Grilled Steak Kabobs

Grilled Steak Kabobs are perfect for backyard cookouts, weekend barbecues, casual hangouts, game day spreads, or when you just want to enjoy tender, juicy, and smoky skewers. You can prep and assemble the skewers in advance, make the marinade ahead, and stash everything in the fridge until it's grill time. They’re easy to serve and share, travel well if you’re heading to a picnic, and don’t require much cleanup. Leftovers hold up great, and you can freeze any extras if you've made batches for later meals.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: American

Keyword: Grilled Steak Kabobs

Servings:

Calories: 373kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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

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