Tender and juicy steak kabobs coated in a flavorful marinade and grilled to perfection. A family favorite meal that’s quick and easy to prepare.
Kabobs are one of our favorite things to grill during the summer. I love the combination of fresh meat and veggies all on one skewer. The grill gives them the best charred flavor and cooks them to absolute perfection.
This steak version is our favorite, although chicken kabobs are a close second. They are so flavorful, filling and a great way to add extra veggies to your meal. We love mixing up the vegetables with what’s in season, like fresh zucchini and chopped bell peppers or adding fruit like sliced pineapple.
These steak kabobs are easy to prepare, cook fast and are a meal that the whole family gets excited about. They’re also perfect to make when entertaining or bringing to a BYOM BBQ. I haven’t met anyone who doesn’t love them!
Best steak for kabobs
My favorite variety to use for kabobs is sirloin steak. Sirloin is reasonably priced, without skimping on flavor or tenderness. It’s easy to cut into cubes and absorbs the marinade very well. New York strip or filet mignon are also other great options, but they can be more expensive.
Give yourself time to let the steak marinate. You’ll need at least 30 minutes, but if you can marinate for 2-4 hours then you’ll get the best flavor. The longer, the better.
I used an easy steak marinade with olive oil, soy sauce, apple cider vinegar, fresh lemon juice, light brown sugar and minced garlic. This combination tastes tangy and sweet, with a nice punch of garlic flavor. You may also season the meat with your favorite steak rub or use an easy steak fajita marinade, skirt steak marinade or teriyaki steak marinade if preferred.
- Prepare. Clean the grill and make sure you have enough propane before you start preparing dinner.
- Cut evenly. Cut the meat and vegetables in uniform sizes so that they will cook evenly. I tend to cut them in about 1 1/2″ pieces.
- Soak skewers. If using wooden skewers, make sure to soak them in water for 15 minutes before threading.
- Assembling. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies. Then repeat until the skewers are full. I also like to assemble a few “meat only” skewers, too.
- Flip. Make sure to keep turning the skewers so that all sides cook evenly. They are ready when the meat is no longer pink and has nicely browned on all sides.
What to serve with steak kabobs
These steak shish kabobs taste great with just about any of your summer favorites, whether it’s a pasta salad, fresh sliced watermelon or a variety of grilled vegetables. Below are some of our top picks when serving.
- Grilled corn
- Easy pasta salad
- Baked potato
- Caprese salad
- Honey lime fruit salad
- Mediterranean quinoa salad
- Broccoli bacon salad
- Grilled sweet potatoes
- Grilled asparagus
- Vegetable skewers
More grilled favorites:
- Grilled chicken breast
- Best hamburger recipe
- Shrimp skewers with mango salsa
- Grilled fruit kabobs
- Grilled salmon
Steak kabob marinade
- 1/4 cup extra-virgin olive oil
- 2 Tablespoons light soy sauce , or coconut aminos
- 2 Tablespoons apple cider vinegar
- Juice of 1 lemon , about 2 Tablespoons
- 2 Tablespoons light brown sugar , or honey
- 1 teaspoon minced garlic
- 1 teaspoons kosher salt
- 1/4 teaspoon cracked black pepper
- 2 pounds sirloin steaks , cut into bit sized pieces
Vegetables for kabob
- 2 zucchinis , sliced
- 3 bell peppers (I use orange, red and yellow) , cut into bite sized pieces
- Salt and ground black pepper
Steak kabob marinade:
- Place olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper in a large bowl or gallon-sized zip-top bag. Stir or shake until combined. Place meat inside the bag and let sit for at least 30 minutes (up to 5 hours). If you have more time, let it sit longer.
- Preheat the grill to medium-high heat and close the lid. Thread meat and vegetables through skewers.
- Place the skewers on preheated grill. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Season with salt and pepper before serving, if desired.