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Grilled steak kabobs with colorful vegetables on skewers

Grilled Steak Kabobs

Juicy steak kabobs grilled to perfection, surrounded by vibrant veggies. A quick and easy way to impress your guests at any barbecue!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Grilling, Main Course
Cuisine: American, BBQ
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds sirloin steak, cut into 1 ½-inch cubes
  • 1 each red bell pepper, cut into chunks
  • 1 each yellow bell pepper, cut into chunks
  • 1 each green bell pepper, cut into chunks
  • 1 each red onion, cut into chunks
  • 1 each zucchini, sliced into thick rounds
  • 8-10 each wooden or metal skewers Soak wooden skewers in water for 30 minutes to prevent burning.
Marinade Ingredients
  • 0.25 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

Preparation
  1. Chop your steak and veggies into bite-sized pieces, keeping them roughly the same size for even cooking.
  2. In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper to create the marinade.
  3. Place the steak cubes in the marinade, ensuring they are well coated. Cover and let sit for at least 30 minutes (up to 2 hours for deeper flavor).
  4. If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
Grilling
  1. Thread the steak and veggies onto the skewers, alternating as desired.
  2. Preheat your grill to medium-high heat.
  3. Grill the skewers for 10-12 minutes, turning occasionally, until the steak is cooked to your liking.
  4. Let the kabobs rest for a few minutes before serving to allow the juices to settle.

Notes

Serve immediately for maximum enjoyment with a side salad or warm pita. Leftover kabobs can be stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat as needed.