Steak Kabobs

Why You’ll Love Steak Kabobs Recipe

These steak kabobs combine juicy beef and fresh vegetables in one easy, flavorful meal. The balsamic marinade gives the sirloin a slightly tangy, savory flavor without overpowering the natural taste of the steak.

They’re also easy to customize with whatever vegetables you have available. Since everything cooks directly on the grill, cleanup is minimal, and the colorful skewers make an impressive presentation without requiring complicated preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Balsamic vinegar
• Extra virgin olive oil
• Minced garlic
• Black pepper, to taste
• Sirloin steak, cut into 1-inch cubes
• Red onion, cut into 1-inch pieces
• Yellow bell pepper, cut into 1-inch pieces
• Green bell pepper, cut into 1-inch pieces
• Red bell pepper, cut into 1-inch pieces
• Fresh mushrooms, halved or left whole depending on size

Directions

1. In a rectangular dish or medium mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and freshly cracked black pepper until well combined.
2. Add the cubed steak to the marinade and toss until every piece is thoroughly coated. Alternatively, combine the steak and marinade in a large resealable food-storage bag.
3. Cover and refrigerate the steak for at least 1 hour. For a deeper flavor, allow it to marinate for up to 4–6 hours.
4. If using bamboo skewers, soak them in water before grilling to reduce scorching. Thread the marinated steak, red onion, bell peppers, and mushrooms onto the skewers, alternating the ingredients. Leave a small amount of space between the pieces so the heat can circulate and cook everything evenly.
5. Preheat the grill to medium-high heat and lightly brush the grill grates with olive oil to help prevent sticking.
6. Place the steak kabobs on the hot grill. For steak cooked to medium, grill for approximately 2 minutes per side, turning the skewers until all four sides have cooked, for about 8 minutes total.
7. Check the steak for your preferred level of doneness. For medium steak, aim for an internal temperature of approximately 140°F–145°F.
8. Remove the kabobs from the grill and let them rest briefly before serving. If you used leftover marinade to brush the uncooked kabobs, discard any marinade that has been in contact with raw beef rather than serving it as a sauce.

Servings and timing

This recipe makes 4 servings.

Preparation and cooking time: 18 minutes
Marinating time: At least 1 hour, or up to 4–6 hours
Grilling time: Approximately 8 minutes
Servings: 4

Keep in mind that the stated 18-minute time does not include the hands-off marinating period. Preparing the marinade and assembling the skewers can be done in advance, making the final grilling process especially quick.

Variations

For a different cut of beef, replace the sirloin with ribeye, strip steak, or another tender grilling steak. Cut the beef into evenly sized pieces so it cooks consistently.

You can also change the vegetables based on what you have available. Zucchini, yellow squash, cherry tomatoes, or small pieces of corn can add more color and variety. Choose vegetables that can withstand high grill temperatures without becoming overly soft before the steak finishes cooking.

For additional flavor, add dried Italian herbs, fresh rosemary, thyme, onion powder, or a pinch of red pepper flakes to the marinade. A small amount of Dijon mustard can also complement the balsamic vinegar.

If you prefer chicken, boneless chicken breast or thighs can replace the steak, but the grilling time and safe internal temperature will need to be adjusted accordingly.

Storage/Reheating

Store leftover steak kabobs in an airtight container in the refrigerator for up to 3–4 days. You can remove the steak and vegetables from the skewers before storing them to make reheating easier.

For the best texture, reheat the steak and vegetables gently in a skillet over medium-low heat with a small splash of oil. Turn occasionally until warmed through. You can also reheat them in a 350°F oven until hot.

A microwave works when you need a quicker option. Heat the leftovers in short intervals to avoid overcooking the steak, which can make it tough.

For freezing, it is generally better to freeze the cooked steak separately from the vegetables because peppers, onions, and mushrooms can become softer after thawing. Store the steak in a freezer-safe container and thaw it overnight in the refrigerator before reheating.

FAQs

What is the best steak to use for steak kabobs?

Sirloin is an excellent choice because it is flavorful, relatively lean, and tender enough for quick grilling. Ribeye, strip steak, and other tender beef cuts can also work well.

