Steak Kabobs with Vegetables (Printable)
Marinated sirloin cubes and colorful veggies threaded on skewers, grilled until browned and tender-crisp. Serves four.
# What You'll Need:
→ Meat & Marinade
01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon kosher salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large yellow bell pepper, cut into 1.5-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 zucchini, sliced into 1/2-inch rounds
15 - 8 oz cremini or button mushrooms, stems trimmed
# Directions:
01 - In a large bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, Worcestershire sauce, honey, dried oregano, black pepper, and kosher salt until well combined.
02 - Add the sirloin cubes to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. If using wooden skewers, ensure they have been soaking in water for at least 30 minutes prior.
04 - Thread the marinated beef cubes and prepared vegetables alternately onto the skewers, distributing ingredients evenly across each one.
05 - Place the assembled kabobs onto the preheated grill. Cook for 10 to 12 minutes, rotating every 2 to 3 minutes, until the steak is well-browned on all sides and the vegetables are tender-crisp.
06 - Remove the kabobs from the grill and let them rest for 2 to 3 minutes to allow the juices to redistribute before serving.
# Expert Tips:
01 -
- The marinade doubles as a finishing glaze, so every bite carries a punch of savory sweetness without extra effort.
- These kabobs come together fast enough for a weeknight but look impressive enough for a weekend cookout with friends.
02 -
- Cutting the steak into evenly sized cubes is the single most important step because uneven pieces mean some will overcook while others stay raw in the center.
- Overnight marinating beyond four hours can actually make the meat mushy due to the acid, so set a reminder and pull it out on time.
03 -
- Pat the steak cubes dry with paper towels before adding them to the marinade so the seasoning adheres rather than sliding off wet meat.
- Leave a small gap at each end of the skewer so you have something to grip with tongs without squeezing the food off.