Steak Kebabs Recipe
These easy Steak Kebabs feature well-seasoned, marinated sirloin steak and colorful vegetables in every bite. Grilled to perfection and ready to eat in under 40 minutes, they’re a must-have at your next backyard barbecue.
I’m a firm believer that everything tastes better on a skewer in the summer. Whether it’s Middle Eastern kofta or herb-marinated Greek chicken souvlaki, I’ll usually find an excuse to thread some meat onto a skewer and fire it on the grill as soon as it’s warm enough to grill outdoors again.
Steak Kebabs
Steak kebabs (or kabobs) are made by threading pieces of raw beef and a medley of chopped vegetables onto a skewer. Then, they’re grilled on an outdoor grill or in a grill pan on the stove. The meat and vegetables are usually marinated ahead of time and tossed with seasonings that will complement the smoky, charred flavors of the grill.
One of the best things about making steak and vegetable skewers is the flexibility. I made these grilled steak kebabs with marinated sirloin steak. Ribeye and strip steak are just as good. As for the vegetables, use what you have in the fridge or stick with seasonal summer veggies. Bell peppers, onions, and mushrooms are always classic choices, but zucchini, cherry tomatoes, and squash would also complement the steak perfectly.
The kebabs only take a few minutes to grill and are packed with a surprising amount of flavor despite being so simple. I like squeezing some fresh lemon juice over each one to take them over the top, but homemade chimichurri sauce, barbecue sauce, or aji verde would also do the trick!
Ingredients and Substitutions
- Beef – I use top sirloin for beef skewers because it’s a lean and tender cut that grills quickly. Tri-tip, ribeye, and strip steak would all work as substitutes. Leaner cuts, like flank or flat iron, will also work. I recommend marinating them for at least 30 minutes or up to 2 hours beforehand.
- Oil – I use any neutral-tasting, high-heat oil I have on hand, like olive oil or avocado oil.
- Seasoning – My homemade steak seasoning is my go-to for grilled steak kebabs. Store-bought Montreal steak seasoning, homemade blackened seasoning, or even sazón will also work well.
- Vegetables – I threaded these skewers with red onion, red bell pepper, and button mushrooms. There are plenty of other vegetables you could use, like zucchini, yellow squash, cherry tomatoes, eggplant, and parboiled baby potatoes. Remember to cut the vegetables into evenly sized chunks to help them all cook at the same rate.
- Lemon Juice – An optional garnish that I find brightens up every bite.
How to Make Grilled Steak Kebabs with Vegetables
Prep: While I wait for my grill to preheat to high heat, I toss the cubed beef, oil, and steak seasoning in a large bowl until the meat is coated. After, I chop all the veggies into even 1-inch pieces.
Skewer: I alternate between threading the marinated beef and the vegetables onto my skewers. I leave space in between each piece to help everything cook through and sear well.
Cook: Once the grill is ready, I place the kebabs on the grates and cook them for about 2 to 3 minutes per side. This gives me a juicy medium-rare to medium steak and perfectly tender, lightly charred veggies.
Rest: When they’re done, I pull the kebabs off the grill and let them rest for a few minutes to help the juices settle back into the beef. I finish them with a squeeze of fresh lemon juice.
Chef Tip + Notes
The secret to the best grilled beef skewers? Space. When assembling the skewers, leave some space in between each piece of beef and the vegetables rather than packing them tightly. This leaves room for the heat to circulate, helping the edges char and infusing a smoky flavor.
- Soak wooden skewers: If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from catching fire on the grill. Or, better yet, use reusable metal skewers like I do. There’s no soaking needed.
- Preheat your grill properly: A hot grill is essential for locking in the beefy juices and getting that tasty seared crust on the beef and veggies. Let it fully preheat for 10 to 15 minutes or until it reaches 450°F to 550°F before adding the skewers.
- Checking for doneness: Aim to cook the beef to an internal temperature of 130°F to 135°F for medium-rare, 140°F to 145°F for medium, or 150°F to 155°F for medium-well. Use a meat thermometer for precise results.
- No grill? Bake your kebabs instead: Arrange them in a single layer on a foil- or parchment-lined baking sheet and bake at 425°F for 15 to 20 minutes, flipping halfway through. For extra char, switch the oven to broil during the last 1 to 2 minutes, but keep a close eye on them.
Serving Suggestions
These grilled steak skewers are packed with a smoky flavor I love. A spritz of lemon juice and a really great sauce on top takes them up a notch. Since these skewers are a summer staple, you’ll usually find me finishing them off with chimichurri sauce or with a drizzle of cooling, tangy tzatziki.
When I’m serving beef kebabs for summer dinners, I like to have a few classics on the side. A crisp cucumber salad, corn on the cob, and a big scoop of creamy potato salad are all excellent. I’ll never say no to strawberry shortcake for dessert, too.
Make-Ahead and Storage
Make-Ahead: You can thread the meat and vegetables onto the skewers a few hours in advance. Keep them covered in the fridge, then remove them 15 minutes before cooking so they can come to room temperature.
How to Store: Store leftover steak kebabs in an airtight container in the fridge for 3 to 4 days.
How to Reheat: Reheat the kebabs in a skillet over medium heat with a splash of oil or water to keep the meat juicy, or reheat them in the oven at 350°F until warmed through.
More Grilling Recipes
- Grilled Lamb Lollipops
- Grilled Pork Chops
- Grilled Spatchcock Chicken
- Grilled BBQ Chicken
- Smoked Pork Butt
Steak Kebabs Recipe
Ingredients
- 3 pounds top sirloin, cut into 1” cubes
- ¼ cup olive oil
- ¾ homemade steak seasoning recipe
- 1 peeled red onion, cut into 1” pieces
- 2 cups button mushrooms, stems removed
- 1 seeded red bell pepper, cut into 1” pieces
- optional juice of ½ lemon
Instructions
- Preheat the grill to high heat (450° to 550°).
- Next, add the beef, oil, and seasoning to a large bowl and mix to combine. Set aside.
- In the meantime, prepare the vegetables. Feel free to use any additional ingredients such as zucchini, squash, potatoes, eggplant, etc.
- Using metal skewers, or wooden ones that have been soaked in water for 30 minutes, add the marinated beef and vegetables to each skewer. You can do beef, then onion, beef, then pepper, etc. Feel free to do this in any manner that you’d like. The only warning is not to pack it too tightly, so that things can cook properly. There is no need to season the vegetables, as the beef will provide plenty of oil and seasonings.
- Place the steak kebabs on the grill. These take roughly 2 to 3 minutes on all four sides for them to be a medium rare to medium internal temperature and for the veggies to be nice and roasted up. Feel free to cook them longer for them to achieve your desired internal temperature.
- Remove the steak kebabs and let them rest for 3 to 4 minutes. Squeeze on optional lemon juice before serving.
Hello Billy. I have some nice prime beef tenderloin and plan to make this recipe for the Fourth. I will also make your steak seasoning which makes 3/4 cup. Your Kebab recipe calls for “¾ homemade steak seasoning recipe”. Does that mean 3/4 of the seasoning recipe or 3/4 cup? Looking forward to enjoying this.
Many thanks!
Appreciate you giving the recipes a try!