transfer to refrigerator and allow to marinate 3 – 6 hours.

Pouring marinade over steak cubes in a bag.

  • Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
  • Toss veggies with oil and seasoning: with veggies on cutting board, drizzle with oil and lightly toss to coat.
  • Sprinkle veggies evenly with garlic powder and season with salt and pepper.

Kebabs ingredients threaded onto skewers, shown before grilling aligned on a baking sheet.

  • To assemble kebabs: layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab.
  • Cook kebabs on lightly oiled grill grates: brush grill grates lightly with oil.
  • Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes.
  • Serve warm.

Can I Use a Different Cut of Steak?

I recommend sticking with top sirlion or New York Strip since it’s more lean than some other steaks leaving you with nice uniform cubes and not a lot of excess fat. It has great flavor and comes out tender when marinated and properly cooked.

Don’t use petite sirloin steaks as they’re too thin and will cook too quickly.

Can I Cook these in the Oven?

Grilling will give you the best flavor but if you don’t happen to have a grill or weather wont permit, you can bake these on a foil lined baking sheet sprayed with non-stick spray (or parchment paper) in a 425 degree oven. It should take about 10 – 13 minutes (safe internal steak temp is 145 degrees about a medium doneness).

Steak skewers on the grill.

Tips for the Best Steak Kebabs

  • Note that your grill time may vary based on different factors including grill model, weather, distance from flames so just keep a close eye on them, steak is one of those things you definitely don’t want to overcook.
  • Cut steak cubes as uniform in size as possible so they all cook even.
  • Marinate steak at least 3 hours to allow flavors to soak into the beef a bit and don’t marinate steak more than 6 hours you don’t want mushy meat as the acidity in the marinade can start to break it down.
  • If using wooden skewers be sure to soak in water which will prevent them from burning up. I recommend just throwing them in water when you put the beef in the fridge to marinate.
  • Use up other veggies you might already have. Squash, zucchini, cherry tomatoes, or parboiled potatoes are good choices.
  • Space the peppers apart a little if you don’t want them very crisp. This will allow more heat to circulate around them and they’ll cook faster.

Grilled Steak Kebabs on an oval white platter.

What Sides Should I Serve with These?

More Easy Steak Recipes You’ll Love

Steak Kebabs

5 from 18 votes

One of the best steak recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they're threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 Kebabs.

Servings: 5
Prep Time 25 minutes
Cook Time 10 minutes
Marinating time 3 hours
Total Time 3 hours 35 minutes

Ingredients

Marinade

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp Dijon
  • 1 tbsp garlic
  • 1 tsp freshly ground black pepper

Kebabs

  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz button or cremini mushrooms, halved (unless small, keep whole)
  • 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
  • 1 large red onion diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil, plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions

  1. For the marinade: In a mixing bowl whisk together all marinade ingredients.

  2. For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.

  3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).

  4. With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).

  5. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).

  6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

Nutrition Facts
Steak Kebabs
Amount Per Serving
Calories 353 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 97mg32%
Sodium 688mg30%
Potassium 1054mg30%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 12g13%
Protein 34g68%
Vitamin A 3725IU75%
Vitamin C 157.9mg191%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Kebabs, Steak Kebabs
Author: Jaclyn
Recipe originally shared April 2017, photos have been updated recipe is the same.

 

 

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44 Comments

  • zouhair fiorino najjar

    Hi>. Always you post Scrumptious Recipes….I Kindly suggest that you modify the way of sharing and pinning your recipes…Instead of posting the icones on the main page of newsletter..please make them on the page where you have the recipes details because the image will better and much easier..Thanks

    • Jaclyn

      Jaclyn Bell

      You should be able to pin from individual recipe pages, sorry you’ve had trouble with it!

  • Christina

    WOW! This is by far my favorite marinade for steak kebabs. We had company that is gluten-free and dairy-free recently that I made this for and they loved it! I will be using this again just for the family. We added more vegetables: summer squash and zucchini as well. Nutritious, delicious, and a great summer/fall dish to grill! Thank you!

  • Joan

    I had extremely lean stewing beef from my best friend/couple who raise grass fed beef cattle. Marinated the beef for maybe a little more than 6 hours. My brother in law bbq’d just the meat for a pre dinner appetizer. Everyone raved
    about them. Hope to make them again this fall

  • DE

    I never made kebabs before so I searched steak kebabs in bing and this was the first one on the list. Turned out great and my dinner date loved them, I had to give her the recipe. Thanks, I’ll be making these again for sure.

  • Beth Ward

    I doubled the marinade and threw all of the veggies and steak in a gallon freezer bag and let sit for two hours. So delicious!

  • Scott Martin

    I have found 1 to 1.5″ thick London Broil is an excellent meat choice for kebabs. It’s a bit leaner than sirloin, cubes well, and has a good price point. Being lean, it can be a tougher cut so I will usually marinate it longer, 3 or 4 days in a sealed ziplock in the fridge. Pull it out and mix several times during the marinade.