Grilled Steak Kabobs (Printable Version)
Marinated steak cubes and colorful vegetables skewered and grilled for a smoky, weeknight-friendly main.
# What You Need:
→ Steak & Marinade
01 - 1.5 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tbsp soy sauce (gluten-free if needed)
04 - 2 tbsp Worcestershire sauce
05 - 2 tbsp fresh lemon juice
06 - 3 cloves garlic, minced
07 - 1 tbsp honey
08 - 1 tsp dried oregano
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp 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 oz 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 30 minutes prior)
# Directions:
01 - In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, honey, 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 development.
03 - Thread the marinated steak cubes and prepared vegetables alternately onto skewers, distributing ingredients evenly across each skewer.
04 - Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place kabobs 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 are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- Those slightly charred crispy edges on the vegetables will make even the pickiest eaters happy.
02 -
- Do not skip the resting step or the juices will run out and your steak will taste drier than it should.
- Cutting the steak and vegetables to the same size ensures everything finishes cooking at roughly the same time.
03 -
- If your grill has hot spots, rotate the skewers strategically so each one gets equal time over the hottest area for even coloring.
- A splash of balsamic vinegar at the end of marinating adds a layer of complexity most people will not be able to identify but will absolutely notice.