Go Back

Steak Kabobs

Steak kabobs with garlic herb marinade deliver deeply charred sirloin cubes, glossy caramelized crust, and blistered bell peppers and onions on skewers. Quick grilling at high heat gives caramelized edges and the right doneness from medium-rare to medium.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 2 lb sirloin steak, cut into 1.5-inch cubes
red bell pepper
  • 1 red bell pepper, cut into 1-inch chunks
green bell pepper
  • 1 green bell pepper, cut into 1-inch chunks
red onion
  • 1 red onion, cut into wedges
cremini mushrooms
  • 8 oz cremini mushrooms, whole
olive oil
  • 0.25 cup olive oil
soy sauce
  • 3 tbsp soy sauce
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
red wine vinegar
  • 2 tbsp red wine vinegar
garlic
  • 4 garlic, minced
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 1 tsp garlic powder
black pepper
  • 0.5 tsp black pepper
fresh parsley
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the sirloin
  1. Whisk together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, smoked paprika, garlic powder, and black pepper until smooth. Toss the sirloin cubes in the marinade, cover, and refrigerate for at least 30 minutes to coat well.
Prep the grill and skewers
  1. Soak wooden skewers in water for 30 minutes to prevent scorching. Preheat the grill to high heat and oil the grates so the kabobs release cleanly.
Assemble skewers
  1. Thread steak cubes alternating with red bell pepper chunks, green bell pepper chunks, red onion wedges, and whole cremini mushrooms onto the skewers. Keep pieces snug so they char at the same pace.
Grill to doneness
  1. Grill skewers over high heat for 2-3 minutes per side (8-12 minutes total). Look for deeply charred sirloin cubes with caramelized edges and blistered vegetables while the marinade darkens into a glossy crust.
  2. Check doneness with an instant-read thermometer: remove at 130°F for medium-rare or 145°F for medium. Let the skewers keep cooking slightly off the grill for even results.
Rest and serve
  1. Rest the skewers for 3-4 minutes off the grill before serving. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best char, grill on a preheated high-heat grate and don’t crowd the skewers. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently in a skillet or oven until warmed through. Freezing isn’t recommended for the vegetables, but you can freeze cooked steak cubes if needed. For a lower-sodium option, choose low-sodium soy sauce and reduce added salt elsewhere if you add any.