I like this recipe because it’s quick to prepare and easy to customize. The marinade keeps the steak tender and flavorful, while the mix of peppers, mushrooms, and onions adds freshness and color. I also enjoy how versatile these kebabs are—they pair perfectly with rice, grilled corn, or even a fresh salad.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup olive oil ¼ cup soy sauce 1 ½ tablespoons fresh lemon juice 2 ½ tablespoons Worcestershire sauce 1 tablespoon honey 2 teaspoons Dijon mustard 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 ¾ lbs sirloin steak, cut into 1 ¼-inch pieces 8 oz button or cremini mushrooms, halved 3 bell peppers (red, green, yellow), cut into 1 ¼-inch pieces 1 large red onion, diced into 1 ¼-inch chunks 1 tablespoon olive oil Salt and freshly ground black pepper ½ teaspoon garlic powder 10 wooden skewer sticks, soaked in water for at least 30 minutes
Directions
I whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, garlic, and black pepper in a bowl.
I place the steak cubes in a resealable bag, pour in the marinade, seal, and massage it in. I refrigerate the meat for 3 to 6 hours.
When ready to cook, I preheat the grill to medium-high heat (about 425°F) and clean the grates.
I drizzle the vegetables with olive oil, season with salt, pepper, and garlic powder, and toss them to coat.
I thread the steak and vegetables alternately onto the skewers, using about 4 pieces of steak per skewer.
I lightly oil the grill grates, then grill the kebabs for about 8–9 minutes, turning occasionally until the steak reaches 140–145°F for medium doneness.
I serve them warm, often with a squeeze of lemon or a sprinkle of fresh herbs.
Servings and Timing
This recipe makes about 5 servings. It takes 25 minutes to prep, 10 minutes to cook, plus 3–6 hours for marinating, for a total of about 3 hours and 35 minutes.
Variations
Sometimes I add zucchini or cherry tomatoes for more color. When I want a spicy kick, I mix in red pepper flakes or cayenne pepper to the marinade. For a twist, I swap the steak for chicken or shrimp and adjust the cooking time accordingly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the oven at 350°F for about 10 minutes. The kebabs can also be eaten cold over salads for an easy next-day meal.
FAQs
Can I use a different cut of beef?
Yes, I sometimes use ribeye or tenderloin for a more tender result.
Can I bake these kebabs instead of grilling?
Yes, I bake them at 425°F for 15–20 minutes, turning halfway through.
How long should I marinate the steak?
At least 3 hours gives great flavor, but I prefer marinating for up to 6 hours.
Can I make these ahead of time?
Yes, I marinate the steak and prep the vegetables a day in advance.
Do I need to soak the skewers?
Yes, soaking wooden skewers prevents them from burning on the grill.
Can I make this recipe gluten-free?
Yes, I use gluten-free soy sauce or tamari instead of regular soy sauce.
What can I serve with steak kebabs?
I like serving them with rice, grilled corn, or roasted potatoes.
Can I cook these on a grill pan?
Yes, a stovetop grill pan works great if I can’t grill outdoors.
How do I keep the meat juicy?
I avoid overcooking and let the steak rest for a few minutes before serving.
Can I add fruit to the kebabs?
Yes, pineapple chunks add a delicious sweet contrast to the savory steak.
Conclusion
Steak Kebabs are one of my favorite ways to enjoy a flavorful, satisfying meal from the grill. The tender marinated steak and colorful vegetables create the perfect combination of smoky, sweet, and savory. I love how easy they are to prepare and how they always bring that special grilled flavor to the table.
Steak Kebabs are juicy, marinated steak cubes grilled with colorful vegetables for a smoky, flavorful meal. The sweet and savory marinade caramelizes beautifully, making these kebabs perfect for barbecues, family dinners, or summer gatherings.
Ingredients
1/4 cup olive oil
1/4 cup soy sauce
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
2 teaspoons Dijon mustard
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
1 3/4 lbs sirloin steak, cut into 1 1/4-inch pieces
8 oz button or cremini mushrooms, halved
3 bell peppers (red, green, yellow), cut into 1 1/4-inch pieces
1 large red onion, cut into 1 1/4-inch chunks
1 tablespoon olive oil (for vegetables)
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
10 wooden skewers, soaked in water for at least 30 minutes
Instructions
In a bowl, whisk olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, garlic, and black pepper until combined.
Place steak cubes in a resealable bag, pour in the marinade, seal, and refrigerate for 3–6 hours.
Preheat grill to medium-high heat (about 425°F) and clean the grates.
Toss mushrooms, bell peppers, and onion with olive oil, salt, pepper, and garlic powder.
Thread steak and vegetables alternately onto skewers, using about 4 pieces of steak per skewer.
Oil the grill grates lightly and grill kebabs for 8–9 minutes, turning occasionally, until steak reaches 140–145°F for medium doneness.
Rest for 5 minutes before serving. Garnish with fresh herbs or a squeeze of lemon if desired.
Notes
Add zucchini or cherry tomatoes for extra color and variety.
For spice, add cayenne pepper or red pepper flakes to the marinade.
Use ribeye or tenderloin for a more tender texture.
To make gluten-free, substitute soy sauce with tamari.
These kebabs can be baked at 425°F for 15–20 minutes if grilling isn’t an option.
