Grilled Steak Kabobs – Immaculate Bites

Break out the grill even if it isn’t summer for these fantastic grilled steak kabobs! Tender, juicy, and full of beefy flavor, this recipe is simplicity incarnate. I’m drooling just thinking about them.

What’s more fun than eating food on a stick? Eating grilled food on a stick! With chunks of marinated steak and veggies, you’ll have an entree you can be proud of.

The first time I tried steak kabobs, they transported me home to Cameroon. I had been missing my beloved suya (also sharing this recipe with you because I care). They’re similar but different (if that makes sense). The aroma, coming together with the bold spices, is heavenly!

I never tire of grilling great-tasting steak and burgers with simple ingredients and tons of flavor. Add some amazing BBQ sides to highlight this recipe at your family cookout.

The Best Cuts for Kabobs

The most often chosen cuts are top sirloin steak, New York strip, and tri-tip. You’ll want a cut that doesn’t need time to cook tender and has just enough fat to be juicy. If you’re not sure, don’t be embarrassed to ask the butcher for help. I’ve gotten some of my best tips from the guy behind the meat counter.

How to Grill Steak Kabobs

1. Prep the beef and vegetables, make the marinade, and marinate the beef cubes.

1. Season the veggies with some of the marinade, load the skewers, grill, and enjoy.

Notes and Variations

• If using wooden skewers, soak them totally submerged in water for 30-60 minutes to prevent them from burning when grilling.
• Cut your steak and veggies into uniform cubes so they cook evenly.
• Mushrooms deliver wonderful umami when grilled. Did you know mushrooms are closer to meat than plants? Something to keep in mind if you go vegetarian.
• I love summer squash, zucchini, and eggplant on kabobs. And cherry tomatoes are adorable.
• Don’t feel limited to beef. Grilled chicken, lamb, and pork are all good.
• Alternate the beef cubes with jumbo shrimp for surf and turf kabobs.
• An instant-read thermometer is a helpful tool.
  • rare steak: 120-125℉ (50-55℃)
  • medium-rare: 130-135℉ (55-57℃)
  • medium: 135-145℉ (57-63℃)
  • medium-well: 145-155℉ (63-70℃).

Make-Ahead and Storage

Marinate the meat for up to 24 hours and chop the vegetables the day before for easy assembly. You can also thread the skewers the day before and keep them in an airtight container. Then, bring them to room temperature while firing up the grill.

Leftover steak kebabs go great in a soup or stew. Or chop the chunks a little smaller for taco night. Pull the chunks off the skewers and refrigerate them in an airtight container for 3-4 days. Or freeze them for 2-3 months.

Beautiful Pairings for Steak Kabobs

A huge salad always disappears faster than I expect it to. A pomegranate and pecan salad is impressive, while a simple tossed salad is a guaranteed crowd-pleaser. Potato wedges provide carbs, and a peach cobbler delivers the perfect finishing touch.

More Incredible Grilling Recipes To Try

By Imma

This blog post was originally published in May 2021 and has been updated with additional tips and gorgeous photos.

Looking for more recipes? Follow on…

Prep: 50 minutes mins

Cook: 10 minutes mins

Total: 1 hour hr

Mediterranean, Middle East, Turkish

• Cut the beef into 1-1½ inch cubes. You don’t want them too thin as they’ll dry out before the veggies cook. Repeat this process with the vegetables, cutting them around the same size as the beef, and set aside.

• In a medium bowl, mix garlic, cumin, thyme, oregano, nutmeg, allspice, black pepper, pepper flakes, soy sauce, and olive oil. Reserve a couple of tablespoons for basting.

• Mix some of the marinade in with the vegetables, and toss until evenly coated. Pour the rest of the marinade over the cubed beef, add the fresh parsley, and mix thoroughly. Let everything marinate for about 30 minutes.

• Heat the grill to medium-high heat. If using a grill pan, lightly spray or oil it to prevent sticking.

• While the grill is heating, thread 3-4 cubes of steak onto each skewer, alternating with vegetables. Be generous when loading the skewers. Also, feel free to use two skewers parallel to make turning them easier.

• Grill the kabobs for 4-5 minutes per side or until the desired internal temperature has been reached. Baste frequently with reserved marinade.

• Serve hot with couscous and a salad.

• Resist the urge to pack as much as you can onto one skewer. Leave a little space between the items on the skewer and between the skewers on the grill for even cooking.
• Baste the kabobs with marinade as they cook to infuse more flavor as they grill. If you forgot to reserve marinade for basting, olive oil and lemon juice will work fine.
• Allow the kabobs to rest for about 5 minutes so the juice redistributes into the steak.
• If cooking for a crowd, a steak cooked to 140-145℉ (60-63℃) for medium doneness is the average to please the most palates.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1skewer| Calories: 717kcal (36%)| Carbohydrates: 9g (3%)| Protein: 41g (82%)| Fat: 58g (89%)| Saturated Fat: 19g (119%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 28g| Trans Fat: 3g| Cholesterol: 161mg (54%)| Sodium: 284mg (12%)| Potassium: 869mg (25%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 2620IU (52%)| Vitamin C: 83mg (101%)| Calcium: 107mg (11%)| Iron: 7mg (39%)

Course: Main, Smoking & BBQ

Cuisine: Mediterranean, Middle East, Turkish