Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (2024)

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These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection!

Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (1)

Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak gets a tender, delicious flavor from a simple steak marinade and it’s layered with the perfect combination of veggies.

Steak Kabobs are perfect for grilling in the backyard with friends or a weeknight dinner that kids love! Our boys love calling them Shish Kabobs, with a lot of emphasis on the SHISH, ha! Plus, they love eating anything on a stick. It is more fun:)

What Steak Should I Use for Kabobs?

Top sirloin is great for kabobs. It is lean and doesn’t have a lot of excess fat, making it easy to cut into cubes for the skewers. It is also budget friendly and easy find at ay grocery store.

If you’re unsure of what kind of meat to buy, ask the butcher at the meat counter for some help. I’ve found they’re always so helpful and happy to help me pick the best cut of meat for what I’m making.

Steak Marinade

Marinating the meat tenderizes the meat and adds lots of flavor, ensuring that the steak is juicy and delicious!

This steak marinade is a simple and will give you flavorful, juicy steak on a skewer! Everyone in your family will love this steak. In a medium bowl, whisk:

Olive oil
Soy sauce
Red wine vinegar
Worcestershire sauce
Fresh lemon juice
Minced garlic
Brown sugar
Paprika
Onion powder
Dried oregano

Add the steak into the bowl (or you can pour it into a Ziploc to make storing easier!) and make sure all the meat is covered. Chill in the fridge for at least an hour. You can actually marinate the steak for up to 8 hours, though! It’s perfect for making the night before or in the morning.

Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (3)

Skewers

I like to use metal skewers for kabobs because they are reusable and we use them all of the time during the summertime.

You can use bamboo skewers, but you have to soak them in warm water for 30 minutes before loading them up with steak and veggies. This will prevent the skewers from burning on the grill.

Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (4)

How to Make Steak Kabobs

Now for the fun part! These kabobs grill quickly and you’ll have a delicious dinner on the table in no time.

No Grill? No Problem!

If you don’t have an outdoor grill, you can use a grill pan and cook the kabobs on the stove top.

You can also make the beef kabobs in the oven. Cook the kabobs in an oven heated to 375 degrees F for 20-30 minutes. Like on the grill, you’ll want to turn them occasionally. The steak needs to reach an internal temperature of 145 Fahrenheit to be safe for eating!

Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (5)

What to Serve with Steak Kabobs

Make an easy summer salad to go along with your Steak Kabobs and you’ve got a delicious weeknight dinner!

Easy Pasta Salad
Potato Wedges
Watermelon Feta Salad
Fresh Corn Salad
Caprese Pasta Salad
Tomato Salad

Steak Kabobs {With Steak Marinade} - Two Peas & Their Pod (6)

More Grilling Recipes

Grilled Steak Fajitas
Grilled Steak Tacos
Guacamole Bacon Burgers
Grilled Italian Sausage and Peppers
Chili Lime Grilled Chicken

Main Dishes

Steak Kabobs

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection!

4.54 from 110 votes

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Equipment

Traegar Grill (I LOVE my Traeger for easy grilling!)
Tongs (These ones are long enough to protect hands from the grill)

Ingredients

For the marinade:

¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried oregano
Salt and black pepper, to taste

For the kabobs:

1 ½ pounds top sirloin steak, cut into 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
8 ounces button mushrooms
1 red onion, cut into 1-inch pieces
8 metal skewers (see note)

Instructions

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.

Notes

If you are using wood skewers, soak them in water for 30 minutes before grilling.

Nutrition

Calories: 408kcal, Carbohydrates: 15g, Protein: 42g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 100mg, Sodium: 690mg, Potassium: 1052mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1237IU, Vitamin C: 99mg, Calcium: 63mg, Iron: 4mg

Keywords steak

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