The BEST Steak Kabobs

Why You’ll Love This Recipe

This recipe delivers everything you love about steak with added layers of flavor from marinated vegetables and the smoky char from grilling. It’s customizable, simple to prepare, and cooks quickly. Plus, it’s a great way to balance protein and veggies in one convenient meal. The marinade infuses the steak with deep flavors, and the grilling process adds a delightful crispness to the veggies. The result? Perfectly cooked kabobs that are full of mouthwatering flavor and sure to satisfy.

Ingredients

• 1 lb steak (such as sirloin, ribeye, or flank steak)

• 1 red bell pepper

• 1 green bell pepper

• 1 onion (yellow or red)

• 1 zucchini

• 1 tablespoon olive oil

• 2 tablespoons soy sauce

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Skewers (wooden or metal)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Marinade: In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.

2. Prepare the Steak: Cut the steak into 1-inch cubes. Place them in a large resealable bag or bowl and pour the marinade over the steak. Seal the bag or cover the bowl and refrigerate for at least 30 minutes to allow the steak to marinate.

3. Prepare the Vegetables: While the steak is marinating, cut the bell peppers, onion, and zucchini into bite-sized pieces. Set aside.

4. Assemble the Kabobs: If using wooden skewers, soak them in water for 10-15 minutes to prevent burning. Thread the marinated steak and vegetables onto the skewers, alternating between steak and vegetable pieces.

5. Grill the Kabobs: Preheat your grill to medium-high heat. Grill the kabobs for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired level of doneness (medium-rare to medium works best for this recipe).

6. Serve: Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes (plus marinating time)

• Cook time: 8-10 minutes

• Total time: 40-50 minutes (including marinating time)

Variations

• Different Vegetables: Feel free to swap the vegetables with your favorites, such as mushrooms, cherry tomatoes, or even pineapple for a sweet touch.

• Spicy Kick: Add some chili flakes or a few dashes of hot sauce to the marinade to give the kabobs an extra zing.

• Different Protein: Try using chicken, pork, or tofu instead of steak for a variation on the classic kabob.

Storage/Reheating

• Storage: Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat kabobs in a skillet over medium heat or on the grill for a few minutes until warmed through. For best results, reheat gently to avoid overcooking the steak.

FAQs

1. Can I make the kabobs ahead of time?

Yes, you can marinate the steak and prep the vegetables ahead of time. Assemble the kabobs a few hours before grilling and refrigerate until ready to cook.

2. What type of steak is best for kabobs?

Tender cuts like sirloin, ribeye, or flank steak are ideal for kabobs as they cook quickly and remain juicy.

3. Can I use frozen steak for this recipe?

It’s best to use fresh steak, but if using frozen steak, be sure to thaw it completely before marinating and grilling.

4. How can I make the steak more tender?

Tenderizing the steak with a marinade that includes acidic ingredients like Worcestershire sauce or Dijon mustard helps break down the meat, making it more tender.

5. How do I know when the kabobs are done?

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130°F, and for medium, aim for 140°F.

6. Can I cook these kabobs in the oven if I don’t have a grill?

Yes! You can broil the kabobs in the oven. Place them on a baking sheet and broil for 8-10 minutes, turning occasionally, until the steak reaches your desired doneness.

7. Can I use a grill pan for cooking these kabobs?

Yes, you can use a grill pan on the stovetop to achieve a similar grilled effect. Preheat the pan over medium-high heat and cook the kabobs for 8-10 minutes, turning occasionally.

8. What side dishes go well with steak kabobs?

Grilled corn on the cob, a fresh salad, or rice pilaf are great accompaniments to steak kabobs.

9. Can I make the kabobs without skewers?

If you don’t have skewers, you can simply grill the steak and vegetables directly on the grill, or you can skewer them on rosemary branches for added flavor.

10. How do I prevent the vegetables from burning on the grill?

Make sure to cut the vegetables into similar sizes to the steak and don’t overcook them. You can also brush them with a little olive oil before grilling to prevent them from drying out.

Conclusion

These steak kabobs are an easy and delicious way to enjoy a flavorful meal that’s perfect for any occasion. With tender marinated steak and crisp vegetables, grilled to perfection, this recipe offers a satisfying and customizable dish. Whether you’re cooking on the grill or in the oven, these kabobs will impress with minimal effort. Try them today and enjoy the best of summer grilling!

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Steak kabobs are the ultimate dish for anyone craving juicy, flavorful steak with the perfect balance of grilled vegetables. Marinated to perfection, the steak is tender and flavorful, while the vegetables offer a satisfying crunch and smokiness.

• Author: Janet
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 8-10 minutes
• Total Time: 40-50 minutes (including marinating time)
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Low Calorie

Ingredients

1 lb steak (such as sirloin, ribeye, or flank steak)

1 red bell pepper

1 green bell pepper

1 onion (yellow or red)

1 zucchini

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Skewers (wooden or metal)

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Instructions

1. Prepare the Marinade: In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
2. Prepare the Steak: Cut the steak into 1-inch cubes. Place them in a large resealable bag or bowl and pour the marinade over the steak. Seal the bag or cover the bowl and refrigerate for at least 30 minutes to allow the steak to marinate.
3. Prepare the Vegetables: While the steak is marinating, cut the bell peppers, onion, and zucchini into bite-sized pieces. Set aside.
4. Assemble the Kabobs: If using wooden skewers, soak them in water for 10-15 minutes to prevent burning. Thread the marinated steak and vegetables onto the skewers, alternating between steak and vegetable pieces.
5. Grill the Kabobs: Preheat your grill to medium-high heat. Grill the kabobs for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired level of doneness (medium-rare to medium works best for this recipe).
6. Serve: Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

• You can swap vegetables like mushrooms, cherry tomatoes, or pineapple for a sweet touch.
• If you prefer spicy, add chili flakes or hot sauce to the marinade.
• Try using chicken, pork, or tofu as a variation for the protein.
• Store leftovers in an airtight container for up to 3 days.
• If you don't have skewers, grill the steak and vegetables directly or use rosemary branches as skewers.

Nutrition

• Serving Size: 1 kabob (approximately ¼ of the recipe)
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg