Steak Kabobs
We enjoy these Steak Kabobs on repeat all summer long, paired with our favorite vegetables for grilling. They make the perfect easy summer dinner or fun addition to a summer BBQ.
Our other go-to grilling recipes include French Onion Burgers, Cedar Plank Salmon, Carne Asada Tacos, and Easy Grilled Pizza.
Warning: Insanely Delicious Steak Kabobs May Cause Backyard BBQ Envy
Our steak marinade is my secret weapon to making the best Steak Kabobs. They have the most incredible flavor that pairs well with any summer vegetables. My favorite part is I can prep the kabobs in the morning then have an outdoor summer fun-filled day and come home and it takes 5 minutes to assemble and cook them. We love to make Chicken Kabobs with them as well, and serve with corn on the cob or corn salad, and baked beans or potato salad.
How to make Steak Kabobs:
Marinate Steak: Combine peach juice, oil, dried onion, garlic, soy sauce, and black pepper. Slice steak into 1 inch pieces then place in a gallon size bag. Dump the marinade in the gallon size bag over steak, seal bag, then refrigerate for 1 to 6 hours.
Chop Veggies into 1-inch chunks and set aside.
Assemble: Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. Take turns alternating steak and chopped vegetables on the wooden skewers, keeping a little space between each piece.
Grill: Clean grill gates and grease with oil. Heat to medium-high. Place steak kabobs on the grill for a few minutes on each side, rotating (about 8 total minutes– don’t over cook them). Allow kabobs to rest for 5 minutes before serving.
Make Ahead Instructions:
The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.
Serve With:
Coleslaw
Quinoa Salad
Baked Beans
Watermelon Salad
Burrata Salad or Wedge Salad
Skillet Cornbread
Roasted Vegetables
Twice Baked Potatoes
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Steak Kabobs
Marinated steak kabobs that can be grilled with any of your favorite vegetables.
Course Main Course, Side DishCuisine American
Prep Time 20 minutes minutesCook Time 10 minutes minutesMarinate 2 hours hoursTotal Time 2 hours hours 30 minutes minutes
Servings 7
Calories 312kcal
Author Lauren Allen
Cost 15
Ingredients1/2 cup low-sodium soy sauce1/2 cup peach juice1/2 cup vegetable or canola oil1 Tablespoon dried onion flakes2 cloves garlic , mincedfreshly ground black pepper , to taste1 1/2 pounds top sirloin steak , cut into 1'' chunks2 bell peppers any color, cut into 1'' chunks1 sweet or purple onion , cut into 1'' chunksmetal or bamboo skewersUS Customary – Metric
InstructionsSteak Marinate: Combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper in a large bowl and whisk to combine. Add steak, tossing to coat. Cover and refrigerate for 1-8 hours.Assemble: If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each.Grill: Clean grill grates and oil. Heat to medium-high. Grill kabobs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.
Video
NotesSteak: I like to use top sirloin since it’s more affordable than filet or tenderloin, but is still thick and high quality!
Vegetables: Sub any other veggies you like including halved mushrooms, zucchini, summer squash.
Make Ahead Instructions: The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.
To Cook Kabobs in Oven: turn oven to broil on high. Place kabobs on the top oven rack and cook for 7-15 minutes (depending on how well done you like your steak), rotating during cooking.
To Cook Kabobs in Grill Pan or Skillet: Heat pan over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.
NutritionCalories: 312kcal | Carbohydrates: 10g | Protein: 24g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 718mg | Potassium: 559mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1111IU | Vitamin C: 47mg | Calcium: 43mg | Iron: 2mg
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I originally shared this recipe June 2014. Updated June 2019, June 2021, March 2022, June 2024.
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