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Our most flavorful and tender steak kebabs recipe yet! My sister Sveta came up with this recipe and it is well loved by our whole family. These smell amazing on the grill and they taste even better! Marinating the steak overnight turns this into a make-ahead recipe (YES!) and the flavors are irresistible! Take one whiff of that marinade and you’ll just know! Get ready to savor every bite of these grilled steak kabobs.
Big thank you to my youngest sister, Sveta, for sharing this recipe with us. Sveta is a natural cook and she has shared so many of her wonderful recipes with us over the years, like this must-try juicy grilled chicken breast that shows up at nearly every summer party around here :).
Easy Ingredients Grilled Steak Kebabs & Steak Marinade:
What You Will Need:
8 medium (about 12″) metal grilling skewers
How to Make Steak Kebabs:
1. Add 1/4 cup BBQ sauce (honey flavor, or sweet and smoky), 1/4 cup white vinegar, 1/4 cup soy sauce, 2 Tbsp Worcestershire sauce, 2 tsp sesame oil, 1 tsp garlic salt, 1/2 tsp black pepper to a medium bowl and whisk to combine.
2. Place chopped steak into a large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for the marinade to tenderize the meat.
3. Skewer the marinated meat along with the sliced vegetables onto kabobs, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 minutes or until desired doneness is reached, rotating every 2-3 minutes for even grilling. Remove kebabs from grill and let them rest at least 5 minutes before eating.
Mmm I’m so hungry writing this post (and wishing there were leftovers!). These steak kebabs are so yummy paired with mashed potatoes and this salad!
Grilled Steak Kebabs
Ingredients
Grilled Steak Kebab Ingredients:
- 2 1/2 lbs beef tri tip or petite sirlion, cut into 1 1/2" thick pieces
- 2 medium zucchini, cut into thick rings
- 1 medium purple onion, cut into 1" pieces
For the Steak Marinade:
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup BBQ sauce, honey flavor, or sweet and smoky
- 2 Tbsp Worcestershire sauce
- 2 tsp sesame oil
- 1 tsp garlic salt
- 1/2 tsp black pepper
Instructions
- Add all marinade ingredients to a medium bowl and whisk to combine.
- Place chopped steak into large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for marinade to tenderize meat.
- Skewer marinated meat along with the sliced veggies, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 min or until desired doneness is reached, rotating every 2-3 min for even grilling. Remove kebobs from grill and let them rest at least 5 min before eating.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Juicy, tender and mouthwatering-delicious! I hope you all enjoy this grilled steak kebabs recipe. It is such a treat in summer!
In one word AWESOME
Thank you for that awesome review Bob!
yummy
I’m so happy you enjoyed it, Jun!
I made this last night for my family and it was a complete hit! It was super easy to assemble and was gone way too fast:-)
Sounds like you need a double batch next time, Kevin! Thanks for the great review!
Sounds and looks yummy. How about adding mushrooms? How many and what kind – baby bellas or button?
Oh that’s a great idea. I would add a couple on each skewer. Nothing to small. Baby bellas or button should work great.
how about instead of cucumbers, use bacon wedges instead, bacon, onions and steak is the meal of champions
What a great idea, Mike!
Zucchini not cucumbers
Can I make the marinade a few days ahead as we will be making these in the mountains?
Hi Lori I haven’t tried making it days in advance, usually a day or two is fine. If you experiment and have it longer, please let me know how you like it.
Hello Natasha,
I tried this recipe it was pretty good, my only change for the next time I make it is to reduce the marinade time to perhaps an hour or two. I thought the overnight marinade overpowered the beef flavor. My wife on the other hand liked it fine.
Thanks for all you do!
HI Joaquin, an hour or two should still work for this recipe. 🙂
Can these be prepared in an oven rather than on a bbq grill? If so, what temp/time would you recommend?
Hello Vincent, I haven’t tried roasting but I think that could work. I can’t give you specific bake times – you might do some googling for roasted steak kabobs.
Broil them in the oven.
Hi Natasha,
I’m working full time and I only have the time to cook during day offs. Can I marinade this and freeze?
Richard, I haven’t tried that but it should work fine.
It did work Natasha. I have been trying some of your recipes and they never disappoint. Thanks
Awesome, I’m happy to hear that Richard! 🙂
Thanks for sharing this mouthwatering yummy recipe!!
My pleasure Essie! I hope you enjoy it!
Hi Natasha! I have a question what meat did you use? Pork, beef?
Hi Lina, it was beef :). I added that in the recipe to clarify 🙂
Hi Natasha the meat looks so good I have to try it. Most of my meat I would marinate in wine.
This recipe is really delicious! Please let me know what you think Vicki!
I’m hosting guys night in a couple of weeks and considering making this. How many adult men would you think this will feed? I’m expecting around 10-15 guys?
Thanks!
Travis
Hi Travis, this makes eight 12-inch skewers so I would probably do 1 1/2 times the recipe to feed 10 and do 2 times the recipe for 15.
The recipe sounds excellent. I plamN on trying it soon! I do have a question as to the type of meat to be used. Could one use a strip steak for the kabobs?
Hi Lesya, I do think that would work since it is a fairly tender cut of beef 🙂
Natasha, if I were to bring these to someone (e.g. a family with a new baby), what would you suggest the reheating instructions should be?
Hi Marta, you could reheat them on a skillet (remove from the skewer first) or place the whole skewer in the oven and heat until warm.
Can you use roast instead of sirloin for this recipe, if not how about stew meat? I can’t wait to try but this is the only beef I have at the moment. Thanks!
Hi Nikole, I think Stew meat should work – Stew meat is generally different cuts of meat mixed together. I haven’t tried roasting but I think that could work. I can’t give you specific bake times – you might do some googling for roasted steak kabobs. We always put ours on the grill because we love the smokiness the grill adds 🙂
Agree with Natasha, roasts and stew meat are generally tougher cuts of meat that need the long slow cooking to get them tender. The vinegar in this recipes does tenderize, however it would probably be best to hit roast or stew meat with a needle tenderizer first to get the marinade deeper into the meat. I look forward to seeing what your results are.
You’re totally right and I also completely misread the question. It’s been a long day! :-O Thank you Lee!! 🙂
Your pictures look so delicious!!!Will try to make it over the weekend!!Thank you for your wonderful blog Natasha and Vadim!
You’re welcome Veronika! Please let me know what you think of the recipe!
The recipe came out mouthwatering!Very good looking and yummy!We had no leftovers ,as everyone liked kababs so much!
Awesome, I’m glad to hear everyone loves them! Thanks for sharing your excellent review Veronika!
God bless you and your family ! 🙂
Thank you so much! God Bless you!
Hi Natasha,
It is nice to have a sister. Specially if she is as talented as yours.Sveta’s recipe is the summer recipe and summer gives you permission to stop trying so hard. Just relax and enjoy the taste. My favorite line from your post is “Marinating the steak overnight turns this into a make-ahead recipe and the flavors are irresistible!”Thank you for this recipe. It is MUST TRY (and enjoy).
P.S. The pictures are spectacular!
Thank you so much Cookie! It really is such a blessing to have a sister and I am so blessed with 4 sisters who are all close. 🙂
The marinade sounds wonderful! This is on my to cook list. Lots of possibilities with this one.
Thank you so much Lee! I hope you love it! 🙂