Steak Kabobs
Learn the keys to the most delicious steak kabobs on the grill! This steak kabob marinade is bursting with bold, healthy flavor in every bite. In fact, we tend to use our favorite steak for kabobs instead of traditional grilled steak – it’s just so good this way!
Servings: 4
Ingredients
Steak Kabob Marinade
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons minced garlic
- black pepper to taste
Kabob Ingredients
- 1½ pounds sirloin steak or similar, cubed in one inch pieces
- 1 red onion cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 green pepper cut into 1-inch pieces
- 1 red pepper cut into 1-inch pieces
- 12 ounces fresh mushrooms halved or whole
Instructions
- In a rectangular dish (or medium mixing bowl), whisk together the oil, balsamic vinegar, garlic and fresh cracked pepper.½ cup balsamic vinegar, ½ cup extra virgin olive oil, 2 tablespoons minced garlic, black pepper
- Place the steak in the bowl with the marinade (or in a large Ziplock bag). Marinate 1+ hour, up to 4-6 hours refrigerated, covered.1½ pounds sirloin steak
- Assemble kabobs by carefully threading the marinated steak and veggies, alternating along the bamboo skewer. Leave a little space between ingredients to allow them to cook evenly on the grill. (I like to brush the assembled kabobs with remaining marinade right back in my baking dish, before discarding the marinade when I place them on the grill.)1 red onion, 1 yellow bell pepper, 1 green pepper, 1 red pepper, 12 ounces fresh mushrooms
- Preheat grill to medium-high heat. Brush olive oil onto the grate. Add steak kabobs to grill. For steak prepared medium (140°–145°F), grill 2 minutes per side for a total of 8 minutes.
Video
Notes
- I prefer to use top sirloin or sirloin tips for steak for kabobs. However, filet can also be delicious! Do not use stew meat.
- Be sure to soak skewers for at least 30 minutes (if using bamboo). I like to do this while I’m prepping my ingredients.
- Group several slices of red onions at once to prevent sticking.
- Cherry Tomatoes are a great addition, but I prefer to grill these on separate skewers because they soften and char so quickly.
- Olive oil – brush a little oil on your grill grates to prevent sticking.
On the StoveTop
- Marinate – Combine steak kabob marinade ingredients in casserole dish. Add steak and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
- Grill – Add skewers. Brush veggies with olive oil. For steak prepared medium, grill 2 minutes per side for a total of 8 minutes.
In the Oven
- Marinate – Combine steak kabob marinade ingredients in casserole dish. Add steak and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat oven to broil. Line sheet pan with foil or spray with cooking spray.
- Assemble Skewers – Add steak and vegetables on skewers. I recommend putting steak and mushrooms on the same skewers and peppers, onion and any additional vegetables on separate skewers as they tend to take a bit longer in the broiler. Place on sheet pan.
- Broil – To prepare medium, broil 5 minutes on each side. Reduce or add additional time to prepare to the temperature of your choice.
Nutrition
Calories: 283kcal | Carbohydrates: 10g | Protein: 41g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 105mg | Potassium: 1070mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 120mg | Calcium: 63mg | Iron: 4mg