Steak Kabobs Recipe

I finally perfected Steak and Vegetable Kabobs with a simple marinade and a clever veggie-layering technique that relies on one surprising step.

I don’t do fuss for dinners, but these Steak Kebab skewers make me stop and grin. Big chunks of flank steak threaded next to bright bell peppers catch the flames and smoke so good, it wakes your whole yard up.

It’s simple yet sneaky, the kind of skewers that make you wanna stand by the grill even after it’s done. People ask what trick I used, I just shrug and invite them over.

If you like char, a little sweet, and a lot of chew, these will ruin other weeknight meals for you. Trust me, they disappear fast.

Ingredients

• Flank or sirloin packs protein and iron, it’s hearty and keeps you full
• Bright peppers bring vitamin C, fiber, crunch and a sweet fresh note
• Punchy red onion is slightly sweet, full of antioxidants and deep flavor
• Cremini mushrooms add earthy umami, low calories and meaty texture
• Cherry tomatoes give juicy acidity and lycopene, they brighten every bite
• Olive oil supplies healthy fats, helps marinade cling and keeps meat juicy
• Brown sugar or honey adds sweetness, caramelizes and gives a glossy char
• Garlic and rosemary boost aroma and savory depth, small but mighty

Ingredient Quantities

• 1 1/2 to 2 lbs flank steak or sirloin, trimmed
• 2 bell peppers, mixed colors
• 1 large red onion
• 8 oz cremini or button mushrooms
• 1 pint cherry tomatoes (optional)
• 8 to 10 metal skewers or 12 wooden skewers
• 1/3 cup olive oil
• 1/4 cup low sodium soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 2 tbsp packed brown sugar or honey
• 3 garlic cloves
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary (optional)

How to Make this

1. If using wooden skewers soak them in water for 30 minutes so they dont burn; if metal skewers jump ahead, no soak needed.

2. Trim and cut the steak into 1 to
1.25 inch cubes, slice bell peppers into bite sized pieces, cut the red onion into wedges, leave mushrooms whole or halved, and set cherry tomatoes aside if using so they dont get mushy in the marinade.

3. Make the marinade: whisk 1/3 cup olive oil, 1/4 cup low sodium soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp brown sugar or honey, 3 minced garlic cloves, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes (optional) and 1 tbsp fresh chopped rosemary or 1 tsp dried rosemary until smooth.

4. Reserve about 2 to 3 tablespoons of the marinade in a small saucepan and refrigerate it separately for basting, then pour the rest over the steak in a zip bag or bowl, massage to coat, squeeze out air and refrigerate 30 minutes to 4 hours (2 to 4 hours best for flank steak); dont marinate tomatoes or delicate mushrooms for long.

5. Thread skewers alternating steak, peppers, onion and mushrooms, adding cherry tomatoes near the end if using, but dont cram pieces together, leave a little space so heat circulates and everything cooks evenly.

6. Preheat grill to medium high (about 400 to 450 F), clean and oil the grates lightly with a paper towel dipped in oil held with tongs so nothing sticks.

7. Bring the reserved marinade to a rolling boil for at least 2 minutes to kill any raw meat germs, then lower heat and use it to baste during the last few minutes of grilling only.

8. Grill kabobs over direct heat about 8 to 12 minutes, turning every 2 to 3 minutes so each side chars a bit; aim for about 130 F for medium rare or 140 F for medium with a thermometer, dont overcook flank steak or it gets tough.

9. Remove kabobs, tent loosely with foil and rest 5 to 10 minutes so juices redistribute, then sprinkle extra chopped rosemary or a squeeze of lemon before serving, and if you want a little extra glaze spoon over a bit of the boiled reserved marinade.

Equipment Needed

1. Grill (gas or charcoal), plus a grill brush to clean grates
2. Metal skewers or wooden skewers (soak wooden ones 30 minutes so they dont burn)
3. Sharp chef’s knife
4. Cutting board
5. Large zip-top bag or shallow bowl for marinating
6. Small saucepan for boiling the reserved marinade
7. Measuring cups and spoons plus a whisk or fork to mix the marinade
8. Long tongs for turning kabobs and a paper towel dipped in oil to grease grates
9. Instant-read meat thermometer (aim for 130 F medium rare, 140 F medium)
10. Aluminum foil to tent the rested kabobs and a small bowl for reserved basting sauce

FAQ

Steak Kabobs Recipe Substitutions and Variations

• Steak (flank or sirloin): swap for skirt steak, hanger steak or thinly sliced top round. They cook fast and taste beefy, just slice against the grain after resting so it’s not chewy.
• Soy sauce (low sodium): use tamari for a gluten free option, or coconut aminos if you want less salt and a slightly sweeter, milder flavor. Use about the same amount but taste and adjust.
• Brown sugar or honey: try maple syrup or agave nectar for a liquid sweetener, or light brown sugar if you only have granulated. If you use a syrup like maple, you might want to cut other liquids just a tad so the marinade does not get too thin.
• Olive oil: swap with avocado oil, grapeseed oil or canola oil. Avocado oil is great for grilling because it has a higher smoke point, but all work about the same amount wise.

Pro Tips

1) Marinate smart, not forever. 2 to 4 hours is perfect for flank or sirloin, any longer and the meat can start to get mushy, especially with the acid in the lemon. Take the meat out of the fridge 20 to 30 minutes before grilling so it cooks more evenly, and rest the kabobs 5 to 10 minutes after cooking so the juices settle.

2) Size and spacing matter. Cut everything into same sized pieces so nothing finishes too early, and dont cram stuff on the skewer — leave a little gap so heat circulates. For round things like cherry tomatoes or mushrooms, put them on at the end or double-up a skewer so they dont spin when you flip.

3) Handle the reserved marinade safely and use it for flavor. Bring the reserved portion to a rolling boil for a couple minutes to kill any raw-meat germs, then reduce it down a bit if you want a thicker glaze. Only baste in the final few minutes to avoid flares and to keep the meat from stewing.

4) Get your grill routine down. Preheat and oil the grates well so nothing sticks, sear over the hot zone to get color then move to a cooler spot to finish if needed. Turn the kabobs every 2 to 3 minutes for even char, and use an instant read thermometer if you want reliable doneness instead of guessing.