The Best Grilled Steak Kabobs (Easy Marinade Recipe) 

My family loves this Steak Kabob Recipe!  These are truly the best steak kabobs, prepared with a delicious steak marinade and fresh veggies. 

Looking for a recipe that your whole family will enjoy this summer? This is it! I love this recipe because it takes a traditionally tough (and affordable) cut of beef and transforms it with a great kabob marinade. Seriously, the beef ends up SO tender and flavorful! I think that shish kebabs are the perfect summer meal because all of the cooking happens outdoors. No need to heat up the oven. 

PS- You aren’t limited to kabobs! I think this is the best steak marinade for cheaper whole steaks like sirloin or flank steak.

“Great marinade. Picky teenager ate without any Q1 or other sauce. Definitely marinade for 24 hours. Meat becomes very tender and flavorful. Make sure your meat is around the same sizes and skewer vegetables separate from the meat. We cooked this one a charcoal grill. Amazing.” – Michelle

I also love this recipe because it’s totally possible to throw together for weeknight dinners. If you have enough time, you can throw the steak pieces in the Ziploc bag to marinate in the fridge the night before, or the morning before. You can also put the beef and marinade in a large bowl and cover it with plastic wrap.

For this easy recipe, I used my outdoor grill. A charcoal grill or gas grill will work fine! You will need to prepare the grill for high heat. If it rains you out, don’t worry! You can prepare these beef kebabs under the broiler in your oven or on an indoor grill pan. 

You can absolutely use this easy steak marinade recipe for any cut of steak, like skirt steak or flank steak, and grill it whole rather than in kabobs. Just make sure you have a bag large enough to accommodate the entire cut of beef.

“This is the best and easiest marinade I have ever made. I have been asked for the recipe so many times I have copies printed.” – Charity

Recipe Substitutions and Additions

The best recipe is one that uses what you already have on hand! Here are a few ingredient substitutions you can make for these steak kebabs: 

• Add cherry tomatoes, or any of your favorite vegetables like potatoes or zucchini. I really love adding grape tomatoes, they have the best flavor when they’re grilled and bit blistered!
• Instead of top sirloin, use New York Strip Steak. You can purchase sirloin in steak cuts or in a roast!
• Add fresh herbs like rosemary or thyme to the marinade, or add them to the cooked kebabs after cooking
• Substitute any color of sweet bell peppers for the red pepper, or any of the other veggies.
• Add a tablespoon of brown sugar or honey to the steak marinade ingredients for a hint of sweetness.
• Instead of the olive oil, use any neutral cooking oil. 
• Instead of soy sauce, use coconut aminos. 
• Instead of lemon juice, use red wine vinegar, balsamic vinegar, white vinegar, lemon juice or lime juice! 
• Worcestershire sauce can be substituted for the soy sauce
• Omit the hot sauce or increase the amount to manage the level of spiciness!
• Consider adding a squeeze of Dijon mustard or smashed garlic cloves to the marinade for extra flavor.
• Use 1-2 cloves of fresh garlic instead of garlic powder.

“Made this for this family this weekend. Marinated the meat for 24 hours. It was fantastic. The meat was flavorful, juicy and tender. This is a keeper!” – Rebecca

How Long Can Beef Marinate?

The answer to this question depends largely on what marinade you use. But, for this marinade recipe, I wouldn’t let the time in the marinade exceed 24 hours. 

“I used the marinade on 2 sirloin strip steaks, and it was delicious! I halved the recipe for the 2 steaks.” – Val B.

Choosing the Right Beef for Steak Kabobs

Personally, I recommend using sirloin steak for kabobs. It’s economical, has excellent flavor and is lean and heart healthy!

I marinate my sirloin for about 24 hours to be sure that meat has time to tenderize. Flat iron and strip steak are also great cuts for beef kabobs.

But, if you want this recipe tonight for dinner and are unable to marinate, I would then recommend working with beef tenderloin. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized.

When I use beef tenderloin (filet mignon) for kabobs, I still marinate the beef prior to placing it on the skewers, but only to add flavor. Beer tenderloin is so tender, it truly doesn’t need a marinade. A quick, 30-minute soak is all you need!

This recipe is my favorite way to enjoy the sirloin steak we get every year! Learn more about our beef purchasing process in my post, My Experience Buying a Quarter Beef – Costs, Cuts and Tips!

