Steak Kabobs

By Maria Lichty

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These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection!

Steak Kabobs

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Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak gets a tender, delicious flavor from a simple steak marinade and it’s layered with the perfect combination of veggies.

Steak Kabobs are perfect for grilling in the backyard with friends or a weeknight dinner that kids love! Our boys love calling them Shish Kabobs, with a lot of emphasis on the SHISH, ha! Plus, they love eating anything on a stick. It is more fun:)

What Steak Should I Use for Kabobs?

Top sirloin is great for kabobs. It is lean and doesn’t have a lot of excess fat, making it easy to cut into cubes for the skewers. It is also budget friendly and easy find at ay grocery store.

If you’re unsure of what kind of meat to buy, ask the butcher at the meat counter for some help. I’ve found they’re always so helpful and happy to help me pick the best cut of meat for what I’m making.

Steak kabob marinade

Steak Marinade

Marinating the meat tenderizes the meat and adds lots of flavor, ensuring that the steak is juicy and delicious!

This steak marinade is a simple and will give you flavorful, juicy steak on a skewer! Everyone in your family will love this steak. In a medium bowl, whisk:

  • Olive oil 
  • Soy sauce
  • Red wine vinegar
  • Worcestershire sauce 
  • Fresh lemon juice
  • Minced garlic
  • Brown sugar
  • Paprika 
  • Onion powder
  • Dried oregano

Add the steak into the bowl (or you can pour it into a Ziploc to make storing easier!) and make sure all the meat is covered. Chill in the fridge for at least an hour. You can actually marinate the steak for up to 8 hours, though! It’s perfect for making the night before or in the morning.

steak kabobs recipe


I like to use metal skewers for kabobs because they are reusable and we use them all of the time during the summertime.

You can use bamboo skewers, but you have to soak them in warm water for 30 minutes before loading them up with steak and veggies. This will prevent the skewers from burning on the grill.

grilled steak kabobs

How to Make Steak Kabobs

Now for the fun part! These kabobs grill quickly and you’ll have a delicious dinner on the table in no time.

  • Thread the marinated steak onto skewers, alternating between the meat, bell peppers, mushrooms, and onion. Leave just a bit of space between the pieces so they can cook evenly on the grill. 
  • Feel free to mix up the veggies. Zucchini, yellow squash, green peppers, or cherry tomatoes would be good too!
  • Brush a little remaining marinade onto the meat and veggies for extra flavor and then discard any remaining marinade.
  • Preheat a clean grill to high heat.
  • Grill the kabobs for 8-10 minutes, giving them a little turn every couple minutes. Don’t overcook, you want the steak to be nice and juicy!
  • Once they’re just right use tongs to pull them off the grill and let them rest for 5 minutes. Enjoy!

No Grill? No Problem!

If you don’t have an outdoor grill, you can use a grill pan and cook the kabobs on the stove top.

You can also make the beef kabobs in the oven. Cook the kabobs in an oven heated to 375 degrees F for 20-30 minutes. Like on the grill, you’ll want to turn them occasionally. The steak needs to reach an internal temperature of 145 Fahrenheit to be safe for eating!

beef kabobs

What to Serve with Steak Kabobs

Make an easy summer salad to go along with your Steak Kabobs and you’ve got a delicious weeknight dinner!

steak kabobs on plate

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Steak Kabobs

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection!
4.55 from 111 votes


  • Traegar Grill (I LOVE my Traeger for easy grilling!)
  • Tongs (These ones are long enough to protect hands from the grill)


For the marinade:

For the kabobs:

  • 1 ½ pounds top sirloin steak, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut in 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 8 ounces button mushrooms
  • 1 red onion, cut into 1-inch pieces
  • 8 metal skewers (see note)


  • In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
  • Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
  • Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
  • Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
  • Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.


If you are using wood skewers, soak them in water for 30 minutes before grilling.


Calories: 408kcal, Carbohydrates: 15g, Protein: 42g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 100mg, Sodium: 690mg, Potassium: 1052mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1237IU, Vitamin C: 99mg, Calcium: 63mg, Iron: 4mg
Keywords steak

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Photos by Dishing Out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.55 from 111 votes (90 ratings without comment)

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  1. 5 stars
    Made this last night. Can’t stop thinking about. So good. So easy (especially since my 12yr old made the marinade and my hubby assembled the kabobs and grilled them. Haha. I made rice to go with it. Absolutely delicious. Can’t wait to make again.

  2. 5 stars
    This marinade is fantastic. I’ve served it four times to four different groups of people and everyone has raved about the flavour each time. Delish!! Thank you!!

  3. 5 stars
    The marinade is excellent and the kabobs were really moist. Making it again this weekend for the family! A favorite!

  4. 5 stars
    Gosh, this marinade has to be the best I’ve ever had BY FAR. I made it with kabobs and then decided to just do regular steaks that way. I definitely didn’t make enough steak though because I am still craving it! It was so good. Thank you so much for sharing!

  5. 5 stars
    Simple marinade with tons of flavor! These kabobs were easy enough for a weeknight. Will put this recipe into my marinades.

  6. 5 stars
    Delicious flavor! And I really appreciated the oven instructions, as I didn’t have access to a grill. The whole family loved these!

    1. I used half the amount of meat and the recipe fed my husband and me. If I were feeding 4 people, I’d add another pepper or two. I might even double the marinade so all the beef would be completely submerged if using the full 11/2 lbs in the recipe. The marinade is delicious. The beef is flavorful and tender. I marinated the meat for 7 hours. Glad I did!

  7. 5 stars
    Excellent recipe! I made it exactly as written except I used a beautiful orange pepper instead of yellow. I marinated the meat 7 hours. The meat was flavorful and tender. I served it with a cauliflower rice medley for a terrific paleo meal.

  8. 5 stars
    Oops. I forgot to say that I used coconut palm sugar for better paleo compliance. I really like this recipe! I will make it again often. 🙂

  9. I’ve made this recipe of kabobs for two years now! They’re a real show stopper and my in-laws are always impressed. 😉 Thanks for the recipe!

  10. Hi, can the red wine vinegar be substituted for raspberry, apple cider or balsamic vinegar?

  11. 5 stars
    My husband and I are HUGE on flavor. I marinated the meat overnight and grilled it the following day. AMAZING! Great flavor! Definitely a keeper, thank you!

  12. Hello
    Has anyone tried this marinade with shrimp or chicken? I am camping this weekend and 1 friend cant eat beef.
    Please let me know!
    Colleen 🙂

  13. 5 stars
    Holy cow! This recipe is the BEST for steak OR chicken. I am so glad I came across this. My family is in love with it! I make it soy free by substituting Coconut Aminos for the soy sauce. And instead of brown sugar I use agave nectar for the lower glycemic index. Fantastic! It doesn’t need to marinate all day either, just a few hours for us. Thank you so much for sharing this!

  14. 5 stars
    Delicious! The marinade is soooo good! Served with some brown rice and called it done. We’ll be doing this recipe a few more times this summer.

  15. 5 stars
    I have made beef kabobs for over 50 years, and this is the best recipe I have ever used or tasted.
    Great job!

  16. 5 stars
    Very happy with the marinade. I vacume sealed it overnight and then put on the smoker, 450°f 5min each side. Perfection.