Steak Kabobs on the grill practically scream summer! Colorful, flavorful, tender, and juicy, you just can’t go wrong with a skewer and a hot grill. Grab a salad and a glass of lemonade and get your summer on!
Steak Kabobs
For me, warm weather means a hot grill – and there’s nothing better than a juicy steak kabob to celebrate those long sunny days! Juicy steak is surrounded by crisp veggies that are all marinated for hours to let all of the flavors like tangy worcestershire sauce and bold cajun seasoning really meld together. Slightly charred for an outside crunch while the meat and veggies stay tender on the inside, these kabobs are a must for entertaining friends or a fun family night in the backyard. Throw some ears of corn on the grill, add some fruit to the kabobs for a sweet and salty combo, or just serve with your favorite salad and an ice cold drink.
Looking for some superb side dish options to add to your steak? Mix up a side of Corn and Black Bean salad and complete the evening with a batch of Watermelon Sangria for the ultimate summer combo.
What’s the best kind of meat to use for kabobs?
You want a cut of steak that doesn’t have a lot of extra fat on it. I typically stick to sirloin like I suggest in this recipe (plus it’s a great budget friendly option), but you could also try New York Strip. Then there’s filet mignon if you’re really feeling fancy. Not feeling steak? Try chicken or lamb or even shrimp depending on your preferences!
How To Make Steak Kabobs
- Create the marinade. In a large bowl, stir together: olive oil, lemon juice, Cajun seasoning, Dijon mustard, Worcestershire sauce, brown sugar, garlic powder, pepper, and onion powder.
- Toss. Take the steak pieces, chopped onion, and green pepper and toss until coated in the marinade. Cover tightly and let the marinade sink in for at least 2 hours. Ideally up to 6 for maximum flavor.
- Assemble the kabobs. Thread a piece of steak, onion, then green pepper onto the skewer, continuing until the skewer is full. Repeat the pattern with remaining skewers and marinated pieces. Tip: If using wooden skewers, soak them in water for about 20 minutes before making the kabobs so they don’t burn. Keep any leftover marinade to the side.
- Heat. Set the grill to a medium heat and grill kabobs for about 4-5 minutes on each side. Brush on the leftover marinade as they cook to keep them nice and juicy.
Storing Steak Kabobs
I do tend to prefer these eaten right away so that the steak doesn’t get overcooked when reheating. However, you can store any leftover kabobs in an airtight container in the fridge for up to 4 days. You can remove the skewers and reheat in the oven or microwave until warmed through.
Ingredients Notes for Steak Kabobs
- Olive Oil – This will be the base of our marinade and help everything stick together. If you want you can sub vegetable or avocado oil instead.
- Lemon Juice – Fresh if is best if you can! You can also substitute lime juice if you wish.
- Seasonings – Cajun seasoning, Dijon mustard, Worcestershire sauce, brown sugar, garlic and onion powder, and a dash of pepper. You can totally change out ingredients or experiment with different flavors if you want! This is a great classic marinade to start you off.
- Steak – About 1 ½ pounds of sirloin. You’ll want to cut it into 1-inch bites. Be sure to trim off any excess fat.
- Pepper – You can use red, yellow, green or orange! I tend to grab whichever is the best price. Just make sure to cut into about 1 inch chunks like the meat.
- Onion – Red onions add flavor and color to the kabob. Chop roughly into 1-inch pieces as well. You can sub with white or yellow onion if that’s what you have on hand.
Enjoy!
~Nichole
Steak Kabobs
Ingredients
- 1/2 Cup Olive Oil
- 1/4 Cup Fresh Lemon Juice
- 1 Tablespoon Cajun Seasoning
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 1/2 Pounds Sirloin Steak cut into 1-inch pieces
- 1 Large Bell Pepper deseeded and cut into 1-inch pieces
- 1 Medium Red Onion cut into 1-inch pieces
Instructions
- Stir the olive oil, lemon juice, Cajun seasoning, mustard, Worcestershire sauce, sugar, garlic powder, onion powder, and pepper in a large bowl.
- Toss in the steak, green pepper, and onion then cover tightly and marinate in the fridge for at least 2 hours or up to 6 hours.
- If using wooden skewers, soak them for 20 minutes before making the kabobs.
- Thread the steak pieces on the skewer sticks, followed by the green pepper and onion, then the steak, and continue this pattern with the remaining skewers and marinated mix. (Do not throw out the leftover marinade.)
- Heat the grill to medium heat and grill the kabobs for 4-5 minutes per side, brushing on the leftover marinade a few times to keep the kabobs juicy.
- Once cooked through and lightly charred, remove and set aside on a plate to cool for 5 minutes before serving with lime wedges and salt and pepper if needed.
