Meet My Favorite Steak Kabobs!
Juicy steak, smoky, charred vegetables, and a bright, garlicky marinade make these kabobs an absolute summertime favorite. They come together quickly, are easy to customize, and are perfect for grilling season.
I’ve been grilling kabobs often lately, and this steak version stands out. The steak soaks briefly in a vibrant marinade—red wine vinegar, Dijon mustard, Worcestershire sauce, plenty of garlic, and a good grind of black pepper—giving it bold flavor without a long wait. The meat is threaded onto skewers with large pieces of bell pepper and red onion, then grilled until tender, juicy, and nicely charred. They’re flavorful enough on their own, so no extra sauce is necessary.
Swap in whatever vegetables you have on hand. If you don’t have an outdoor grill, a grill pan or the broiler works well too. Serve with a simple green salad, grilled bread, or rice for an easy, satisfying meal. Let’s get grilling!
Recipe Tips
A few practical tips to help your kabobs turn out perfectly:
- Cut the steak into even pieces. Uniform chunks cook at the same rate so nothing ends up over- or undercooked.
- Soak wooden skewers. If you use wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking.
- Bring the steak to room temperature. Take the meat out of the fridge 20–30 minutes before grilling so it cooks more evenly.
- Use a meat thermometer if you have one. For medium-rare aim for about 130–135°F; choose the temperature that matches your preference.
- Let the kabobs rest briefly. Allowing them to rest 5 minutes after grilling helps retain juices and improves texture.
- Finish with flaky salt. A sprinkle of flaky sea salt just before serving adds a nice crunch and accentuates the flavors.
Variations You Can Try
This recipe is flexible. Here are some ideas to make it your own:
- Use chicken thighs instead of steak for a leaner or milder alternative—adjust cook time accordingly.
- Add mushrooms or zucchini to the skewers for extra vegetables and texture.
- Turn up the heat by adding red pepper flakes or a dash of hot sauce to the marinade.
- Switch red wine vinegar for balsamic if you prefer a slightly sweeter, deeper flavor.
- Thread cherry tomatoes for bursts of juicy sweetness between bites.
- Squeeze fresh lemon over the finished kabobs for a bright, acidic lift.
FAQ
Sirloin is a great balance of flavor, tenderness, and price, which makes it my go-to. Ribeye is richer and great if you want to splurge; tenderloin will be extra tender but more expensive.
Yes. Broil the kabobs on a foil-lined sheet pan and watch closely since broilers work quickly. Flip once about halfway through the cooking time for even charring.
Marinate at least 30 minutes and up to 6 hours. Avoid much longer because the vinegar can begin to change the meat’s texture.
No. If you prefer, use a grill basket to cook bite-sized pieces of meat and vegetables together without skewers.
Grilled Steak Skewers
15 minutes
10 minutes
30 minutes
55 minutes
4 servings
Equipment
-
Skewers (wooden or metal)
Ingredients
For the kabobs:
- 1 1/4 pounds sirloin steak, cut into 1 1/4-inch pieces
- 2 bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- Flaky sea salt, for finishing
For the marinade:
- 1/4 cup avocado oil (or olive oil)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, pressed or finely minced
- 1 teaspoon coarse freshly-ground black pepper
- 1 teaspoon fine sea salt
Instructions
- Make the marinade. In a medium bowl, whisk together the oil, red wine vinegar, Dijon mustard, Worcestershire sauce, garlic, black pepper, and sea salt until combined.
- Marinate the steak. Place the steak in a large zip-top bag or shallow bowl. Pour the marinade over the meat and toss to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours.
- Prep the skewers. If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated steak, bell peppers, and red onion onto the skewers, alternating pieces.
- Grill. Heat the grill to medium-high. Place the kabobs over direct heat and cook 8–10 minutes, turning every few minutes, until the steak reaches your preferred doneness and the vegetables are lightly charred.
- Rest and serve. Transfer the kabobs to a serving platter and let them rest for 5 minutes. Finish with a sprinkle of flaky sea salt and serve warm.
Did you make this?
Share how it turned out in the comments below.