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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.

Yield: 5 servings (2 skewers per person) 1x
Prep: 10 minutesCook: 10 minutesTotal: 20 minutes (plus marinating time)


  • 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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Make It Now:

  1. 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.)
  2. 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. 
  3. Prep the Grill: Clean and preheat a grill or grill pan to medium heat (around 350°-400°F). 
  4. 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.
  5. 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. 


  • 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. 
© Author: Polly Conner
Cuisine: American Method: Grill