Grilled Steak Kabobs (Printable)
Marinated steak cubes and colorful vegetables threaded on skewers and grilled to smoky, juicy perfection.
# What You Need:
→ Steak & Marinade
01 - 1.5 pounds sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (substitute gluten-free if required)
04 - 2 tablespoons Worcestershire sauce
05 - 2 tablespoons fresh lemon juice
06 - 3 cloves garlic, minced
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon 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 ounces 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 Make:
01 - In a large mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, honey, oregano, black pepper, and salt until thoroughly combined.
02 - Add steak cubes to the marinade and toss to ensure each piece is well coated. Cover and refrigerate, allowing to marinate for at least 45 minutes, or up to 2 hours for enhanced flavor.
03 - Thread marinated steak, red pepper, green pepper, red onion, mushrooms, and zucchini onto skewers, alternating ingredients for even distribution.
04 - Preheat the grill to medium-high heat. Clean and oil the grates lightly to prevent sticking.
05 - Place assembled kabobs on the grill and cook, turning every 2 to 3 minutes, for 10 to 12 minutes until steak is cooked to preferred doneness and vegetables are slightly charred.
06 - Remove kabobs from the grill and let rest for 5 minutes before serving.
# Expert Hints:
01 -
- The marinade clings to every cube of steak so each bite bursts with flavor nobody expects from such a simple recipe.
- Cleanup is minimal and everyone gets to customize their own skewers, which means family and friends get involved and it’s hard to mess up.
02 -
- I once tried skipping the rest because everyone was hungry—don’t do it or you’ll lose all the juices on your plate instead of in the steak.
- If you overcrowd the skewers, the veggies can steam instead of char, so give each piece just a little space.
03 -
- A basting brush of leftover marinade (reserved, not from raw meat) can add an extra layer of flavor as the kabobs grill.
- Press the steak and veggies lightly onto the skewers—it helps them char but not squish out juices.