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Steak Kabobs on the Grill — Summer BBQ Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Steak: 1.5–2 pounds sirloin, ribeye, or top sirloin, cut into 1.5-inch cubes
  • Bell peppers: 2 large (any colors), cut into 1.5-inch pieces
  • Red onion: 1 large, cut into wedges
  • Cherry or grape tomatoes: 1 pint
  • Zucchini: 1 medium, sliced into thick half-moons (optional)
  • Olive oil: 1/3 cup
  • Soy sauce or tamari: 1/4 cup
  • Worcestershire sauce: 1 tablespoon
  • Balsamic vinegar or red wine vinegar: 1 tablespoon
  • Honey or brown sugar: 1 tablespoon
  • Garlic: 3–4 cloves, minced
  • Smoked paprika: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Kosher salt: 1–1.5 teaspoons, plus more to taste
  • Dried oregano or Italian seasoning: 1 teaspoon
  • Red pepper flakes: Pinch (optional)
  • Lemon: 1, for zest and juice (finish)
  • Fresh parsley: Small handful, chopped (garnish)
  • Skewers: Metal skewers or wooden skewers (soaked)

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
  2. Make the marinade: In a large bowl, whisk olive oil, soy sauce, Worcestershire, vinegar, honey, garlic, smoked paprika, black pepper, salt, oregano, and red pepper flakes.
  3. Cut the steak: Trim excess fat and cut steak into even 1.5-inch cubes. Add to the marinade and toss to coat. Marinate for at least 30 minutes and up to 8 hours in the fridge.
  4. Prep the veggies: Cut peppers and onion into similar-sized pieces. Pat tomatoes and zucchini dry. Drizzle with a little olive oil and a pinch of salt and pepper.
  5. Assemble the kabobs: Thread steak and veggies onto skewers, alternating pieces. Don’t pack them too tightly—leave small gaps so heat can circulate.
  6. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F). Clean and oil the grates to prevent sticking.
  7. Grill the kabobs: Place skewers on the grill. Cook 10–12 minutes total, turning every 2–3 minutes, until the steak is 130–135°F for medium-rare or to your preferred doneness.
  8. Finish and rest: Transfer to a platter. Squeeze fresh lemon over the top, sprinkle with parsley, and let rest 5 minutes so the juices settle.
  9. Serve: Taste and add a pinch more salt if needed. Serve with rice, grilled flatbread, or a crisp salad.