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Steak kabobs skewered on a plate.
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5 from 1 vote

Steak Kabobs

Tender steak and bright seasonal veggies tossed in a flavorful brown sugar, soy & garlic marinade. These kabobs are grilled to perfection for an easy-to-serve supper solution ideal for backyard barbecues and balmy evenings.
Course dinner
Cuisine American
Keyword steak kabobs, steak skewers
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 2 hours 25 minutes
Servings 5 servings
Calories 478kcal
Author Rachel



  • 3 tablespoon Vegetable Oil
  • ¼ cup Worcestershire
  • cup Soy Sauce
  • 3 tablespoon Brown Sugar Light or dark is fine
  • 2 tablespoon Stone Ground Mustard
  • ½ teaspoon Black Pepper
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Lemon juice
  • 2 lb Steak 1.5 in cubes, see notes for cuts


  • 4 cups Peppers cut into 1.5 inch cubes Green, Red, Yellow, Mini, and Poblano are good options
  • 3 cups Vegetables cut into 1.5 inch cubes Mushrooms, Red or White Onions, and Zucchini are good options


  • In a medium bowl, whisk together all the marinade ingredients.
  • Add the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is stirred and covered in the marinade. Chill in the refrigerator for at least one hour, but it can marinate for up to 8 hours.
  • For the most even cooking, thread all of the meat on one skewer and thread the veggies on separate skewers. However, it is prettier to alternate the marinated meat with the veggies on the same skewer and the flavors will meld. Either method will work. Don't push the pieces together tightly, so the centers will cook evenly. Brush the meat and veggies with some of the remaining marinade.
  • Heat a gas grill to medium-medium/high.
  • Cook skewers 8-10 minutes, turning and basting every few minutes so you cook on all four sides. Amount of time will depend on how well done you like your steak.
  • The skewers will be VERY hot, so use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.


Best cuts of steak to use for kabobs?
  • Ribeye
  • Top Sirloin
  • Strip Steak
  • Top Loin Steak
Top sirloin is generally my go to for overall value, even though ribeye is my favorite steak cut for everything else. Both are relatively tender with good marbling that soaks in the marinade flavor.
Store: You can Store in the refrigerator in an airtight container with or without the skewers. Lasts 3-4 days.
Freeze: You can freeze the marinating steak or the cooked kabobs. Allow it to thaw before grilling or baking in the oven. Lasts about 3 months if in an airtight ziplock bag and sealed well.


Serving: 6oz | Calories: 478kcal | Carbohydrates: 25g | Protein: 69g | Fat: 15.4g | Saturated Fat: 4.8g | Cholesterol: 163mg | Sodium: 580mg | Potassium: 974mg | Sugar: 12g | Calcium: 66mg | Iron: 8mg