Grilled Steak Kabobs – Break out the grill even if it isn’t summer! Tender, juicy, and full of beefy flavor, this grilled steak kabob recipe is simplicity incarnate. I’m drooling just thinking about them.
What’s more fun than eating food on a stick? Eating grilled food on a stick! 🎉 With chunks of marinated steak and veggies, you’ll have an entree you can be proud of.
The first time I tried grilled steak kabobs, they transported me home to Cameroon. I had been missing my beloved suya (also sharing this recipe with you because I care). They’re similar but different (if that makes sense). The aroma coming together with the bold spices is heavenly!
I’ve never tired of grilling great-tasting steak and burgers with simple ingredients and tons of flavor. Add some amazing BBQ sides to highlight this recipe at your family cookout.
Which Beef Cuts are Best for Grilling Steak Kabobs?
The most often chosen cuts are top sirloin steak, New York strip, and tri-tip. You’ll want a cut that doesn’t need time to cook tender and has just enough fat to be juicy. If you’re not sure, don’t be embarrassed to ask the butcher for help. I’ve gotten some of my best tips from the guy behind the meat counter.
Ingredient List
- Steak – Beef is even more tasty when grilled—something about a flame and that famous Maillard reaction that takes it over the top.
- Veggies – Onion and bell peppers (a combination of orange, red, yellow, and green make it visually appealing) add depth of flavor to the beef, and the meat returns the favor to the veggies.
- Seasonings – Garlic, cumin, thyme, oregano, nutmeg, allspice, black pepper, red pepper flakes, soy sauce (or Worcestershire sauce), and olive oil make a fantastic beef marinade. Parsley is optional but delicious.
How to Grill Steak Kabobs
- Start Chopping – Cut your beef into 1-1½-inch cubes (avoid cutting them too thin so they don’t cook too fast and dry out). Repeat with the vegetables, cutting them to about the same size as the beef. Set aside. (Photos 1-2)
- Marinade – In a medium bowl, mix garlic, cumin, thyme, oregano, nutmeg, allspice, black pepper, pepper flakes, soy sauce, and olive oil. Reserve a couple of tablespoons for basting. (Photo 3)
- Marinate – Divide the marinade, add half to the beef, and mix to coat it thoroughly. Add parsley to the marinating steak. Add the other half of the marinade to the vegetables and mix well, then let it marinate for 30 minutes or more (overnight works, too). (Photos 4-5)
- Preheat Grill – Heat your outdoor grill on medium-high heat. If using a grill pan, lightly spray it with oil to prevent the beef from sticking.
- Assemble – Divide the marinated steak into six portions. Thread it onto 6 skewers, alternating the beef with the onions and peppers. (Sometimes, I use two skewers for each kabob for easier turning.) (Photo 6)
- Grill steak kabobs for 4-5 minutes per side or until they reach the desired temperature. Baste with the reserved marinade frequently. Medium steak registers 140-145℉ (60-63℃) for an average doneness that pleases almost everyone.
- Serve – Let steak kabobs rest for about 5 minutes, then serve hot with couscous or a salad.
Flavor Variations
- Mushrooms deliver wonderful umami when grilled. Did you know mushrooms are closer to meat than plants? Booyah.
- Veggies. I love summer squash on a kabob. And cherry tomatoes are adorable.
- Other meat. Kabobs aren’t limited to beef. Grilled chicken, lamb, and pork are all good.
- Steak and shrimp kabobs. Alternate the beef cubes with jumbo shrimp for surf and turf kabobs.
Recipe Notes
- Soak wooden skewers for a minimum of 30 minutes, overnight is better if you can remember. I usually forget. 🤦🏾♀️ Or use metal skewers for safer kabobs.
- Cut your steak into uniform cubes so they cook evenly.
- Allow your steak to rest for a few minutes (at least 5) so the juice redistributes itself in the steak.
- An instant-read thermometer is a helpful tool. Rare: 120-125℉ (50-55℃); medium-rare: 130-135℉ (55-57℃); medium: 135-145℉ (57-63℃); and medium-well: 145-155℉ (63-70℃).
- Resist the urge to pack as much as you can onto one skewer. Leave a little space between the items on the skewer and between the skewers on the grill. That helps them cook evenly.
- Baste the kabobs with the marinade as they cook (I set aside some for basting) to infuse more flavor as it grills.
Make-Ahead and Storage
Marinate the meat for up to 24 hours and chop the vegetables the day before for easy assembly. You can also thread the skewers the day before and keep them in an airtight container. Then, bring them to room temperature while firing up the grill.
Leftover steak kebabs go great in a soup or stew. Or chop the chunks a little smaller for taco night. Pull the chunks off the skewers and refrigerate them in an airtight container for 3-4 days. Or freeze them for 2-3 months.
Beautiful Pairings for Steak Kabobs
A huge salad always disappears faster than I expect it to. A pomegranate and pecan salad is impressive, while a simple tossed salad is a guaranteed crowd-pleaser. Potato wedges provide carbs, and a peach cobbler delivers the perfect finishing touch.
More Incredible Grilling Recipes To Try
- Mango Habanero Chicken Wings
- Shrimp Kabobs
- Corn on the Cob
- Grilled Salmon Patties
- Lamb Chops
By Imma
This blog post was originally published in May 2021 and has been updated with additional tips and gorgeous photos
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