I found a Skewer Marinade that makes my steak kabobs come out ridiculously juicy with charred edges and veggies that actually bite back, so keep scrolling.

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I’m obsessed with these Steak And Vegetable Kabobs because they hit the spot every time. I love the char on the steak and the snap of peppers and onions.

And that Steak Skewers Marinade? It sneaks into every bite so nothing’s boring.

I don’t mess around with tiny portions; I want big cubes of meat, big veggies, and garlic cloves and soy sauce doing the heavy lifting. Juicy, salty, a little smoky.

It’s effortless dinner that gets everyone leaning in and stealing pieces. No frills.

Just bold, messy, real food that tastes like summer. Bring extra napkins and zero regrets.

Ingredients

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Steak: the meaty protein, it’s where the bite and flavor come from.
Olive oil: keeps meat moist, adds a mellow, fruity richness.
Soy sauce: salty umami punch, it’s the savory backbone.
Worcestershire: adds tangy depth, a little savory complexity.
Lemon juice: bright acidity, it wakes up everything.
Brown sugar: balances salt with caramel sweetness, it’s sticky-good.
Dijon mustard: tangy zip, it helps flavors stick together.
Garlic: aromatic kick, it’s that homey, craveable smell.
Kosher salt: essential seasoning, it makes flavors pop.
Black pepper: mild heat and bite, simple spice.
Red pepper flakes: optional heat, adds a quick kick.
Parsley or cilantro: fresh herb note, it’s bright and green.
Bell peppers: sweet crunch and color, fun on the skewer.
Red onion: sweet-sharp layers, it caramelizes nicely.
Cherry tomatoes: juicy bursts, they soften and sweeten.
Zucchini: tender, mild sponge for marinades, light veggie option.
Mushrooms: earthy chew, they soak up all the juices.
Neutral oil: for brushing, prevents sticking and adds sheen.
Skewers: hold it all together, handy for grilling and serving.

Ingredient Quantities

1 1/2 lb flank or sirloin steak, cut into 1 to 1 1/2 inch cubes (trim excess fat)

1/3 cup olive oil

1/4 cup soy sauce

2 tbsp Worcestershire sauce

2 tbsp lemon juice (about 1 lemon)

2 tbsp brown sugar, packed

1 tbsp Dijon mustard

3 garlic cloves, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional, for a little heat)

2 tbsp chopped fresh parsley or cilantro (optional)

3 bell peppers (mixed colors), cut into 1 to 1 1/2 inch pieces

1 large red onion, cut into wedges about the same size as the peppers

8 oz cherry or grape tomatoes

1 medium zucchini, cut into 1/2 inch rounds (optional)

8 oz cremini or button mushrooms, stems removed

2 tbsp neutral oil for brushing (canola or vegetable oil)

8 to 10 metal skewers or soaked wooden skewers

How to Make this

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1. If using wooden skewers, soak them in water for at least 30 minutes, otherwise use metal skewers and skip that step.

2. Cut steak into 1 to 1 1/2 inch cubes and pat dry, trim any excess fat so they cook evenly.

3. Whisk together 1/3 cup olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp lemon juice, 2 tbsp packed brown sugar, 1 tbsp Dijon mustard, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if you want heat. Stir in 2 tbsp chopped parsley or cilantro if using.

4. Reserve about 1/3 cup of the marinade in a separate bowl for finishing or basting and set aside. Put the steak cubes in a zip bag or bowl, pour the rest of the marinade over the meat, squeeze out excess air and refrigerate for at least 30 minutes and up to overnight for best flavor.

5. While meat marinates, prep veggies: cut 3 bell peppers into 1 to 1 1/2 inch pieces, cut 1 large red onion into wedges similar size to peppers, halve 8 oz cherry tomatoes if you like or leave whole, slice 1 medium zucchini into 1/2 inch rounds if using, and remove stems from 8 oz mushrooms.

6. Thread steak and veggies onto skewers, alternating meat and vegetables for even cooking. Don’t pack them so tight, leave a little space for heat circulation.

7. Preheat grill to medium high and oil the grates. Brush the assembled kabobs lightly with 2 tbsp neutral oil to help prevent sticking.

8. Grill kabobs 8 to 12 minutes, turning every 2 to 3 minutes so everything chars evenly. For steak aim for about 130 to 140F internal temp for medium rare to medium, adjust time for desired doneness. Watch the tomatoes and zucchini since they can soften fast.

9. In the last minute or two, baste with the reserved marinade you set aside if you like more glaze, or brush with a little extra oil. Do not use raw marinade that has touched raw meat unless you boil it first.

10. Remove kabobs from grill and let rest 5 minutes, sprinkle with extra chopped parsley or cilantro, then serve hot.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large mixing bowl (for the marinade)
5. Whisk or fork (to mix the marinade)
6. Zip-top bag or shallow bowl (to marinate the steak)
7. Metal skewers or wooden skewers (soaked if using wood)
8. Grill (gas or charcoal) and long-handled tongs
9. Basting brush or silicone brush (for oil and reserved marinade)
10. Instant-read meat thermometer

FAQ

Q: Can I marinate the steak longer or shorter than suggested?

A: Yes. Marinating 30 minutes gives good flavor, 2 to 8 hours is ideal for more depth. Don't go past 24 hours or the acid can make the meat mushy.

Q: What cut of beef is best if I can't find flank or sirloin?

A: Skirt steak, hanger, or flat iron work fine. Just slice against the grain into 1 to 1 1/2 inch cubes so it's not tough.

Q: Do I have to soak wooden skewers?

A: Yes soak them at least 30 minutes so they don't burn on the grill. If you have metal skewers you can skip soaking.

