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Grilled Steak Kabobs With Vegetables

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Grilled steak kabobs on a wood cutting board.

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.

Two shish kabobs on a wood cutting board.

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.

Steak that is in a bowl that has been marinated.

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.

Zucchini that is on a cutting board that is being sliced.

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.

Raw onion that has been cut into cubes.

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.

A bowl full of whole mushrooms.

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.

An orange bell pepper that is cut up.

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.

Raw kebabs on a cutting board.

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.

I use metal skewers when making kabobs. However, there are wood skewers, if you use those you will want to soak them in warm water for ten to thirty minutes before using them.

Once the meat and veggies are on the skewers is when I season with seasoning salt and black pepper.

The babobs on a grill being cooked.

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.

Add more flavor to these steak kabobs by adding our herb butter with garlic to them. When making these grilled steak kabobs I love to have corn on the cob going in my Instant Pot for a side dish.

Four grill kabobs on a wood cutting board.

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
  • Grilled Hot Dog Recipe
Home » Main Dish Recipes » Beef Recipes » Grilled Steak Kabobs With Vegetables
Beef Dinner Recipes

Grilled steak kabobs on a wood cutting board.

Three beef kabobs on a board.
Print

Grilled Steak Kabobs With Vegetables

Tender steak that has been marinated. Then skewered together with a variety of vegetables and grilled to perfection.

Course Main Course
Cuisine American
Keyword Beef Kabobs, Dinner recipes, Grill Recipe, Grilled Steak Kabobs, Grilled Steak Kabobs With Vegetables, Steak Kabobs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 Skewers
Calories 243 kcal
Author Jennifer

Ingredients

  • 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

Instructions

  1. Cut the meat into 1-inch cubes and let marinate in your favorite marinade for 4 hours or overnight.

  2. Clean all the vegetables.

  3. Cut the zucchinis into 1-inch round slices. Cut the onion and bell peppers into 1-inch cubes. Leave the mushrooms whole.

  4. Thread the meat and veggies onto skewers until the skewers are full. Season with the seasonings.

  5. 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.

Recipe Notes

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.

The nutritional value may vary depending on the ingredients used. 

Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.

Nutrition Facts
Grilled Steak Kabobs With Vegetables
Serving Size
 
7 Skewers
Amount per Serving
Calories
243
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
79
mg
26
%
Sodium
 
91
mg
4
%
Potassium
 
1296
mg
37
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
35
g
70
%
Vitamin A
 
1635
IU
33
%
Vitamin C
 
79
mg
96
%
Calcium
 
60
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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Jennifer - My Creative Manner
Welcome to My Creative Manner, I’m so happy to have you here! My name is Jennifer but my friends and family call me Jen. I’m from Michigan where my high school sweetheart and I are raising our three wonderful kids. Life can get busy but our goal is family first, so meals together are a must in our home.
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