I can’t get enough of these juicy steak kabobs, loaded with garlicky sirloin and crisp garden veggies. Every skewer comes off the grill looking colorful, hearty, and totally irresistible.
I’m obsessed with these Grilled Steak Kabobs because they hit that sweet spot between fresh, filling, and straight-up craveable. The sirloin steak gets juicy and charred at the edges, while the bell peppers bring that crisp, smoky bite I always want with grilled meat.
And honestly, they just look like summer on a skewer. No fussy dinner energy, no sad “healthy” compromise, just bold flavor and big, satisfying bites.
But the best part? Everyone at my table goes for seconds without me having to sell it.
Tender steak, colorful veggies, grill marks, happy plates. That’s my kind of dinner.
Tonight.
Ingredients
- Sirloin steak brings the juicy, hearty bite everyone’s really here for.
- Olive oil helps everything stay tender, glossy, and grill-ready.
- Soy sauce adds salty depth without making the kabobs feel heavy.
- Worcestershire sauce gives that savory, steakhouse-style kick you’ll notice fast.
- Lemon juice brightens things up so it doesn’t taste too rich.
- Brown sugar adds a little sweetness and helps those edges caramelize.
- Garlic makes the marinade smell amazing and taste way bolder.
- Oregano brings a cozy, herby note that works great with beef.
- Smoked paprika adds color, warmth, and a tiny backyard-barbecue vibe.
- Bell peppers bring crunch, sweetness, and pretty color to every skewer.
- Red onion gets sweet and charred, which is basically kabob magic.
- Zucchini keeps things fresh, light, and a little bit healthy.
- Mushrooms soak up flavor like little savory sponges.
- Cherry tomatoes burst with juicy sweetness, so don’t skip them.
- Plus skewers make dinner feel fun, easy, and totally grill-party ready.
Ingredient Quantities
- 1 1/2 pounds sirloin steak, cut into 1 to 1 1/2 inch cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 large bell peppers, cut into 1 1/2 inch pieces
- 1 large red onion, cut into wedges
- 1 medium zucchini, cut into 1/2 inch thick rounds
- 8 ounces cremini or white mushrooms, whole or halved
- 1 cup cherry tomatoes
- 8 to 10 metal or wooden skewers (if wooden, soak in water 30 minutes before grilling)
How to Make this
1. If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning.
2. In a bowl whisk together 1/4 cup extra virgin olive oil, 1/4 cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to make the marinade.
3. Place 1 1/2 pounds sirloin steak cubes in a resealable bag or shallow dish, pour the marinade over the steak, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.
4. While the steak marinates, cut 2 large bell peppers into 1 1/2 inch pieces, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, and prepare 8 ounces cremini or white mushrooms and 1 cup cherry tomatoes.
5. Preheat your grill to medium high and lightly oil the grates to prevent sticking.
6. Thread the marinated steak cubes and prepared vegetables onto 8 to 10 skewers, alternating steak with bell pepper, onion, zucchini, mushrooms, and cherry tomatoes so pieces are snug but not overcrowded.
7. Season assembled kabobs lightly with additional salt and pepper to taste.
8. Grill the kabobs over direct heat, turning every 2 to 3 minutes for even cooking, until the steak reaches your desired doneness, about 8 to 12 minutes total for medium rare to medium; use an instant read thermometer if needed, aiming for 135 F for medium rare and 145 F for medium.
9. Remove kabobs from the grill and let them rest for 5 minutes to allow juices to redistribute.
10. Serve the steak kabobs hot off the grill with any pan juices or an extra squeeze of lemon if desired.
Equipment Needed
1. Grill (gas or charcoal) with a brush to clean grates
2. Long metal or wooden skewers (soak wooden skewers if using)
3. Large bowl for whisking marinade
4. Whisk and measuring cups and spoons
5. Resealable plastic bag or shallow dish for marinating
6. Cutting board and a sharp chef knife
7. Tongs for turning kabobs
8. Instant read meat thermometer
9. Oven mitts or heatproof gloves for handling hot skewers
FAQ
Grilled Steak Kabobs Recipe Substitutions and Variations
- Sirloin steak
- Flank or skirt steak — lean, slices well against the grain for tenderness
- Ribeye — richer, more marbling for juicier kabobs
- Boneless chicken thighs — milder flavor, use same marinade and shorter cook time
- Extra virgin olive oil
- Avocado oil — high smoke point, neutral flavor for high heat grilling
- Grapeseed oil — light and neutral, lets marinade flavors shine
- Canola oil — budget friendly with a mild taste
- Low sodium soy sauce
- Tamari — gluten free with a similar savory profile
- Coconut aminos — lower sodium and slightly sweeter, good for soy free needs
- Regular soy sauce diluted with a little water — if low sodium is not available
- Brown sugar
- Maple syrup — adds a subtle maple depth, reduce other liquids slightly
- Honey — gives floral sweetness and helps with caramelization
- Coconut sugar — similar texture and a more caramel like flavor
Pro Tips
1. For the juiciest steak, take the marinated cubes out of the fridge about 20 minutes before grilling so they lose some chill. Cold meat hits the grill unevenly and can tighten up, while room temperature pieces cook more evenly.
