Steak Kabobs On The Grill

These Steak Kabobs on the Grill are an easy summer dinner made with juicy sirloin, bell peppers, and red onion marinated in a simple balsamic marinade before being perfectly grilled. The marinade comes together with pantry staples and adds incredible flavor, making these kabobs perfect for weeknight dinners, cookouts, or backyard BBQs.

Grilling is one of my favorite ways to cook. With just a few minutes of prep, you can make juicy, tender, high-protein meals that are full of flavor. Two of my favorites are these Grilled Pork Chops and Flank Steak with Chimichurri Sauce, be sure to add them to your summer grilling menu!

Why You'll Love This Steak Kabob Recipe!

This steak kabob recipe is a summer staple in my house, and I think it will be in yours, too. Here's why we love it:

• Simple marinade, big flavor. Olive oil, balsamic vinegar, Worcestershire sauce, and Dijon mustard come together for a tangy, savory marinade that tenderizes the steak as it sits.
• One skewer, full meal. Steak and veggies cook together, so you get your protein and your vegetables in one easy dish.
• Perfect for a crowd. These are easy to double or triple for a BBQ, and everyone can build their own plate.
• Minimal cleanup. Marinate in a bag, grill on skewers, done.

Equipment Needed

• Wooden skewers soaked in water or metal skewers
• Large mixing bowl or resealable bag, for marinating
• Whisk
• Grill
• Tongs
• Cutting board and sharp knife

Key Ingredients

For the Marinade

• Olive oil: Forms the base of the marinade and helps keep the meat moist and gives those great sear marks during the grilling process.
• Worcestershire sauce: Adds that deep, savory flavor you just can't get anywhere else.
• Balsamic vinegar: Brings a little tang and helps tenderize the steak while it marinates.
• Dijon mustard: Adds a subtle sharpness that balances out the sweetness from the honey.
• Honey: Just a touch of sweetness to round everything out.
• Dried rosemary: Gives the marinade a warm, herby flavor that pairs perfectly with steak.
• Salt and pepper: Are simple, but essential for seasoning.

For the Steak Kabobs

• Sirloin steak: A great cut for kabobs since it's tender, flavorful, and budget-friendly. Cut into similar-sized cubes so everything grills evenly.
• Bell peppers: You can use any color you like, or a mix for a colorful platter.
• Red onion: Adds a little sweetness and char once it hits the grill.
• Fresh cilantro and lime wedges: Are optional, but a squeeze of lime and a sprinkle of cilantro really brightens everything up right before serving.

Step-By-Step Instructions

To start, whisk together the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic, honey, rosemary, salt, and pepper in a bowl until combined. Reserve 2 tablespoons of the marinade for brushing on the kabobs while they grill. (Do this BEFORE adding the meat to the marinade).

Cut the sirloin steak into cubes and add it to a bowl or resealable bag with the marinade. Toss to coat, then cover and refrigerate for at least 1 hour. If you have time, marinating longer, even overnight, gives you even more flavor.

While the steak marinates, cut the bell peppers and red onion into chunks about the same size as the steak cubes, so everything cooks evenly. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

Once the steak is done marinating, thread the steak, bell peppers, and red onion onto the skewers, alternating as you go.

Preheat your grill to 450°F-500°F. Make sure to clean and grease the grill grates well. Place the kabobs on the grill and cook for 8 to 10 minutes total, turning every 2 minutes and rotating them so they get nice grill marks on all sides. Brush the kabobs with the reserved marinade after they have been turned. This will help keep them juicy!

Remove the kabobs from the grill, garnish with fresh cilantro and a squeeze of lime if you like, and serve warm.

Serving Recommendations

• Serve over Cilantro Lime Rice or alongside grilled corn on the cob.
• Pair with a simple green salad for a lighter meal.
• Serve with a dollop of tzatziki or garlic yogurt sauce for dipping.

Make Ahead

The marinade and steak can be combined and refrigerated up to 8 hours in advance, which actually makes the steak even more flavorful. You can also cut the bell peppers and red onion ahead of time and refrigerate them until you are ready to assemble the skewers.

Storage

Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.

Expert Tips

• Cut your steak and veggies into similar-sized pieces so everything cooks at the same rate.
• Do not skip soaking the wooden skewers; this keeps them from burning on the grill.
• Keep turning the kabobs every couple of minutes for grill marks on all sides and even cooking.
• Let the steak come to room temperature for about 15 minutes before grilling for more even cooking.