Steak kabobs are a perfect summertime dinner! Marinated in a bold, zesty steak marinade, my recipe stacks tender steak and veggies into every bite. These steak kabobs are a family favorite for my crew, and it’s easy to see why!
Steak kabobs on the grill are the easiest way to eat a healthy, filling and low carb dinner. They offer so much flexibility and are bursting with garlic and balsamic flavor in every bite! In fact, when we grab steak at the grocery store, it’s often steak for kabobs instead of a traditional grilled steak. I love that the marinade seeps into the smaller bites of steak, squeezing those flavors into every bite.
Not up for grilling? That’s okay! You’ll find my easy-to-follow instructions for cooking these steak kabobs on the grill, in the oven, and even on the stovetop.
Ingredients
For the Kabobs:
- Steak – Select thick steaks like a sirloin tip, top round, or even filet. Cut into 1″ cubes for equal cooking.
- Onion – I like to use red onion for color.
- Bell Peppers – These come in a variety of colors and I love to use them all! Learn How to Cut a Bell Pepper here.
- Mushrooms – Whole mushrooms work well, and you can also halve the bigger ones if you’d prefer.
For the Marinade:
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Minced Garlic
- Fresh Cracked Pepper
Best Steak for Kabobs
I prefer to use top sirloin or sirloin tips for steak for kabobs. However, filet can also be delicious- but because it’s so tender already, it doesn’t have quite as much of a bite to it like sirloin.
Note: don’t use stew meat for your steak kabobs. While it might be tempting to grab that package of pre-cut meat, it’s not what you want here.
Because kabobs require a fairly quick sear on the grill, you won’t have the long-term cooking time required to break down those less expensive cuts of beef used for stew meat packages.
Test Kitchen Tips
- Be sure to soak skewers for at least 30 minutes (if using bamboo). I like to do this while I’m prepping my ingredients.
- Group several slices of red onions at once to prevent sticking.
- Cherry Tomatoes are a great addition, but I prefer to grill these on separate skewers because they soften and char so quickly.
- Olive oil – brush a little oil on your grill grates to prevent sticking.
Serving Suggestions
Steak Kabobs
Ingredients
Steak Kabob Marinade
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons minced garlic
- black pepper to taste
Kabob Ingredients
- 1½ pounds sirloin steak or similar, cubed in one inch pieces
- 1 red onion cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 green pepper cut into 1-inch pieces
- 1 red pepper cut into 1-inch pieces
- 12 ounces fresh mushrooms halved or whole
Instructions
- In a rectangular dish (or medium mixing bowl), whisk together the oil, balsamic vinegar, garlic and fresh cracked pepper.½ cup balsamic vinegar, ½ cup extra virgin olive oil, 2 tablespoons minced garlic, black pepper
- Place the steak in the bowl with the marinade (or in a large Ziplock bag). Marinate 1+ hour, up to 4-6 hours refrigerated, covered.1½ pounds sirloin steak
- Assemble kabobs by carefully threading the marinated steak and veggies, alternating along the bamboo skewer. Leave a little space between ingredients to allow them to cook evenly on the grill. (I like to brush the assembled kabobs with remaining marinade right back in my baking dish, before discarding the marinade when I place them on the grill.)1 red onion, 1 yellow bell pepper, 1 green pepper, 1 red pepper, 12 ounces fresh mushrooms
- Preheat grill to medium-high heat. Brush olive oil onto the grate. Add steak kabobs to grill. For steak prepared medium (140°–145°F), grill 2 minutes per side for a total of 8 minutes.
Julie’s Tips
- I prefer to use top sirloin or sirloin tips for steak for kabobs. However, filet can also be delicious! Do not use stew meat.
- Be sure to soak skewers for at least 30 minutes (if using bamboo). I like to do this while I’m prepping my ingredients.
- Group several slices of red onions at once to prevent sticking.
- Cherry Tomatoes are a great addition, but I prefer to grill these on separate skewers because they soften and char so quickly.
- Olive oil – brush a little oil on your grill grates to prevent sticking.
On the StoveTop
- Marinate – Combine steak kabob marinade ingredients in casserole dish. Add steak and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
- Grill – Add skewers. Brush veggies with olive oil. For steak prepared medium, grill 2 minutes per side for a total of 8 minutes.
In the Oven
- Marinate – Combine steak kabob marinade ingredients in casserole dish. Add steak and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat oven to broil. Line sheet pan with foil or spray with cooking spray.
- Assemble Skewers – Add steak and vegetables on skewers. I recommend putting steak and mushrooms on the same skewers and peppers, onion and any additional vegetables on separate skewers as they tend to take a bit longer in the broiler. Place on sheet pan.
- Broil – To prepare medium, broil 5 minutes on each side. Reduce or add additional time to prepare to the temperature of your choice.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