How long should I marinate steak for kabobs?

Marinate the steak for at least 1 hour to give the flavors time to penetrate the surface of the meat. You can marinate it for approximately 4–6 hours for a stronger flavor.

Can I prepare steak kabobs ahead of time?

Yes. You can cut the steak and vegetables and prepare the marinade in advance. Keep everything refrigerated, and assemble the skewers before grilling. This makes the recipe particularly convenient for entertaining.

How do I keep steak kabobs from drying out?

Use evenly sized steak cubes, avoid packing the ingredients too tightly on the skewers, and cook the kabobs over medium-high heat for only as long as necessary. Allowing the steak to rest briefly after grilling also helps preserve its juices.

Should I soak wooden skewers before grilling?

Yes. If you’re using bamboo or wooden skewers, soaking them in water before grilling can help prevent them from scorching or burning over the heat.

How do I know when steak kabobs are done?

The most reliable method is to check a piece of steak with an instant-read meat thermometer. For medium steak, the recipe calls for an internal temperature of about 140°F–145°F.

Can I cook these steak kabobs without a grill?

Yes. You can cook the kabobs on a grill pan or under the oven broiler. Turn them periodically so the steak and vegetables cook and brown evenly.

What vegetables work best on steak kabobs?

Bell peppers, onions, and mushrooms are excellent because they hold up well to grilling. Zucchini, squash, and cherry tomatoes are other popular choices.

Why should I leave space between the ingredients on the skewers?

A little space allows hot air to circulate around the steak and vegetables. If the ingredients are packed too tightly, some areas can cook more slowly and may not develop the same grilled exterior.

What can I serve with steak kabobs?

Steak kabobs pair well with rice, roasted or grilled potatoes, couscous, pasta salad, green salad, grilled corn, or warm bread. For a lighter meal, serve them alongside a simple vegetable salad.

Conclusion

Steak Kabobs are an easy way to turn tender sirloin and colorful vegetables into a satisfying grilled meal. The balsamic, garlic, and olive oil marinade adds plenty of flavor while keeping the ingredient list simple, and the quick grilling time makes this recipe especially convenient once the steak has finished marinating.

Whether you’re preparing a weeknight dinner or firing up the grill for family and friends, these juicy steak kabobs offer a colorful, customizable meal that’s easy to prepare and even easier to serve.

Steak Kabobs

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Tender sirloin steak and colorful vegetables are marinated in a garlicky balsamic mixture, threaded onto skewers, and grilled until juicy and lightly charred.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Ingredients

• ½ cup balsamic vinegar
• ½ cup extra virgin olive oil
• 2 tablespoons minced garlic
• black pepper (to taste)
• 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)

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Instructions

1. In a rectangular dish or medium mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic, and freshly cracked black pepper.
2. Add the steak to the marinade, or transfer everything to a large zip-top bag. Cover and refrigerate for at least 1 hour and up to 4–6 hours.
3. Carefully thread the marinated steak, onion, bell peppers, and mushrooms onto skewers, alternating the ingredients. Leave a little space between each piece so they cook evenly.
4. Preheat the grill to medium-high heat and lightly oil the grate. Discard any remaining marinade after using it to brush the uncooked assembled kabobs, if desired.
5. Place the steak kabobs on the grill and cook for about 2 minutes per side, approximately 8 minutes total, or until the steak reaches 140–145°F for medium doneness.

Notes

• For bamboo skewers, soak them in water before assembling the kabobs to help prevent burning.
• Marinate the steak for at least 1 hour for the best flavor; it can be refrigerated in the marinade for up to 4–6 hours.
• Leave a small amount of space between the steak and vegetables on each skewer for more even cooking.
• Any marinade that has contacted raw steak should be discarded after the uncooked kabobs are brushed.
• Adjust grilling time according to your preferred steak doneness.

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 10 g
• Sodium: 130 mg
• Fat: 47 g
• Saturated Fat: 10 g
• Unsaturated Fat: 34 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 39 g
• Cholesterol: 105 mg