Description

These flavorful Steak Kabobs are marinated in a savory blend of olive oil, soy sauce, garlic, and spices before being grilled to juicy perfection alongside colorful bell peppers, mushrooms, and red onion. Perfect for a summer barbecue or a quick weeknight dinner, these kabobs deliver a delicious and satisfying meal with tender, char-grilled steak and vibrant vegetables.

Ingredients

Scale

Marinade

¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried oregano
Salt and black pepper, to taste

Main Ingredients

1 ½ pounds top sirloin steak, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
8 ounces button mushrooms
1 red onion, cut into 1-inch pieces
8 metal skewers

Instructions

Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, paprika, onion powder, dried oregano, salt, and black pepper until well combined.
Marinate the Steak: Place the cubed top sirloin steak into the bowl with the marinade or transfer both to a large Ziploc bag. Ensure the meat is completely covered with the marinade, then refrigerate for at least 1 hour to tenderize, or up to 8 hours for more flavor absorption.
Assemble the Kabobs: Carefully thread the marinated steak cubes alternately with red bell pepper pieces, yellow bell pepper pieces, button mushrooms, and red onion pieces onto the metal skewers. Leave a small space between pieces to ensure even cooking. Lightly brush the skewers with some of the reserved marinade and discard any leftover marinade.
Grill the Kabobs: Preheat the grill to high heat. Place the kabobs on the grill and cook for 8 to 10 minutes, turning every couple of minutes to cook evenly. Adjust cooking time depending on your preferred level of doneness.
Rest and Serve: Use tongs to remove the kabobs from the grill. Allow the meat to rest for 5 minutes before serving to retain juices and maximize flavor.

Notes

Metal skewers are recommended as they conduct heat, helping to cook the kabobs evenly from the inside out.
Soaking wooden skewers in water for at least 30 minutes before grilling can prevent them from burning, if metal skewers are not available.
To ensure even cooking, cut all vegetables and meat into uniform 1-inch pieces.
The marinade doubles as a basting sauce, but any leftover marinade should be discarded to avoid contamination from raw meat juices.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: steak kabobs, grilled kabobs, steak marinade, summer barbecue, grilled skewers, sirloin steak recipe