Grilled Steak Kabobs (Printable Version)
Marinated steak cubes and colorful vegetables on skewers, grilled until smoky and slightly charred.
# What You'll Need:
→ Steak & Marinade
01 - 1.5 pounds sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons Worcestershire sauce
05 - 2 tablespoons fresh lemon juice
06 - 3 cloves garlic, minced
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large green bell pepper, cut into 1.5-inch pieces
13 - 1 medium red onion, cut into wedges
14 - 8 ounces cremini or button mushrooms, cleaned and halved if large
15 - 1 medium zucchini, sliced into thick rounds
→ For Grilling
16 - Wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)
# Directions:
01 - In a large mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, honey, dried oregano, black pepper, and salt until well combined.
02 - Add the steak cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 45 minutes, or up to 2 hours for optimal flavor penetration.
03 - Thread the marinated steak cubes and prepared vegetables alternately onto the skewers, distributing ingredients evenly across each skewer.
04 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
05 - Place the skewers on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the steak reaches your desired doneness and the vegetables develop a light char.
06 - Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality flavor with almost zero effort.
- Everything cooks on one set of skewers, which means almost no cleanup after dinner.
02 -
- Do not skip the resting step because cutting into the steak immediately sends all those juices running onto the plate.
- Overcooking is the number one enemy here, so pull the skewers when the steak is slightly below your target doneness since carryover heat finishes the job.
03 -
- Pat the steak cubes dry before adding them to the marinade so the surface picks up a better sear on the grill.
- Leave a tiny gap between pieces on the skewer so the heat can reach every side evenly.