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  • Writer's pictureBritt Boone

Steak Kebabs

One of the best steak recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they're threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 Kebabs.



  • 1/4 c olive oil

  • 1/4 c soy sauce

  • 1 1/2 tbsp fresh lemon juice

  • 1 1/2 tbsp red wine vinegar

  • 2 1/2 tbsp Worcestershire sauce

  • 1 tbsp honey

  • 2 tsp Dijon

  • 1 tbsp minced garlic

  • 1 tsp freshly ground black pepper


  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces

  • 8 oz button or cremini mushrooms, halved (unless small, keep whole)

  • 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces

  • 1 large red onion diced into chunks (about 1 1/4-inch)

  • 1 Tbsp olive oil, plus more for brushing grill grates

  • Salt and freshly ground black pepper

  • 1/2 tsp garlic powder

  • 10 wooden skewer sticks soaked in water for at least 30 minutes


  • For the marinade: In a mixing bowl whisk together all marinade ingredients.

  • For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.

  • Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).

  • With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).

  • Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).

  • Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

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