Marinated Steak Kabobs

Behind the Recipe

Marinated Steak Kabobs are a backyard barbecue staple that never go out of style. Juicy cubes of beef are soaked in a bold, flavorful marinade and then skewered alongside vibrant vegetables before hitting the grill. The result? A mouthwatering mix of charred edges, tender meat, and smoky veggies in every bite. These kabobs are perfect for cookouts, weeknight dinners, or summer gatherings where you want something easy, colorful, and full of bold, beefy flavor. Best of all, the marinade does most of the work—infusing the meat with garlic, soy, and tangy vinegar while you kick back and relax.

Why You’ll Love This Recipe

Big Flavor, Simple Method: A quick marinade transforms basic steak into a flavor bomb. Grilled Perfection: The combination of meat and charred veggies is irresistible. Easy to Customize: Mix and match vegetables based on what you have. Make-Ahead Friendly: Marinate in advance and grill when ready. Crowd Favorite: Perfect for feeding a group at summer parties or cookouts.

Ingredients

For the Marinade

Soy sauce
Olive oil
Worcestershire sauce
Balsamic vinegar
Garlic (minced)
Brown sugar
Black pepper
Paprika
Dijon mustard
Red pepper flakes (optional)

For the Kabobs

Steak (sirloin, ribeye, or strip steak cut into cubes)
Bell peppers (red, yellow, green)
Red onion
Zucchini or mushrooms (optional)
Cherry tomatoes (optional)
Skewers (metal or soaked wooden)

Instructions

Step 1: Make the Marinade

In a medium bowl or large zip-top bag, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, garlic, brown sugar, black pepper, paprika, Dijon mustard, and red pepper flakes if using. Taste and adjust seasonings as needed.

Step 2: Marinate the Steak

Add the steak cubes to the marinade, coating them well. Seal and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.

Step 3: Prep the Vegetables

Cut bell peppers and onions into chunks similar in size to the steak. Prepare other veggies like zucchini or mushrooms if using. Keep cherry tomatoes whole.

Step 4: Assemble the Kabobs

Thread marinated steak cubes and vegetables onto skewers, alternating colors and textures for a vibrant look. Leave a little space between each piece to ensure even cooking.

Step 5: Grill the Kabobs

Preheat your grill to medium-high heat. Lightly oil the grates, then place the kabobs on the grill. Cook for about 8–10 minutes total, turning every few minutes until the steak is cooked to your liking and the vegetables are tender with nice char marks.

Step 6: Rest and Serve

Remove from the grill and let rest for 5 minutes. Serve warm with rice, flatbread, or dipping sauces.

Serving Suggestions

Serve with herbed couscous, garlic rice, or roasted potatoes. Add a yogurt or tzatziki dipping sauce for extra creaminess. Pair with grilled corn, a summer salad, or a squeeze of fresh lemon. Wrap leftovers in pita bread for next-day lunches.

Tips for Success

Choose the Right Cut: Sirloin, ribeye, or New York strip work best for tenderness and flavor. Marinate Long Enough: Aim for at least 2 hours, but overnight is best. Soak Wooden Skewers: Prevent burning by soaking in water for 30 minutes before grilling. Cut Uniform Sizes: This ensures even cooking across all kabobs. Don’t Overcrowd: Leave space between ingredients on the skewer to promote even charring.

Recipe Variations

Asian-Inspired: Add sesame oil and ginger to the marinade. Spicy Kick: Toss in sriracha or chili paste. Mediterranean Twist: Use oregano, lemon, and garlic with olive oil. Veggie-Lovers: Add more vegetables or tofu for a mixed skewer plate.

Frequently Asked Questions

1. What’s the best steak to use for kabobs?

Sirloin is a popular choice because it’s tender, flavorful, and holds up well on the grill. Ribeye and New York strip are also great.

2. How long should I marinate the steak?

A minimum of 2 hours, but for best results, marinate overnight in the fridge.

3. Can I use chicken or shrimp instead of steak?

Yes, but adjust cooking times—shrimp and chicken cook faster than beef.

4. Should I cook the vegetables separately?

Not necessary, but you can if you prefer different cooking times for certain veggies.

5. Can I bake these instead of grilling?

Yes, bake at 425°F on a foil-lined sheet for 15–20 minutes, turning halfway through.

6. How do I prevent the steak from drying out?

Don’t overcook and use a well-balanced marinade to keep it juicy.

7. Can I freeze the kabobs?

You can freeze the marinated steak (before skewering) but not the assembled kabobs with veggies.

8. Do I have to use skewers?

Not at all—turn this into a grilled steak and veggie bowl if you prefer.

9. How do I keep the meat from sticking to the grill?

Brush your grill grates with oil or use a grill-safe nonstick spray before cooking.

10. What side dishes go well with steak kabobs?

Grilled corn, potato salad, rice pilaf, tzatziki, or a cucumber tomato salad are all fantastic.

Conclusion

Marinated Steak Kabobs bring bold flavor, vibrant color, and a little smoky magic to your table. Whether you’re throwing a weekend cookout or just want a quick and satisfying grilled dinner, these kabobs deliver on every level. Simple to prep, fun to eat, and endlessly customizable—they’re the kind of recipe that becomes a summer go-to you’ll reach for again and again.

Print

Watch How To Make Marinated Steak Kabobs