EASY Steak Kabobs are tender, flavorful, and grilled to perfection. Pack with your favorite veggies and enjoy all summer long!
the best beef kabobs!
We love grilling in the summer! Really, here in AZ, we grill all year long. But of course summer just FEELS like grilling season!
While we love a good Chicken Kabob, these grilled Steak Kabobs are always a big hit. If we are having people over, we like to whip up both for a good variety.
This steak kabob recipe is just so good. We marinate the meat for as long as possible so it’s packed with flavor. You can whip up a grilled side, like Grilled Corn on the Cob, but any side dish could compliment this show stopper!
steak kabob marinade
MIX. Make marinade by mixing together soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper, and sprite in a bowl.
Set aside half cup of this mix for basting and place in plastic bag or in a tupperware.
Making grilled steak kabobs
MARINATE. Add cubed steak to a gallon-size Ziploc bag or tupperware and cover with the remaining marinade. Seal and refrigerate overnight, or for 8 hours or more. We often let it marinade for the entire day.
PREP GRILL. Preheat grill for high heat and prep veggies by coating with a little olive oil and garlic salt.
SKEWER. Thread steak and veggies onto skewers, alternating the pieces.
GRILL. Cook kabobs on lightly oiled grill and cook for 10-12 minutes. Baste with reserve marinade while cooking kabobs and serve warm.
In the oven:
If for some reason you can’t grill steak kabobs outdoors, then you can try using an indoor grill, like a George Foreman, or an indoor grill pan. Another alternative is to broil them in the oven.
- Place the oven rack in the top slot and preheat the broiler.
- Line a baking sheet with foil or parchment paper.
- Line the kabobs onto the pan and place in the oven.
- Turn and baste the kabobs every 2-3 minutes until the meat is cooked though and the vegetables are tender, about 8-12 minutes.
- Watch carefully because the broiler can quickly cause an item to go from perfect to charred in seconds.
Recipe + Grilling tips
Best steak for kabobs: Use a steak that is about 1 inch thick so you can easily cut it into cubes. Anything thinner will easily over cook.
Beef tenderloin (filet mignon) is a wonderful cut to use, but can be pricey. More cost effective and still delicious cuts include top sirloin, NY strip steak, and ribeye.
No matter which cut of meat you use, they all need to be cut into cubes:
- Start by cutting off any silver skin or fatty strips.
- Then, cut the piece of meat into 1- 1 ¼ inch strips.
- Finally, cut the strips into 1-1 ½ inch cubes.
Shish Kabob Grilling tips:
- Uniform pieces: Cut the meat, zucchini, bell peppers and pineapple the same size, approximately 1-inch pieces, so that they cook at the same rate.
- Skewers: If you are using wooden skewers you will want to soak them in cold water for at least 20 minutes. This will help keep them from burning, drying out and breaking.
- Grease: Be sure to oil the grill grates. Heat the grill to about 425°F. Clean the grates with a grill brush, then dip a paper towel into olive oil and apply a nice thin layer of oil to the grates. This will help keep the meat and veggies from sticking to the grill.
- Baste: Basting the kabobs will help keep them moist and add that last bit of flavor to the dish.
- Temperature: Cook over medium high heat until the internal temperature of the steak reaches 140-145°F. This only takes a total of 10-12 minutes.
No matter how you thread the ingredients onto the skewers, I like to get 3-4 pieces of steak onto the skewer along with an assorted pattern of fruit and vegetables. Aside from what is listed on the recipe you can use:
- parboiled potato
- red onion
- yellow squash
- red or yellow bell peppers
What goes well with kabobs?
The options are endless, but here are some of our favorites to serve with Steak Kabobs:
For Other Grilled Recipes, try:
Steak Kabob Recipe
- metal or wood skewers
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons distilled white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon seasoning salt
- ½ teaspoon garlic pepper
- ½ cup Sprite or 7UP
- 2 pounds beef sirloin steak cut into 1½ inch cubes
- metal skewers (If using wooden skewers soak them in water for a couple of hours before using)
- 2 green bell peppers cut into 2 inch pices
- 2 zucchinis sliced ½ inch thick
- 1 pint cherry tomatoes
- 1 fresh pineapple peeled, cored and cubes into 1 inch pieces
- olive oil
- garlic salt with parsley flakes
- Make marinade by mixing together soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper, and sprite. Set aside half cup of this mix for basting and place in plastic bag or in a tupperware.
- Add cubed steak to a gallon-size Ziploc bag or tupperware and cover with the remaining marinade. Seal and refrigerate overnight, or for 8 hours or more. We often let it marinade for the entire day.
- Preheat grill for high heat and prep veggies by coating with a little olive oil and garlic salt.
- Thread steak and veggies onto skewers, alternating the pieces.
- Cook kabobs on lightly oiled grill and cook for 10-12 minutes. Baste with reserve marinade while cooking kabobs and serve warm.