Grilled Steak Kabobs (Printable)
Marinated steak cubes and bell peppers threaded on skewers and grilled for smoky, juicy bites - ideal for gatherings.
# What You'll Need:
→ Steak & Marinade
01 - 1.5 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (use gluten-free if needed)
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 oz 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)
# Directions:
01 - In a large mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, honey, oregano, black pepper, and salt until well combined.
02 - Add the steak cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 45 minutes, or up to 2 hours for best flavor.
03 - Thread the marinated steak cubes alternately with bell peppers, red onion, mushrooms, and zucchini onto the skewers, distributing ingredients evenly.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the steak reaches desired doneness and vegetables are lightly charred.
06 - Remove kabobs from the grill and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The soy sauce and Worcestershire combination creates this deep savory crust that makes people think you spent all day preparing.
- You get a complete meal on a stick, which means practically zero cleanup and happy guests who can eat standing up.
02 -
- Do not skip the rest period or your steak pieces will bleed juice all over the plate and end up dry inside.
- Over marinating beyond two hours can make the meat mushy because the lemon juice starts breaking down the fibers too aggressively.
03 -
- Let the steak come to room temperature for 20 minutes before grilling so it cooks evenly instead of being cold in the center.
- Baste the kabobs with any leftover marinade during the first few turns on the grill for an extra layer of flavor that caramelizes into the meat.