Steak Kabobs (Printable)
Marinated sirloin cubes and vegetables threaded on skewers and grilled to juicy, charred perfection.
# What You Need:
→ Meat & Marinade
01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tbsp gluten-free soy sauce
04 - 2 tbsp fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp honey
08 - 1 tsp dried oregano
09 - 1/2 tsp black pepper
10 - 1/2 tsp 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
# How To Make It:
01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, Worcestershire sauce, honey, oregano, black pepper, and salt until well combined.
02 - Add steak cubes to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
03 - Preheat grill to medium-high heat, approximately 400°F. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
04 - Thread marinated beef cubes and prepared vegetables alternately onto skewers, distributing evenly for consistent cooking.
05 - Place kabobs on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the steak is nicely browned and vegetables are tender-crisp.
06 - Remove kabobs from the grill and let rest for 2–3 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for the vegetables, so every single bite carries depth instead of just the meat.
- You get that steakhouse quality char without needing expensive cuts or complicated techniques.
02 -
- Do not skip the resting step because cutting into the kabobs immediately will drain all the juices and leave the meat drier than it should be.
- Soak wooden skewers in water for at least 30 minutes before grilling or they will catch fire and that moment of panic is never fun.
03 -
- Cut all your vegetables and meat to the same size so everything finishes cooking at the same time and you are not stuck with raw mushrooms next to overcooked zucchini.
- Pat the steak cubes dry with a paper towel before adding them to the marinade for a better sear and less steam on the grill.