Steak Kebabs

Steak Kebabs

5 servings
One of the best steak recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they're threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 Kebabs.

Ingredients

  • olive oil
    ¼ c
  • soy sauce
    ¼ c
  • fresh lemon juice
    1 ½ tbsp
  • red wine vinegar
    1 ½ tbsp
  • worcestershire sauce
    2 ½ tbsp
  • honey
    1 tbsp
  • dijon
    2 tsp
  • minced garlic
    1 tbsp
  • freshly ground black pepper
    1 tsp
  • sirloin steak

    cut into 1 1/4 inch pieces), (look for thicker steaks

    1 ¾ lb
  • button or cremini mushrooms

    ), halved (unless small, keep whole

    8 oz
  • bell peppers

    1 red, 1 green, 1 yellow

    3
  • red onion diced into chunks)

    (about 1 1/4-inch

    1 large
  • olive oil

    plus more for brushing grill grates

    1 tbsp
  • salt and freshly ground black pepper
  • garlic powder
    ½ tsp
  • wooden skewer sticks soaked in water for at least 30 minutes
    10

Directions

  1. 1

    For the marinade: In a mixing bowl whisk together all marinade ingredients.

  2. 2

    For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.

  3. 3

    Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).

  4. 4

    With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).

  5. 5

    Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).

  6. 6

    Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

Steak Kebabs

Steak Kebabs

215 min5 servings353 cal

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About this Recipe

Craving juicy, flavorful steak with perfectly charred vegetables, all in one bite? These Steak Kebabs are the answer, transforming simple ingredients into a grilled masterpiece that's perfect for any occasion. Forget bland, tough steak—this recipe ensures every piece is tender and bursting with taste.

The secret to these exceptional Steak Kebabs lies in a robust, hours-long marinade. Cubes of sirloin steak soak up a dynamic blend of olive oil, soy sauce, lemon juice, red wine vinegar, Worcestershire, honey, Dijon, and garlic. This not only infuses deep flavor but also works to tenderize the sirloin, guaranteeing melt-in-your-mouth results once grilled.

Prepare for a feast of tender, succulent steak pieces that boast a beautiful, smoky char from the grill. Alongside, you'll find vibrant bell peppers, earthy mushrooms, and sweet red onion, all softened and slightly caramelized by the heat, adding a delightful textural contrast. The marinade leaves a savory, slightly sweet, and tangy finish on every component, making each skewer a delightful journey of flavors. Despite the longer marinating time, the active prep and cook times are surprisingly brief, making this a rewarding project for any home cook.

While sirloin steak is recommended for its balance of flavor and tenderness, you can experiment with other cuts like ribeye or even flank steak for a slightly different chew. Feel free to swap bell pepper colors based on preference or availability, and consider adding cherry tomatoes or zucchini slices to your skewers for extra variety. If you're short on time, a minimum of two hours in the marinade will still yield delicious results.

These Steak Kebabs are ideal for backyard barbecues, summer gatherings, or a satisfying weeknight dinner. Serve them hot off the grill, perhaps with a simple side salad or some fluffy rice to soak up any extra marinade goodness. They're a crowd-pleaser that embodies the best of outdoor cooking.

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