a pile of steak kabobs made with red peppers, yellow zucchini, and red onions with metal skewers on a white plate and garnished with parsley
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Steak Kabobs

Steak Kabobs make the perfect delicious dinner for grilling season. The steak marinade makes the meat melt in your mouth.
Prep Time25 mins
Cook Time12 mins
Marinating Time1 hr
Total Time1 hr 37 mins
Course: Main Course
Cuisine: American
Keyword: beef kabob, beef recipe, grill
Servings: 4 people
Calories: 411kcal
Author: Lisa Longley


  • 2 pound top sirloin cut into cubes
  • 1 large red onion cut into square pieces
  • 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
  • 1 tablespoon brown sugar packed
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic micned
  • 1/4 teaspoon black pepper


  • 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.
  • Preheat your grill to medium heat.
  • After the meat has marniated, 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 5 pieces of meat, and four sets of vegetables for each skewer to make 10 skewers. (Read in the post about the difference between metal and wood skewers and why I use metal.)
  • Place the skewers on the grill and grill for 6 minutes on each side. It works best to use metal tongs to flip the skewers.
  • Serve and enjoy!


Calories: 411kcal | Carbohydrates: 11g | Protein: 54g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 521mg | Potassium: 1156mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU