Marinated juicy steak bites are grilled on a skewer with tender peppers and onions until perfectly charred. These Juicy Steak Kabobs are an easy and incredibly flavorful summer dinner idea that the whole family will love!
Easy Grilled Steak Kabobs
We already established that grilled kabobs are truly one of the quintessential tastes of summer when we made these Juicy Grilled Chicken Kabobs. But you didn’t think we’d stop at just one kabob recipe, did you? Of course not – summer is a long season! So, without further ado, let me introduce you to these Grilled Steak Kabobs, which are just as juicy and delicious as the chicken ones.
The fundamental building blocks of these kabobs are cubes of sirloin steak that are marinated in a savory sauce of balsamic vinegar and soy sauce. (Can you say YUM?) They are then grilled until tender and smoky, alongside a trio of colorful peppers and red onion!
Juicy steak kabobs look like they require a lot of love and attention, but they’re actually pretty easy to throw together on short notice. As long as you’ve got at least an hour to let the steak cubes marinate, you’ll only need 20 extra minutes to throw the actual meal together! These are also great for a large party, you can prepare them ahead and throw them on the grill when your guests arrive.
My last plug to you is that steak kabobs are always a crowd-pleaser – I mean, who could say no to these tender steak bites?
What You’ll Need
Now that you’re totally hooked on these steak kabobs like I am, what goes into actually making them? Here’s the essential ingredient breakdown (you can find the full list of ingredients for both the kabobs and the marinade below, on the recipe card):
- Balsamic Vinegar – You can also use red wine vinegar if you like.
- Soy Sauce – Low sodium is best for this recipe if using Dale’s Steak Seasoning, because it is already salted. If you are not using Dale’s Steak Seasoning, you can substitute regular soy sauce instead.
- Fresh Garlic – Try to use fresh, if possible, for the best flavor.
- Dale’s Steak Seasoning – I like to use Dale’s Steak Seasoning as it adds a great amount of flavor and is one of our personal favorites. You can use liquid smoke instead, if needed.
- Sirloin Steak – It needs to be a nice thick cut of meat so you can cube it, and have the cubes be thick.
- Skewers – I prefer metal skewers as I find them a lot easier to use, but if you are using wood, make sure to soak them in water (for about 30 minutes) or they will burn easily.
- Bell Peppers – I like to use 1 red, 1 yellow, and 1 green. It looks beautiful, and the slightly different flavors are really nice!
- Onion – I like to use a red onion, but you can also use a white or a yellow onion if you want to.
How to Make Steak Kabobs on the Grill
Firing up the grill to make these simple steak kabobs leaves you with a delicious and super-quick warm-weather dinner! The process can be broken down into two basic steps: marinating the steak (which involves some waiting time, but is really easy!) and grilling the kabobs.
Here are the in-depth details:
Prepare the Marinade: In a small bowl, whisk to combine the olive oil, vinegar, soy sauce, garlic, Dale’s Steak Seasoning and Worcestershire sauce.
Let the Meat Marinate: Place the steak pieces into a large bowl or ziplock bag. Pour the sauce over the meat and toss to combine. Close the meat tightly and place in the refrigerator for at least 1 hour and up to 24 hours.
Preheat the Grill to 350°F: Remove the meat from the marinade. Using the skewers, place a piece of meat, then some vegetables on and repeat until each skewer is filled.
Cook the Kabobs: Place the skewers on the heated grill and leave for 4 minutes. Then, turn and grill for 3 minutes, repeating until all 4 sides have been grilled.
Tips for Success
How easy is that? I feel like the hardest part of this recipe is just waiting for the meat to marinate. That, or trying not to eat the juicy steak bites right off of the skewer!
At any rate, I’ve got some extra little tips that can make this kabob prep even easier:
- Let the Meat Marinate: Marinate the steak for a minimum of one hour for best results – this is how the flavors really soak into the meat.
- Other Vegetable Ideas: You don’t have to stick to peppers and onions if you don’t want to. Mushrooms, 1 ½ inch pieces of corn on the cob, cauliflower, and broccoli are all substitutions or additions that you can make!
