BEST Steak Kabobs! Recipe

I use a single pantry ingredient in my Grilled Steak Kabobs with potatoes that most recipes skip, and that simple twist might surprise you.

I never thought steak on a stick could be this addictive. With hearty cubes of sirloin or flank steak alongside baby potatoes the flavor pops, crazy juicy and exploding with flavor.

Guests keep asking if I bribed a chef, but it’s really about picking the right cut. Say Grilled Steak Kabobs or search Best Beef For Kabobs and you’ll see what I mean.

There’s that charred outside and a tender inside that keeps you coming back. It’s bold not fussy, and it makes summer nights taste like something worth remembering.

I can’t wait to hear what you think.

Ingredients

• Steak: high in protein, iron, and rich flavor; can be fatty sometimes.
• Potatoes: starchy carbs, good fiber when skins left on, very filling.
• Bell peppers: sweet, crunchy, low calorie, lots of vitamin C, colorful.
• Red onion: sharp bite that mellows when cooked, add subtle sweetness.
• Soy sauce: salty umami boost, adds depth and savory balance, watch sodium.
• Balsamic vinegar: tangy sweet acidity, brightens meat, pairs well with sugar.
• Brown sugar or honey: adds caramelized sweet notes, helps with browning.
• Garlic: aromatic, gives savory punch and antioxidants when used fresh.
• Olive oil: heart healthy fat, helps sear and keeps meat moist.

Ingredient Quantities

• 1 1/2 to 2 lb sirloin or flank steak, trimmed and cut into 1 inch cubes
• 1 lb baby potatoes (Yukon Gold or red), halved if large
• 1 large red bell pepper, cut into 1 1/2 inch pieces
• 1 large yellow or green bell pepper, cut into 1 1/2 inch pieces
• 1 large red onion, cut into wedges
• 8 oz cherry or grape tomatoes (optional)
• 1/3 cup low sodium soy sauce (low sodium’s fine)
• 1/4 cup extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar or red wine vinegar
• 1 1/2 tablespoons brown sugar or 1 tablespoon honey
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons extra olive oil (for potatoes or brushing)
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
• 8 to 10 wooden skewers or 6 metal skewers

How to Make this

1. Soak wooden skewers in water for 30 minutes, or use metal skewers. Par cook the baby potatoes by boiling 6 to 10 minutes or microwaving 6 minutes until just tender but not falling apart, drain and toss with 2 tablespoons extra olive oil, 1 teaspoon smoked paprika, a pinch of kosher salt and some black pepper.

2. Whisk together the marinade in a bowl: 1 3rd cup low sodium soy sauce, 1 4th cup extra virgin olive oil, 2 tablespoons Worcestershire sauce, 2 tablespoons balsamic or red wine vinegar, 1 1 2 tablespoons brown sugar or 1 tablespoon honey, 3 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard optional, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 2 teaspoon black pepper and 1 4 teaspoon crushed red pepper flakes optional. Scoop out about 1 4 cup of this mixture and set aside for basting or sauce before you add raw steak.

3. Pat the steak cubes dry with paper towels, put them in a zip bag or bowl, pour the remaining marinade over the steak, squeeze out air and refrigerate for 30 minutes up to 4 hours. Dont marinate way longer or the acid and soy will start to change the texture.

4. While steak marinates cut the red and yellow or green bell peppers into 1 1 2 inch pieces, cut the red onion into wedges and set the tomatoes aside if using. Toss the peppers and onion in a little oil and a pinch of salt so they wont stick to the grill.

5. Thread the skewers alternating steak, potato, pepper, onion and a tomato last if using, leave a little space between pieces so heat circulates and stuff cooks evenly.

6. Grill option: preheat grill to medium high about 400 to 450 Fahrenheit and oil the grates. Grill the kabobs about 8 to 12 minutes, turning every 2 to 3 minutes and brushing with the reserved marinade, until steak reaches desired doneness 130 to 135 Fahrenheit for medium rare and potatoes are tender. If potatoes need more time move kabobs to indirect heat until done. Let rest 5 minutes before serving.

7. Oven option: preheat oven to 425 Fahrenheit, place kabobs on a rimmed sheet pan, brush with a little extra olive oil and the reserved marinade, bake 12 to 18 minutes turning once, then broil a couple minutes if you want more char, check steak doneness and potatoes for tenderness, let rest 5 minutes.

8. If you want a sauce heat the reserved marinade to a boil for 2 minutes to kill any raw meat germs and simmer briefly to thicken, or just use it as a baste while grilling since you set some aside first.

9. Finish by sprinkling 2 tablespoons chopped fresh parsley or cilantro over the kabobs, drizzle a little extra olive oil if you like, serve hot and enjoy the juicy flavorful bites.

Equipment Needed

1. Wooden skewers (8 to 10, soaked 30 minutes) or metal skewers
2. Large mixing bowl or a zip-top bag for the marinade and marinating the steak
3. Measuring cups and measuring spoons
4. Whisk or fork to mix the marinade (and a small bowl to scoop out the reserved portion)
5. Chef’s knife and cutting board for the peppers, onion and trimming steak
6. Tongs for turning kabobs on the grill or in the oven
7. Pot (or microwave-safe dish) plus a colander to par-cook and drain the potatoes
8. Rimmed baking sheet (for oven method) or a grill and oil for the grates if grilling
9. Instant-read meat thermometer and a silicone basting brush for the reserved marinade

FAQ

BEST Steak Kabobs! Recipe Substitutions and Variations

• Sirloin or flank steak: swap with skirt, hanger or flat iron steak; they grill fast and stay juicy, just cut against the grain.
• Baby potatoes: use fingerling or small new potatoes, or parboiled sweet potatoes if you want a bit of sweetness. Parboil first so kabobs cook evenly.
• Low sodium soy sauce: use tamari for gluten free or coconut aminos for soy free. If you use coconut aminos add a pinch more salt cause its sweeter and less salty.
• Brown sugar or honey: use maple syrup, agave nectar or light molasses. If you use a liquid sweetener reduce other liquids a touch so the marinade isnt too runny.

Pro Tips

1) Par cook the potatoes till they are just tender not falling apart. Cut them the same size as the steak pieces so everything finishes at the same time. If they still need more time on the grill move the skewers to indirect heat until a fork goes in easily.

2) Dont over marinate the steak. Acid and soy will start to change the texture if you go past about four hours. Pat the cubes very dry before grilling so you get a real sear, and let the meat sit 15 to 20 minutes at room temp after you take it out of the fridge so it cooks more evenly.

3) Leave a little space between pieces on the skewer so heat circulates, and put tomatoes last so they dont burst all over the others. Use metal skewers or soak wood ones for at least 30 minutes, and oil the grill grates well so the veggies and steak wont stick.

4) Save a portion of the marinade before you add raw meat and only baste in the last few minutes, or boil that reserved portion for a couple minutes if you want it as a sauce. To thicken the sauce quickly whisk in a tiny cornstarch slurry and simmer until glossy, finish with a squeeze of lemon and fresh herbs for brightness.