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Marinated Steak Kabobs

These easy and flavor-packed steak kabobs are marinated with the best marinade ever. They come out so flavorful, tender, and juicy. I skewer them with bell peppers, onions, and mushrooms.
Prep Time25 mins
Cook Time12 mins
Marinating3 hrs
Total Time3 hrs 37 mins
Course: Main Course
Cuisine: American
Keyword: beef kabobs, steak kabobs
Servings: 6 people
Calories: 342kcal
Author: Tania


  • Stainless steel skewers or bamboo skewers
  • Grill
  • Tongs



  • cup olive oil
  • 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.


Calories: 342kcal | Carbohydrates: 11g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 904mg | Potassium: 898mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1882IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 4mg