- Make Sure the Steak Cubes are the Same Size: You want the bites of steak to be relatively similar in size so that each one cooks through evenly. You don’t want to end up with some underdone or some overdone!
- Varying Cooking Times for the Doneness of the Meat: For rarer meat, grill each side for 3 minutes each. For well done meat, cook each side for 4 to 5 minutes.
- Let the Meat Rest in Foil: Letting your meat rest for 5 minutes after grilling while wrapped in foil will make your steak bites incredibly tender and juicy! I know it’s hard to wait, but it’s so worth it!
What goes with grilled steak kabobs? It might be easier to answer what doesn’t go with steak kabobs, because the answer to the former question is: pretty much anything!
That said, I do have some suggestions for you…
- Sauces: Personally, I love to serve these steak kabobs just as they are, but they are also great with a side of homemade tzatziki sauce or my Oh My Steak Sauce, but you could always go with a good BBQ sauce, too.
- Potatoes: Steak and potatoes is a classic pairing for good reason. With that in mind, try serving them with baked potatoes (like my best Air Fryer Baked Potatoes — crispy outsides and fluffy insides), Garlic Mashed Potatoes or something like these Oven Roasted Potatoes alongside your kabobs. Crispy Baked Sweet Potato Fries would be tasty too!
- Pasta Salad: Another traditional summer side dish, headed your way! Greek Pasta Salad, Bacon Ranch Pasta Salad and Creamy Tuna Macaroni Salad are two of my easy go-to recipes.
- Salad: If you want to leave out the pasta, that’s fine – make something like this simple Greek Salad instead! It’s got a homemade salad dressing that goes it too… just FYI. 🙂 Or, something like my refreshing Watermelon Feta Salad with Mint is always a hit during the warmer months.
How to Store and Reheat Leftovers
Store any leftover steak and veggies in the refrigerator for up to 5 days. (I always use an airtight container.) To reheat, remove the steak, peppers, and onions from the skewers and add them to a skillet over low heat. Cook until the meat is warmed through. You can also warm these steak kabobs in a preheated oven, on a tray lined with a baking sheet. Or even in the air fryer!
Can I Freeze Steak Kabobs?
Definitely! You can freeze leftover steak kabobs in an airtight container for 2-3 months. Let them thaw overnight in the fridge before eating again, and keep in mind that the vegetables may not be as tender or crispy as they were originally.
For the Marinade:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ⅓ cup low sodium soy sauce
- 3 garlic cloves, crushed
- 2 Tablespoons Dale’s Steak Seasoning
- 2 tablespoons Worcestershire sauce
For the Kabobs:
- 2 pounds sirloin steak, cut into 1 inch cubes
- 1 red pepper, cut into 1 inch pieces
- 1 yellow pepper, cut into 1 inch pieces
- 1 green pepper, cut into 1 inch pieces
- 1 red onion, cut into large pieces
- 4-6 metal skewers or 6-8 wooden skewers, soaked in water
- In a small bowl, whisk to combine the olive oil, vinegar, soy sauce, garlic, Dale’s Steak Seasoning and Worcestershire sauce.
- Place the steak pieces into a large bowl or ziplock bag. Pour the sauce over the meat and toss to combine. Close the meat tightly and place in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat the grill to 350°F. Remove the meat from the marinade.
- Using the skewers, place a piece of meat, then some vegetables on and repeat until each skewer is filled.
- Place the skewers on the heated grill and leave for 4 minutes. Turn and grill for 3 minutes, repeat until all 4 sides have been grilled.
- For rarer meat, grill each side for 3 minutes each, for well done cook each side for 4 to 5 minutes. For extra tender steak, let the skewers rest for 5 minutes wrapped in foil before serving.
Amount Per Serving: Calories: 585Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 139mgSodium: 1134mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 43g
More Grilling Recipes
Need some more easy grilling ideas for this summer? I’ve got you covered! Here are some of my favorites:
- Chicken Gyros
- Best Grilled Chicken Breasts
- Grilled Corn
- Greek Chicken Souvlaki
- Grilled Margherita Pizza
- Sweet & Sticky Shrimp
- Rosemary Honey Mustard Chicken
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