Grilled Steak Kabobs

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Steak kabobs look amazing, taste great, and are really simple to cook.

Everything cooks together, resulting in those crunchy charred edges. Serve it over rice pilaf and you’re done! You’ve prepared an excellent lunch.

In this recipe, I’ll show you how to prepare skewers for grilling, how to create a simple marinade, and what sort of meat and veggies you can use to produce the ultimate steak kabobs.

What kind of skewers to use

Grilled Steak Kabobs

To create your kabobs, you may use either metal or bamboo skewers.

They will be great any way. Obviously, the metal ones can be reused and last a long time, whilst the bamboo ones can only be used once before being discarded.

Metal skewers have a number of drawbacks: they become quite hot on the grill and cleaning up may be difficult if food gets stuck to them.

That’s why I like bamboo ones. Everything glides perfectly off your plate, and when I’m done, I simply dump it in the trash.

Editor’s Note: I’m not sure what Jordan is on about; we all know that metal skewers are better! Use them again and again, then toss them in the dishwasher when you’re done.

If you are using bamboo skewers, soak them in water for at least 30 minutes to help them not burn as rapidly and to help them hold up under heat. I’ve forgotten to do this a few times and had my skewers snap in half.

What vegetables go with steak kabobs?

Grilled Steak Kabobs

Making kabobs is fun because there are so many different things you can put on them. There is no right or wrong way to do things.

Combine your favorite meats, veggies, or even fruit whatever you wish. Add extra steak if you want more. Mix and combine until you get the appropriate quantity of what you want.

I normally skewer 2-3 pieces of steak and then layer other vegetables around it.

I used sirloin steak, red onions, mushrooms, tomatoes, and bell peppers in this recipe. I’ll sometimes switch it up and grill some pineapple or zucchini, which works well!

What if you don’t have any steak? Instead, try our grilled chicken kabobs.

What cut of steak for kabobs

You can’t go wrong with sirloin steak, which is what I used, but there are lots of other possibilities.

  • Sirloin Nice and lean cut of beef that won’t cause many flare-ups and maintains things healthy.
  • Mignon Filet If you’re willing to pay a little more money, filet mignon is an extremely tender cut.
  • New York Strip Will also cost more than sirloin

You can’t go wrong with any cut of steak if you cut it into even pieces. If you choose a fatty cut, like as ribeye, keep an eye out for flare-ups as the fat renders and drips.

How to make the best grilled steak kabobs

1.Cut your steak into even chunks

It is critical to cut everything to a comparable size; 1 chunk is a suitable size.

This ensures that everything cooks at the same time. When the steak is fully cooked, the veggies are usually ready as well.

The good news is that grilled veggies are forgiving if you need to cook your steak a little longer, and a little char adds a lot of flavor.

2. Marinate

My marinade is simple yet flavorful. Take Italian dressing and soy sauce and combine them.

Place the steak and veggies in a gallon zip lock bag with the marinade and place in the refrigerator for up to 6 hours.


Remove the meat and veggies from the marinade and blot them dry with a paper towel before threading them onto the skewers. I prefer to alternate between the steak and the vegetables in a pattern so that everyone receives the same amount of everything.


After assembling your kabobs, sprinkle with olive oil and season with salt, pepper, and garlic powder.

5.Fire up the grill

I used my Magma crossover grill for this, but any gas or charcoal barbecue would suffice. Ascertain that your grill is preheated to medium heat.

Cook your kabobs for 10-15 minutes, or until done to your liking, turning every few minutes. The veggies should be done by the time the steak is.

When everything is done, take them off the grill and serve with your favorite sides.

What to serve with steak kabobs

You already have a well-balanced supper since you’re preparing steak and vegetables.

I prefer to make a little amount of rice pilaf on the stovetop and serve the kabobs directly on top. A side salad usually helps to cut the weight of a large steak.

Here are a couple additional side alternatives to think about:

  • Garlic and rosemary smoked potatoes
  • Brazilian cilantro garlic bread
  • Ultra crispy triple cooked potato wedges


What cut of steak is best for grilling kabobs?

Selecting the Best Beef Cut for Kabobs

Sirloin (from top to tip) is thin and fits into a balanced diet, as well as being inexpensive. Flat Iron or Strip Steak, as well as Tenderloin, are other excellent alternatives for kabobs.

How long should you grill beef kabobs?

Prepare your grill for direct, high heat. Grill for 8 to 10 minutes, depending on how hot your grill is and how well done you want your meat. Allow time to rest: Allow 5 minutes for the meat to rest before serving.

How to make the perfect kabobs on the grill?

How to Cook Kabobs
Turn it on. Preheat the grill to a consistent temperature before adding the skewers.
Brush. Brush your kebab pieces with olive oil before grilling them.
Grill. Cook the skewers for 12-15 minutes on the grill, turning halfway through.

Should I marinate kabobs before grilling?

Marinating the meat not only adds taste, but also tenderizes it, making every bite moist and delectable. Beef kabobs are also ideal for summer parties since they cook rapidly on the grill. You could also use my Greek Marinade to give your kabobs a more Mediterranean taste!

What is the most tender meat for shish kabobs?

Fillet mingon (or beef tenderloin)- this is the ideal cut for beef shish kabobs since it is a soft and leaner steak that doesn’t take much labor.

Is ribeye steak good for shish kabobs?

Grilled Ribeye Steak Kabobs are a delightful dish that is ideal for a quick supper for two or serving a large crowd at a summer barbecue! Ribeye steaks are skewered with fresh, vibrant vegetables, producing a lively and appealing skewer!

How often do you flip kabobs on the grill?

Every 3-4 minutes, turn the kebabs. Fish skewers cook quicker than chicken or beef skewers. After approximately 10 minutes of cooking, use a Thermapen to check the interior temperature of each piece.

Do you grill kabobs with the lid open or closed?

Keep the cover as closed as possible. Grill the Kabobs until the internal temperature reaches 165 degrees for the chicken and 145 degrees for the pork, using an instant read thermometer.

Should I marinate veggies for kabobs?

Make an effort to chop the veggies in equal sizes so that they cook evenly. Marinate for at least 15-20 minutes and up to 24 hours. The longer you marinate the kabobs, the more flavorful they will be. If you do not marinade the vegetables on the skewers, soak the skewers to prevent them from burning.

Should I put kabobs in foil to grill?

5: Enlist the assistance of aluminum foil.

“When I’m grilling a more delicate vegetable or fruit kebab (like one with tomatoes), I like to lay down a piece of heavy-duty foil on the grill, and then cook on top of the foil,” explains Food Network Kitchen recipe tester Amanda Neal.


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