One of my family’s favorite cookout dinners is this Marinated Steak Kabobs. They are so delicious, perfectly tender, and super easy to make!
The marinade for the beef kabobs is really simple and full of amazing ingredients to maximize flavors and tenderize the beef. It’s made of Worcestershire, vinegar, soy sauce, lemon juice, mustard, garlic, herbs, and seasoning. The beef only needs to marinate for 3 to 4 hours, so it’s a great prep-ahead recipe!
I love assembling these steak kabobs with the bell peppers, onions, and mushrooms. They complement the steak really well. It’s a highly customizable and prep-ahead friendly grilling recipe!
We all love bold and flavor-packed dinners in my family, especially when it comes to grilling. We’ve made these easy and delicious marinated steak kabobs several times now, and they are always a hit!
The meat is so flavorful, tender, and juicy, and I love the combination of grilled beef, bell peppers, onions, and mushrooms…all in one! Here’s why I love these marinated steak kabobs so much:
- The beef is packed with so much flavor. It’s so, so delicious!
- The beef comes out really tender and juicy thanks to the easy marinade.
- It’s highly customizable: skewer it with your favorite veggies or substitute the protein to your liking.
- It’s prep-ahead friendly. You can prep several of the ingredients in advance.
I swear, even picky eaters will love this!
Ready to fire up the grill? Let me show you how to make these kabobs!
The Technique: Marinating
Marinating meats is a sure way to add lots of amazing flavors throughout. Not only that, but marinades that contain vinegar or another acidic component, such as lemon juice, help tenderize meat very effectively by breaking down the proteins in the meat. The result is super flavorful, tender, and juicy meat.
If using vinegar or lemon juice (or lime juice) in the marinade, the meat should ONLY be marinated for up to 3 to 4 hours. NEVER OVERNIGHT. If left for too long, the acid will actually start making the meat too tough and chewy.
Ingredients You’ll Need
For the beef kabob marinade, you’ll need:
- Olive oil: Oil helps to keep the meat moist and is also a vehicle for flavors and seasonings to penetrate into the meat. It also balances out the stronger flavors from the vinegar and lemon juice.
- Soy sauce: For flavor and a savory flavor profile. Because soy sauce is liquid, the salty and savory flavors will penetrate into the meat much more easily.
- Worcestershire sauce: For additional flavor depth.
- Red wine vinegar: The main acidic component that will help tenderize the meat by breaking down meat proteins.
- Lemon juice: Lemon juice helps break down proteins, tenderizing the meat. It also adds a fresh touch!
- Dijon mustard: To balance out flavors.
- Dried oregano: Aromatic herbs for flavor.
- Garlic: For lots of flavor! Use freshly minced garlic.
- Ground black pepper
Notice how there’s no salt listed here? The soy sauce is already salty, so there’s no need to add more salt.
To assemble the steak kabobs, you’ll need the following:
- Sirloin steak: Cut into 1-inch cubes. Make sure to trim any excess fat. If you can’t find sirloin, try strip steak.
- Bell peppers: Cut them into about 1 inch squares so they are the same size as the beef. This will help with even grilling.
- Yellow or red onion: Cut them into about 1 inch squares so they are the same size as the beef. This will help with even grilling.
- Whole mushrooms: I’d recommend choosing mushrooms that are about 1 inch in size for even cooking.
- Olive oil: You’ll use it to toss the veggies (bell peppers, mushrooms, onions) with the seasoning. Also, you’ll use olive oil to grease the grill.
- Seasoning for the veggies: Italian seasoning, garlic powder, salt, and pepper
As for equipment, you’ll need about 6 skewers, preferably stainless steel skewers, but bamboo skewers will work too. If using bamboo skewers, soak them in water for 20 minutes before using to prevent them from burning. You’ll also need a grill, either an outdoor grill or a grill pan for the stovetop. Other tools I recommend are meat thermometer and tongs.
How to Make Steak Kabobs
The marinade is easy to make, and the skewers are really fun to assemble. Everyone will love it!
- Make the marinade: You can pretty much mix all the marinade in a large resealable bag (I use 1 gallon bags). I prefer to use bags rather than bowls because you can ensure that every surface is covered with the delicious marinade.
- Add the meat to the marinade: Add the sirloin chunks into the marinade and make sure it’s all evenly coated. Important: Marinate for 3-4 hours maximum in the fridge. WHY? If left for too long, the acidic components (vinegar and lemon juice) will break down the proteins a bit too much, resulting in tough and chewy meat.
- Prep the veggies: Cut them into 1 inch size chunks to make sure that they are about the same size as the beef. This will help with even cooking.
- Skewer the kabobs: Alternate between the marinated beef and veggies, in any order you want.
- Grill the kabobs! Grill for about 10-12 minutes total until the beef and veggies are bit charred. I usually do 2-3 minutes per side for medium-rare to medium. If you want them more done, cook for an additional minute or so per side.
- Serve! Let them rest for about 5-10 minutes before serving. This will allow the juices to redistribute and make the steak a bit more tender and perfectly juicy.
The trick to assembling kabobs properly for even cooking is making sure that all the ingredients that go into each skewer are about the same size. In this case, try to chop the bell peppers and onions to about 1-inch, which is how thick the beef chunks should be. Also, try to find mushrooms that are also about the same size as well.
That’s it! Steak kabobs are really easy and fun to make. I love prepping ingredients ahead of time to make it easier the day of.
The key to easy cooking is often prepping ahead!
While this recipe can’t 100% be made in advance, there are certain ingredients that can be prepared the day before to make cooking much easier and seamless. Here are my recommendations:
- Chop the bell peppers and the onions. Store in the fridge.
- Cut the steak into 1-inch cubes the day before and store in a resealable bag in the fridge.
