Name: Steak Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
Ingredients: ¼ cup soy sauce ((I use less sodium soy sauce)); ¼ cup olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 3 cloves garlic, minced ((see note)); 1 tablespoon brown sugar; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon coarse ground black pepper; 16 ounces boneless sirloin steak, cut into 1-inch cubes; 1 medium red onion, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces ((or any color bell pepper)); 8 ounces white mushrooms, halved; 8 to 10 wooden skewers, soaked in water, 10 to 12 inches long

Recipe Overview

Why you’ll love it: Steak kabobs are the ultimate easy summer dinner recipe, with tender chunks of marinated beef sirloin and hearty veggies, which are grilled to perfection.

How long it takes: 25 minutes, plus 3 hours marinating
Equipment you’ll need: grill or grill pan, wooden skewers
Servings: 4 (8 kabobs total)

Grilled skewers with chunks of steak, yellow bell peppers, red onions, and mushrooms arranged on a white surface.

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Who doesn’t love to grill during the summer? I grill a few times a week, depending on the weather. If it’s around dinnertime, odds are I’m out back, making grilled chicken thighs, grilled Brussels sprouts, and other favorites. Even if you don’t have a place to grill, pick up a grill pan and make these steak kabobs inside!

You’ll love how tender and juicy the marinated steak is, and brushing with the marinade while grilling means the red onion, mushrooms, and bell pepper are extra flavorful too. (The marinade is my flank steak marinade recipe.)

With the veggies and protein taken care of, all you’ll need to do is add a simple side (maybe cilantro lime rice?) and dinner’s done!

Easy Marinated Steak Kabobs

A low-effort summer meal. You don’t want to spend all afternoon in the kitchen when it’s beautiful outside. And here in the Midwest, summer is so fleeting! All you’ll need to do is marinate the meat for a few hours, or even better, overnight, then thread the steak along with the veggies onto skewers. Then pop them on the grill.

Highly adaptable. I use a classic combination of onion, pepper, and mushrooms for these steak kabobs, but feel free to swap in seasonal ingredients like cherry tomatoes, zucchini, and anything else you like. Even pineapple would be tasty!

Crowd-pleasing. Make these steak kabobs for a weeknight dinner or scale them up for a backyard barbecue. I love that if I’m serving vegetarians, I can make some skewers with veggies only, or these delightful grilled halloumi kababs.

Close-up of a skewer with grilled beef, yellow bell pepper, red onion, and mushroom next to a bowl of dipping sauce.

Ingredient Notes

For the Marinade:

Soy sauce: I usually use less-sodium soy sauce. You could also swap in tamari sauce for a gluten-free option.
Olive oil: Oil helps the flavors penetrate deeper into the meat. Avocado oil or another oil you like for cooking will also work.
Balsamic vinegar: Balsamic vinegar is an excellent pairing with steak, adding to its richness.
Worcestershire sauce: This kitchen staple is an absolute dynamo for umami and savory flavor.
Dijon mustard: Dijon is pleasantly sharp and brings a nice depth to the marinade.
Garlic: Mince the garlic cloves for stronger flavor, or peel them and leave them whole to infuse the marinade with a more subtle garlic flavor. I usually mince them.
Brown sugar: Either dark or light brown sugar is fine.
Dried thyme: Thyme is excellent with steak, but so is rosemary if you prefer that.
Salt and black pepper: I use kosher salt and coarsely ground black pepper. If you use regular table salt which is more finely ground, I would decrease the amount.

For the Kabobs:

Boneless sirloin steak: I usually buy about a pound of steak. It won’t affect the recipe if the amount you buy is a little over or a little under. Since the steak is cut into 1-inch cubes, it’s easier if it’s boneless.
Vegetables: For these kebobs, I like the hearty flavors of red onion, yellow bell pepper (although any color will work), and mushrooms. Other vegetables could be substituted.
Wooden skewers: Soak the skewers in water 30 minutes before using. This keeps them from igniting on the grill.

Glass container with raw steak cubes, a red onion, yellow bell pepper, two white mushrooms, and wooden skewers arranged on a white surface.

