Go Back
–+ servings
Grilled steak kabobs with peppers, onions, and mushrooms on a white plate, sprinkled with herbs.

Steak Kabobs

Steak kabobs combine juicy marinated steak and colorful vegetables for a smoky, flavorful meal that’s perfect for grilling season!
Prep: 15 minutes
Cook: 8 minutes
Total: 1 hour 25 minutes
Servings: 4 servings
SaveReviewPrint

Ingredients
  

For the Steak & Marinade:

For the Rest of the Kabobs:

  • 1 red bell pepper cored and cut into 1 ¼-inch pieces
  • 1 yellow or orange bell pepper cored and cut into 1 ¼-inch pieces
  • 8 ounces whole baby bella mushrooms halved if large
  • 1 small red onion cut into 1 ¼-inch cubes
  • Skewers if using wood, soak in water for 30 minutes
  • Oil for brushing the grill

Instructions
 

  • Place the steak in a large ziptop bag or medium bowl. Whisk together the marinade ingredients (soy sauce, oil, honey, garlic, chili powder, cumin, black pepper), then pour over the steak. Toss the steak with the marinade (or seal the bag and toss) until it is well coated. Refrigerate for at least 1 hour or up to 8 hours.
    Chunks of raw steak marinating in a reddish sauce inside a clear plastic zip-top bag.
  • Preheat your grill to medium-high heat (about 425°F).
  • Thread the marinated steak onto the skewers, alternating with the vegetables. The steak/veggies can lightly touch, but don't pack them together to ensure everything cooks evenly. Transfer to a rimmed baking sheet as you go.
    Kabobs with marinated steak, mushrooms, bell peppers, and onions arranged on a white plate.
  • Brush the skewers on all sides with the used marinade (discard the rest).
    A hand places grilled vegetable and steak skewers with peppers, onions, and mushrooms on a white plate.
  • Once the grill is hot, use a brush to scrub the grates clean if needed, then brush the grates with oil.
  • Grill the skewers on all sides until the vegetables are seared and the meat reaches your desired doneness—140°F to 145°F for medium—about 8 to 9 minutes, turning roughly every 3 minutes. Transfer to a serving plate (we use a clean baking sheet). Serve warm.
    Skewers of grilled steak and colorful vegetables cooking on a barbecue grill.

Notes

  • TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • TO REHEAT: Warm gently in a skillet or microwave.
  • TO FREEZE: Freeze cooked steak and vegetables separately for up to 2 months.
  • Adapted from my Flank Steak Marinade

Nutrition

Serving: 1(of 4)Calories: 482kcalCarbohydrates: 24gProtein: 49gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 117mgSodium: 901mgPotassium: 1246mgFiber: 3gSugar: 18gVitamin A: 2165IUVitamin C: 79mgCalcium: 82mgIron: 4mg
QR Code linking back to recipe