Steak kabobs, look good, taste great, and are extremely easy to make.
Everything cooks together and you get those crispy charred bits around the edges. Serve it over some rice pilaf and bam! You have a great meal.
In this recipe, I will show you how I prepare my skewers for grilling, my easy marinade hack, and what kind of beef and vegetables you can use to make the perfect steak kabobs.
What kind of skewers to use
Either way, they will turn out delicious. Obviously, the metal ones can be used over again and hold up very well while the bamboo ones can only be used once before you have to throw them out.
A couple of drawbacks to metal skewers are they get very hot when they are on the grill and if the food gets stuck to them, cleaning up can be a pain.
This is why I prefer the bamboo ones. All the food slides right off onto your plate and when I’m done I just toss them in the garbage.
“Editors Note: I don’t know what Jordan is talking about, we all know metal skewers are superior! Use them over and over and just bang them in the dishwasher when you are done.”
If you are using bamboo skewers you will want to soak them in water for at least 30 minutes as this will help them not to burn as quickly and hold up under the heat. There have been a few times where I forgot to do that and had my skewers break in half.
What vegetables go with steak kabobs?
One great thing about making kabobs are the endless combinations of things you can put on them. There is no right or wrong way.
Take your favorite proteins, vegetables, or even fruit and combine them how you like. If you want more steak, add more. Mix and match until you get the right amount of what you are looking for.
I usually skewer on 2-3 pieces of steak and then combine different veggies that I like around it.
Here I used sirloin steak, red onions, mushrooms, tomatoes, and bell peppers. Sometimes I will change it up and put some pineapple or zucchini on there which grills so well!
Don’t have any steak? Try making our grilled chicken kabobs instead.
What cut of steak for kabobs
You can’t go wrong using sirloin steak as I did, but there are plenty of other options.
- Sirloin – Nice and lean cut of meat so you won’t have to worry about a lot of flare-ups and keeps things healthy
- Filet Mignon – If you want to spend a little extra filet mignon is a super tender cut
- New York Strip – Will also cost more than sirloin
You can’t really go wrong with any cut of steak so long as you cut it into even pieces. If you opt for a fatty cut like ribeye just watch out for those flare-ups as the fat renders and drips.
How to make the best grilled steak kabobs
1. Cut your steak into even chunks
It is important that you chop everything to a similar size, around 1½” chunks is a good size.
This will ensure that everything is cooked around the same time. Usually when the beef is cooked all the way through the vegetables will be ready as well.
The good news is if you need to cook your steak a bit longer, grilled vegetables are forgiving and a bit of char adds a lot of flavor.
My marinade is pretty simple but full of flavor. You take Italian dressing and soy sauce and mix them together.
Dump your steak and vegetables into a gallon zip lock bag with the marinade and refrigerate for up to 6 hours.
Remove your steak and vegetables from the marinade, pat dry with a paper towel, and thread them onto your skewers. I like to rotate between the steak and veggies in a pattern and this way you know everyone gets the same amount of everything.
After you have assembled your kabobs, drizzle on some olive oil and season them with salt, pepper, and garlic powder.
5. Fire up the grill
Cook your kabobs around 10-15 minutes or to your preferred doneness, rotating every few minutes. By the time your steak is done the vegetables should be as well.
Once everything is cooked, remove them from your grill and serve with your favorite sides.
What to serve with steak kabobs
Since you are making steak and veggies you already have a nice balanced meal.
I like to cook a little rice pilaf on the stovetop and serve the kabobs right on top. If you are going big on the steak, a side salad always helps cut the heaviness.
Here are a few more side options you might consider:
- Garlic and rosemary smoked potatoes
- Brazilian cilantro garlic bread
- Ultra crispy triple cooked potato wedges
Grilled Steak Kabobs
- 24 oz Sirloin steak cubed
- 2 cups red onion cubed
- 2 cups bell pepper cubed
- 1 cup mushrooms halved
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper ground
- 1 tbsp garlic powder
- 2 cups Italian dressing
- 1 cup soy sauce
- Place your steak and vegetables into a plastic zip-lock bag or container with a lid.
- Mix together marinade ingredients and add this to the bag/container with the steak and vegetables. Refrigerate for up to 6 hours.
- If using wooden skewers make sure they have been soaking in water for at least 30 minutes prior to skewering your kabobs.
- When ready to make kabobs, drain the steak and vegetables from the marinade and pat dry with a paper towel.
- Thread the steak and vegetables onto the skewers making sure each skewer has a balanced amount of the meat and vegetables and you are alternating different ingredients for variety.
- Brush each kabob with olive oil and then season each one with salt, pepper and garlic powder making sure to coat each one evenly.
- Place the skewers onto a medium heated grill for around 10-15 minutes or until your preferred doneness. Make sure you are rotating each skewer so that all sides are cooked evenly.