Name: Steak Kabobs
Prep time: 20 min
Cook time: PT-484950H5M1S
Total time: PT-484950H5M1S
Cuisine: American
Ingredients: Meat & Veggies:; Top sirloin steak, cut into 1-inch cubes; Mushrooms; Red, yellow, and orange bell peppers; Red onion; Seasoning & Oil:; Olive oil; Salt and pepper; Marinade:; Balsamic vinegar; Soy sauce; Worcestershire sauce; Extra virgin olive oil; Fresh or dried rosemary; Garlic, minced; Dijon mustard; Black pepper; Onion powder

These steak kabobs are a go-to grilling recipe packed with juicy, marinated sirloin and colorful veggies. They’re simple to prep, quick to cook, and bursting with bold, savory flavors perfect for summer meals or backyard gatherings.

Steak Kabobs

Why I Love This Recipe

I love how easy and customizable these kabobs are. I can marinate the steak ahead of time, toss everything on skewers, and have a complete meal in minutes. It’s also a fun way to serve up a colorful, healthy dish that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Top sirloin steak
Mushrooms
Red, yellow, and orange bell peppers
Red onion
Olive oil
Salt and pepper

Marinade:

Balsamic vinegar
Soy sauce
Worcestershire sauce
Extra virgin olive oil
Fresh or dried rosemary
Garlic
Dijon mustard
Black pepper
Onion powder

Directions

Cut steak and vegetables into 1-inch pieces.
Mix marinade ingredients in a bowl or zip-top bag.
Add steak to marinade and let sit for at least 1 hour, up to 8 hours.
Soak wooden skewers in water for 1 hour if using.
Thread steak and vegetables onto skewers.
Preheat grill to medium-high heat.
Grill skewers for 10-15 minutes, turning occasionally, until steak is cooked to preferred doneness.
Let rest a few minutes before serving.

Servings and Timing

This recipe serves 4 to 6 people. Prep time is about 20 minutes, marinating takes 1–8 hours, and grilling time is around 10–15 minutes.

Variations

Use other steak cuts like New York strip or tri-tip.
Swap in veggies like zucchini, cherry tomatoes, or parboiled potatoes.
Try different marinades or spices for a new twist.
Add a touch of heat with crushed red pepper flakes or jalapeños.

Storage/Reheating

I store leftover kabobs by removing the meat and veggies from the skewers and placing them in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or a quick toss in a hot skillet to warm them through without overcooking.

FAQs

Can I make these kabobs in the oven?

Yes, I bake them at 425°F for 10-15 minutes, turning halfway through. I always line the pan with foil for easy cleanup.

Do I have to marinate the steak?

While it’s not required, marinating for at least 1 hour adds great flavor and helps tenderize the meat.

Can I use wooden skewers?

I do, but I soak them in water for at least an hour before grilling to prevent burning.

What’s the best steak for kabobs?

Top sirloin is my favorite—it’s lean and holds its shape well. New York strip and tri-tip also work great.

Can I make this recipe ahead of time?

Absolutely. I often prep the skewers in the morning and refrigerate until it’s time to grill.

Conclusion

These steak kabobs are an easy, delicious way to bring bold flavors to the table. Whether I’m hosting a barbecue or just want a quick weeknight meal, this recipe never fails to impress. I hope it becomes a staple in your kitchen too!