I absolutely love the freshness and vibrant colors that come together in these Grilled Steak Kabobs with Vegetables and Marinade Recipe. They’re perfect for summer cookouts, a weekend family dinner, or anytime you want something fun and flavorful straight off the grill. The combination of tender steak and crisp, juicy veggies threaded onto skewers makes for a balanced meal that’s as pleasing to the eye as it is to your taste buds.

When I first tried making these kabobs, I was surprised how easy they were to customize and how much flavor the marinade adds. You’ll find that this Grilled Steak Kabobs with Vegetables and Marinade Recipe is not only straightforward but also forgiving — making it ideal for cooks of all skill levels. Plus, it’s a great way to get everyone involved; threading the steak and veggies onto skewers can turn prep into a fun activity with friends or family.

🤍

Why You’ll Love This Recipe

  • Flavor-Packed Marinade: The marinade balances zesty, savory, and tangy notes that soak into the steak for deep flavor.
  • Colorful & Nutritious: Combining steak with fresh veggies makes it a satisfying and well-rounded meal.
  • Perfect for Grilling Beginners: Straightforward steps and forgiving cooking times mean great results every time.
  • Family Favorite: My family goes crazy for these kabobs—they’re always asking for seconds!

Ingredients You’ll Need

The ingredients for this Grilled Steak Kabobs with Vegetables and Marinade Recipe come together beautifully to create a perfect grilling experience. I always recommend using fresh, quality veggies and good steak for the best results — trust me, it makes all the difference once everything hits the grill!

  • Sirloin steak: Choose a well-marbled cut for tenderness and juiciness.
  • Bell peppers: Get a mix of colors for visual appeal and varied sweetness.
  • Red onion: Adds a mild sharpness that roasts beautifully on the grill.
  • Zucchini: Its mild flavor and firm texture hold up well when grilled.
  • Olive oil: Helps veggies and steak sear nicely without sticking.
  • Salt & pepper: Essential seasonings that enhance all the flavors.
  • Garlic: Fresh minced garlic amps up the marinade’s aroma and depth.
  • Soy sauce: Adds umami richness and a bit of saltiness.
  • Worcestershire sauce: Gives complexity and tang to the marinade.
  • Lemon juice: Provides brightness and tenderizes the beef.
  • Red wine vinegar: Tackles fatty flavors and balances sweetness.
  • Dijon mustard: Binds the marinade ingredients and adds a subtle kick.
  • Fresh ground pepper: Finishes the marinade with a spicy warmth.
  • Wooden skewers: Soak them beforehand to prevent burning during grilling.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Grilled Steak Kabobs with Vegetables and Marinade Recipe is — you can easily tweak it to suit your palate or dietary needs. Whether you want to swap veggies or change up the marinade, each variation brings a new twist to the table.

  • Different Proteins: I occasionally use chicken or shrimp instead of steak for a lighter kabob; just adjust grilling time accordingly.
  • Vegetarian Version: Swap steak for hearty mushrooms or tofu and boost the marinade for extra flavor — great for meat-free gatherings.
  • Spicy Kick: Add a dash of cayenne or chipotle powder to the marinade when I’m craving a bit heat; it really uplifts the dish.
  • Seasonal Veggies: In cooler months, I swap zucchini for cherry tomatoes or mushrooms to highlight seasonal freshness.

How to Make Grilled Steak Kabobs with Vegetables and Marinade Recipe

Step 1: Soak Your Skewers and Prepare the Marinade

This is a game-changer — soak your wooden skewers in water for at least 30 minutes, or better yet, overnight to prevent burning on the grill. While they soak, whisk together all the marinade ingredients — olive oil, soy sauce, garlic, Worcestershire, lemon juice, red wine vinegar, Dijon mustard, and pepper. I like to mix mine in a bowl, but a zip-top bag works perfectly for the next step.

Step 2: Marinate the Steak

Cut your sirloin steak into roughly 1 1/4 inch cubes for even cooking. Toss the steak pieces into that marinade you made, seal up your bag (try to press out as much air as possible), and refrigerate for 3-6 hours. I’ve learned that marinating longer really lets all those bold flavors soak deep into the meat — but if you’re short on time, even an hour or two makes a difference.

