Grilled Steak Kabobs
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Savor the smoky and juicy goodness of these mouthwatering Grilled Steak Kabobs! Tender chunks of sirloin steak are marinated in a flavorful blend of herbs and spices, then skewered alongside vibrant bell peppers and sweet onions.
“This is so delicious and easy. Family pleaser for sure, even the picky little one! We sub in mushrooms for the onions.” ⭐️⭐️⭐️⭐️⭐️ – Karen
Reasons You’ll Love This Recipe
- The marinade is magic. A few simple ingredients that you likely have in your pantry can transform sirloin steak in just a few hours.
- The steak is flavorful and juicy. Steak kabobs are loved for their rich and robust flavors.
- They are versatile. Steak kabobs allow for endless creativity in terms of ingredient combinations. Swap out the veggie for whatever you love.
- Steak Kabobs are perfect for gatherings. They are easy to prepare, cook quickly, and can be served as finger foods or part of a larger meal. Guests can mingle while enjoying the tasty, bite-sized pieces. Here are more grilling recipes if you want ideas!
- They are a healthy grilling choice. By incorporating lean cuts of steak and an assortment of vegetables, it becomes a well-balanced and nutritious meal.
Pair these with our Grilled Vegetable Foil Pack or our Crispy Smashed Potatoes for a delicious meal.
Ingredients Needed
- Veggies – Red onion and bell peppers are my veggie of choice. Mushrooms would also be great with this recipe.
- Soy sauce – For a gluten-free option, use coconut aminos or gluten-free Tamari soy sauce.
- Avocado oil
- Worcestershire sauce
- Honey – Real maple syrup or dark brown sugar are good alternatives.
- Onion powder
- Garlic cloves
- Pepper
- Sirloin steak – Here’s where to find healthy meat you can trust.
How to Make Steak Kabobs
Make Marinade
To a gallon-sized freezer bag, add steak, garlic, soy sauce, oil, Worcestershire, honey, onion powder, pepper, and red pepper flakes. Press air out, seal, and toss to combine.
Marinate Steak
Place the bag in the refrigerator for at least 30 minutes and up to 8 hours to marinate. Tip: Set the bag in a dish in case there are any leaks. Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes.
Prep the Grill
Clean and preheat a grill or grill pan to medium heat (around 350°-400°F).
Build Kabobs
Build the kabobs in a 9×13-inch baking dish to contain the mess. Thread a piece of onion, bell pepper, and beef onto the skewers, repeating until the skewer is mostly filled. (You’ll end up with about 3 pieces of meat per skewer.) Leave a little space between each ingredient so they grill evenly. Pour the rest of the marinade over the kabobs to coat the veggies.
Grill Kabobs: Grill the kabobs, turning frequently, until the vegetables are tender and the beef is seared on all sides and cooked to desired doneness*, about 8-10 minutes. (Be sure to discard the marinade.) Let rest for 5 minutes.
When Is Steak Done Cooking?
When cooking steak kabobs, the internal temperature of the steak is important when determining when it’s fully cooked. The recommended internal temperature for steak kabobs depends on the level of doneness you prefer:
- Rare: The internal temperature should reach around 125°F (51°C) with a bright red center.
- Medium-rare: The internal temperature should reach approximately 135°F (57°C) with a warm red center.
- Medium: The internal temperature should reach around 145°F (63°C) with a pink center.
- Medium-well: The internal temperature should reach approximately 155°F (68°C) with a slightly pink center.
- Well done: The internal temperature should reach around 160°F (71°C) with no pink, fully cooked throughout.
Keep in mind that your steak will rise a few degrees even after pulling it off the grill, so remove kabobs just a few degrees shy of your preferred doneness temp. Be sure to use an internal meat thermometer to help you determine doneness!
Can You Freeze Steak Kabobs?
Great question! If you want to make this a freezer meal, we recommend freezing the cut up, uncooked steak in the marinade without the veggies.
Because of the high water content in the bell peppers and onions, they won’t hold up well on a skewer after being frozen and thawed.
To prepare, simply thaw the steak using one of our safe thawing methods and then add them to the skewers with fresh veggies.
FAQs
While the ends of the skewers will get black and possibly burn some, it is fine. We do recommend soaking the skewers in water for at least 30 minutes before placing the meat and veggies on them.
Coconut aminos work great in place of soy-sauce!
You bet! We have sauteed all the ingredients on a griddle and have cooked items in a grill basket.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Grilled Steak Kabobs
Grilled Sirloin Steak Kabobs are not only a great meal idea for large groups, but they can also be a freezer meal! The magic of this easy dinner idea is in the marinade.
Ingredients
- 2 lb. boneless sirloin steak, trimmed of excess fat and cut into 1 1/2 inch cubes
- 4 garlic cloves, minced (or 2 teaspoons pre-minced garlic)
- 1/2 cup low sodium soy sauce (GF: Use coconut aminos or gluten-free Tamari soy sauce)
- 1/3 cup avocado oil (sub: olive oil)
- 1/4 cup all-natural Worcestershire sauce (GF: Look for one labeled gluten-free.)
- 1 tablespoon honey (sub: real maple syrup or brown sugar)
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- A pinch of red pepper flakes (about 1/8 teaspoon)
- 1 large red onion, cut into bite-sized (about 1 inch) pieces
- 2 red bell peppers, cored and cut into bite-sized (about 1 inch) pieces
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Instructions
Make It Now:
- Make Marinade: To a gallon-sized freezer bag, add steak, garlic, soy sauce, oil, Worcestershire, honey, onion powder, pepper, and red pepper flakes. Press air out, seal, and toss to combine. (Freezing instructions begin here.)
- Marinate Steak: Place the bag in the refrigerator for at least 30 minutes and up to 8 hours to marinate. Tip: Set the bag in a dish in case there are any leaks. Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes.
- Prep the Grill: Clean and preheat a grill or grill pan to medium heat (around 350°-400°F).
- Build Kabobs: Build the kabobs in a 9×13 inch baking dish to contain the mess. Thread a piece of onion, bell pepper, and beef onto the skewers, repeating until the skewer is mostly filled. (You’ll end up with about 3 pieces of meat per skewer.) Leave a little space between each ingredient so they grill evenly. Pour the rest of the marinade over the kabobs to coat the veggies.
- Grill Kabobs: Grill the kabobs, turning frequently, until the vegetables are tender and the beef is seared on all sides and cooked to desired doneness*, about 8-10 minutes. (Be sure to discard the marinade.) Let rest for 5 minutes.
*USDA recommends a safe minimum internal temperature of 145 degrees for beef.
Freeze For Later: Follow Step 1 and freeze the bag.
Prepare From Frozen: (Note: You’ll need the onion and red bell peppers on hand to complete this meal.) Thaw. Follow Steps 3-5.
Notes/Tips
- Use disposable gloves when threading the kabobs for easy clean up.
- Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
- Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
- Gluten-Free Version: Use coconut aminos or gluten-free Tamari soy sauce. Make sure the brand of Worcestershire sauce is gluten-free. I like the Lea & Perrins brand.
- It would be delicious served with a little Garlic Herb Butter.
I always struggle to find good sirloin steak recipes! This wasa hit with the whole family! I made & froze the cubes before we went away for 3 weeks & I was so happy to have an easy meal to just thaw & grill when we returned home. The marinade is perfect!
Yay! Freezer meals for the post-vacation win! Thanks for taking the time to leave a review Lisa.
This is so delicious and easy. Family pleaser for sure, even the picky little one! We sub in mushrooms for the onions.
Mushrooms sound great with steak. Happy to hear it was a hit!