Grilled Steak Kabobs (Printable Version)
Marinated steak cubes and colorful vegetables on skewers, grilled until smoky and served with rice, flatbread, or salad.
# 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
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
# Method:
01 - In a large mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, honey, dried oregano, ground black pepper, and salt until fully combined.
02 - Add steak cubes to the marinade and toss to evenly coat. Cover and refrigerate for 45 minutes to 2 hours to allow flavors to develop.
03 - Thread marinated steak cubes, red and green bell peppers, red onion wedges, mushrooms, and zucchini rounds alternately onto skewers.
04 - Heat grill or grill pan to medium-high. Brush grates lightly with oil to prevent sticking.
05 - Place kabobs on the grill and cook, turning every 2-3 minutes, for a total of 10 to 12 minutes or until steak reaches preferred doneness and vegetables are lightly charred.
06 - Remove kabobs from the grill and let rest for 5 minutes before serving to retain juices.
# Chef's Tips:
01 -
- The marinade creates this incredible caramelized crust that locks in all the juices
- You can prep everything ahead and just grill when guests arrive
- Everyone gets exactly what they want by customizing their own skewers
02 -
- Don't crowd the skewers or you'll end up with steamed meat instead of grilled
- Soak wooden skewers for at least 30 minutes or they'll burn before the food is done
- Letting the meat rest is absolutely critical—cutting into it immediately means all those juices end up on your plate, not in the steak
03 -
- Double skewer delicate items by threading everything onto two parallel skewers to prevent spinning when you flip
- Heat your serving platter so the kabobs don't immediately start losing temperature while they rest
- Keep a spray bottle of water handy for flare-ups from dripping marinade