2. Pat the meat and vegetables lightly with paper towel before threading to reduce excess moisture. That helps the steak sear instead of steam and gives better grill color and flavor.
3. Thread vegetables that cook faster, like cherry tomatoes and zucchini, between larger pieces of steak or thicker veggies so nothing turns to mush. Keep pieces snug but not crushed so heat can circulate.
4. Use an instant read thermometer and aim for 5 degrees under your target right off the grill, then rest the kabobs for five minutes. Carryover will bring the steak to the perfect doneness and keeps the juices locked in.
Grilled Steak Kabobs Recipe
I can’t get enough of these juicy steak kabobs, loaded with garlicky sirloin and crisp garden veggies. Every skewer comes off the grill looking colorful, hearty, and totally irresistible.
4
servings
581
kcal
Equipment: 1. Grill (gas or charcoal) with a brush to clean grates
2. Long metal or wooden skewers (soak wooden skewers if using)
3. Large bowl for whisking marinade
4. Whisk and measuring cups and spoons
5. Resealable plastic bag or shallow dish for marinating
6. Cutting board and a sharp chef knife
7. Tongs for turning kabobs
8. Instant read meat thermometer
9. Oven mitts or heatproof gloves for handling hot skewers
Ingredients
-
1 1/2 pounds sirloin steak, cut into 1 to 1 1/2 inch cubes
-
1/4 cup extra virgin olive oil
-
1/4 cup low sodium soy sauce
-
2 tablespoons Worcestershire sauce
-
2 tablespoons fresh lemon juice
-
2 tablespoons brown sugar
-
3 garlic cloves, minced
-
1 teaspoon dried oregano
-
1 teaspoon smoked paprika
-
1/2 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
2 large bell peppers, cut into 1 1/2 inch pieces
-
1 large red onion, cut into wedges
-
1 medium zucchini, cut into 1/2 inch thick rounds
-
8 ounces cremini or white mushrooms, whole or halved
-
1 cup cherry tomatoes
-
8 to 10 metal or wooden skewers (if wooden, soak in water 30 minutes before grilling)
Directions
- If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning.
- In a bowl whisk together 1/4 cup extra virgin olive oil, 1/4 cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to make the marinade.
- Place 1 1/2 pounds sirloin steak cubes in a resealable bag or shallow dish, pour the marinade over the steak, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.
- While the steak marinates, cut 2 large bell peppers into 1 1/2 inch pieces, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, and prepare 8 ounces cremini or white mushrooms and 1 cup cherry tomatoes.
- Preheat your grill to medium high and lightly oil the grates to prevent sticking.
- Thread the marinated steak cubes and prepared vegetables onto 8 to 10 skewers, alternating steak with bell pepper, onion, zucchini, mushrooms, and cherry tomatoes so pieces are snug but not overcrowded.
- Season assembled kabobs lightly with additional salt and pepper to taste.
- Grill the kabobs over direct heat, turning every 2 to 3 minutes for even cooking, until the steak reaches your desired doneness, about 8 to 12 minutes total for medium rare to medium; use an instant read thermometer if needed, aiming for 135 F for medium rare and 145 F for medium.
- Remove kabobs from the grill and let them rest for 5 minutes to allow juices to redistribute.
- Serve the steak kabobs hot off the grill with any pan juices or an extra squeeze of lemon if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 491g
- Total number of serves: 4
- Calories: 581kcal
- Fat: 31g
- Saturated Fat: 7.8g
- Trans Fat: 0.15g
- Polyunsaturated: 3g
- Monounsaturated: 15.5g
- Cholesterol: 119mg
- Sodium: 770mg
- Potassium: 1192mg
- Carbohydrates: 21g
- Fiber: 4.6g
- Sugar: 13.4g
- Protein: 50g
- Vitamin A: 1490IU
- Vitamin C: 78mg
- Calcium: 56mg
- Iron: 5.2mg