Marinated Steak Kabobs with Garlic and Herbs

Grilling season is the ideal time to make these steak kabobs. They come together with minimal fuss: cube the steak, whisk a simple marinade from pantry staples, toss the meat in the fridge to absorb flavor, thread everything on skewers, and grill until nicely charred. If you don’t have an outdoor grill, a heavy grill pan works well — you’ll still get great color and flavor.

Easy Marinated Steak Kabobs

Low-effort summer meal: This recipe is designed for maximum flavor with minimum hands-on time. The marinade infuses the sirloin so the meat stays juicy and tender, while the vegetables char and sweeten on the grill. Plan ahead and marinate the steak for at least three hours or overnight.

Flexible and adaptable: The classic trio of red onion, bell pepper, and mushrooms works beautifully, but you can swap in seasonal vegetables such as cherry tomatoes, zucchini, or pineapple for a sweeter note.

Great for gatherings: These kabobs are easy to scale up for a barbecue. Make some vegetarian skewers or separate the steak and veggies on different skewers if you prefer different doneness levels.

Ingredient Notes

• Marinade: A simple combination of soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, brown sugar, dried thyme, salt, and pepper creates a savory, slightly sweet marinade that enhances beef without overpowering it.
• Beef: Boneless sirloin steak is ideal for kabobs because it’s lean, tender, and easy to cube. About 1 pound (16 ounces) serves four people when paired with vegetables.
• Vegetables: Red onion, bell pepper, and white mushrooms are a hearty, flavorful choice. Cut everything into roughly 1-inch pieces so they cook evenly.
• Skewers: Use 8–10 skewers, 10–12 inches long. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

How to Make Steak Kabobs

1. Make the marinade: Whisk together 1/4 cup soy sauce, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 minced garlic cloves (or leave whole for a milder garlic note), 1 tablespoon brown sugar, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarse black pepper.
2. Marinate the steak: Cut the sirloin into 1-inch cubes and place them in a shallow dish or zip-top bag. Pour half the marinade over the beef, making sure each piece is coated. Refrigerate for at least 3 hours or overnight. Reserve the remaining marinade in the fridge to use for basting while grilling.
3. Prep the vegetables and skewers: Cut red onion and bell pepper into 1-inch pieces. Slice large mushrooms in half. If using wooden skewers, soak them for at least 30 minutes before assembling so they won’t burn.
4. Assemble: Preheat your grill or grill pan to medium-high (roughly 375–450°F). Oil the grates lightly. Thread the beef and vegetables alternately onto the skewers, leaving a little space between pieces so heat circulates. If you prefer different doneness, thread all meat on some skewers and all vegetables on others.
5. Grill: Place the skewers on the grill and cook about 8–10 minutes, turning once. Brush frequently with the reserved marinade while cooking. Remove the kabobs when the steak reaches your desired doneness (about 125°F for medium-rare, 135°F for medium).
6. Rest and serve: Let the kabobs rest a few minutes before serving to allow juices to redistribute. Serve with simple sides like rice, potatoes, or a fresh salad.

Recipe Variations

• Separate skewers: If you prefer vegetables or steak cooked more or less, thread them on separate skewers so each cooks to the ideal doneness.
• Alternate proteins: This marinade also works well with pork tenderloin, boneless chicken, or even firm fish. Adjust cooking time accordingly.
• Different marinades: Swap in a balsamic-based marinade, teriyaki-style glaze, or a store-bought favorite for variety.

What to Serve With Steak Kabobs

Grains and potatoes: Serve with rice, farro, or roasted potatoes for a hearty meal. Polenta fries or crispy air-fryer potatoes are excellent alternatives.

Salads: A crisp wedge salad, pasta salad, or a simple mixed greens salad provides a bright contrast to the grilled meat.

Grilled sides: While the grill is hot, prepare zucchini, Brussels sprouts, or baby potatoes alongside the kabobs for a complete, smoky-flavored plate.

Leftover Love

Leftover kabob pieces are great in rice bowls or salads. Slice the steak off the skewers and toss with warm rice, fresh herbs like cilantro or parsley, and a bright sauce such as chimichurri. Leftover vegetables make a flavorful topping or side.

Storage & Reheating

Refrigerator: Remove meat and vegetables from the skewers and store separately in airtight containers. They will keep for 3–4 days.

Reheating: Reheat steak and vegetables separately in the microwave, air fryer, or in a skillet over medium heat. Reheating too long can dry the steak, so warm gently until just heated through.