Grilled Steak Kabobs
Add Preferred SourceThese Grilled Steak Kabobs turn simple sirloin, crisp vegetables, and meaty mushrooms into smoky, bite-size skewers. They’re both tender and flavorful, with a quick honey-paprika marinade that takes everything up a notch. Fire up the grill, thread them all together, and you have juicy steak skewers that taste like they came from your favorite steakhouse, minus the fuss.
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This is one of those grilling recipes we always can’t miss for backyard barbecues—cookouts just don’t feel complete without them. They’re easy to eat straight off the skewers, or take anywhere that I’ve brought them already to picnics a few times. You can prep them ahead, stash them until grill time, and they’re just as handy the next day—leftovers warm up nicely, and any extra cooked pieces freeze well for later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Steak Kabobs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to follow with my few simple steps to get great results on the grill.
Prep the Steak and Veggies
Trim the sirloin steak and cut it into evenly sized chunks, about 2-inch pieces. I use this sharp, high-carbon chef’s knife so I can slice cleanly through the steak without shredding it.
Slice the bell peppers and red onion into similar sizes so everything cooks evenly. Leave the mushrooms whole if they’re small, or halve them if they’re large.
Make the Marinade
In a small bowl, mix together the minced garlic, olive oil, honey, paprika, salt, and pepper. Stir until the honey dissolves and everything is well combined. Use a mini silicone whisk like this one to blend the marinade smoothly without splashing.
The mixture should be glossy without any gritty or grainy texture, and smell bold and just a little sweet, so everything caramelizes beautifully on the grill.
Toss and Chill
Place the steak and vegetables in a large mixing bowl or zip-top bag. Pour the steak marinade over everything and toss well so each piece is coated. I use this deep mixing bowl with a non-slip base so nothing spills while tossing the marinade.
Cover and refrigerate for at least 30 minutes—up to 4 hours if you’ve got time. This gives the steak time to let the marinade ingredients work their way into the meat, deepening its flavor and helping tenderize it without making it mushy.
Skewer Everything
Thread the marinated meat and veggies onto skewers, alternating the ingredients for a mix of flavor, texture, and color.
I always use bamboo skewers as they pierce through the food easily and smoothly, but I’ve also tried these great flat-blade metal skewers that stop the skewered pieces from spinning around when I flip them on the grill.
Leave a little space between pieces so the heat circulates and everything gets a good sear. If they’re too tightly packed or squeezed together on the skewer, they’ll steam instead of grill.
Set Up the Grill
Preheat your grill to medium-high heat, 20 minutes before you start grilling. This helps prevent sticking, creates better grill marks, and helps make sure the beef kabobs cook evenly throughout.
For charcoal grills, arrange the coals to one side for an indirect heat zone to give you better control and a cooler area to move kebobs if they start cooking too fast. I like this Kettle charcoal grill because it holds heat evenly and gives that perfect smoky flavor without taking up too much space.
For gas grills, set all burners to high, about 400°F (200°C), so the grates get hot enough to sear the steak properly. This gas grill heats quickly and has enough room to cook a whole batch of kabobs without overcrowding.
Grill to Perfection
Once hot, place and grill steak kabobs directly on the grill grates and cook for 12 to 15 minutes, turning every few minutes using tongs so all sides get evenly charred and the steak cooks to your liking.
This pair of heat-resistant and extra-long grill tongs makes it super easy to flip without getting too close to the heat.
Rest and Serve
Transfer the kabobs to a plate or platter, cover loosely with foil, and let them rest for about 5 minutes before serving. This short rest helps the juices stay locked in the steak while the foil keeps it warm.
Sprinkle with a handful of fresh herbs like chopped parsley or cilantro for a simple, vibrant finish if you’re feeling extra. Enjoy your grilled steak kabobs!
If you’re taking them to a picnic or outdoor party, go ahead. I pack mine into a large, hard-sided food container with locking lids that fits the skewers perfectly, so they’re easy to grab and serve. Then I keep them warm in this insulated casserole carrier.
Equipment
Ingredients
- 1 ½ pounds top sirloin steak
- ½ red bell pepper
- ½ green bell pepper
- 1 red onion
- 6 ounces portobello mushrooms
For the marinade:
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ teaspoons ground paprika
- Salt and pepper to taste
Video
Instructions
- Cut steak, peppers, and onion into similar-sized chunks for even cooking. Keep mushrooms whole or halved if large.1 ½ pounds top sirloin steak, ½ red bell pepper, ½ green bell pepper, 1 red onion, 6 ounces portobello mushrooms
- In a small bowl, whisk together garlic, olive oil, honey, paprika, salt, and pepper.3 garlic cloves, 3 tablespoons olive oil, 2 tablespoons honey, 1 ½ teaspoons ground paprika, Salt and pepper
- In a large bowl, combine steak, peppers, onions, and mushrooms. Pour the marinade over the mixture and toss to coat well. Cover and refrigerate for 30 minutes to 4 hours.
