These steak kebabs are easy, super flavorful, and juicy. Simple steak marinade is where all that wonderful flavor comes from and it will take only a few minutes to prepare. Skewer this tender marinated grilled steak alternating with your favorite vegetables for a complete meal.
STEAK KEBABS
Grilling is the epitome of summer cooking with all the juicy, smokey burgers, chicken, and steaks. Everything tastes so much better off the grill and steaks are one of the best things to cook on the grill. It’s like grills were made specifically for steaks.
Flavor of beef is so perfect when infused with smoke from charcoal and wood. Cooking it on the grill is also favorable because you can get the grill nice and hot. Steaks really need that initial high heat to seal in a beautiful sear on the outside that will result in the best flavor.
Besides straight up grilled steaks, we love to make steak kebabs. It’s so easy, full of flavor, and a complete meal if you pack it full of vegetables. I like to make extra vegetables and cook a couple of extra skewers of just vegetables. Don’t throw away that marinade either! Pour it into a grill-safe cooking pot or a pan and simmer it while grilling the kebabs. Use it as a glaze on the beef and vegetables, it will be amazing!
STEAK MARINADE
This is the key to the delicious steak kebabs packed with a lot of flavor. It’s an easy combination of olive oil, balsamic vinegar, Worcestershire sauce, brown sugar, fresh garlic, onion powder, oregano, thyme, parsley, red pepper flakes, and salt.
All you have to do is combine all the ingredients for the marinade together in a zip-top bag and add cubed steak. Close the bag, mix it together and place in a bowl and into the refrigerator to marinate. For the best results, give it 4-6 hours to marinate.
WHAT STEAK TO USE FOR KEBABS
Top sirloin
Beef sirloin tips
Tri Tip
Look for thicker cuts of steak that are ideally not smaller than 1 1/2 and as big as 2 inches thick.
Don’t cut them too small or the meat will overcook fast and get tough. When steak pieces are about 1 1/2 inches big, you will have enough time to get a beautiful sear on the outsize while still cooking the steak to medium-rare or medium internal temperature.
When preparing the skewers, don’t pack them in too tight but also don’t leave too much room between steak and veggies. Make sure the steak is just touching the vegetables but not squished together.
THE VEGETABLES
If you’re wracking your brain about what vegetables to add, just go with your favorites. You can put pretty much anything you want onto the skewers and here are some of the most popular choices:
Onion
Bell peppers
Mushrooms
Zucchini and summer squash
Asparagus
Cherry tomatoes
Broccoli florets
Cauliflower florets
QUICK GRILLING NOTES
Coals: briquettes or lump coal
Grill temperature: medium-high to high 400°-450°
Wood if desired: hickory, mesquite, oak, or pecan
Placement on the grill: direct
How long does it take to cook steak kebabs on the grill? cook it for 8-10 minutes, turning it over half way through. Check the internal temperature of the thickest steak or one in the middle of the skewer with an instant red thermometer.
HOW TO MAKE STEAK KEBABS
First of all, give yourself some time to marinate the steak. You’ll want to marinate it for 4-6 hours so take that into the account.
Cut the meat into about 1 1/2 inch pieces and try not to go smaller. Combine all the ingredients for the marinade in a zip-top bag and add steak pieces. Mix it around, seal, and place the bag into a wide bowl. Keep it in the refrigerator while marinating.
About 30 minutes before cooking, cut vegetables into large chunks and mix them with salt, pepper, garlic powder, onion powder, and olive oil in a mixing bowl. Set it aside until ready to make kebabs.
Prepare charcoal or gas grill to medium-high heat, set up two temperature zones, and let the grill preheat for a few minutes. Make sure the grill grate is completely clean before adding anything to it.
Use metal skewers and add steak cubes alternating with vegetables. Add as many vegetables as you want and use 3-4 pieces of steak per skewer. If you have leftover vegetables, just add them onto its own skewer and cook at the same time as the steak ones.
Don’t throw away the marinade. Pour it into a grill-safe pot or a pan and place it on the grill over direct heat. Simmer it while kebabs are cooking and brush it onto the kebabs towards the end of the cooking process.
You will want to cook the kebabs for 8-10 minutes, turning them over half way through. To check if the steaks are done, use a digital read thermometer and check the temperature of the larger pieces and the ones in the middle of the skewer. Cook until the steaks are medium-rare to medium. I do not recommend cooking them past medium internal temperature because steaks will start to get tough.
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Grilled Steak Kebabs
Ingredients
- 2 lb top sirloin steak, sirloin tips, or tri tip
Steak marinade:
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 3 garlic cloves
- 2 tbsp brown sugar
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp crushed red pepper flakes more if you want spicier
- 1 tsp salt or to taste
Vegetables:
- 1 red onion
- 1-2 bell peppers
- 8 oz baby bella mushrooms
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked black pepper
- 1 tsp salt
Instructions
Marinade steak:
- Cut the meat into about 1 1/2 inch pieces and try not to go smaller.
- Combine all the ingredients for the marinade in a zip-top bag and add steak pieces. Mix it around, seal the bag, and place it into a wide bowl.
- Refrigerate for 4-6 hours.
Prepare Kebabs:
- About 30 minutes before cooking, cut vegetables into large chunks and mix them with salt, pepper, garlic powder, onion powder, and olive oil in a mixing bowl. Set it aside until ready to make kebabs.
- Use metal skewers and add steak cubes alternating with vegetables. Add as many vegetables as you want and use 3-4 pieces of steak per skewer. If you have leftover vegetables, just add them onto its own skewer and cook at the same time as the steak ones.
- Don’t discard the marinade. Pour it into a grill-safe pot or a pan and place it on the grill over direct heat. Simmer it while kebabs are cooking and brush it onto the kebabs towards the end of the cooking process.
Grilling:
- Prepare charcoal or gas grill to medium-high heat, set up two temperature zones, and let the grill preheat for a few minutes. Make sure the grill grate is completely clean before adding anything to it.
- Place kebabs over direct heat and cook them for 8-10 minutes, turning them over half way through. To check if the steaks are done, use a digital read thermometer and check the temperature of the larger pieces and the ones in the middle of the skewer.
- Tip: Cook until the steaks are medium-rare to medium. I do not recommend cooking them past medium internal temperature because steaks will start to get tough.
Notes
Nutrition
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