Steak Kabobs make the perfect delicious dinner for grilling season. The simple marinade makes the meat melt in your mouth and the addition of vegetables make this a great well rounded low carb dinner.
These Steak Kabobs are going to become a go-to recipe for your family in the summer. The marinade is easy to throw together and makes for the most perfect and tender meat.
Nathan took one bite of these and said, “Well, I could eat those all day.” And then he did. These will win over any guest you invite over or a spouse who just cleaned the kitchen so you don’t have to.
Oh my gosh. This was an amazing recipe. The marinade was so delicious. The steak was fork tender. Thank you once again for a fabulous recipe.
Steak Kabob Marinade
I can’t say enough about how much I love this marinade recipe. It is simple to throw together, and I always have the ingredients on hand.
- Olive Oil: This is the foundation of your marinade. Because we are grilling and need to tolerate a little higher heat, you want to use regular olive oil and not extra virgin olive oil.
- Soy Sauce: I love using soy sauce in my marinades. It’s a great way to add in the salt and some extra flavor all at once.
- Lemon Juice: Any good marinade needs an acid that helps break down the meat a little, which is what the lemon juice does here.
- Worcestershire Sauce: This adds another great layer of flavor and just a little something that will make your guests ask for the recipe.
- Brown Sugar: We are adding just a bit of brown sugar to this recipe to help balance out both the salt and the acid.
- Garlic Cloves: Fresh garlic adds some great flavor to this marinade. If you love garlic, feel free to toss in another clove or two.
- Black Pepper
Skipping Extra Salt
I love using soy sauce as a base for my marinades because it a deep and rich background flavor. Additionally, it provides enough salt to both help in the osmosis process of marination and also salt the recipe. With the addition of soy sauce, there is no need for extra salt in this recipe.
How to Make Steak Kabobs
Below is a brief overview of how these grilled steak kabobs come together. Scroll to the recipe card at the bottom of the post for the full recipe and measurements.
Make the Steak Marinade
Whisk together the ingredients for the steak marinade. Pour it over the steak pieces in a reusable container or bag and refrigerate for at least one hour, or up to 24 hours.
Assemble the Kabobs
Add meat, then the vegetables, then another piece of meat to each skewer. Repeat until the skewer is full.
Grill the Kabobs
Grill for six minutes on each side. Flip the kabobs using metal tongs. Serve while warm, being careful with the hot metal skewers.
Tips and Tricks
- Use metal skewers: I always prefer to use metal skewers. They are reusable, and they don’t require soaking. The only downside to metal skewers is that they come off the grill very hot. If you are making these for kids, test them with your own fingers before handing them off.
- Soak wood skewers: If you use wooden skewers, soak them for at least 30 minutes first to prevent the wood from burning on the grill.
- Use top sirloin: Top sirloin is the pick for steak kabobs because it is a leaner cut of meat, which makes it easier to skewer. It is also incredibly tender once it’s marinated and perfectly soaks up the flavor of the marinade. Finally, it tends to be a little bit more affordable than some other cuts of steak.
- Marinate for 1 to 24 hours: Steak should be marinated for at least one hour, but no longer than 24 hours.
- Start the night before: While not required, this is a great recipe to start the night before. If you marinate the meat the night before, when you get home from work it’s just putting the kabobs together and grilling them.
- How long to grill steak kabobs: Steak kabobs grill up quickly! Over medium heat, you will need to grill these for about six minutes on each side, for a total of 12 minutes. Cutting the steak into even-sized pieces ensures that the pieces will be done at the same time.
- Using vegetables you have on hand: Mushrooms, zucchini, cherry tomatoes, and small potatoes would also be delicious on steak kabobs.
- Swap the brown sugar for monk fruit: I wouldn’t suggest skipping the brown sugar entirely as that little bit of sweetness helps balance the flavors of the marinade. But it can be swapped for an alternative sweetener.
Serving Size
This recipe makes about ten kabobs, which is enough for four adults. With some side dishes, this recipe stretches further. You can find some great ideas at the bottom of the post, or all my ideas here: side dish recipes.
What Goes with Steak Kabobs
- Grilled Corn is our favorite recipe to serve with these kabobs. We already have the grill going, so they are perfect.
- Greek Pasta Salad is another great option to round out this dinner. It is full of flavor, easy to make, and is sure to leave people full and satisfied.
- Strawberry Spinach Salad is a wonderful summer salad recipe that complements just about any dinner.
- Creamy Cucumber Salad whips up very quickly and will be loved by everyone.
If you make these Steak Kabobs or any of my other recipes, leave me a comment and let me know what you thought! The best part of making my recipes is hearing from you.
Recipe Video
Steak Kabobs
Ingredients
- 2 pounds top sirloin cut into cubes
- 1 large red onion cut into square pieces, see note
- 2 red bell pepper cut into square pieces
- 2 yellow squash sliced into 1/4 inch pieces (look for one that is uniform in width from tip to end)
Steak Kabob Marinade
- 1/2 cup olive oil
- 1/3 cup soy sauce see note
- 1 tablespoon brown sugar packed, see note
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
Instructions
- Combine the ingredients for the marinade in a small bowl. Whisk until smooth. Pour the marinade over the cubed sirloin. Stir to combine. Cover and refrigerate for 1 to 24 hours.1/2 cup olive oil, 1/3 cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 2 tablespoons Worcestershire sauce, 2 cloves garlic, 1/4 teaspoon black pepper, 2 pounds top sirloin
- Preheat your grill to medium heat. See note about cooking indoors.
- After the meat has marinated, put together the skewers by adding meat, then the vegetables, then another piece of meat to the skewer. Repeat until the skewer is full. You can see in the photos I did about five pieces of meat, and four sets of vegetables for each skewer to make ten skewers.1 large red onion, 2 red bell pepper, 2 yellow squash
- Place the skewers on the grill and grill for six minutes on each side. It works best to use metal tongs to flip the skewers. Serve warm, testing the metal skewers before handing them off to kids to ensure they aren't too hot to touch.
Notes
Carol S. says
To Shirley on 4/18.
Tried it. The steak was divan!
I’m glad you liked it!
Geraldine says
I don’t have a grill I would love to make these in the oven. can we make these kebabs in the oven and if yes, what temperature and for how long
I haven’t tried making these in the oven, but if I was going to, I would probably cook them at 425 for about 5 minutes and then lower the temperature to 325 and cook until they hit the desired level of doneness, using a instant read thermometer to keep an eye on them so they don’t overcook.
Rita says
Can I use this for large steak?
Yes, if it is a lot bigger than the amount called for in the recipe you may just want to double or triple the marinade.