Q: How do I keep veggies from overcooking compared to the steak?

A: Cut veggies to similar size as the meat and thread so harder veggies like peppers and onion get even heat. Start with mushrooms and tomatoes last if they cook faster. You can par-cook zucchini in a hot pan for a minute if you like it more tender.

Q: Can I make these in the oven or on a stovetop instead of grilling?

A: Yes. Broil on high for 8 to 12 minutes, turning once, or cook in a hot cast iron skillet for 6 to 10 minutes until seared and cooked to your liking. Watch them closely so they don't dry out.

Q: Any quick tips for juicy, flavorful kabobs?

A: Pat meat dry before searing so it browns. Let steak rest 5 minutes after cooking. Use a little oil on the grill or brush kabobs so they don't stick. And taste the marinade before using it on cooked food since raw meat spent time in it.

Steak Kabobs Recipe Substitutions and Variations

Steak (1 1/2 lb flank or sirloin): skirt steak, hanger steak, or top round work well (similar texture and great for quick grilling).
Soy sauce (1/4 cup): tamari for gluten free, coconut aminos for lower sodium and sweeter flavor, or a mix of 2 tbsp Worcestershire plus 2 tbsp water if you’re out of soy.
Brown sugar (2 tbsp): honey or maple syrup (use a little less if liquid), or granulated sugar mixed with a pinch of molasses for that same caramel note.
Lemon juice (2 tbsp): lime juice for a brighter tang, apple cider vinegar for a milder acid, or a splash of white wine vinegar in a pinch.

Pro Tips

1) Marinate longer when you can, like a few hours or overnight, but don’t go past 24 hours or the meat can get mushy. If you short on time, even 30 minutes helps. Also pull the meat out of the fridge 20 minutes before cooking so it hits the grill closer to room temp.

2) Thread stuff loosely and keep pieces uniform so everything cooks the same. Leave small gaps so heat circulates, and put denser veggies like onions next to the meat so they don’t overcook while waiting for the steak.

3) Oil the grill and the skewers well, and use a reliable instant read thermometer for the steak. Aim for about 130 to 140 F for medium rare to medium, and remember food keeps cooking after you take it off so factor that in.

4) Never baste with raw marinade unless you boil it first. If you want a glaze, reserve some marinade before adding the meat, or simmer the used marinade briskly for a few minutes to kill bacteria. Let skewers rest a few minutes after grilling so juices redistribute, otherwise the meat will bleed out when you cut it.

Steak Kabobs Recipe

Recipe by Bob Jones

0.0 from 0 votes

I found a Skewer Marinade that makes my steak kabobs come out ridiculously juicy with charred edges and veggies that actually bite back, so keep scrolling.

Servings

servings

Calories

386

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large mixing bowl (for the marinade)
5. Whisk or fork (to mix the marinade)
6. Zip-top bag or shallow bowl (to marinate the steak)
7. Metal skewers or wooden skewers (soaked if using wood)
8. Grill (gas or charcoal) and long-handled tongs
9. Basting brush or silicone brush (for oil and reserved marinade)
10. Instant-read meat thermometer

Ingredients

1 1/2 lb flank or sirloin steak, cut into 1 to 1 1/2 inch cubes (trim excess fat)
1/3 cup olive oil
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tbsp lemon juice (about 1 lemon)
2 tbsp brown sugar, packed
1 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for a little heat)
2 tbsp chopped fresh parsley or cilantro (optional)
3 bell peppers (mixed colors), cut into 1 to 1 1/2 inch pieces
1 large red onion, cut into wedges about the same size as the peppers
8 oz cherry or grape tomatoes
1 medium zucchini, cut into 1/2 inch rounds (optional)
8 oz cremini or button mushrooms, stems removed
2 tbsp neutral oil for brushing (canola or vegetable oil)
8 to 10 metal skewers or soaked wooden skewers

Directions

If using wooden skewers, soak them in water for at least 30 minutes, otherwise use metal skewers and skip that step.
Cut steak into 1 to 1 1/2 inch cubes and pat dry, trim any excess fat so they cook evenly.
Whisk together 1/3 cup olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp lemon juice, 2 tbsp packed brown sugar, 1 tbsp Dijon mustard, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if you want heat. Stir in 2 tbsp chopped parsley or cilantro if using.
Reserve about 1/3 cup of the marinade in a separate bowl for finishing or basting and set aside. Put the steak cubes in a zip bag or bowl, pour the rest of the marinade over the meat, squeeze out excess air and refrigerate for at least 30 minutes and up to overnight for best flavor.
While meat marinates, prep veggies: cut 3 bell peppers into 1 to 1 1/2 inch pieces, cut 1 large red onion into wedges similar size to peppers, halve 8 oz cherry tomatoes if you like or leave whole, slice 1 medium zucchini into 1/2 inch rounds if using, and remove stems from 8 oz mushrooms.
Thread steak and veggies onto skewers, alternating meat and vegetables for even cooking. Don’t pack them so tight, leave a little space for heat circulation.
Preheat grill to medium high and oil the grates. Brush the assembled kabobs lightly with 2 tbsp neutral oil to help prevent sticking.
Grill kabobs 8 to 12 minutes, turning every 2 to 3 minutes so everything chars evenly. For steak aim for about 130 to 140F internal temp for medium rare to medium, adjust time for desired doneness. Watch the tomatoes and zucchini since they can soften fast.
In the last minute or two, baste with the reserved marinade you set aside if you like more glaze, or brush with a little extra oil. Do not use raw marinade that has touched raw meat unless you boil it first.
Remove kabobs from grill and let rest 5 minutes, sprinkle with extra chopped parsley or cilantro, then serve hot.

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.