Grilled steak kabobs are an easy summer's night dinner idea. The steak is marinated in a simple marinade. Then skewered together with a variety of vegetables and grilled to perfection.
Don't you just enjoy outdoor cooking on the grill? I know I do and these beef kabobs along with my recipe for chicken kabobs are some of my favorite summer grilling recipes. These shish kabobs come out tender and juicy because of the simple steak marinade that we use.
Get that grill fired up so we can cook up these delicious kabobs.
Steak Kabob Ingredients
All the ingredients that are used to make these kabobs turn these skewers into a delightful meal. The first step that I always start with is getting the steak cut up and marinating.
I prefer to marinate overnight but sometimes I don't plan that far ahead. As long as I have 4 hours for marinating then I'm happy.
I used sirloin steak, however, I have also cut up a chuck roast to make kabobs with it. Beef tenderloin, New York strip, ribeye, or even stew meat would all work. All these cuts of meat make for great grilled steak kabobs.
Cutting the steak into 1-inch cubes will make them easier to skewer. With the meat cut into cubes add into the bowl that has your marinade in. Letting the meat marinate for at least 4 hours, overnight would add more flavor to the shish kabobs.
Vegetables For The Kabobs
A variety of vegetables to go along with the steak on these kabobs makes for a complete meal. The best thing about adding veggies to any type of shish kabobs is you can add your favorite vegetables.
For ours, I added one of our favorite summer squashes, zucchini. Making sure to clean the fresh zucchinis first. In order for the vegetables to not get burned when cooking, I make sure to cut all the vegetables about the same size as the steak.
The zucchini is cut into 1-inch round slices that will cook up perfectly with the steak.
I really enjoy the flavor onion brings to so many dishes. Red onions have a milder taste than other onions. They add a beautiful red, okay maybe more like a purple color to recipes.
After the skin to the onion was piled off I sliced the onion in half. Since it was a larger onion I only used half of it. Cutting into 1-inch cubes to add on to the skewers.
The whole mushrooms will be going onto the kabobs, so there is no need for cutting. My package of mushrooms contained 12 mushrooms. Which was perfect for us since we have some that don't care for mushrooms. So some of my kabobs have more mushrooms than others.
I carefully cleaned the whole mushrooms under cold water using my hands to clean any dirt off. Then let them air dry on a paper towel as I worked on the next vegetable.
Going with the sweeter orange and red bell peppers also brought in more color to the steak kabobs. After I washed the outside of the peppers I cut the ends off and cleaned out the seeds. Sliced into long strips then cut into 1- inch cubes that fit onto the skewers.
Assembling The Kabobs
When assembling the kabobs you can add as much of the veggies or meat onto the skewers that you want. I like to work in every other type of pattern, meat, veggies, meat, and so on until the skewer is full.
I try to make sure to have the same amount of steak on each skewer. Each of these skewers had seven pieces of meat or pretty close to that amount. I did have more veggies than I did meat so I made some veggie-only kabobs.
Once the meat and veggies are on the skewers is when I season with seasoning salt and black pepper.
Fire up the grill and add those kabobs on. We kept the grill temperature at around 350℉ while cooking. Cooking the steak kabobs for five minutes on two sides. The kabobs end up tender and full of flavor.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Garlic Butter Steak Bites
- Herb Butter With Garlic
- Salisbury Steak With Mushroom Gravy
- Prosciutto Wrapped Asparagus With Cheese
- Bacon Wrapped Stuffed Jalapenos
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Grilled Steak Kabobs With Vegetables
Tender steak that has been marinated. Then skewered together with a variety of vegetables and grilled to perfection.
- 2-3 Pounds Sirloin Steak (or preferred steak) cut into 1-inch cubes
- 12 whole fresh mushrooms cleaned
- 3 medium sized Zucchinis cut into 1-inch rounds
- 1 Large Red Bell Pepper seeded and cut into 1-inch cubes
- 1 Large Orange Bell Pepper seeded and cut into 1-inch cubes
- ½ Large Red Onion cut into 1-inch cubes
- Black pepper to taste
- seasoning salt to taste
Cut the meat into 1-inch cubes and let marinate in your favorite marinade for 4 hours or overnight.
Clean all the vegetables.
Cut the zucchinis into 1-inch round slices. Cut the onion and bell peppers into 1-inch cubes. Leave the mushrooms whole.
Thread the meat and veggies onto skewers until the skewers are full. Season with the seasonings.
Grill the kabobs on high heat for five minutes on two of the sides. Or on all sides for a total of 10 minutes cooking time. Or until the desired doneness is achieved. Serve and enjoy.
If using wood skewers be sure to soak them in warm water for 10 to 30 minutes before adding the meat and veggies on.
This is our favorite steak marinade.