Step 3: Prep the Vegetables

Meanwhile, chop your bell peppers, red onion, and zucchini into the same size chunks as the steak for even grilling. Toss them lightly with olive oil, salt, and fresh ground pepper. Don’t skip this step — that little coating helps veggies caramelize and keeps them juicy on the grill.

Step 4: Assemble the Kabobs

Preheat your grill to medium-high heat — around 450–500°F is perfect for a good sear. Thread the steak and vegetables alternately onto the soaked skewers, making sure not to crowd the pieces to allow heat circulation. This step is where you can get creative with coloring and layering. Remember to discard any leftover marinade — it’s been in contact with raw meat and isn’t safe to use as a sauce.

Step 5: Grill the Kabobs to Perfection

Grilling takes about 3-4 minutes per side for medium rare to medium doneness—that means turning the kabobs every few minutes to char all four sides evenly. I like to keep an eye on flare-ups and move the kabobs around if needed. Avoid overcooking as the steak cubes can dry out; the goal is juicy, tender bites with charred edges.

👨‍🍳

Pro Tips for Making Grilled Steak Kabobs with Vegetables and Marinade Recipe

  • Skewer Size Matters: Using uniform 1 1/4 inch chunks ensures even cooking so nothing’s underdone or overdone.
  • Oil the Grill Grates: Prevent sticking by brushing grates with oil once hot — it helps achieve beautiful sear marks.
  • Don’t Rush Marinating: Marinating for at least 3 hours lets the flavors truly penetrate, making a noticeable difference in taste.
  • Rest Before Serving: Let kabobs rest 5 minutes after grilling to redistribute juices and keep steak tender.

How to Serve Grilled Steak Kabobs with Vegetables and Marinade Recipe

Grilled Steak Kabobs with Vegetables, Steak Kabobs Marinade, Summer Grill Recipes, Easy Steak Skewers, Healthy Steak Dinner The image shows several skewers loaded with grilled meat and vegetables layered closely together. Each skewer has dark brown grilled meat cubes with char marks, alternating with thick green zucchini slices, red and yellow bell pepper pieces, and purple onion chunks. The vegetables appear slightly charred and glossy, adding bright colors in between the rich brown meat. The skewers are arranged in a pile on a white marbled surface, highlighting the vibrant mix of colors and textures.

Garnishes

I often sprinkle fresh chopped parsley or cilantro over the kabobs just before serving for a fresh herbal lift and a pop of green color. A squeeze of fresh lemon or lime juice adds brightness and balances the smoky flavors beautifully. Sometimes, I add a dollop of tzatziki or a creamy garlic sauce for dipping — it’s a simple way to turn these kabobs into a party-ready dish.

Side Dishes

My go-to sides include fluffy couscous or rice pilaf, which soak up any extra juices nicely. Grilled corn on the cob and a crisp green salad with vinaigrette complement the heartiness of the kabobs perfectly. For something a bit more indulgent, garlic bread or roasted potatoes are always crowd-pleasers alongside these flavorful skewers.

Creative Ways to Present

I’ve found serving the kabobs right on a large wooden board with small bowls of sauces and garnishes makes for a fun, interactive dining experience. For special occasions, I like to pair them with grilled flatbreads and a mezze platter — the kabobs become a centerpiece that feels festive and inviting. You can even serve individual kabobs on colorful plates with charcoal-grilled lemon halves for an extra smoky punch.

Make Ahead and Storage

Storing Leftovers

After we enjoy dinner, I wrap any leftover kabobs tightly in foil or place them in an airtight container and store them in the fridge. They usually last well up to 3 days without losing too much flavor or texture. I recommend refrigerating the kabobs separately from any accompaniments to keep everything fresh.

Freezing

I’ve successfully frozen assembled kabobs before grilling by placing them on a baking sheet, freezing until solid, then transferring to freezer bags. When you’re ready to cook, thaw them overnight in the fridge. It’s a handy trick for prepping a barbecue party in advance without compromising flavor.

