Grilled Steak Kabobs (Printable)
Marinated steak cubes and colorful vegetables skewered and grilled until charred and juicy.
# What You'll Need:
→ Steak and 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 (gluten-free if preferred)
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 (soak wooden skewers in water for 30 minutes prior to use)
# Directions:
01 - In a large mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, honey, dried oregano, black pepper, and salt. Whisk until fully blended.
02 - Add the steak cubes to the marinade and toss to ensure even coating. Cover the bowl and refrigerate for at least 45 minutes, or up to 2 hours for enhanced flavor.
03 - Alternate marinated steak, red bell pepper, green bell pepper, red onion, mushrooms, and zucchini onto each skewer, ensuring a balanced distribution.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Place assembled skewers on the grill. Cook, rotating every 2–3 minutes, for 10–12 minutes or until steak reaches your preferred doneness and vegetables develop a slight char.
06 - Transfer kabobs from the grill. Allow meat to rest for 5 minutes before serving to retain juices.
# Cooking Tips:
01 -
- The smoky char on the steak and veggies makes every bite taste like summer, even if you're cooking indoors.
- This recipe always wins over picky eaters—not to mention, it's flexible enough to let you sneak in favorite market finds.
02 -
- If you rush the marinating time, the steak just won’t pick up all that flavor—be patient.
- I used to cram the skewers too tightly and ended up with undercooked veggies—give everything a little breathing room for even grilling.
03 -
- Letting the skewers rest before serving seals in the steak’s juices so every bite is tender.
- A tiny bit of honey in the marinade makes for killer caramelization—don't skip it.