Nine small glass bowls on a white surface, each containing different ingredients.

How to Make Steak Kabobs

Make the marinade. Whisk the marinade ingredients together in a bowl or liquid measuring cup. You’ll use half of the marinade for the meat, and reserve the other half to brush onto the kabobs while you’re grilling them.

Note about garlic: If you want a very mild garlic flavor in your marinade, leave the garlic cloves whole. To add more flavor, slice or mince the garlic. The smaller the pieces, the more garlicky flavor your marinade will have.

A glass measuring cup containing brown liquid with herbs and two cloves of garlic on a light surface.

A glass measuring cup filled with dark liquid, three garlic cloves, and herbs, viewed from above on a light textured surface.

Marinate the steak. Add the steak cubes to a shallow dish or a ziplock bag. Pour half the marinade over the steak and make sure the meat is evenly coated. Refrigerate for at least 3 hours or up to overnight to allow the steak to soak up all that amazing flavor. Chill the remaining marinade to use later when you’re grilling.

Glass container filled with raw, cubed pieces of beef on a white surface.

Raw beef cubes and whole garlic cloves marinating in a rectangular glass dish with herbs and seasoning on a light background.

Prepare. Take the reserved marinade out of the refrigerator if the oil has solidified at the top. This will give it time to liquefy so you can whisk it back in. Preheat your grill to medium-high and oil the grates. Remove the steak from the marinade, discarding the used marinade, then thread the steak and veggies alternately onto the soaked skewers.

A glass measuring cup filled with brown liquid, covered with plastic wrap, placed on a white surface.

Five skewers with alternating pieces of raw beef, white mushrooms, yellow bell peppers, and red onions on parchment paper.

Grill. Set the skewers on the grill and cook for 8 to 10 minutes, turning once. Brush the reserved marinade onto the steak and vegetables as they cook. Remove the kabobs from the grill when the steak is done cooking (125°F for medium-rare, 135°F for medium).

Recipe Tip

Use a long brush for basting the steak kabobs and start at the back, then work your way to the front to keep your arms out of the way of any flare-ups.

A silicone brush applies marinade to meat and vegetable skewers grilling on a barbecue.

Skewers with grilled beef, mushrooms, yellow bell peppers, and red onions arranged in rows on a white surface.

Recipe Variations

Keep the steak and veggies separated. Although it’s not as pretty, if you like your veggies cooked longer than your steak (or vice versa), you can thread all the veggies onto half the skewers and all the steak onto the rest. That way, everything will be cooked to your liking!
Try another protein. This recipe works for pork or chicken, too. Boneless is best because it’s easier to cut into cubes. You can use different veggies, too.
Use a different marinade. Try my balsamic chicken marinade, teriyaki sauce, or use a store-bought marinade.

What to Serve With Steak Kabobs

Grains/Potatoes. Instant Pot brown rice or Instant Pot farro are hearty pairings with beef skewers. If you’re more of a potato fan, make air fryer potatoes or air fryer hash browns which get super crispy.

Salads. Wedge salad is a classic pairing with steak, or go with a cookout favorite like this ranch pasta salad. Bruschetta orzo pasta salad has summery flavors that will match the steak kabobs. A simple house salad is always a good idea, too.

Grilled sides. As long as you’ve got the grill fired up, make grilled ratatouille pasta salad, grilled Brussels sprouts, or grilled zucchini. Grilled baby potatoes are so delicious, too.

Leftover Love

Use leftover steak kabobs as additions to a meal bowl! Use rice (or this yellow rice) as a base, jazz it up with fresh cilantro or parsley, and top it with a tasty sauce or chimichurri.

Storage & Reheating

Refrigerator: I like to remove the beef and veggies from the skewers and refrigerate them in separate airtight containers. They’ll last for 3 or 4 days in the fridge.

Reheating: Warm the steak and vegetables separately in the microwave or air fryer. You can also add them to a nonstick skillet and warm them up over medium heat. Overheating the steak tends to make it tough, which is why I recommend heating the steak and veggies separately.