This post contains affiliate links.
Grilled Steak Kabobs are a summer favorite fit for company, but easy enough for a busy weeknight! Juicy top sirloin steak is tossed with garlic and herbs, skewered alongside vibrant bell peppers, red onions, and earthy mushrooms! Simple, fresh, and an affordable way to add an extra steak night at home. Ready in under 30 minutes!
- An Easy Stunning Meal! - We make these steak skewers year round, especially in the summer when the grill is a weeknight necessity! They're healthy, versatile and pair well with my Panzanella Bread Salad or this Spinach Arugula Salad!
- More Affordable! - Who doesn't love steak night! But some cuts can get pretty expensive and we tend to save them for special occasions. Top sirloin is about $18 per pound, about half the price of tenderloin, and works perfectly for kabobs!
- If you Love Steak Night at Home, try my Ciabatta Steak Sandwiches with Balsamic Onions and these Grilled Steak Fajita Tacos! And try all my 31 Summer Dinner Recipes!
Jump to:
Ingredients & Substitutions
This dinner feels fancy but it couldn't be easier! An affordable cut of steak, lots of fresh veggies and super simple seasonings!
- Steak - I've asked at a handful of butcher counters, and top sirloin steak is often what they use for their pre-made kabobs. Always cheaper and better to make your own, just trim off the fat and cut the steak into about 2 inch cubes.
- Vegetables - I love using different colored bell peppers, a red onion, although any onion will do, and a good handful of cremini mushrooms. The amounts don't need to be exact, you can lean the ratio of steak to veggies either way you like.
- Oil and Vinegar (optional) - The steak and vegetables are all coated in olive oil, and if you like, a bit of red wine vinegar. I've made them with and without the vinegar, both ways are fine but it gives you a little extra zing! Toss simply with salt and pepper, and the ingredients marinate a few minutes as you skewer them.
- Garlic and Herbs - Fresh chopped garlic and herbs makes all the difference here! If you've got rosemary, parsley, thyme, chives, sage, oregano, or basil in the garden, you can use any combination you have! If you don't have fresh, substitute a teaspoon of dried Italian seasoning.
See recipe card for quantities.
Instructions
These grilled steak and vegetable skewers are put together and grilled in under 30 minutes!
Step 1 - Trim off the large strips of fat on the steak and cut it into 2 inch cubes.
Don't worry about them being perfect!
Step 2 - Cut the veggies into large pieces and add everything to a large sheet pan.
Toss well with olive oil, vinegar if using, salt, pepper, minced garlic and fresh herbs.
Step 3 - The steak and veggies get a quick marinade while you skewer them.
Alternate a couple veggies, then a piece of steak.
Push the ingredients tightly together on the skewers or they become hard to flip on the grill.
Step 4 - Preheat an outdoor grill and cook about 8 to 10 minutes total, flipping and turning every couple minutes.
You can use a thermometer to check that the internal temperature of the steak hits about 120° to 130°F, but in general, they're done when they look done!
Top Tip
Do your best to cut away the fat and then cube the steak and cut the veggies in uniform pieces. This will ensure they all cook evenly without smaller pieces burning. Mushrooms can be wiped clean of dirt and usually can be left whole!
Recipe Notes
- Swap or add Extra Veggies...or Fruit! - Swap or add to the peppers, onions and mushrooms with zucchini or summer squash (cut in half inch rounds), or larger cherry tomatoes, although they tend to cook quicker. Get creative and add pineapple or peaches when they're in season!
- Skewers - If using wooden skewers, soak them in water for about 30 minutes so they don't burn. Metal skewers are reusable and great to have!
- What to Serve it With - We usually serve the steak and vegetable kabob skewers on a big cutting board and disassemble them, cutting smaller pieces for the kids. They are a great main course anchor that can go well with really any side dish! In the summer we love to add fresh from the garden sides like my Tomato Feta White Bean Salad, Cucumber Feta Salad, or my Marinated Olives and Feta with Cherry Tomatoes. Mashed Sweet Potatoes, Roasted Potatoes with Broccoli, or Lemon Orzo Pasta Salad are great any time of year!
- Storage - Leftovers can be refrigerated for a day or two and are great warmed up, or made into sandwiches!
Recipe FAQs
Top sirloin steak works great but it's always a good idea to see what looks best and compare costs. Ask the butcher what they recommend for kabobs. Ribeye, sirloin, or strip steak can be used, and tougher cuts can be marinated.
You can make these kabobs up in advance earlier in the day and refrigerate, but you don't need to. You can simply chop everything, toss it with the oil, seasonings, fresh garlic and herbs, and start to assemble the skewers. That's really all the marinade it needs!
No grill? Use an indoor grill pan or broil the kabobs on a large sheet pan in the oven at 450°F for about 10-12 minutes, flipping halfway.
More Fresh and Simple Dinners!
Love this Recipe?
Leave a star rating and a comment below! I'd love to hear how it turned out!
Join the Sungrown Kitchen Email List for all the latest recipes delivered straight to your inbox!
Grilled Steak Kabobs
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1.75 pounds top sirloin steak
- 2 bell peppers any color
- 1 red onion
- 4 to 8 ounces cremini mushrooms
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar (optional)
- 1 teaspoon kosher salt
- 12 grinds fresh black pepper
- 3 cloves garlic minced
- 1 Tablespoon fresh herbs such as rosemary, thyme, parsley or sage minced
Instructions
- Trim off the large strips of fat on the steak and cut it into 2 inch cubes. Place on a large sheet pan.
- Cut the onion and bell pepper into large pieces, the mushrooms can be wiped clean and left whole or cut in half if they are large. Add them to the sheet pan.
- Toss the steak and veggies with olive oil, vinegar (if using), salt, pepper, minced garlic and fresh herbs. Use your hands to toss and fully coat.
- Assemble the skewers alternating between a few veggies and a piece of steak, packing them tightly so they are easy to flip on the grill.
- Preheat an outdoor grill and grill the skewers on all sides, about 8 to 10 minutes total, turning every couple minutes with tongs. You can use a thermometer to check that the temperature hits about 120° to 130°F for medium rare, but in general, they're done when they look done!
- Let rest about 5 minutes before serving. Serve on a large cutting board so you can pull the steak and veggies off the skewers.
Notes
- Skewers - Metal skewers work well. If using wooden skewers, soak in water for 30 minutes before using to prevent burning.
- Any Veggies - Feel free to use different veggies such as onions, any color peppers, mushrooms, zucchini, yellow squash, large cherry tomatoes, peaches or pineapple. Use any amounts you like. The ratio of steak to veggies can be whatever you like!
- Marinate - Top sirloin kabobs do not need to be marinated. Just tossing with the oil and seasonings while you assemble the skewers is enough. However, you can make them ahead anytime that day and keep them marinating in the fridge.
- Use between 1.5 and 2 pounds of steak for 4 people.
Leave a Reply