- Preheat the Grill (Start 20 minutes before grilling): For charcoal grills, arrange coals to one side for indirect heat. For gas grills, set all burners to high. Aim for 400°F (200°C).
- Thread marinated steak and veggies onto skewers, alternating for even cooking and color.
- Grill over medium heat for 12–15 minutes, turning occasionally, until the steak is nicely charred and cooked to your preferred doneness.
Notes
- Boost Flavor with Lemon Juice: You can add a tablespoon for added brightness if you want to, but keep marinating for just under 3 hours to avoid mushy steak.
- Add More Warmth with Cumin: Stir in half a teaspoon of ground cumin into the marinade for a subtle, earthy flavor that deepens the savory notes without overpowering the steak—totally optional.
- Give It Time to Marinate: Don’t rush this step; a quick soak isn’t enough. Only 30 minutes or more helps the marinade really sink in, so be patient because the wait will be worth it.
- Prevent Skewer Fires: If you’re using bamboo or wooden skewers, soak them in water for up to 30 minutes before using. This simple trick keeps them from burning up on the grill.
- Adjust Cooking Time: If you’re using metal skewers, start checking the kabobs 2-3 minutes sooner since the metal conducts heat and cooks everything faster.
- Set Up a Two-Zone Grill: Create one side for direct heat and one for indirect heat. That way, you can move the kabobs if the grill flares up or if some pieces need a little more time.
- Check for Doneness: Use an instant-read thermometer (don’t guess!). I use this highly accurate meat thermometer so I never end up with undercooked or overcooked meat. Aim for about 135°F for medium-rare and 145°F for medium.
- Don’t Skip the Rest: Don’t get too excited—let the kabobs rest first for about 5 minutes before serving for the best flavor and juiciness.
Nutrition
Recipe Notes and Expert Tips
I’ve made these steak kebabs a bunch of times and picked up a few tricks that make a big difference from start to finish.
- Boost Flavor with Lemon Juice: You can add a tablespoon for added brightness if you want to, but keep marinating for just under 3 hours to avoid mushy steak.
- Add More Warmth with Cumin: Stir in half a teaspoon of ground cumin into the marinade for a subtle, earthy flavor that deepens the savory notes without overpowering the steak—totally optional.
- Give It Time to Marinate: Don’t rush this step; a quick soak isn’t enough. Only 30 minutes or more helps the marinade really sink in, so be patient because the wait will be worth it.
- Prevent Skewer Fires: If you’re using bamboo or wooden skewers, soak them in water for up to 30 minutes before using. This simple trick keeps them from burning up on the grill.
- Adjust Cooking Time: If you’re using metal skewers, start checking the kabobs 2-3 minutes sooner since the metal conducts heat and cooks everything faster.
- Set Up a Two-Zone Grill: Create one side for direct heat and one for indirect heat. That way, you can move the kabobs if the grill flares up or if some pieces need a little more time.
- Check for Doneness: Use an instant-read thermometer (don’t guess!). I use this highly accurate meat thermometer so I never end up with undercooked or overcooked meat. Aim for about 135°F for medium-rare and 145°F for medium.
- Don’t Skip the Rest: Don’t get too excited—let the kabobs rest first for about 5 minutes before serving for the best flavor and juiciness.
How to Store Leftovers
Once cooled, gently slide the steak and veggies off the skewers and store them in an airtight container. I like using these stackable glass food storage containers because they keep everything fresh and look neat in my fridge
They’ll stay fresh in the refrigerator for up to 3-5 days and reheat well in a skillet, microwave, or low oven. If you need to freeze them, lay them flat on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
I use this reusable freezer bag to keep everything sealed up tight without taking up much space in the freezer. You can freeze them for up to 2-3 months; just keep in mind the veggies will soften a bit once thawed, but the flavor still holds up nicely.
What to Serve With Grilled Steak Kabobs
These kabobs go with almost anything, whether you’re keeping it simple or building out a full BBQ spread. Serve them over rice, next to grilled corn, roasted potatoes, or fresh zucchini sticks.
You can also wrap the steak and veggies in warm flatbread for an easy handheld meal, or pair them with shrimp or grilled chicken breast if you’re feeding a bigger crowd.
Crusty bread and grilled asparagus keep it classic, while dips like chimichurri, tzatziki, or garlic aioli round it out nicely and give it a flavorful boost.
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