- Do not marinate the meat overnight. Because the marinade contains vinegar and lemon juice, marinating for more than 4 hours will actually turn the meat tough and chewy.
- Do not prep the mushrooms in advance, they will turn brown overnight.
- Do not season or oil the vegetables in advance. They can turn soggy if stored overnight with seasoning.
Substitutions and Variations
Beef cuts: If you can’t find sirloin steak, you can also use strip steak. Don’t use flank steak or skirt steak because those cuts tend to be thinner and can also be more difficult to tenderize properly.
You can also substitute the veggies. Instead of the bell peppers, onions, and mushrooms combo, you can try zucchini, cooked baby potatoes, larger cherry tomatoes, or pineapple chunks. If you have any cool ideas for this one, please let me know in the comments section below!
Pairing and Serving Ideas
First, SAUCES. Sauces make grilled meats so, so good! They add amazing flavors, dimension, and depth. I always serve these marinated grilled steak kabobs with one of these sauce.
As for side dishes, I’d highly recommend the following:
- Potato salads! Pesto Potato Salad, Dill Potato Salad, or Blue Cheese and Bacon Potato Salad
- Watermelon Feta Salad for all the cool summer vibes
- Arugula Salad with Lemon Dressing, a great simple and light salad choice
- Panzanella Salad
- Parmesan Roasted Asparagus with Panko
If you can’t choose, just make them all and throw a potluck party!
I’d recommend sirloin steak. Strip steak works well too. If you want to splurge, tenderloin would be fine as well.
No. Because the marinade contains vinegar and lemon juice, marinating the beef for too long (more than 4 hours) can actually make the meat tough and chewy.
I like to use stainless steel skewers. You can also use wooden bamboo skewers, just make sure to soak them in water for 20 minutes prior to assembling to prevent them from burning.
For medium-rare to medium, cook about 2-3 minutes per side (about 8-12 minutes total) over medium-high heat. I usually do 3 minutes per side. If you want them cooked more, add another minute or two per side. I’d recommend using a meat thermometer: 135 F for medium-rare, 145 F for medium, 150 F for medium-well.
No. The soy sauce is already salty enough.
Yes! Use an indoor grill or a grill pan for the stovetop. Same directions. Make sure to pre-heat the indoor grill or the grill pan before cooking.
I hope you like these marinated steak kabobs as much as we do over here. It’s one of our favorite things to grill during a nice summer weekend with friends and family.
They are so delicious, easy to make, and really fun to eat. I love serving them with chimichurri and grilled vegetables. It’s the ultimate summer grilling dinner!
Thank you for reading. Happy cooking!
Tips for Success
- Marinate the beef for no more than 3-4 hours. This marinade uses vinegar and lemon juice to help tenderize the meat, but if left for too long, it can actually make it tough and chewy.
- If using wooden bamboo skewers, soak them in water for 20 minutes before using. This will prevent the skewers from burning.
- For medium-rare to medium, grill for about 2-3 minutes per side over medium-high or high heat. If you want them cooked a bit more, add an additional 1-2 minutes per side. Use a thermometer to check for doneness: 135 F for medium-rare, 145 F for medium, and 150 F for medium-well.
Marinated Steak Kabobs
- Stainless steel skewers or bamboo skewers
- ⅓ cup olive oil
- ⅓ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1.75 pounds sirloin steak, cut into 1-inch cubes fat trimmed
- 3 bell peppers, cut into 1 inch squares
- 8 oz cremini or button mushrooms, bottoms trimmed
- 1 large red or yellow onion, cut into 1 inch squares
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for grill or pan and veggies, as needed
- Make sure you have skewers handy. You need about 6 skewers. I’d recommend using stainless steel skewers. If using bamboo skewers, soak them in water for 20 minutes before using in order to prevent them from burning.
- Marinate the meat: In a large (1-gallon) resealable bag, combine all the marinade ingredients. Add the cubed sirloin and make sure it’s all well-combined. Seal the bag, removing any excess air, and let it marinate for maximum 3-4 hours in the fridge. Note: Don’t let it marinade for longer than that, or it could turn out tough and chewy (see note below).
- Preheat the grill over medium-high heat. Clean the grates if needed.
- Season the veggies: In a large bowl, toss the chopped bell peppers, chopped onions, and mushrooms with Italian seasoning, garlic powder, salt (about ½ teaspoon) and a few grinds of ground black pepper.
- Assemble the kabobs: assemble the skewers with the marinated beef and the seasoned veggies, alternating. I use 4-5 pieces of meat per skewer. You should have about 6 skewers. Discard the marinade.
- Grill on the preheated grill for 8-12 minutes total (about 2-3 minutes per side) for medium-rare to medium. If you want them cooked more, cook for an additional minute or so per side. Tip: check the internal temperature with a thermometer, 135 F for medium-rare, 145 F for medium, and 150 F for medium-well.
- Let the kabobs rest for 5-10 minutes before serving to allow the juices to redistribute. Serve and enjoy! Recommended: serve with chimichurri sauce.
- Equipment: stainless steel or bamboo skewers, outdoor grill. If grilling indoors: grill pan for stovetop or indoor electric grill.
- Marinate the meat for a maximum of 3-4 hours. Because the marinade contains vinegar and lemon juice, marinating for more than 3-4 hours will actually turn the meat tough and chewy.
- Use a meat thermometer for best results. Quick steak temperature guide: 135 F for medium-rare, 145 F for medium, and 150 F for medium-well.
- Prep ahead: The bell peppers and onions can be chopped 1-2 days ahead. The beef can be cut into cubes 1-2 days in advance.
- Storing: Refrigerate any leftovers in airtight containers in the fridge.
- Disclaimer: Nutritional values are approximates only.