See my guide on how to use an Instant Pot.
Make dinner easy and so delicious with these flavorful Steak Kabobs! This kabob recipe features grilled steak and vegetables with the best beef kabob marinade.
I first made these kabobs on a whim, when we had some sirloin steak in our freezer that needed to be put to good use. I threw together a few ingredients for a Steak Marinade, added fresh veggies that needed using up and… we could not stop raving about how flavorful these beef kabobs turned out!
These steak kabobs are now a regular in our summer meal rotation and I’m so excited to share the recipe with you.
Kabobs are one of my favorite meals because they are fun to eat and undeniably appetizing with their array of colorful veggies. They’re also a great way to use up whatever vegetables you happen to have in your fridge.
I cooked these kabobs on the grill, but you can also cook them indoors on a grill pan or even in the oven. I usually serve these steak kabobs with Brown Rice, Instant Pot Rice or slices of crusty bread and call it a meal. If you’re planning a summer BBQ and want to add in more side dishes, I recommend Instant Pot Corn on the Cob, Macaroni Salad, Fruit Salad or a simple Green Salad.
Steak Kabobs Ingredients
For this recipe, you’ll need steak, a marinade to infuse the meat with flavor, and vegetables. You can find the full recipe with ingredient amounts and instructions in the recipe card below.
Best Steak for Kabobs
I prefer to use sirloin steak for this recipe because it is affordable, fairly lean, and cooks well on the grill. You can also use rib eye steak or New York strip steak.
The Best Beef Kabob Marinade
I’ve used my very favorite Steak Marinade to flavor these beef kabobs. The marinade both tenderizes and infuses flavor into the meat. You’ll want to cube the steak before adding it to the marinade. Marinate the steak for at least 2 hours, and up to 8 hours, in the refrigerator.
For the marinade you’ll need:
- Soy Sauce: Look for a low sodium soy sauce for less salt in the finished dish.
- Lime Juice: Fresh lime juice is delicious in this marinade. Lemon juice can be substituted if you don’t have limes on hand.
- Olive Oil: Helps to infuse the flavor of the other marinade ingredients into the steak.
- Worcestershire Sauce: This not-so-secret ingredient adds umami flavor.
- Garlic: A generous amount of fresh garlic adds delicious flavor.
- Salt and Pepper: Flavor essentials!
Besides the steak and marinade, you’ll need vegetables to add to the skewers. In this recipe I used zucchini, red onion, and yellow and red bell peppers. Other veggies that work well for kabobs are mushrooms, cherry tomatoes and green bell peppers. You’ll want to cut the vegetables into 1-inch pieces. Some veggies, such as mushrooms and tomatoes, can be left whole.
How to Make Kabobs
- Mix together steak marinade.
- Cut the steak into 1-inch pieces and marinate for 2-8 hours in the refrigerator.
- If using wooden skewers, such as bamboo skewers, soak them in a dish of warm water for at least 20 minutes.
- Toss the zucchini and bell peppers with olive oil, salt and pepper.
- Then mix in the red onion, trying to keep a few onion layers together so that the onion won’t burn on the grill.
- Assemble the kabobs by threading the steak and vegetables onto the skewers, alternating the pieces of meat and veggies.
- Grill over medium heat for 10-15 minutes, turning every few minutes to cook all sides evenly. Cook until the steak registers 145° F in the center for medium. You can cook the kabobs similarly on a grill pan indoors.
How to Cook Kabobs in the Oven
When it’s not grilling weather, you can cook kabobs in the oven. Line a rimmed baking sheet with parchment paper or spray with cooking spray. Bake kabobs on the baking sheet at 375° F for 18-28 minutes, turning them occasionally, until steak is cooked to 145° F for medium.
More Delicious Grill Recipes
- Grilled Chicken
- Grilled Pork Chops
- Grilled Salmon
- Grilled Chicken Fajitas
- Grilled Vegetables in Foil
For the Steak
- ¼ cup low sodium soy sauce
- 3 tablespoons lime juice* (from 2 limes)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound sirloin steak (cut into 1-inch pieces, or sirloin steak tips)
For the Vegetables
- 2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
- 1 red onion (cut into 1-inch chunks with a few layers still together)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 tablespoon olive oil
- salt and pepper
- Combine the steak marinade ingredients in a zip-top plastic bag or bowl: soy sauce, lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk or squish the bag to mix.
- Add the steak pieces to the marinade. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- If using wooden skewers, soak them in a dish of warm water for at least 20 minutes. You will need 8 skewers.
- When you are ready to assemble the skewers, place the zucchini rounds and bell peppers in a large bowl. Drizzle with the 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
- To assemble the kebabs, divide the steak and vegetables evenly between the 8 skewers, arranging the vegetable pieces in between the steak pieces. Discard all of the used steak marinade.
- Grill over medium heat for about 10-15 minutes, turning every few minutes to cook all sides evenly. Cook until steak registers 145° F in the center for medium. Cook a few minutes longer for well done steak.
- You can substitute lemon juice if you don't have limes.
- Other vegetables may be used, such as mushrooms, cherry tomatoes or green bell peppers.
- To cook in the oven: Line a rimmed baking sheet with parchment paper or spray with cooking spray. Bake kabobs on the baking sheet at 375° F for 18-28 minutes, turning them occasionally, until steak is cooked to 145° F for medium.
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