Tips for Perfect Grilled Steak Kabobs

Regardless of the cut of beef that you choose for your kabobs, there are a few more tips to make sure your beef kabobs turn out perfect each time:

• Be sure to cut the beef into even pieces to ensure they cook through consistently. I like to cut my beef into about a 1 to 1.25-inch piece.
• Use wooden skewers to be sure the beef stays a bit rare in the middle. Metal skewers conduct heat, so I only use them for chicken and vegetables.
• Beef kabobs can be grilled to rare, medium or even well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.
• Allow the grilled beef kabobs to rest for about 5 minutes after removing from the grill. This allows the juices in the beef to re-settle, keeping it nice and juicy, with flavor in every bite!
• Consider threading the beef and vegetables onto separate skewers so you can better manage their cook times, especially if you are a first-time kabob griller!
• When choosing a leaner cut of meat, make sure you use a marinade, like the awesome beef marinade in this recipe!

Have ribeye steak? I love this Grilled Ribeye Steaks with Basil Garlic Butter!

Serving Suggestions

I think these juicy steak kebabs are the perfect thing to serve as the main dish at a summer BBQ! 

For side dishes, try this Bell Pepper Quinoa Pilaf, Hawaiian Macaroni Salad, Creamy Italian Pasta Salad or my Old Fashioned Cucumber Salad.

Storing Leftover Shish Kabobs 

These easy steak kabobs are almost just as good the day after! I love to eat the leftover steak and veggies for lunch.

To store, just remove the steak and veggies from the skewers, and place in an airtight container. Store in the refrigerator for up to 3 days. 

The Best Grilled Steak Kabobs (Easy Marinade Recipe)

Yield: 12

Prep Time: 8 hours hrs

Cook Time: 10 minutes mins

Additional Time: 5 minutes mins

Total Time: 8 hours hrs 15 minutes mins

Author: Michelle Goth

My family loves this Steak Kabob Recipe!  These are truly the best steak kabobs, prepared with a delicious steak marinade and fresh veggies. 

4.81 from 277 ratings

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Ingredients

 

½x1x2x

• ▢ 5 pounds sirloin steak, cut into 1-inch cubes
• ▢ 1-2 red bell peppers, sliced into 1-inch pieces
• ▢ 1 red onion, sliced into 1-inch pieces
• ▢ 1 pound button mushrooms, cleaned
• ▢ wooden or bamboo skewers

For the steak kabob marinade:

• ▢ ½ cup olive oil
• ▢ ⅓ cup soy sauce
• ▢ ¼ cup lemon juice
• ▢ ¼ cup Worcestershire sauce
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 1 dash of hot sauce

Equipment

• ▢
  wooden skewers

Instructions

 

• Marinade (Day Before): Put all marinade ingredients in a large resealable plastic bag. Add chunks of beef, and re-seal bag. Double bag if desired to prevent leaks, but be sure to remove as much of the air as possible before sealing the bag. Allow the steak cubes to marinade at least 8 hours, up to 24 hours, rotating and flipping the bag every few hours if possible. 
• Prep: Soak wood skewers in a bowl of water for 20-30 minutes prior to grilling. =
• Prepare the grill to high heat.
• Prepare vegetables. Do not remove all the stem on the mushrooms. the remaining stem will help the mushroom stay tight on the skewer.
• Thread the marinated beef cubes and vegetables onto the skewers. Place kabobs on a rimmed baking sheet for easy transfer to your grill. 
• Cook: Grill steak kabobs on an oiled grate over high, direct heat for 8-10-minutes total. Flip the kabobs halfway through the grill time.
• Remove the kabobs from the grill when the internal temperature is at least 125 degrees Fahrenheit in the center of the meat. Tent with aluminum foil and allow them to rest for 5 minutes. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that seeps out when you cut into the beef.
• Serve warm.

Video

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Notes

If you are shooting for medium rare or medium beef, make sure to use wooden skewers, which will not conduct heat like metal skewers.

Obviously, this recipe is designed to serve a crowd! Halve or quarter it for a smaller group. There are buttons at the top of this recipe card that will automatically halve the recipe ingredient amounts for you.

Serving: 1, Calories: 362kcal, Carbohydrates: 5g, Protein: 44g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 115mg, Sodium: 643mg, Potassium: 881mg, Fiber: 1g, Sugar: 2g, Vitamin A: 324IU, Vitamin C: 17mg, Calcium: 73mg, Iron: 4mg

Did you make this recipe?Please leave a review or share a photo on Instagram.

Want to make chicken kabobs, too? I recommend my Easy Grilled Mojo Chicken marinade.

Here are a few of my favorite recipes that I think you’ll also love!

• Balsamic Marinated Flank Steak
• Bacon Wrapped Beef Tenderloin with Balsamic Fig Sauce
• Hibachi Steak Lettuce Wraps
• Red Wine Pot Roast with Mushrooms (Crock Pot Option)
• Turkey Fajita Kabobs
• Shrimp Kabobs: Spicy, Sweet Shrimp Skewer Recipe!
• Bacon Wrapped Chicken Skewers
• Grilled Chicken Skewers
• Grilled Corn On the Cob in Foil
• Lemon Pepper Pork Chops
• The Best Grilled Cod Recipe