Steak Kabobs

Honestly, I stumbled into my love for steak kabobs entirely by accident. After a particularly chaotic day at work last summer, I needed something that felt special without requiring a culinary degree. These kabobs have since become my Friday night ritual—they’re that perfect middle ground between “I actually cooked something” and “this didn’t consume my entire evening.”

Look, I’m not claiming to be some grill master, but there’s something deeply satisfying about watching those cubes of beef turn that perfect mahogany color while the edges of the peppers get that slight char. My neighbor Tom once declared them “restaurant quality” (after his third beer, but I’ll take the compliment).

What You’ll Need

The first time I made these, I used whatever random utensils I could find. Learn from my mistakes. You’ll want:

• A decent grill or grill pan (mine’s nothing fancy, just reliable)
• Skewers (I switched to metal after nearly burning down my deck with wooden ones)
• A big mixing bowl (the pasta bowl that came with my dinnerware works perfectly)
• Sharp knife (seriously, trying to cut sirloin with a dull knife is a special kind of torture)
• Cutting board
• Tongs (the longer the better—my eyebrows thank me)
• Meat thermometer (game-changer for a recovering over-cooker like me)
• Measuring spoons and scale (or just eyeball it like I often do)

The Shopping List

Let’s Make This Happen

1. Deal with the skewers. If you’re using wooden ones, soak them in water while you prep everything else. I’ve learned this lesson the hard way—nothing ruins dinner like the smell of burning wood instead of grilling meat.
2. Mix up that marinade. Dump the olive oil, soy sauce, Worcestershire, lemon juice, minced garlic, honey, paprika, pepper and salt in your bowl and give it a good whisk. It’ll smell amazing and slightly vindicate the amount of money you spent on that fancy paprika.
3. Transform ordinary beef into something magnificent. Toss the cubes in your marinade mixture until they’re all glistening with potential. Cover the bowl and stick it in the fridge. Go pour yourself a drink or fold that laundry you’ve been ignoring—the marinade needs 20-30 minutes to work its magic.
4. Assembly time. This is where you get to play food stylist. Thread pieces of beef, peppers, onion, and tomatoes onto your skewers in whatever pattern makes you happy. I like to bookend with beef because it feels more substantial, but you do you.
5. Fire up the grill. Get it to medium-high heat (around 200°C/400°F). I usually hold my hand over it and when I can’t keep it there for more than 3-4 seconds, it’s ready. Give those grates a quick oil brush so nothing sticks.
6. The moment of truth. Lay those beautiful skewers on the grill and listen for that satisfying sizzle. Give them about 3-4 minutes per side. They’ll need a few turns—this isn’t a set-it-and-forget-it situation. For medium-rare (the only way to go, in my humble opinion), you’re looking for that meat thermometer to hit 57°C.
7. Practice patience. Transfer everything to a plate, loosely cover with foil, and WAIT. Five minutes. Yes, it’s torture when they smell this good, but it makes all the difference. Sprinkle with parsley to make yourself feel fancy and pretend you didn’t just hover over the grill like a helicopter parent for the last 15 minutes.

Real Talk: Tips From Someone Who’s Messed This Up Multiple Times

• Take the extra minute to cut everything into similar sizes. My first attempt looked like a weird meat and vegetable Jenga tower because everything was wildly different sizes.
• Don’t cram everything together like you’re trying to fit a week’s worth of groceries into one bag. Give those ingredients some personal space on the skewer.
• The meat thermometer doesn’t make you less of a cook. It makes you someone who doesn’t serve hockey pucks for dinner.
• Make the recipe yours. My sister hates bell peppers with a weird passion, so I use mushrooms on hers. My husband thinks a meal without zucchini is a missed opportunity. Whatever.
• Double the marinade and save half before it touches raw meat. Future you will want it as a sauce and will thank past you for your foresight.

What Else to Make Because Kabobs Alone Apparently Isn’t a “Balanced Meal”

• Some herby rice or couscous (the kind that takes 5 minutes because you’re already putting in effort with the kabobs)
• Warmed flatbread with store-bought tzatziki (I doctor it with extra garlic and pretend I made it)
• A simple green salad (the kind that makes you feel virtuous)
• Roasted potato wedges (for when you need serious comfort food vibes)

Questions People Actually Ask Me About These

“Can I make these before everyone arrives?” You can marinate the meat up to 4 hours ahead, but I’d assemble them just before grilling. Nobody wants soggy vegetables.

“What if I don’t want to spend a fortune on meat?” Sirloin is my go-to, but flank steak works great too. Just make sure to cut against the grain or you’ll be chewing until next Tuesday.

“My vegetables always burn before the meat is done!” Cut them slightly bigger than your meat pieces. And honestly, a little char on vegetables is actually delicious—it’s “caramelization” if anyone questions you.

“What if it’s raining/snowing/locusts and I can’t grill outside?” Broiler to the rescue. Put the skewers on a broiler pan about 5 cm from the heat and cook about 3-4 minutes per side. Almost as good (almost).

If you’re gluten-free, just swap the soy sauce for tamari. Want more smokiness? Add a tiny pinch of chipotle powder to the marinade (go easy—I once turned mine into an unintentional fire-breathing experience).

Leftovers last a couple days in the fridge, but let’s be real—I’ve never actually had leftovers of these. Not even once.

Steak Kabobs

Juicy, marinated steak cubes grilled on skewers with colorful veggies—perfect for BBQs or weeknight dinners.

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Ingredients Equipment Method

Ingredients

  

• 1.5 lbs sirloin steak cut into 1-inch cubes
• 1 red bell pepper cut into chunks
• 1 green bell pepper cut into chunks
• 1 red onion cut into chunks
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp black pepper

Equipment

• Grill or grill pan
• Skewers (metal or soaked wooden)
• Mixing bowl
• Knife and cutting board

Method

 

1. Mix soy sauce, oil, Worcestershire, garlic powder, and pepper in a bowl.
2. Add steak cubes and marinate for at least 30 minutes.
3. Thread steak and vegetables alternately onto skewers.
4. Grill over medium-high heat for 10–12 minutes, turning occasionally, until desired doneness.
5. Rest 5 minutes before serving.