Juicy Grilled Steak Kabobs

Grilled steak kabobs are a summertime favorite — and for good reason.

They’re flavorful, fun to make, and perfect for everything from backyard BBQs to weeknight dinners.

We’ll walk you through the best cuts of beef, marinade options, grilling techniques, and tasty sides to serve. Ready to master the ultimate grilled steak kabobs?

Let’s get started.

Best Cuts of Steak for Kabobs

The right cut of steak can make or break your kabobs. You want a balance of tenderness and flavor, with enough structure to hold up on the grill.

• Top sirloin is one of the best choices — it’s lean, flavorful, and budget-friendly.
• Ribeye offers rich marbling and bold flavor, though it’s a bit pricier and can be tricky to skewer evenly due to its fat content.
• Filet mignon is ultra-tender but more expensive and milder in flavor.
• New York strip is another great pick with a good mix of tenderness and beefy taste.
• Avoid cuts like brisket or chuck roast — they’re too tough and better suited for slow cooking.

How to Make a Steak Kabob Marinade

A good marinade boosts the flavor and tenderness of your steak kabobs. The basic formula includes acid, oil, herbs, spices, and a little sweetness.

Key Ingredients:

• Acid: lemon juice, vinegar, wine, or soy sauce
• Oil: olive oil or avocado oil
• Aromatics: garlic, shallots, fresh herbs
• Spices: paprika, cumin, black pepper
• Sweeteners: honey, brown sugar, or maple syrup (optional)

Sample Marinade Recipe: Garlic Herb Blend

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

Let your steak marinate for at least 30 minutes, but ideally 4–8 hours. Avoid marinating overnight, especially with acidic marinades, as it can break down the meat too much.

Assembling Kabobs Like a Pro

Skewering steak kabobs isn’t just about threading meat and veggies together. Doing it right ensures even cooking and great presentation.

• Use metal skewers if possible — they’re reusable and conduct heat, helping the meat cook from the inside. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Cut both steak and veggies into uniform pieces (about 1 to 1.5 inches).
• Alternate ingredients: beef, bell peppers, red onion, mushrooms, zucchini, cherry tomatoes.
• Keep about ¼ inch of space between each item to ensure proper heat circulation.

Pro tip: If you prefer more control, skewer the meat and vegetables separately so you can cook each to its ideal doneness.

Grilling Instructions and Temperature Guide

Grilling steak kabobs is quick and easy once you’ve prepped everything. Preheat your grill and get ready to turn often.

• Preheat the grill to medium-high (about 400°F to 450°F).
• Oil the grates lightly to prevent sticking.
• Grill kabobs over direct heat, turning every 2–3 minutes.
• Total cooking time is about 8–12 minutes, depending on thickness and desired doneness.

Steak Doneness Guide:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Well-done: 155°F+

Let kabobs rest for 5 minutes after grilling. This locks in juices and keeps your steak tender.

Serving Suggestions and Side Dishes

Kabobs shine as the centerpiece of any meal, but they pair beautifully with a variety of sides and sauces.

Sides to Try:

• Grilled corn on the cob
• Herb-infused rice or couscous
• Greek salad or cucumber tomato salad
• Garlic roasted potatoes or sweet potato fries

Sauces to Serve:

• Chimichurri
• Garlic lemon yogurt sauce
• Spicy harissa mayo
• Creamy balsamic glaze

Leftovers? Remove the steak and veggies from the skewers and toss them into a salad, grain bowl, or wrap for a quick meal the next day.

Common Mistakes to Avoid

Even a seasoned griller can make a few missteps with steak kabobs. Watch out for these common pitfalls:

• Over-marinating: Too much time in acidic marinade can turn steak mushy.
• Uneven cuts: Leads to inconsistent doneness and texture.
• Cold meat on the grill: Let meat come to room temperature before grilling.
• Overcrowding skewers: Crowded kabobs won’t cook evenly.
• Skipping preheating: A hot grill is essential for searing and flavor.

Recipe FAQ’s

Can I use a different cut of steak?

Yes, top sirloin is ideal, but ribeye or New York strip also work. Avoid tougher cuts like chuck or round.

What if I don’t have a grill?

Use a grill pan or broil the kabobs in the oven, turning halfway through for even cooking.

Can I use this recipe with chicken or shrimp?

Yes! Adjust cooking times — chicken takes slightly longer, shrimp much less (4–6 minutes).