Description
These grilled steak kabobs are a summer staple—tender, juicy cubes of marinated beef threaded with colorful vegetables and grilled to smoky perfection. Whether you’re throwing a backyard party or making a quick weeknight dinner, this dish delivers restaurant-level satisfaction with minimal fuss. A simple marinade infuses every bite with savory depth while keeping the meat moist and flavorful. Serve them on the skewers or slide them off onto a platter with a side of herb rice, salad, or grilled corn. It’s one of the easiest and most delicious ways to cook steak with a wow factor.
Ingredients
- 1½–2 pounds top sirloin steak, cut into 1½-inch cubes
- 2 bell peppers (mixed colors), cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini or 1 cup mushrooms (optional), cut thick
- ⅓ cup olive oil
- ¼ cup soy sauce or tamari
- 2 tablespoons lemon juice or balsamic vinegar
- 1 tablespoon brown sugar or honey
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon dried thyme or oregano
- Salt and pepper to taste
- Skewers (metal or soaked wooden)
Instructions
- In a bowl, whisk together olive oil, soy sauce, lemon juice, sugar, garlic, mustard, herbs, and pepper.
- Add cubed steak and marinate for 1 to 4 hours in the fridge.
- Meanwhile, prepare vegetables and cut to uniform size.
- Thread steak and veggies onto skewers, alternating colors and types.
- Preheat grill to medium-high heat (400°F). Oil grates.
- Grill kabobs 10–12 minutes, turning every few minutes until steak is done.
- Remove from heat and rest for 5 minutes before serving.
Notes
- Let meat rest before grilling to bring it to room temperature.
- Double the marinade for extra basting or dipping.
- Feel free to add pineapple chunks or cherry tomatoes for variation.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dinner, Grilling
- Method: Grilling
- Cuisine: American