These grilled steak kabobs are bursting with flavor and colorful veggies! Juicy pieces of steak are skewered with peppers, onions, and mushrooms, making each bite a tasty delight.
Get ready for a fun cookout where everyone will want a kabob—or two! I love pairing them with a side salad for a fresh touch. Perfect for summer nights! 🌞
Key Ingredients & Substitutions
Beef Steak: Sirloin and ribeye are both fantastic choices for kabobs. If you’re looking for a leaner cut, consider tenderloin or flank steak. For a budget-friendly option, chuck steak can work well, too.
Bell Pepper: Any color works great! Red, yellow, and green peppers add different flavors and sweetness. If you want a kick, try using a jalapeño instead.
Red Onion: Red onions are perfect for grilling due to their mild flavor. You can also substitute sweet onions or yellow onions, but they might be a bit stronger in taste.
Mushrooms: Button or cremini mushrooms are wonderful, but if you can find portobello, they make for a meaty texture. If you’re avoiding mushrooms, try using chunks of eggplant or zucchini.
Marinade Ingredients: Olive oil, soy sauce, and Worcestershire sauce create a balanced flavor. If you’re avoiding soy, coconut aminos or a homemade vinaigrette can be a good alternative.
How Do I Prepare My Ingredients for Even Cooking?
Cutting your ingredients correctly ensures they cook evenly and at the same time. Here are some tips:
- All vegetables and steak should be cut into uniform 1-inch pieces. This makes sure everything cooks through at the same rate.
- When threading onto skewers, alternate between steak and vegetables. It not only looks great but also helps the flavors meld together as they cook.
- If using wooden skewers, soaking them in water prevents burning—be sure to soak for at least 30 minutes!
Prepping everything before grilling will make your cooking experience smoother and more enjoyable!
How to Make Grilled Steak Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb beef steak (such as sirloin or ribeye), cut into 1-inch cubes
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 yellow squash or zucchini, sliced into thick rounds
- 1 cup mushrooms, whole (button or cremini)
For the Marinade:
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp dried oregano
- Juice of 1 lemon
For Garnishing:
- Fresh parsley, chopped
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and marinating, plus an additional 10-15 minutes for grilling. Overall, you should set aside about an hour for perfectly grilled steak kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, paprika, black pepper, salt, oregano, and lemon juice. This marinade will give your steak a delicious flavor, so mix it well and set it aside.
2. Marinate the Steak:
Add the cubed steak to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes, or if you have the time, up to 2 hours for even more flavor. While the steak marinates, you can soak the skewers and prepare your veggies.
3. Prepare Your Skewers and Veggies:
If you’re using wooden skewers, soak them in water for about 30 minutes to keep them from burning while grilling. Next, chop your vegetables—bell pepper, onion, squash or zucchini, and mushrooms—into uniform sizes so they cook evenly. Aim for about 1-inch pieces.
4. Preheat the Grill:
While you’re getting everything ready, preheat the grill to medium-high heat. This helps to ensure that your kabobs cook perfectly once they’re on the grill.
5. Assemble the Kabobs:
Now it’s time to thread everything onto the skewers! Take a piece of marinated steak and then add a piece of your chosen vegetable. Alternate between the steak and vegetables until the skewer is filled, leaving a little space at each end to make them easier to handle.
6. Grill the Kabobs:
Place the skewers on the grill. Cook for about 10-15 minutes, turning them occasionally to ensure even cooking. Keep an eye on them until the steak reaches your desired level of doneness and the vegetables are tender and lightly charred.
7. Serve and Enjoy:
Once the kabobs are cooked, remove them from the grill and let them rest for a few minutes. This helps the juices settle. Before serving, sprinkle some fresh chopped parsley over the top and add lemon wedges on the side for squeezing. Enjoy your delicious grilled steak kabobs!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While sirloin and ribeye are great choices, you can also use flank steak or even tenderloin if you prefer. Just remember that tougher cuts like brisket may need longer marinating or cooking time to become tender.
What Can I Substitute for the Vegetables?
If you don’t have the specified vegetables, feel free to mix it up! Cherry tomatoes, asparagus, or even eggplant work well on kabobs. Just ensure that any substitutes are cut into similar sizes for even cooking.
How Do I Store Leftover Kabobs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop, but take care not to overcook the meat when reheating to maintain tenderness.
Can I Make These Kabobs in the Oven?
Yes! If you can’t grill, preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper and bake for about 15-20 minutes, turning halfway through, until the steak reaches your desired doneness and the veggies are tender.