Reheating

To reheat, I prefer using a grill pan or skillet on medium heat to warm the kabobs gently without drying them out. Alternatively, you can wrap them in foil and heat in a 350°F oven for 10-15 minutes. Avoid microwaving if possible, as it tends to make the steak a bit tough.

FAQs

  1. Can I use other cuts of beef for these kabobs?

    Absolutely! While sirloin is great for its tenderness and flavor, other cuts like ribeye or flank steak also work well. Just keep in mind that tougher cuts like flank or skirt steak benefit from longer marinating and should be sliced thinly against the grain for the best texture.

  2. How long should I marinate the steak?

    Marinating for at least 3 hours is great for flavor absorption, but up to 6 hours is ideal for maximum tenderness and taste. Avoid marinating longer than 12 hours as the acids can start to break down the meat too much, affecting texture.

  3. Do I need to pre-soak wooden skewers?

    Yes, soaking wooden skewers for at least 30 minutes prevents them from burning or catching fire on the grill. You can also soak them overnight if you want to prep ahead.

  4. Can I grill these kabobs indoors?

    Definitely! A grill pan or even a broiler works well indoors. Just be sure to watch the kabobs closely to prevent burning and cook until your preferred doneness.

Final Thoughts

Making these Grilled Steak Kabobs with Vegetables and Marinade Recipe has become one of my favorite ways to enjoy outdoor cooking or fire up the stove indoors. The blend of juicy steak and charred veggies, enhanced by a marinade loaded with flavor, never fails to impress my family and guests. I highly encourage you to give this recipe a try next time you want a meal that’s simple, satisfying, and something a little special — trust me, you’ll be getting ‘Can we have these again?’ questions for quite a while!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Steak Kabobs with Vegetables and Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 85 reviews
  • Author: Mia
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 6 hrs 30 mins
  • Yield: 8 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

Delicious and juicy Steak Kabobs featuring marinated sirloin steak and fresh vegetables, grilled to perfection. This recipe combines a flavorful marinade with colorful bell peppers, red onion, and zucchini for a satisfying meal perfect for summer grilling.


Ingredients

Units Scale

Steak and Vegetables

  • 2 pounds sirloin steak, cut into 1 1/4 inch pieces
  • 2 bell peppers, cut into 1 1/4 inch pieces
  • 1 red onion, cut into 1 1/4 inch pieces
  • 1 zucchini, sliced
  • Olive oil, for drizzling
  • Salt & pepper, to taste

Marinade

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh ground pepper

Instructions

  1. Soak Skewers: Place wooden skewers in water and allow to soak for at least 30 minutes or preferably overnight to prevent burning during grilling.
  2. Prepare Marinade: In a bowl, mix together olive oil, soy sauce, minced garlic, Worcestershire sauce, lemon juice, red wine vinegar, Dijon mustard, and fresh ground pepper until well combined.
  3. Marinate Steak: Place the sirloin steak pieces in a gallon size zip-lock bag. Pour the marinade over the steak, seal the bag removing as much air as possible, and refrigerate for 3 to 6 hours to allow flavors to develop.
  4. Preheat Grill: Heat your grill to medium-high heat, approximately 450-500°F, ensuring it is ready for cooking.
  5. Prepare Vegetables: Cut bell peppers, red onion, and zucchini into 1 1/4 inch pieces. Spread them on a cutting board or pan, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  6. Assemble Kabobs: Thread marinated steak pieces and vegetables alternately onto the soaked skewers. Discard any leftover marinade to avoid contamination.
  7. Grill Kabobs: Place the skewers on the hot grill and cook for 3-4 minutes on each side, turning all four sides to ensure even cooking. Aim for medium rare to medium doneness.
  8. Serve: Remove kabobs from the grill and let rest briefly before serving hot and enjoying your flavorful steak kabobs.

Notes

  • Soaking wooden skewers is essential to prevent them from burning on the grill.
  • Marinating the steak for at least 3 hours enhances flavor and tenderness; overnight is best.
  • Adjust grilling time based on preferred steak doneness and skewer thickness.
  • Vegetables chosen can be varied to your preference, such as mushrooms or cherry tomatoes.
  • Make sure to discard any leftover marinade that has been in contact with raw meat to avoid foodborne illness.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star