Description
Unlock bold, smoky flavor with these Best Grilled Steak Kabobs. Tender beef sirloin is marinated in a savory blend of soy sauce, Worcestershire, garlic, and lemon juice, then skewered with colorful vegetables and grilled to juicy perfection. Ideal for weeknight meals or weekend cookouts, this foolproof recipe guarantees flavorful, charred steak kabobs every time.
Ingredients
- 1 ½ lbs beef sirloin, cut into 1½-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- 8 oz mushrooms, whole or halved
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Metal or wooden skewers (if using wooden skewers, soak in water for 30 minutes before grilling)
Instructions
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1️⃣ In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, oregano, salt, and pepper.
2️⃣ Add the beef cubes to the marinade and toss to coat well. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
3️⃣ Soak wooden skewers in water for at least 30 minutes if using them.
4️⃣ Preheat grill to medium-high heat.
5️⃣ Thread beef, bell peppers, onion, zucchini, cherry tomatoes, and mushrooms alternately onto the skewers.
6️⃣ Place skewers on the grill and cook for 10–12 minutes, turning every few minutes, until the beef is cooked to your desired doneness and vegetables are tender.
7️⃣ Remove from grill and let rest a few minutes before serving.
Notes
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Skewer tip: Alternate textures and colors for better presentation and even cooking.
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Grill type: Works on both gas and charcoal grills. For stovetop versions, use a grill pan over medium-high heat.
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Make it ahead: Marinate the steak up to a day in advance and store skewers in the fridge until ready to grill.
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Freezer friendly: Freeze uncooked, marinated steak cubes (without vegetables) in freezer bags for up to 2 months. Thaw before skewering and grilling.
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Serving tip: Serve over couscous or with grilled pita and a tangy yogurt sauce for a full meal.