Grilled Steak Kabobs. Tender sirloin steak marinated overnight then grilled until caramelized with veggies and onions! This is such an easy and healthy summer dinner recipe, perfect for cookouts or even a low-carb weeknight family meal!
- Why you will love this Grilled Steak Kabob Recipe
- What are Kabobs?
- What ingredients do I need for these grilled sirloin steak kabobs:
- How to Grill Steak Kabobs
- How long to grill steak kabobs?
- What goes with steak kabobs?
- Can I add any other ingredients?
- How do I store these grilled steak kabobs?
- Frequently Asked Questions
- More summer cookout recipes you will love:
Why you will love this Grilled Steak Kabob Recipe
This is a simple, fast, and easy recipe I love to throw together for cookouts every summer. Whipping up the marinade the night before takes no time at all, and then cooking the steak kabobs on the grill the next day can be done in less than 10 minutes!
They are perfect as a main dish with a few vegetable side dishes, or as an appetizer, while you’re waiting for your dinner to cook. These Grilled Steak Kabobs are naturally gluten-free and low-carb. Perfect for many different diets which can be a challenge when cooking for a crowd!
What are Kabobs?
Kabobs (or Kebabs) are small pieces of meat and vegetables cooked on a skewer over a fire. They originate in the Middle East but are found in so many different countries including Africa, India, Greece, and Turkey. They can be made with different meats – usually beef, chicken, fish or lamb/goat, and sometimes pork too. Tip: Soak the skewers in water to stop them from burning. You can also do this overnight or 30 minutes before cooking. Disregard if you are using metal skewers.
What ingredients do I need for these grilled sirloin steak kabobs:
- Sirloin steak: It’s the best cut of beef for kabobs because it’s so tender and easy to cut into bite-sized pieces.
- Vegetables: I used green, red, and yellow bell peppers, as well as a red onion – simple, healthy vegetables that are packed with nutrition and flavor.
- Marinade: This steak kabob marinade is a mixture of sauces and spices, including soy sauce, bbq sauce, Worcestershire sauce, apple cider vinegar, dijon mustard, garlic powder, onion powder, and also Italian seasoning.
How to Grill Steak Kabobs
The night before (or at least 2 hours before):
- Cut the meat and veggies into bite-sized pieces.
- Marinate the skewers in soy sauce, barbecue sauce, red wine vinegar, oil, dijon mustard, and Worcestershire sauce. It’s the perfect combination of tangy and sweet.
When you’re ready to cook:
- When you are ready to eat preheat the grill to 425 degrees and spray with nonstick cooking spray.
- Thread the steak, peppers, and onions onto the skewers.
- Grill skewers for 6-8 minutes or until your desired doneness. They don’t take long at all!
- Serve immediately with parsley for serving, if desired.
How long to grill steak kabobs?
It will take about 2 minutes on each side on a high-heat grill to get that perfect medium-rare steak. The Grilled Steak kabobs will be nicely browned on the outside, and juicy pink on the inside. Grill for longer if you don’t want any pink!
What goes with steak kabobs?
I love serving Grilled Steak Kabobs with a side of my Cilantro Lime Brown Rice and fresh parsley. Here are some other great ideas:
- Grilled Vegetable Panzanella Salad
- Broccoli Salad
- BLT Pasta Salad
- Grilled Sweet Potato Wedges.
- Summer Fruit Salad
- Homemade Pea Salad
- Italian Chopped Salad
- Cucumber Avocado Salad
- Creamed Corn
Can I add any other ingredients?
Yes! You can add other vegetables onto the skewers like zucchini, yellow squash, tomatoes, mushrooms, and even pineapple.
How do I store these grilled steak kabobs?
Fridge: Store in an airtight container in the fridge for 3-4 days. To reheat cook on the grill, in the microwave, or in the oven before consuming.
Frequently Asked Questions
- What steak is best for kabobs? Sirloin is the best steak to use for kabobs as it’s easy to cut, cooks quickly, and is nice and tender making it easier to bite and chew. It also takes on the flavors of the marinade beautifully!
- Is stew meat good for kabobs? Unfortunately, it’s one to avoid for grilled steak kabobs as it is really tough and chewy. It required a long cooking time to become tender which is why it is perfect for stews!
- How do you cut peppers and onions for kabobs? I recommend cutting them into large pieces so that they don’t fall or get stuck between the grill gates. I usually make them about the same width as the steak which is about an inch or so.
More summer cookout recipes you will love:
- Grilled Huli-Huli Chicken
- The BEST Grilled Chicken
- Grilled Maple Dijon Salmon
- Easy Grilled Curry Mango Chicken
- Grilled Chicken Caprese
Grilled Steak Kabobs
- 1 1/2 pounds sirloin steak cut into 1 inch cubes
- 1/4 cup low sodium soy sauce
- 1/4 cup barbecue sauce
- 1/4 cup plus 1 tablespoon olive oil divided
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 small green bell pepper cut into large chunks
- 1 small red bell pepper cut into large chunks
- 1 small yellow bell pepper cut into large chunks
- 1 red onion cut into large chunks
- 8-10 wooden skewer sticks soaked in water for at least 30 minutes
- chopped parsley for serving if desired
- Add steak, soy sauce, barbecue sauce, 1/4 cup olive oil, vinegar, Worcestershire sauce, mustard, garlic powder, onion powder, Italian seasoning and pepper to a large ziplock bag.Toss to coat and place in the refrigerator for at least 2 hours or overnight.When you are ready to eat preheat the grill to 425 degrees and spray with nonstick cooking spray.
- Toss the chopped up peppers and onions in the remaining tablespoon of oil.
- Remove the steak from the marinade and thread the steak, veggies and onions onto the skewers.
- Grill skewers for 6-8 minutes or until your desired doneness.
- Serve immediately with parsley for serving, if desired.
*Soak wooden skewers for at least 30 minutes or overnight before threading the beef and veggies on the skewers.
Originally published Jul 10, 2018