Steak Kabobs
Weeknight Grilled Steak Kabobs that Taste Like a Backyard Celebration
These steak kabobs deliver smoky char, tender beef, and a pop of sweet cherry tomatoes—perfect for a casual weeknight dinner or a weekend cookout. A practical tip: marinating the steak for at least 30 minutes seasons the meat through and helps keep it juicy on the grill. For a complementary steak sauce idea, try the flavors from this garlic butter steak with parmesan cream for a richer finishing drizzle.
Why these kabobs are a no-fuss winner
This recipe is fast to prep, kid-friendly, and flexible: swap veg or adjust spices without losing the core grilled flavor. The simple soy-and-olive-oil marinade adds umami and moisture, while the skewer format makes portioning and grilling straightforward—great for entertaining or meal prep.
Little things to love about this dish
Highlights you’ll notice
- Bold grilled aroma with a hint of soy-savory depth
- Tender steak cubes with caramelized edges
- Juicy bursts from cherry tomatoes between meat and peppers
- Quick cleanup when you use metal skewers
A streamlined view of how dinner comes together
Trim and cube the steak, whisk the marinade, soak wooden skewers if using, thread alternating pieces, grill over medium-high heat, then let the kabobs rest briefly before serving. If you’re curious about a different steak-cooking approach, check this cast-iron bavette steak technique for inspiration on sear and rest timing.
Smart prep tips for speed and flavor
Plan to marinate at least 30 minutes; for deeper flavor, marinate up to 4 hours. Cut vegetables the same size as the steak cubes so everything cooks evenly. If you’re using wooden skewers, submerge them in water 30 minutes before threading to reduce burning.
Exact ingredients you’ll need
1 lb steak (such as sirloin or ribeye), cut into 1-inch cubes, 2 bell peppers, cut into 1-inch pieces, 1 onion, cut into wedges, 1 cup cherry tomatoes, 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, Salt and pepper to taste, Skewers (wooden or metal)
Picking and swapping ingredients
Choose a steak with some marbling (sirloin, ribeye) for juiciness; for leaner cuts, don’t overcook. Bell peppers can be any color—red and yellow are sweeter. Use low-sodium soy sauce if watching salt. For a gluten-free option, replace soy sauce with tamari.
Complete grilling instructions in clear steps
- If you plan to use wooden skewers, place them in a shallow container of water for 30 minutes so they won’t burn on the grill.
- In a medium bowl, whisk together the olive oil, soy sauce, garlic powder, onion powder, and a generous pinch of salt and pepper until combined.
- Add the 1-inch steak cubes to the bowl, toss to coat thoroughly, and allow the steak to marinate for a minimum of 30 minutes (or up to 4 hours in the fridge).
- Heat your grill to medium-high so it’s hot but not smoking.
- Thread the marinated steak, bell peppers, onion wedges, and cherry tomatoes onto skewers, alternating items so each skewer gets a mix of meat and vegetables.
- Place the kabobs on the preheated grill and cook for roughly 10–12 minutes, turning every few minutes so all sides get charred; cook until steak reaches your preferred doneness.
- Remove the skewers from the grill and let them rest for a few minutes before serving to allow juices to redistribute.
Timing and doneness visual cues
- Medium-rare: about 10 minutes with an internal temp of 130–135°F, edges nicely seared
- Medium: 11–12 minutes, slight pink center around 140–145°F
- Well-done: 12+ minutes, no pink and firm to the touch
Look for a caramelized exterior on the steak and softened but not mushy vegetables.
How to serve these kabobs for maximum enjoyment
Serve the skewers glazed with any remaining juices or a simple squeeze of lemon and a sprinkle of chopped parsley. They’re terrific with rice, salads, or crusty bread for soaking up the juices. For hearty side ideas, consider a warm potato salad or grilled corn.
Serving ideas
- Over steamed rice with a drizzle of extra marinade sauce
- Alongside a crisp green salad and warm pita
- With roasted potatoes and a dollop of chimichurri
- Paired with a simple cucumber-tomato salad for freshness
How to store leftovers and reheat safely
Cool kabobs to room temperature no longer than two hours, then refrigerate in an airtight container for up to 3–4 days. To reheat, warm gently in a 350°F oven for 8–10 minutes or re-grill briefly to revive char and heat through.
Quick storage reminders
- Label with date; eat within 4 days
- Freeze in airtight container for up to 3 months (remove tomatoes before freezing for better texture)
- Reheat to 165°F internal temperature for food safety
Tools and small technique shortcuts that save time
Use metal skewers to skip soaking; a meat thermometer ensures exact doneness; cut vegetables and steak uniformly for even cooking. A grill basket works if you prefer smaller pieces without skewers.
Extra tips for smoother cooking
- Pat steak dry before marinating to improve sear
- Oil the grill grates to prevent sticking
- Let meat rest on a cooling rack to retain juiciness
Flavor swaps and diet-friendly versions to try
Switch soy sauce to coconut aminos for a gluten-free twist, use portobello caps instead of tomatoes for a meatier veg option, or swap steak for cubed chicken or firm tofu for different protein profiles.
Easy ingredient substitutions
- Steak → chicken thighs or firm tofu
- Soy sauce → tamari or coconut aminos
- Bell peppers → zucchini or mushrooms
Nutrition snapshot per serving
Approximate values (per kabob serving): Calories ~350–420, Protein ~28–32g, Fat ~18–25g, Carbohydrates ~8–12g. Serving size: one to two skewers depending on appetite.
Notes to adjust nutrition
- Trim visible fat from steak to lower calories and fat
- Reduce olive oil by half to cut calories
- Serve with a side salad instead of potatoes to lower carb count
Common questions about making steak kabobs
Q: Can I assemble kabobs ahead of time?
A: Yes—thread the skewers and store covered in the fridge for up to 4 hours before grilling; wait to add tender cherry tomatoes if you prefer them less cooked.
Q: Can I use frozen steak?
A: Thaw completely and pat dry before cutting and marinating; partially frozen meat won’t take on marinade well.
Q: How do I prevent vegetables from overcooking?
A: Cut vegetables into pieces similar in size to the steak and avoid overly thick onion wedges; consider grilling vegetables separately if they cook faster than the meat.
Q: Are these safe to broil indoors?
A: Yes—use the oven broiler on high, turning skewers once so each side gets browning; watch closely to prevent burning.
Q: What internal temperature should I aim for?
A: For medium-rare aim for 130–135°F, medium 140–145°F; use an instant-read thermometer in a steak cube.
Give these kabobs a try tonight
Have fun customizing the vegetables and marinade to match your mood—grilled steak kabobs are an easy way to bring big flavor to the table with minimal fuss.
Grilled Steak Kabobs
Ingredients
Method
- If using wooden skewers, soak them in water for 30 minutes.
- In a medium bowl, whisk together olive oil, soy sauce, garlic powder, onion powder, and a generous pinch of salt and pepper.
- Add the steak cubes to the marinade, toss to coat thoroughly, and let marinate for at least 30 minutes.
- Cut vegetables (bell peppers and onion) into 1-inch pieces.
- Preheat your grill to medium-high heat.
- Thread the marinated steak, bell peppers, onion wedges, and cherry tomatoes onto skewers.
- Place kabobs on the grill and cook for about 10-12 minutes, turning every few minutes.
- Remove skewers from grill and let rest for a few minutes before serving.
