Mouth Watering Grilled Steak Kebabs
Are you looking for a delicious and easy way to enjoy steak for dinner? Grilled steak kebabs are the perfect solution! The kebabs steak are made of steak that is juicy, tender, and filled with delicious flavors. The marinade contains ingredients such as Worcestershire, soy sauce, and red wine vinegar that perfectly complement the savory taste of the steak.
Whether you're hosting a backyard barbecue or simply looking for a quick and easy weeknight meal, these kebabs are sure to impress your family and friends. In this blog post, we'll walk you through everything you need to know to make perfect grilled steak kebabs every time. So, let's get started.
INGREDIENTS
Marinade
- 1/4 c olive oil
- 1/4 c soy sauce
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tsp Dijon
- 1 tbsp minced garlic
- 1 tsp freshly ground black pepper
Kebabs
- 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
- 8 oz button or cremini mushrooms, halved (unless small, keep whole)
- 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch piece
- 1 large whole red onion diced into chunks (about 1 1/4-inch)
- 1 Tbsp olive oil, plus more for brushing grill grates
- Salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 10 wooden skewer sticks soaked in water for at least 30 minutes
INSTRUCTIONS
- For the marinade: In a mixing bowl, whisk together the following ingredients for the marinade.
- For the kebabs: Place steak into a gallon-size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate for 3 - 6 hours.
- Set your grill to 425 degrees before you start cooking (if it isn't already clean, make sure to scrub the grates now).
- Place your veggies on a cutting board and lightly drizzle with oil. Toss to coat, except for the onion if you prefer it in chunks. To do this, layer onions in 2-3 slices so they don't overcook.
- Evenly season the veggies with garlic powder, salt, and pepper. When you make kebabs, you can put steak and vegetables in any order. I usually put two onion slices on each one. You should be able to fit 4 steak pieces onto each skewer.
- After you oil the grill grates, place the kebabs on the Grill. Cook for 8-9 minutes whilst flipping them occasionally. You'll know they're done when the steak center registers at 140 - 145 degrees. Lastly, serve warm!
It takes different amounts of time to cook a steak on the grill. It depends on the type of grill, how hot it is outside, and how close your steak is to the fire. With steaks, you definitely don't want to under or overcook them. 
Is it possible to substitute a different type of steak in the recipe?
For better results, I suggest using top sirloin or New York strip steaks. They have less fat compared to other steaks, so you'll get evenly shaped cubes with less excess fat. Additionally, they have a great flavor and turn out to be tender if marinated and cooked correctly. Avoid petite sirloin steaks as they are too thin and cook quickly.
Is it an option to prepare this dish using an oven?
If you don't have a grill or if it is raining, you can still make these steaks. Put them on a baking sheet covered in foil and sprayed with non-stick spray (or use parchment paper). Bake at 425 degrees for about 10-13 minutes until the inside of the steak is 145 degrees (medium doneness). However, grilling will give the best flavor.
Tips for the Best Steak Kebabs
- Grill time may differ based on grill model, weather, and distance from flames. Overcooking steak is not recommended.
- Cut steak cubes evenly to ensure they cook uniformly.
- Marinate steak for at least 3 hours but no more than 6 hours to avoid mushy meat caused by acidic marinade.
- Soak wooden skewers in water to prevent them from burning up.
- Use a variety of vegetables such as squash, zucchini, cherry tomatoes, or parboiled potatoes.
- If you want peppers less crunchy, space them apart to allow more heat circulation for faster cooking.
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