Everything you need to know about making the best Steak Kabobs! This recipe includes instructions for grilled steak kabobs as well as baked steak kabobs for those without an outdoor grill.
Meat skewers have always been a summer favorite of mine for a number of reasons.
With the right marinade, the meat can turn out so flavorful and tender and it really comes to life with a good char.
Grilled Chicken Kabobs are always a classic for me, and now I’m sharing my go-to easy steak kabobs!
All you need to make the best steak kabobs is a good cut of steak (more on this later), some oil, liquid aminos (or soy sauce), fresh vegetables like bell peppers and onion, and skewers.
A large baking sheet is also very helpful here because you can use it to transport the raw skewers to the grill and back to the house when you’re done grilling. Be sure to clean it after the raw meat touches it.
I personally prefer using metal skewers over wooden skewers for a number of reasons.
First and foremost, I make meat skewers a few times per year, so for me the small investment in reusable skewers makes sense.
Secondly, wooden skewers need to be soaked upwards of 20 minutes before use so that they don’t catch fire.
And finally, Even when you properly soak bamboo skewers, they often catch fire, break easily, and are difficult to move around using tongs.
Let’s jump into everything you need to know in order to make the best grilled steak kabobs!
What kind of steak is used for kabobs?
Almost any steak can be used for steak kabobs. Top sirloin steak, sirloin tip, flat iron steak, New York strip steak, and beef tenderloin are my top recommendations.
I don’t recommend using lean cuts of steak like flank steak or skirt steak unless you have 24 hours to marinate the meat. If you do have enough time, feel free to use these cuts.
I like using cuts of beef that have a decent amount of fat marbling, which helps the beef stay tender and also brings amazing flavor to the beef kebabs. For me, New York strip steak is the ultimate go-to.
What is the most tender meat for shish kabobs? Filet mignon, also known as beef tenderloin, is the best bet for achieving tender steak kabobs.
That said, beef tenderloin is one of the most expensive cuts of beef and I personally would rather prepare my Beef Tenderloin Recipe over using integrating it with other ingredients.
How Do You Cut A Steak For Kabobs?:
First things first, be sure to use a cutting board and a sharp knife. Remove any packaging surrounding the steak, pat it dry with paper towels, then transfer it to the cutting board.
Cut the steak into 1.5 to 2-inch cubes. If you can’t get perfect cubes out of the steak, no worries. Simply do your best to cut equal size pieces so that everything cooks evenly.
Ingredients for Grilled Steak Kabobs:
For the Steak: Steak of choice (See options above. I used two small NY Strip steaks), avocado oil (or olive oil), liquid aminos (or soy sauce), garlic powder and onion powder.
These ingredients combined generate so much flavor! You don’t need to make it complicated with a lot of ingredients for the best marinade, which is the best part.
For the Skewers: Three bell peppers (colors of choice), red onion, avocado oil (or olive oil) and liquid aminos (or soy sauce). Fresh peppers bring so much bright flavor to the steak kebabs!
For vibrant color, I like using a green bell pepper, red bell pepper, and orange bell pepper, but choose any color you like.
Recipe Adaptations:
- As an alternative to the marinade used in this recipe, also feel free to whip up The Best Steak Marinade, which requires a little more time and ingredients but is well worth it. Any delicious steak marinade works here!
- Use your favorite vegetables. Two of my favorites are fresh zucchini and cherry tomatoes.
- Add 1/4 teaspoon of black pepper to the steak marinade.
- If you have worcestershire sauce on hand, feel free to use two tablespoons of liquid aminos and one tablespoon of worcestershire sauce in the marinade.
- For tangy steak, add 1 tablespoon of white vinegar, apple cider vinegar, or rice vinegar to the marinade.
- Add 1 to 2 tablespoons of light brown sugar to the steak kabob marinade if you like sweet marinades.
- If you have fresh herbs on hand, chop up 1/4 cup worth and add them to the marinade.
- Fresh garlic can be used in place of the garlic powder and onion powder. Use 3 to 5 cloves.
How to Grill Steak Kabobs:
Chop the steak into cubes then transfer it to a mixing bowl along with the marinade ingredients. Give everything a stir until the chunks of steak are coated in marinade. Cover the bowl with plastic wrap.
Note: you can also add everything to a large resealable plastic bag. Seal bag and shake everything around.
Refrigerate marinated steak for at least 10 minutes, up to 12 hours.
If you’re using a charcoal grill, be sure to get the coals going at least 20 minutes before grilling.
If you’re using wooden skewers, soak the skewers in water (be sure they’re submerged as best as possible) for ideally 20 minutes prior to using them. This will help prevent them from igniting easily over the open flame of the grill.
When you’re ready to make the skewers, chop the bell peppers and onion and toss the vegetables in a large bowl with avocado oil and liquid aminos (or soy sauce).
Thread the steak cubes and vegetables onto the skewers until all of the marinated meat and veggies are used. This should make 6 to 8 large skewers, depending on the length of your skewers.
If using a gas grill, preheat the grill to a high heat, or set it for 500 degrees Fahrenheit.
Place kabobs over direct heat (over an open flame) and grill kabobs for 8 to 10 minutes, flipping once or twice, or until the meat reaches your desired level of doneness.
If the grill is very hot, flip skewers every 2-3 minutes to avoid burning. The exact grill time is up to your personal preference and how you like your meat done.
Transfer the cooked BBQ steak kabobs to a serving platter, baking sheet, or large plate. Allow the meat to rest for 5 minutes before serving.
If you have any leftovers, remove the meat and veggies from the skewers and store it in an airtight container in the refrigerator for up to 5 days.
How to Make Steak Kabobs in The Oven:
If you don’t own a grill or you simply prefer oven roasted kabobs, I’ve got you.
Turn your oven on the High Broil setting and allow it to heat up for 5 minutes.
Lay the steak skewers in a single layer on a large rimmed baking sheet. Leave a little space between the kabobs to ensure they bake evenly.
Place the sheet pan on a shelf that’s near the top (I go with the third rack down). Broil for 5 to 8 minutes, or until the steak reaches your desired level of doneness.
You can use an instant read thermometer to check the internal temperature of the steak to verify how done it is.
What to Serve With Steak Kabobs?:
If you’re looking for side dishes to serve with kabobs, here are some of my top recommendations.
- The Best Potato Salad
- The Best Broccoli Salad
- Mayo-Free Macaroni Salad
- Green Bean Salad with Walnuts and Feta
- Greek Pasta Salad
- Gluten-Free Cornbread
And that’s it! A fresh and easy grilled juicy steak kabobs recipe that you can whip up any time you please!
Make these for your main dish at any summer bbq, or easy weeknight dinners. They are sure to impress the whole family and your guests. You can even double or triple the recipe if you’re serving more than 4 guests or you’re wanting leftovers for meal prep.
Enjoy this easy grilling recipe all grilling season long!
Grilled Steak Kabobs
Ingredients
- 1 pound NY Strip Steak chopped into 2-inch chunks
- 2 Tbsp avocado oil
- 3 Tbsp liquid aminos or soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
Vegetables For Shish Kabobs:
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 red onion
- 2 Tbsp avocado oil
- 1 Tbsp liquid aminos or soy sauce
Instructions
- Chop the steak into 2-inch cubes then transfer it to a mixing bowl along with the marinade ingredients. Give everything a stir until the chunks of steak are coated in marinade. Cover the bowl with plastic wrap. Note: you can also add everything to a large resealable plastic bag. Seal bag and shake everything around. Refrigerate marinated steak for at least 10 minutes, up to 12 hours.
- If you’re using a charcoal grill, be sure to get the coals going at least 20 minutes before grilling. If you’re using wooden skewers, soak the skewers in water (be sure they’re submerged as best as possible) for ideally 20 minutes prior to using them. This will help prevent them from igniting easily over the open flame of the grill.
- When you’re ready to make the skewers, chop the bell peppers and onion and toss the vegetables in a large bowl with avocado oil and liquid aminos (or soy sauce).
- Thread the steak cubes and vegetables onto the skewers until all of the marinated meat and veggies are used. This should make 6 to 8 large skewers, depending on the length of your skewers.
- If using a gas grill, preheat the grill to a high heat, or set it for 500 degrees Fahrenheit.
- Place kabobs over direct heat (over an open flame) and grill kabobs for 8 to 10 minutes, flipping once or twice, or until the meat reaches your desired level of doneness. If the grill is very hot, flip skewers every 2-3 minutes to avoid burning. The exact grill time is up to your personal preference and how you like your meat done.
- Transfer the cooked BBQ steak kabobs to a serving platter, baking sheet, or large plate. Allow the meat to rest for 5 minutes before serving.
Notes
Nutrition
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These are super simple and delicious. I’ve been a little intimidated to make kabobs for unknown reason. My husband purchased a REALLY cheap cut of steak and I wanted to use it up. It was still delicious. The steak was too thin to cut in big chunks so I just used two pieces in between the veges.
Sounds like it all worked out great! I’m so thrilled you conquered your fear! 😀